1
|
Habib H, Kumar A, Amin T, Bhat TA, Aziz N, Rasane P, Ercisli S, Singh J. Process optimization, growth kinetics, and antioxidant activity of germinated buckwheat and amaranth-based yogurt mimic. Food Chem 2024; 457:140138. [PMID: 38901337 DOI: 10.1016/j.foodchem.2024.140138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 05/22/2024] [Accepted: 06/14/2024] [Indexed: 06/22/2024]
Abstract
This study aimed to investigate the integration of cereal and germinated pseudocereals into set-type yogurt mimic, resulting in a novel and nutritious product. Four groups of yogurts mimic, namely CPY-1, CPY-2, CPY-3, and CPY-4, were prepared using different probiotic cultures, including L. acidophilus 21, L. plantarum 14, and L. rhamnosus 296 along with starter cultures. Notably, CPY-2 cultured with L. plantarum and L. rhamnosus and incubated for 12 h exhibited the most desirable attributes. The resulting yogurt demonstrated an acidity of 0.65%, pH of 4.37 and a probiotic count of 6.38 log CFU/mL. The logistic growth model fit revealed maximum growth rates (k, 1/h) and maximum bacterial counts (Nm log CFU/mL) for each CPY variant. The results revealed that CPY-2 significantly improved protein, dietary fiber, phenols and antioxidant capacities compared to the control. Scanning electron microscopy showed more structured and compact casein network in CPY-2, highlighting its superior textural characteristics. Overall, this study demonstrates the incorporation of cereal and germinated pseudocereals into set-type yogurt mimic offers health benefits through increased dietary fiber and β-glucan.
Collapse
Affiliation(s)
- Huraiya Habib
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Ashwani Kumar
- Institute of Food Technology, Bundelkhand University Jhansi, 284128, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, 190025, India
| | - Tashooq Ahmad Bhat
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, 190025, India
| | - Nargis Aziz
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Kashmir, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Jyoti Singh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.
| |
Collapse
|
2
|
Didar Z. Characterization of white chocolate enriched with co-encapsulated Lactobacillus acidophilus ( La-5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and in vitro gastrointestinal digestion. Food Sci Nutr 2024; 12:890-906. [PMID: 38370043 PMCID: PMC10867508 DOI: 10.1002/fsn3.3805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 02/20/2024] Open
Abstract
This research focused on the production of a new kind of probiotic chocolate containing co-encapsulated Lactobacillus acidophilus (La-5) bacteria and rose hip shell fruit extract. Several properties of chocolate samples, including rheological, textural, thermal properties, particle size distribution, color indices, total phenolic and anthocyanin magnitude, antioxidant potential, and Raman spectroscopy were performed. The prepared white chocolates were assessed for the survival of the probiotic cell and the stability of anthocyanins and phenolic components in different storage times (until 90 days) and different storage temperatures (at 4 and 25°C). Observations imply that both temperature and duration of storage had an impact on the extent of survival of probiotics as well as stability of total phenolic content (TPC) and anthocyanin content (p < .05). During in vitro gastrointestinal circumstances, the extent of survival of L. acidophilus, in two chocolate matrixes, was assessed. At the end of gastric and intestinal condition, the log of viable cells was 7 and 6, respectively. The magnitude of the bioaccessibility of anthocyanin and phenolic components was 81% and 78%, respectively. Sensory evaluation affirmed that there was no remarkable variation between samples in terms of overall acceptance.
Collapse
Affiliation(s)
- Zohreh Didar
- Department of Food Science and Technology, Neyshabur BranchIslamic Azad UniversityNeyshaburIran
| |
Collapse
|
3
|
Ko JA, Kim J, Doh H, Park HJ. Quality evaluation and storage test for capsaicin-fortified yogurt based on the multilayer nanoemulsion system. Food Sci Biotechnol 2024; 33:441-451. [PMID: 38222921 PMCID: PMC10786756 DOI: 10.1007/s10068-023-01386-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/24/2023] [Accepted: 07/13/2023] [Indexed: 01/16/2024] Open
Abstract
Capsaicin has many benefits, such as pain relief, cancer prevention, and weight reduction. However, the application of capsaicin has been limited in the food industry due to its strong pungency, odor, and low solubility in water. Therefore, a multilayer nanoemulsion with chitosan and hyaluronic acid was developed for masking its odor and taste and improving the physicochemical stability against the surrounding environment. The capsaicin-fortified yogurts were prepared by blending various concentration levels of multilayer nanoemulsion (0-15%, w/v). The quality of yogurt was determined as a function of pH, acidity, viscosity, and total lactic acid bacteria population in an extended storage period (21 days). The multivariate statistical analysis was used to compare the quality of yogurts supplemented with capsaicin nanoemulsion. As a result, this study demonstrated the potential of capsaicin-loaded multilayer emulsion-supplemented yogurt as a novel nutrition-fortified food.
