Novel pectin-carboxymethylcellulose-based double-layered mucin/chitosan microcomposites successfully protect the next-generation probiotic Akkermansia muciniphila through simulated gastrointestinal transit and alters microbial communities within colonic ex vivo bioreactors

The rapid acceleration of microbiome research has identified many potential Next Generation Probiotics (NGPs). Conventional formulation processing methods are non-compatible, leading to reduced viability and unconfirmed incorporation into intestinal microbial communities; consequently, demand for more bespoke formulation strategies of such NGPs is apparent. In this study, Akkermansia muciniphila (A.muciniphila) as a candidate NGP was investigated for its growth and metabolism properties, based on which a novel microcomposite-based oral formulation has been formed. Initially, a chitosan-based microcomposite is coated with mucin to establish surface culture of A.muciniphila. This was followed by 'double encapsulation' with pectin (PEC) using a novel Entrapment Deposition by Prilling method to create core-shell double-encapsulated microcapsules. The formulation of A.muciniphila was verified to require no oxygen-restriction properties, and additionally, biopolymers were selected (including carboxymethylcellulose (CMC)) that support and enhance its growth; consequently, a high viability (6 log CFU/g) of A.muciniphila microencapsulated in PEC-CMC double-encapsulates was obtained. Subsequently, the high stability of the PEC-CMC double-encapsulates was verified in simulated gastric fluid, successfully protecting and then releasing the A.muciniphila within intestinal conditions. Finally, employing a model of gastrointestinal transit and faecal-inoculated colonic bioreactors, significant alterations in microbial communities following administration and successful establishment of A.muciniphila were demonstrated.

Programmable chitosan-based double layer seed coating for biotic and abiotic-stress tolerance in groundnut

In the face of agricultural challenges posed by both abiotic and biotic stressors, phytopathogens emerge as formidable threats to crop productivity. Conventional methods, involving the use of pesticides and microbes, often lead to unintended consequences. In addressing this issue, ICAR -Indian Institute of Oilseeds Research (ICAR-IIOR) has developed a chitosan-based double-layer seed coating. Emphasizing crop input compatibility, entrapment, and characterization, the study has yielded promising results. The double-layer coating on groundnut seeds enhanced germination and seedling vigor. Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) confirmed the structural changes and entrapment of crop inputs. The persistence of T. harzianum (Th4d) and Bradyrhizobium sp. in chitosan blended film in studied soils revealed that viable propogules of Th4d were recorded in double layer treatment combination with 3.54 and 3.50 Log CFUs/g of soil (colony forming units) and Bradyrhizobium sp. with 5.34 and 5.27 Log CFUs/g of soil at 90 days after application (DAA). Root colonization efficacy studies of Th4d and Bradyrhizobium sp. in groundnut crop in studied soils revealed that, maximum viable colonies were observed at 45 days after sowing (DAS). This comprehensive study highlights the potential of chitosan-based double-layer seed coating providing a promising and sustainable strategy for stress management in agriculture.

Leucaena leucocephala succinate based polyelectrolyte complexes for colon delivery of synbiotic in management of inflammatory bowel disease

Polyelectrolyte complexes (PECs) formed by the interaction between oppositely charged polymers have emerged as promising carriers for accomplishing colon-specific release. In this study, we have explored the potential of polyelectrolyte complexes between a succinate derivative of Leucaena leucocephala galactomannan and cationic guar gum for colon delivery of synbiotic. The PECs were prepared using a polyelectrolyte complexation method and characterized. The PECs exhibited excellent stability, with high encapsulation efficiency for both probiotics (95.53 %) and prebiotics (83.33 %). In vitro studies demonstrated enhanced survivability and proliferation of the encapsulated probiotics in the presence of prebiotics (93.29 %). The SEM images revealed a smooth and firm structure with reduced number of pores when both prebiotic and probiotic were encapsulated together. The treatment with synbiotic PECs in acetic acid induced IBD rats significantly relieves colitis symptoms as was evident from colon/body ratio, DAI score and histopathology studies. An increase in the protein and reduced glutathione levels and reduction in superoxide dismutase activity was observed in colitic rats that received synbiotic treatment as compared to colitic rats. Overall, this study highlights the potential of Leucaena leucocephala succinate-cationic guar gum PECs as a promising system for colon-specific synbiotic delivery, with implications for improved gut health and the treatment of various gastrointestinal disorders.

Enrichment of set yoghurt with flaxseed oil, flaxseed mucilage and free or encapsulated Lacticaseibacillus casei: Effect on probiotic survival and yoghurt quality attributes

This study was intended to develop yoghurt products incorporated with flaxseed mucilage (FM), flaxseed oil (FO) and free or encapsulated Lacticaseibacillus casei probiotics. FM (0.9%) and sodium alginate (2%) were used as wall materials for encapsulating L. casei. Different physicochemical and sensory properties of the yoghurt, as well as the L. casei survival, were determined during 21 days of storage at 4 °C. Based on the results, FM showed a stimulatory effect on the growth of probiotics and thus, significantly decreased the Log reduction of the probiotics during storage (P < 0.05). Moreover, encapsulating probiotics significantly decreased the Log reduction during storage in comparison with the free bacteria (P < 0.05). Incorporating FM and free probiotics significantly increased the acidity and decreased the pH of the samples; while encapsulating L. casei successfully prevented the acidity increment in probiotic fortified yoghurt products (P < 0.05). The addition of FM significantly improved the water holding capacity of the yoghurt (P < 0.05). Incorporating either free L. casei, FO or FM significantly reduced the flavor and overall acceptance scores; while, the addition of L. casei in the encapsulated form did not significantly alter the overall acceptance scores of the yoghurt samples (P < 0.05).