Collapse
Affiliation(s)
- Jung A. Ko
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul, 02841 Republic of Korea
| | - Jeehye Kim
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul, 02841 Republic of Korea
| | - Hansol Doh
- Department of Food Science and Biotechnology, Ewha Womans University, 52 Ewhayeodae-Gil, Seodaemun-gu, Seoul, 03760 Republic of Korea
| | - Hyun Jin Park
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul, 02841 Republic of Korea
| |
Collapse
|
4
|
Dusso D, Salomon CJ. Solving the delivery of Lactococcus lactis: Improved survival and storage stability through the bioencapsulation with different carriers. J Food Sci 2023; 88:1495-1505. [PMID: 36939001 DOI: 10.1111/1750-3841.16538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 01/21/2023] [Accepted: 02/27/2023] [Indexed: 03/21/2023]
Abstract
Probiotics are live microorganisms that confer beneficial effects on the health of the host if administered in adequate amounts (106 CFU viable microorganisms/g of food). As the most frequent route of administration of these microorganisms is oral, the number of them that remains viable through the gastrointestinal tract decreases substantially. Thus, in this research work, we developed a series of alginate-based microparticles using different adjuvants such as methylcellulose, carboxymethylcellulose, chitosan, carbopol, β-cyclodextrin, starch, carrageenan, and Eudragit® RS 100 as carriers for improving the survival of Lactococcus lactis. The alginate-based formulations exhibited very good drug encapsulation efficiency, up to 90%. Release studies from selected microparticles revealed that almost 100% of bacteria were in solution at 30 min. By scanning electron microscopy, irregular nonporous particles with a size between 200 and 500 µm were seen. In particular, microparticles formulated with alginate-carboxymethylcellulose and alginate-methylcellulose exhibited the best protection for the bacterial cells against both simulated gastric juice and simulated intestinal juice. In addition, those microparticulate systems were able to maintain the viability of the encapsulated bacteria in large numbers for at least 24 weeks. Thus, the present study confirmed that these alginate-based microparticles are a valuable approach for keeping the viability and storage stability of L. lactis.
Collapse
Affiliation(s)
- Diego Dusso
- Pharmacy Department, Faculty of Pharmaceutical and Biochemical Sciences, National University of Rosario, Rosario, Argentina
| | - Claudio J Salomon
- Pharmacy Department, Faculty of Pharmaceutical and Biochemical Sciences, National University of Rosario, Rosario, Argentina.,Institute of Chemistry, IQUIR-CONICET, National Council Research, Rosario, Argentina
| |
Collapse
|
5
|
Hydrogel Derived from Glucomannan-Chitosan to Improve the Survival of Lactobacillus acidophilus FNCC 0051 in Simulated Gastrointestinal Fluid. ScientificWorldJournal 2022; 2022:7362077. [PMID: 36571080 PMCID: PMC9771654 DOI: 10.1155/2022/7362077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 11/20/2022] [Accepted: 11/21/2022] [Indexed: 12/15/2022] Open
Abstract
The probiotic encapsulating hydrogel derived from porang (Amorphophallus oncophyllus) glucomannan and chitosan was investigated with regard to its encapsulation efficiency, physical properties, prebiotic activity, and survival under simulated gastrointestinal conditions. The hydrogel's encapsulation efficiency was improved by varying the number of the Lactobacillus acidophilus FNCC 0051, which also served to increase the diameter (2-3 mm), polydispersity index (1.23-1.65), positive zeta potential, whiteness, and brightness of the hydrogel. Moreover, the hydrogel's prebiotic activity score was higher than that of inulin after 24 h of incubation, reflecting its role as a cell encapsulant, particularly when it comes to maintaining cells during exposure to simulated gastrointestinal fluid. The cell viability increased from 86% to 100% when immersed in intestinal juice, which is comparable to the increase achieved using alginate and konjac glucomannan hydrogels. Future animal studies are required to determine the cell viability in actual gastrointestinal conditions and assess the health effects of the hydrogel.
Collapse
|
6
|
Yuan Y, Yin M, Zhai Q, Chen M. The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation. Crit Rev Food Sci Nutr 2022; 64:2794-2810. [PMID: 36168909 DOI: 10.1080/10408398.2022.2126818] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The application of probiotics is limited by the loss of survival due to food processing, storage, and gastrointestinal tract. Encapsulation is a key technology for overcoming these challenges. The review focuses on the latest progress in probiotic encapsulation since 2020, especially precision engineering on microbial surfaces and microbial-mediated role. Currently, the encapsulation materials include polysaccharides and proteins, followed by lipids, which is a traditional mainstream trend, while novel plant extracts and polyphenols are on the rise. Other natural materials and processing by-products are also involved. The encapsulation types are divided into rough multicellular encapsulation, precise single-cell encapsulation, and microbial-mediated encapsulation. Recent emerging techniques include cryomilling, 3D printing, spray-drying with a three-fluid coaxial nozzle, and microfluidic. Encapsulated probiotics applied in food is an upward trend in which "classic probiotic foods" (yogurt, cheese, butter, chocolate, etc.) are dominated, supplemented by "novel probiotic foods" (tea, peanut butter, and various dry-based foods). Future efforts mainly include the effect of novel encapsulation materials on probiotics in the gut, encapsulation strategy oriented by microbial enthusiasm and precise encapsulation, development of novel techniques that consider both cost and efficiency, and co-encapsulation of multiple strains. In conclusion, encapsulation provides a strong impetus for the food application of probiotics.
Collapse
Affiliation(s)
- Yongkai Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Ming Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Qixiao Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| |
Collapse
|