Application of Encapsulation Strategies for Probiotics: From Individual Loading to Co-Encapsulation

Consumers are increasingly showing a preference for foods whose nutritional and therapeutic value has been enhanced. Probiotics are live microorganisms, and their existence is associated with a number of positive effects in humans, as there are many and well-documented studies related to gut microbiota balance, the regulation of the immune system, and the maintenance of the intestinal mucosal barrier. Hence, probiotics are widely preferred by consumers, causing an increase in the corresponding food sector. As a consequence of this preference, food industries and those involved in food production are strongly interested in the occurrence of probiotics in food, as they have proven beneficial effects on human health when they exist in appropriate quantities. Encapsulation technology is a promising technique that aims to preserve probiotics by integrating them with other materials in order to ensure and improve their effectiveness. Encapsulated probiotics also show increased stability and survival in various stages related to their processing, storage, and gastrointestinal transit. This review focuses on the applications of encapsulation technology in probiotics in sustainable food production, including controlled release mechanisms and encapsulation techniques.

Fortification of orange juice with microencapsulated Kocuria flava Y4 towards a novel functional beverage: Biological and quality aspects

To commercialize functional foods, probiotics must exhibit high resistance and acceptable stability under various unfavorable conditions to maintain the quality of fruit juices. This study will provide an insight into fortification of orange juice with a plant probiotic Kocuria flava Y4 by microencapsulation. Therefore, this study investigated the colony release, physicochemical and phytochemical parameters, and antioxidant activity of the orange juice exposed to microencapsulated probiotics and the one without probiotics (control). Evaluation of orange juice on the growth of probiotic bacteria showed that the fortification with alginate and psyllium micro-particles showed highest encapsulation efficiency (99.01%) and acceptable viability of probiotic cells (8.12 ± 0.077 CFU/mL) during five weeks storage at 4 °C. The morphology and functional properties of beads was studied by SEM, Zeta-potential and FTIR analysis. The sucrose and organic acids concentrations decreased significantly during fortification period (0-72 h) except ascorbic acid. Furthermore, glucose, pH, acidity, TSS were maintained. The results affirm the suitability and feasibility of developing a plant probiotic beverage using orange juice by encapsulation method.

Polysaccharides, proteins, and their complex as microencapsulation carriers for delivery of probiotics: A review on carrier types and encapsulation techniques

Probiotics provide several benefits for humans, including restoring the balance of gut bacteria, boosting the immune system, and aiding in the management of certain conditions such as irritable bowel syndrome and lactose intolerance. However, the viability of probiotics may undergo a significant reduction during food storage and gastrointestinal transit, potentially hindering the realization of their health benefits. Microencapsulation techniques have been recognized as an effective way to improve the stability of probiotics during processing and storage and allow for their localization and slow release in intestine. Although, numerous techniques have been employed for the encapsulation of probiotics, the encapsulation techniques itself and carrier types are the main factors affecting the encapsulate effect. This work summarizes the applications of commonly used polysaccharides (alginate, starch, and chitosan), proteins (whey protein isolate, soy protein isolate, and zein) and its complex as the probiotics encapsulation materials; evaluates the evolutions in microencapsulation technologies and coating materials for probiotics, discusses their benefits and limitations, and provides directions for future research to improve targeted release of beneficial additives as well as microencapsulation techniques. This study provides a comprehensive reference for current knowledge pertaining to microencapsulation in probiotics processing and suggestions for best practices gleaned from the literature.

Recent Innovations in Non-dairy Prebiotics and Probiotics: Physiological Potential, Applications, and Characterization

Non-dairy sources of prebiotics and probiotics impart various physiological functions in the prevention and management of chronic metabolic disorders, therefore nutraceuticals emerged as a potential industry. Extraction of prebiotics from non-dairy sources is economical and easily implemented. Waste products during food processing, including fruit peels and fruit skins, can be utilized as a promising source of prebiotics and considered "Generally Recognized As Safe" for human consumption. Prebiotics from non-dairy sources have a significant impact on gut microbiota and reduce the population of pathogenic bacteria. Similarly, next-generation probiotics could also be isolated from non-dairy sources. These sources have considerable potential and can give novel strains of probiotics, which can be the replacement for dairy sources. Such strains isolated from non-dairy sources have good probiotic properties and can be used as therapeutic. This review will elaborate on the potential non-dairy sources of prebiotics and probiotics, their characterization, and significant physiological potential.

Lactobacillus plantarum J9, a potential probiotic isolated from cereal/pulses based fermented batter for traditional Indian food and its microencapsulation

This work analyzed the probiotic properties of isolates from cereal-based Indian fermented food. The isolates were tested for lactic acid production, cell hydrophobicity, antibiotic sensitivity, sensitivity to acidic conditions, and increased salt concentration. This study also evaluated the ability of the probiotic isolates to ferment sugars and their antioxidant activity. The potential probiotic L. plantarum J9 isolated from jangri batter was encapsulated using 2.5% sodium alginate and CaCl2 by extrusion method with an encapsulation efficiency greater than 99%. After 2 h of incubation, in simulated gastric juice the encapsulated J9 cells reduced from 11.8 to 6.8 log10 CFU/ml however, free J9 cells reduced from 11.8 to 1.89 log10 CFU/ml. Similarly, encapsulated J9 cells reduced from 11.8 to 8.0 log10 CFU/ml but free J9 cells reduced from 11.6 to 0.890 log10 CFU/ml in simulated intestinal juice after 2 h incubation. The microencapsulation of L. plantarum J9 with alginate proves effective in delivering viable bacterial cells at required levels. Probiotic with antioxidant activity and antagonistic properties against food-borne pathogens is reported for the first time from jangri batter. The sodium alginate microencapsulation allows viable cells to reach a beneficial level, and hence this study aids in developing new probiotic products.

Effect of the molecular structure and mechanical properties of plant-based hydrogels in food systems to deliver probiotics: an updated review

Probiotic products' economic value and market popularity have grown over time as more people discover their health advantages and adopt healthier lifestyles. There is a significant societal and cultural interest in these products known as foods or medicines. Products containing probiotics that claim to provide health advantages must maintain a "minimum therapeutic" level (107-106 CFU/g) of bacteria during their entire shelf lives. Since probiotic bacteria are susceptible to degradation and reduction by physical and chemical conditions (including acidity, natural antimicrobial agents, nutrient contents, redox potential, temperature, water activity, the existence of other bacteria, and sensitivity to metabolites), the most challenging problem for a food manufacturer is ensuring probiotic cells' survival and stability enhancement throughout the manufacturing stage. Currently, the use of plant-based hydrogels for improved and targeted probiotic delivery has gained substantial attention as a potential approach to overcoming the mentioned restrictions. To achieve the best possible results from hydrogels, whether used as a coating for encapsulated probiotics (with the goal of stomach protection) or as carriers for direct encapsulation of live microorganisms should be applied kind of procedures that ensure high bacterial survival during hydrogels application. This paper summarizes polysaccharides, proteins, and lipid-based hydrogels as carriers of encapsulated probiotics in delivery systems, reviews their structures, analyzes their advantages and disadvantages, studies their mechanical characteristics, and draws comparisons between them. The discussion then turns to how the criterion affects encapsulation, applications, and future possibilities.

Preparation and Characteristics of Alginate Microparticles for Food, Pharmaceutical and Cosmetic Applications

Alginates are the most widely used natural polymers in the pharmaceutical, food and cosmetic industries. Usually, they are applied as a thickening, gel-forming and stabilizing agent. Moreover, the alginate-based formulations such as matrices, membranes, nanospheres or microcapsules are often used as delivery systems. Alginate microparticles (AMP) are biocompatible, biodegradable and nontoxic carriers, applied to encapsulate hydrophilic active substances, including probiotics. Here, we report the methods most frequently used for AMP production and encapsulation of different actives. The technological parameters important in the process of AMP preparation, such as alginate concentration, the type and concentration of other reagents (cross-linking agents, oils, emulsifiers and pH regulators), agitation speed or cross-linking time, are reviewed. Furthermore, the advantages and disadvantages of alginate microparticles as delivery systems are discussed, and an overview of the active ingredients enclosed in the alginate carriers are presented.

Designated functional microcapsules loaded with green synthesis selenium nanorods and probiotics for enhancing stirred yogurt

Green synthesis selenium nanorods (Se-NRs) were produced based on Aloe vera leaf extract. The size, morphology, antimicrobial, and activation of Se-NRs for probiotics were analyzed. The Se-NRS was stable with a diameter of 12 and 40 nm, had an antimicrobial effect, and improved probiotics counts. The microcapsules loaded with Green Se-NRS (0, 0.05 or 0.1 mg/100 ml) and probiotics (Bifidobacterium lactis and Lactobacillus rhamnosus) were designated with efficiency between 95.25 and 97.27% and irregular shapes. Microcapsules were saved probiotics against gastrointestinal juices. The microcapsules were showed a minor inhibition effect against the cell line. Also, microcapsules integrated into stirred yogurt and exanimated for microbiology, chemically, and sensory for 30 days. The probiotics counts, acidity, total solids, and ash values of samples were increased during storage periods without affecting fat and protein contents. The overall acceptability of yogurt with microcapsules containing probiotics and Se-NRs was high without change in body, odor, color, and appearance.

Administration of microencapsulated Enterococcus faecium ABRIINW.N7 with fructo-oligosaccharides and fenugreek on the mortality of tilapia challenged with Streptococcus agalactiae

We investigated the probiotic potential of a microencapsulated Enterococcus faecium ABRIINW.N7 for control of Streptococcus agalactiae infection in hybrid (Oreochromis niloticus × Oreochromis mossambicus) red tilapia. A two-phase experiment approach was completed in which E. faecium bacteria were propagated, from which a culture was isolated, identified using molecular techniques, and microencapsulated to produce a stable commercial fructooligosaccharide (FOS) and fenugreek (Fk) product of optimal concentration. The FOS and Fk products were assessed in a 90-days in vivo challenge study, in which red hybrid tilapia were allocated to one of five treatments: (1) No Streptococcus agalactiae (Sa) challenge (CON); (2) Sa challenge only (CON+); (3) Sa challenge in a free cell (Free Cell); (4) Sa challenge with 0.8% (w/v) Alginate; (5) Microencapsulated FOS and Fk. In vitro results showed high encapsulation efficiency (≥98.6 ± 0.7%) and acceptable viability of probiotic bacteria within the simulated fish digestive system and high stability of viable cells in all gel formulations (34 < SR% <63). In vivo challenges demonstrated that the FOS and Fk products could be used to control S. agalactiae infection in tilapia fish and represented a novel investigation using microencapsulation E. faecium as a probiotic diet for tilapia fish to control S. agalactiae infection and to lower fish mortality. It is recommended that local herbal gums such as 0.2% Persian gum and 0.4% Fk in combination with 0.8% alginate (Formulation 7) can be used as a suitable scaffold and an ideal matrix for the encapsulation of probiotics. These herbal gums as prebiotics are capable of promoting the growth of probiotic cells in the food environment and digestive tract.

Effective encapsulation of reuterin-producing Limosilactobacillus reuteri in alginate beads prepared with different mucilages/gums

The mainly aim of this study was to use mucilaginous solutions obtained from tamarind, mutamba, cassia tora, psyllium and konjac powdered to encapsulate reuterin-producing Limosilactobacillus reuteri in alginate beads by extrusion technique. In the particles were determined the bacterial encapsulation efficiency, cell viability during storage and survival under simulated gastric and intestinal conditions. Moreover, the reuterin production, its entrapment into the beads and the influence on viability of encapsulated microorganism were evaluated. Scanning electron microscopy and Fourier Transform Infrared spectroscopy were employed to characterize the produced particles. The beads showed a relatively spherical shape with homogenous distribution of L. reuteri. The use of gums and mucilages combined with alginate improved the encapsulation efficiency (from 93.2 to 97.4%), the viability of encapsulated bacteria during refrigerated storage (especially in prolonged storage of 20, 30 and 60 days) and the survival after exposure to gastric and enteric environments (from 67.7 to 76.6%). The L. reuteri was able to produce reuterin via bioconversion of glycerol in the film-forming solutions, and the entrapment of the metabolite was improved using konjac, mutamba and tamarind mucilaginous solutions in the encapsulation process (45, 44.57 and 41.25%, respectively). Thus, our findings confirm the great potential of these hydrocolloids to different further purposes, enabling its application as support material for delivery of chemical or biological compounds.

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

Plant mucilage is a renewable and cost-effective source of plant-based compounds that are biologically active, biodegradable, biocompatible, nontoxic, and environmentally friendly. Until recently, plant mucilage has been of interest mostly for technological purposes. This review examined both its traditional uses and potential modern applications in a new generation of health-promoting foods, as well as in cosmetics and biomaterials. We explored the nutritional, phytochemical, and pharmacological richness of plant mucilage, with a particular focus on its biological activity. We also highlighted areas where more research is needed in order to understand the full commercial potential of plant mucilage.

Effect of Alginate-Microencapsulated Hydrogels on the Survival of Lactobacillus rhamnosus under Simulated Gastrointestinal Conditions

Thanks to the beneficial properties of probiotic bacteria, there exists an immense demand for their consumption in probiotic foods worldwide. Nevertheless, it is difficult to retain a high number of viable cells in probiotic food products during their storage and gastrointestinal transit. Microencapsulation of probiotic bacteria is an effective way of enhancing probiotic viability by limiting cell exposure to extreme conditions via the gastrointestinal tract before releasing them into the colon. This research aims to develop a new coating material system of microencapsulation to protect probiotic cells from adverse environmental conditions and improve their recovery rates. Hence, Lactobacillus rhamnosus was encapsulated with emulsion/internal gelation techniques in a calcium chloride solution. Alginate-probiotic microbeads were coated with xanthan gum, gum acacia, sodium caseinate, chitosan, starch, and carrageenan to produce various types of microcapsules. The alginate+xanthan microcapsules exhibited the highest encapsulation efficiency (95.13 ± 0.44%); they were simulated in gastric and intestinal juices at pH 3 during 1, 2, and 3 h incubations at 37 °C. The research findings showed a remarkable improvement in the survival rate of microencapsulated probiotics under simulated gastric conditions of up to 83.6 ± 0.89%. The morphology, size, and shape of the microcapsules were analyzed using a scanning electron microscope. For the protection of probiotic bacteria under simulated intestinal conditions; alginate microbeads coated with xanthan gum played an important role, and exhibited a survival rate of 87.3 ± 0.79%, which was around 38% higher than that of the free cells (49.4 ± 06%). Our research findings indicated that alginate+xanthan gum microcapsules have a significant potential to deliver large numbers of probiotic cells to the intestines, where cells can be released and colonized for the consumer's benefit.

Tarkhineh as a new microencapsulation matrix improves the quality and sensory characteristics of probiotic Lactococcus lactis KUMS-T18 enriched potato chips

In the present study, probiotic potato chips containing a newly isolated probiotic Lactococcus lactis KUMS-T18 strain were produced by using a simple spraying method and then enhancing the stability, survival rate, and sensory characteristics of product during storage at 4 °C and 25 °C was examined for four months. Based on the results, Lactococcus lactis KUMS-T18 isolated from traditional Tarkhineh as a safe strain had high tolerance to low pH and high bile salt, anti-pathogenic activity, hydrophobicity, adhesion to human epithelial cells, auto- and co-aggregation, cholesterol assimilation and antibiotic susceptibility. Meanwhile, by micro-coating the probiotic cells in Tarkhineh formulations, elliptical to spherical shape (460-740 µm) probiotic drops were produced. The results revealed that potato chips produced with turmeric and plain Tarkhineh during storage at 4 °C, had excellent protection abilities for probiotic cells with about 4.52 and 3.46 log decreases in CFU/g respectively. On the other hand, probiotic potato chips, compared to non-probiotic and commercial potato chips, showed the criteria of probiotic products such as excellent quality and superior sensory characteristics. In summary, this study proved that probiotic Lactococcus lactis KUMS-T18 strain covered by Tarkhineh formulations as protective matrix has high potential to be used in the production of probiotic potato chips.

Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics

The application of Tarkhineh texture to protect probiotics in potato chips has been investigated as the main goal in this paper. In this study, the probiotic assessments, morphological characteristics, sensory evaluation, and survival rates of the covered probiotic cells with Tarkhineh in potato chips during storage time were assessed. Based on results, T34 isolated from traditional Tarkhineh as a safe strain had a high tolerance to low pH and bile salt conditions, displayed acceptable anti-pathogenic activities, and also showed desirable antibiotic susceptibility. Two types of Tarkhineh formulations (plain Tarkhineh and turmeric Tarkhineh) were applied using a simple spraying method for covering T34 cells in potato chips. All formulations showed elliptical to spherical (480-770 μm) shape probiotic drops. Storage stability results revealed that T34 cells mixed with turmeric and plain Tarkhineh during 4 months of storage at 4°C displayed excellent protection abilities with about 3.70 and 2.85 log decreases in CFU/g respectively. Additionally, probiotic potato chips compared to non-probiotic and commercial potato chips, exhibited probiotic product criteria such as excellent quality and superior sensory properties during storage time. In conclusion, Tarkhineh showed high potential as a protective matrix for probiotic cells in potato chips.

Herbal hydrogel-based encapsulated Enterococcus faecium ABRIINW.N7 improves the resistance of red hybrid tilapia against Streptococcus iniae

AIMS

The streptococcal disease has been associated with serious mortality and significant global economic loss in the tilapia farming industry. The overall goal of this work was to test herbal hydrogels based on encapsulated Enterococcus faecium ABRIINW.N7 for potential probiotic anti-microbial activity against Streptococcus iniae in red hybrid tilapia.

METHODS AND RESULTS

Abnormal behaviour, clinical signs, postinjection survival and histopathology (kidney, liver, eye and brain) were measured. Cumulative mortality of CON⁺ , free cells, ALG and treatments (F1-F7) was 30, 24, 22, 19, 17, 17, 16, 14, 14 and 12 out of 30 fish and the survival rates for E. faecium ABRIINW.N7 microencapsulated in an alginate-BS blend with 0·5, 1, 1·5, 2, 2·5 and 3% fenugreek were 43, 43, 47, 53, 53 and 60%, respectively. After the incorporation of fenugreek with the alginate-BS blend, there was an 8-21% increase in probiotic cell viability. Furthermore, the survival rate for the alginate-BS blend with 2·5 and 3% fenugreek (F6 and F7) was significantly (P ≤ 0·05) higher than other blends. The highest encapsulation efficiency, viability in gastrointestinal conditions and during storage time and excellent antipathogenicity against S. iniae were observed in alginate-BS +3% fenugreek formulation (F7).

CONCLUSIONS

It is recommended that probiotic strains like E. faecium ABRIINW.N7 in combination with local herbal gums, such as BS and fenugreek plus alginate, can be used as a suitable scaffold and an ideal matrix for the encapsulation of probiotics.

SIGNIFICANCE AND IMPACT OF THE STUDY

This study proposes models connecting process parameters, matrix structure and functionality.

Mucilages: sources, extraction methods, and characteristics for their use as encapsulation agents

The increasing interest in the use of natural ingredients has driven keen research and commercial interest in the use of mucilages for a range of applications. Typically, mucilages are polysaccharide hydrocolloids with distinct physicochemical and structural diversity, possessing characteristic functional and health benefits. Apart from their role as binding, thickening, stabilizing, and humidifying agents, they are valued for their antimicrobial, antihypertensive, antioxidant, antiasthmatic, hypoglycemic, and hypolipidemic activities. The focus of this review is to present the range of mucilages that have been explored as encapsulating agents. Encapsulation of food ingredients, nutraceutical, and pharmaceutical ingredients is an attractive technique to enhance the stability of targeted compounds, apart from providing benefits on delivery characteristics. The most widely adopted conventional and emerging extraction and purification methods are explained and supplemented with information on the key criteria involved in characterizing the physicochemical and functional properties of mucilages. The unique traits and benefits of using mucilages as encapsulation agents are detailed with the different methods used by researchers to encapsulate different food and bioactive compounds.

A Critical Review on the Synthesis of Natural Sodium Alginate Based Composite Materials: An Innovative Biological Polymer for Biomedical Delivery Applications

Sodium alginate (Na-Alg) is water-soluble, neutral, and linear polysaccharide. It is the derivative of alginic acid which comprises 1,4-β-d-mannuronic (M) and α-l-guluronic (G) acids and has the chemical formula (NaC6H7O6). It shows water-soluble, non-toxic, biocompatible, biodegradable, and non-immunogenic properties. It had been used for various biomedical applications, among which the most promising are drug delivery, gene delivery, wound dressing, and wound healing. For different biomedical applications, it is used in different forms with the help of new techniques. That is the reason it had been blended with different polymers. In this review article, we present a comprehensive overview of the combinations of sodium alginate with natural and synthetic polymers and their biomedical applications involving delivery systems. All the scientific/technical issues have been addressed, and we have highlighted the recent advancements.

Microencapsulation of Lactobacillus rhamnosus GG with flaxseed mucilage using co-extrusion technique

AIM

This study aimed to evaluate the protective effect of flaxseed mucilage on the co-extrusion microencapsulation of Lactobacillus rhamnosus GG.

METHODS

Core flow rate, chitosan coating, and flaxseed mucilage concentration were optimised for the microencapsulation of L. rhamnosus. The microbeads were characterised and evaluated on microencapsulation efficiency and cell released after 6 h of sequential digestion.

RESULTS

The optimised parameters for the L. rhamnosus microencapsulation were 1.0 mL/min core flow rate, 0.4% (w/v) chitosan coating, and 0.4% (w/v) flaxseed mucilage. The L. rhamnosus microbeads with flaxseed mucilage in core and wall materials had a smooth surface with 781.3 µm diameter, the highest microencapsulation efficiency (98.8% w/w), lowest swelling (5196.7% w/w) and erosion ratio (515.5% w/w), and least cell release (<40% w/w) with 9.31 log₁₀ CFU mL^-1 after sequential digestion.

CONCLUSIONS

This study showed the protective capacity of flaxseed mucilage towards the L. rhamnosus GG during microencapsulation and gastrointestinal environment.

A novel chitosan biopolymer based Trichoderma delivery system: Storage stability, persistence and bio efficacy against seed and soil borne diseases of oilseed crops

Management of seed and soil borne fungal plant pathogens using fungal species belonging to the genus Trichoderma is gaining importance. Seed coating with powder based formulations of Trichoderma is most widely adopted by the researchers and farmers as well. Delivery system that leads to good adherence of fungal propagules on seed surface, minimizing the wastage of active ingredient, sustained and timely release during treatment process is very important for effective season long protection. Chitosan-PEG (Polyethylene glycol) (Cts-PEG) blend containing Trichoderma harzianum (Th4d) (Cts-PEG-Th) spores is developed and its storage stability, persistence in soil and bio efficacy against seed and soil borne pathogens of groundnut and safflower crops is studied. The blend was stable without much changes in pH throughout the storage period. Persistence studies conducted for 3 months revealed that Cts-PEG-Th amended soil, Trichoderma got released from polymer film slowly and reached a maximum of log 8 CFUs by 30 days and there after started declining to retain log 6 CFUs at 90 days. In shelf life study, the chitosan blend was able to maintain Trichoderma counts of log 10.0 and log 10.2 over a period of 6 months at storage temperatures of 30 °C and 4 °C, respectively and the antagonistic activity unaffected against three plant pathogens viz. Macrophomina phaseolina, Fusarium oxysporumf. sp.ricini and Aspergillus niger over a period of 6 months of storage. Bio efficacy testing in germination towels and green house pot studies revealed the effectiveness of seed treatment with Cts-PEG-Th blend significantly increasing the germination and seedling vigour and reducing the diseases in groundnut (peanut) and safflower.

Formulating bacterial endophyte: Pre-conditioning of cells and the encapsulation in amidated pectin beads

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Endophytic activity of pre-conditioned and encapsulated cells in amidated pectin beads

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Hydroxyectoine-added cells within pectin amidated beads increase endophytismus

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Radish yields increased through the application of encapsulated K. radicincitans cells

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Entrapped cells chemoattraction towards radish visualized by multispectral imaging

Despite the benefits of bacterial endophytes, recent studies on the mostly Gram-negative bacteria lack of regard for formulation strategies. The encapsulation into biopolymeric materials such as amidated pectins hydrogels is a suitable alternative. Here, this research aimed at supporting the capability of the plant growth-promoting bacteria Kosakonia radicincitans DSM16656^T to endophytically colonize plant seedlings. In this approach, the pre-conditioned cells through osmoadaptation and hydroxyectoine accumulation were used. In general, pre-osmoadapted and hydroxyectoine-supplemented bacteria cells formulated in amidated pectin dried beads increased the endophytic activity by 10-fold. Moreover, plant promotion in radish plants enhanced by 18.9% and 20.7% for a dry matter of tuber and leaves. Confocal microscopy studies with GFP-tagged bacteria revealed that bacterial aggregates formed during the activation of beads play an essential role in early colonization stages. This research encourages the integration of fermentation and formulation strategies in a bioprocess engineering approach for exploiting endophytic bacteria.

Survivability of alginate-microencapsulated Lactobacillus plantarum during storage, simulated food processing and gastrointestinal conditions

A comparison between the most investigated alginate-based encapsulating agents was performed in the current study. Here, the survivability of Lactobacillus plantarum microencapsulated with alginate (Alg) combined with skim milk (Sm), dextrin (Dex), denatured whey protein (DWP) or coated with chitosan (Ch) was evaluated after exposure to different heat treatments and in presence of some food additives, during storage and under simulated gastrointestinal condition. In addition, the encapsulated cells were evaluated for production of different bioactive compounds such as exopolysacchar. ides and antimicrobial substances compared with the unencapsulated cells. The results showed that only Alg-Sm maintained the viability of the cells >106 cfu/g at the pasteurization temperature (65 °C for 30 min). Interestingly, storage under refrigeration conditions increased the viability of L. plantarum entrapped within all the tested encapsulating agents for 4 weeks. However, under freezing condition, only Alg-DWP and Alg-Sm enhanced the survival of the entrapped cells for 3 months. All the microencapsulated cells were capable of growing at the different NaCl concentrations (1%-5%) except for cells encapsulated with Alg-Dex, showed viability loss at 3% and 5% NaCl concentrations. Tolerance of the microencapsulated cells toward organic acids was varied depending on the type of organic acid. Alg-Ch and Alg-Sm provide better survival for the cells under simulated gastric juice; however, all offer a good survival for the cells under simulated intestinal condition. Our findings indicated that Alg-Sm proved to be the most promising encapsulating combination that maintains the survivability of L. plantarum to the recommended dose level under almost all the stress conditions adopted in the current study. Interestingly, the results also revealed that microencapsulation does not affect the metabolic activity of the entrapped cells and there was no significant difference in production of bioactive compounds between the encapsulated and the unencapsulated cells.

Optimal conditions for the encapsulation of Weissella cibaria JW15 using alginate and chicory root and evaluation of capsule stability in a simulated gastrointestinal system

The delivery of active probiotic cells in capsules can reduce probiotic cell loss induced by detrimental external factors during digestion. In this study, we determined the optimal conditions for the encapsulation of Weissella cibaria JW15 (JW15) within calcium and polyethylene glycol (PEG)-alginate with chicory root extract powder (CREP). JW15 was encapsulated as the core material (109 cells/mL, 2 mL/min), and a solution containing a mixture of 1.5% sodium alginate and 1% CREP was extruded into a receiving bath with 0.1 M calcium chloride (CaCl2 ) and 0.05% PEG. Capsule morphology and size were measured using optical microscopy. The optimal air pressure and frequency vibration for capsules containing alginate only (Al) were 200 mbar and 200 Hz, respectively and 100 mbar and 350 Hz for capsules containing alginate with CREP (Ch), respectively. The voltage for both capsules types was fixed at 1.35 kV. Then, the capsules were incubated in a simulated gastrointestinal (GI) system for 6 hr at 37 °C. The addition of PEG in a CaCl2 hardening solution led to degradation of the Ch capsule (Ch-PEG) and the release of cells into the small intestine vessel in the simulated GI system. By contrast, the cells were trapped within the Al capsules. Based on these data, effective encapsulation using alginate with CREP and PEG can enable JW15 to be released at a targeted anatomical site of activity within the GI system, thereby, enhancing the efficacy of probiotic cells. These protective effects can be leveraged during the development of probiotic products. PRACTICAL APPLICATION: Weissella cibaria JW15 (109 cells/mL) was encapsulated in biodegradable and biocompatible capsules, prepared by mixing 1.5% alginate with 1% chicory root extract powder (CREP) in 0.1 M CaCl2 and 0.05% PEG using an encapsulator. The optimal processing parameters were as follows: pressure, 100 mbar; vibration frequency, 350 Hz; voltage, 1.35 kV; and core flow rate, 2 mL/min. When the resulting capsules were subjected to a simulated gastrointestinal system for 6 hr, the cells were released into the small intestine, and up to 95% cell viability was preserved. These results suggest that capsules made from alginate with CREP and formulated using calcium and PEG are a promising delivery system for probiotic cells.

Membrane shell permeability of Rs-198 microcapsules and their ability for growth promoting bioactivity compound releasing

Microencapsulation of bacteria is an alternative technology to enhance viability during processing and application.

Probiotics in digestive, emotional, and pain-related disorders

In recent years, interest in the relationship between gut microbiota and disease states has grown considerably. Indeed, several strategies have been employed to modify the microbiome through the administration of different diets, by the administration of antibiotics or probiotics, or even by transplantation of feces. In the present manuscript, we focus specifically on the potential application of probiotics, which seem to be a safe strategy, in the management of digestive, pain, and emotional disorders. We present evidence from animal models and human studies, notwithstanding that translation to clinic still deserves further investigation. The microbiome influences gut functions as well as neurological activity by a variety of mechanisms, which are also discussed. The design and performance of larger trials is urgently needed to verify whether these new strategies might be useful not only for the treatment of disorders affecting the gastrointestinal tract but also in the management of emotional and pain disorders not directly related to the gut.

SYNBIOTIC ADDITIVES IN THE WAFFLES TECHNOLOGY

The problems considered in the paper are the incidence of dysbiosis in the Ukrainian people, the reasons for it, and the methods of improving the diet of those suffering from microfloral disorders. Useful properties and effects of the microorganisms Bifidobacterium and Lactobacillus, and of inulin and lactulose have been studied as well as the ways in which they help to restore a person’s normobiocoenosis. After a research in vitro, with the conditions imitating the human gastrointestinal tract, the survival rate of encapsulated cells of bifidobacteria and lactobacilli in an unfavourable environment has been determined. It has been grounded how necessary microencapsulated forms of microorganisms are in the production of confectionery – firstly, to ‘protect’ them against physiological and technological factors, and secondly, to help them reach the lower regions of the small intestine where their capsules are destroyed and the bacteria are released. The reasons have been given why fatty filling for waffles, as an object to be enriched with useful ingredients, should be preferred when developing healthy and wholesome confectionery. It has been shown how promising probiotics and prebiotics are if used in confectionery technology. The two synbiotic complexes SC 1 and SC 2 have been developed, and such parameters have been determined as the optimum weight fractions of inulin and lactulose in the formulation of the filling, and the number of probiotic microorganisms. It has been established that lactulose can reduce sugar in the formulation of the filling, and using inulin results in replacement of an equivalent amount of fat. To prove how practical it is to add synbiotics to waffles, and to determine the product’s consumer appeal, a tasting assessment of the new types of waffle products has been made. It has been proved that adding synbiotic complexes to the formulations of waffles will result in the consistent high quality of the products, and in their better sensory characteristics. Besides, it can contribute to making the people of Ukraine healthier and fitter for work.

Evaluation of antimicrobial activity and probiotic properties of wild-strain Pichia kudriavzevii isolated from frozen idli batter

The present research was undertaken to study the probiotic characteristics of Pichia kudriavzevii isolated from frozen idli batter. Polymerase chain reaction amplification with 18S rRNA primers confirmed Pichia kudriavzevii, a xylose-utilizing probiotic strain. It was resistant to physiological concentrations of bile salts, pepsin and pancreatic enzyme. It also showed efficient auto-aggregation as well as co-aggregation ability with four commercial probiotic yeasts and exhibited good hydrophobicity in xylene and toluene. The strain inhibited the growth of 13 enteropathogens and showed a commensal relationship with four commercial probiotic yeast and bacteria. Moreover, it was resistant to 30 antibiotics with different modes of action. The yeast exhibited thermotolerance up to 95 °C for 2 h. The cell-free supernatants were also found to be heat stable, indicating the presence of thermostable secondary metabolites. Hence it could be exploited as starter culture, co-culture or probiotic in the preparation of fermented products or incorporated in heatable foods as well. Copyright © 2016 John Wiley & Sons, Ltd.

Efficacy of Fenugreek-based bionanocomposite on renal dysfunction and endogenous intoxication in high-calorie diet-induced obesity rat model-comparative study

BACKGROUND

Worldwide obesity spread is a global health problem and needs to be further studied. Co-morbidities of obesity include insulin resistance, diabetes mellitus type 2, and dyslipidemia, which are the most frequent contributing factors for metabolic syndrome (MetS), as well as non-alcoholic fatty liver disease and chronic kidney disease. The aim was to study renal function and endogenous intoxication panel on high-calorie diet-induced obesity rat model and perform comparative study of the treatment efficacy of Fenugreek-based bionanocomposite vs antiobesogenic drugs (Orlistat).

MATERIALS

We included 60 male rats and equally divided them to 6 groups of 10 animals in each group: the experimental groups were firstly assigned as controls and high caloric diet (HCD)-fed groups, and each group further was subdivided to remain untreated, Fenugreek bionanocomposite (BNC)-treated, and Orlistat-treated. Normal control rats (groups 1, 2, 3) were fed by a standard chow, while the others (groups 4, 5, 6) were fed with HCD ad libitum during 98 days. From days 77 to 98, groups 2 and 5 were treated with BNC based on Fenugreek (150 mg/kg body weight, orally) and groups 3 and 6 were treated with antiobesogenic drug Orlistat (10 mg/kg body weight, orally). Food and water consumptions were measured daily and body weights were measured once a week. On day 99, blood was collected; the creatinine, urea, and uric acid were estimated in serum according to the standard protocols. Levels of low and middle molecules (MMs) were measured; the quantity of oligopeptides was estimated by Bradford method. We performed the liver and kidney ultrasonography in rats.

RESULTS

We revealed an increase in the levels of endogenous intoxication syndrome markers (MM and oligopeptides) in all animals with experimental obesity. Ultrasound data showed injury of the liver and kidneys in obese rats. We observed significant decreasing of MM levels after Orlistat treatment vs controls (p < 0.05). However, this effect was more pronounced in Fenugreek BNC-treated group vs both Orlistat-treated and controls (p < 0.05). Orlistat treatment evoked rising of serum creatinine and oligopeptides in control animals and failed to normalize these markers in experimental group. Fenugreek-based BNC treatment did not evoke signs of kidney failure and changes in the studied indices in control group. We noticed normalization levels of uric acid and urea in the blood under the use of BNC and Orlistat.

CONCLUSION

High-calorie diet-induced obesity evokes endogenous intoxication syndrome and kidney dysfunction in rats. Application of Orlistat- and Fenugreek-based BNC decreases MM content to the normal level. Orlistat induces increasing levels of oligopeptides in both groups, likely due to adverse side effects on renal function and its pro-oxidant activity.

Effect of psyllium and gum Arabic biopolymers on the survival rate and storage stability in yogurt of Enterococcus duransIW3 encapsulated in alginate

Different herbal biopolymers were used to encapsulate Enterococcus durans IW3 to enhance its storage stability in yogurt and subsequently its endurance in gastrointestinal condition. Nine formulations of encapsulation were performed using alginate (ALG), ALG-psyllium (PSY), and ALG-gum Arabic (GA) blends. The encapsulation efficiency of all formulations, tolerance of encapsulated E. durans IW3 against low pH/high bile salt concentration, storage lifetime, and release profile of cells in natural condition of yogurt were evaluated. Result revealed 98.6% encapsulation efficiency and 76% survival rate for all formulation compared with the unencapsulated formulation cells (43%). The ALG-PSY and ALG-GA formulations have slightly higher survival rates at low pH and bile salt condition (i.e., 76-93% and 81-95%, respectively) compared with the ALG formulation. All encapsulated E. durans IW3 was released from the prepared beads of ALG after 90 min, whereas both probiotics encapsulated in ALG-GA and ALG-PSY were released after 60 min. Enterococcus durans IW3 was successfully encapsulated in ALG, ALG-GA, and ALG-PSY beads prepared by extrusion method. ALG-GA and ALG-PSY beads are suitable delivery carriers for the oral administration of bioactive compounds like probiotics. The GA and PSY gels exhibited better potential for encapsulation of probiotic bacteria cells because of the amendment of ALG difficulties and utilization of therapeutic and prebiotic potentials of these herbal biopolymers.

Probiotics production and alternative encapsulation methodologies to improve their viabilities under adverse environmental conditions

Probiotic products are dietary supplements containing live microorganisms producing beneficial health effects on the host by improving intestinal balance and nutrient absorption. Among probiotic microorganisms, those classified as lactic acid bacteria are of major importance to the food and feed industries. Probiotic cells can be produced using alternative carbon and nitrogen sources, such as agroindustrial residues, at the same time contributing to reduce process costs. On the other hand, the survival of probiotic cells in formulated food products, as well as in the host gut, is an essential nutritional aspect concerning health benefits. Therefore, several cell microencapsulation techniques have been investigated as a way to improve cell viability and survival under adverse environmental conditions, such as the gastrointestinal milieu of hosts. In this review, different aspects of probiotic cells and technologies of their related products are discussed, including formulation of culture media, and aspects of cell microencapsulation techniques required to improve their survival in the host.