Application of Microencapsulated Synbiotics in Fruit-Based Beverages

Rovinaru, Camelia; Pasarin, Diana

doi:10.1007/s12602-019-09579-w

Cited by 21 publications

(10 citation statements)

References 64 publications

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“…Similar results of an increase in capsules size of probiotic due to prebiotic has been observed (Chávarri et al., 2010) irrespective of the type of added prebiotics. Empirical determination of the right prebiotic and probiotic is vital for developing an effective synbiotic since many of the popularly known prebiotics such as FOS (Fructooligosaccharides) and inulin are not well suited for Lactobacillus species (Rovinaru & Pasarin, 2019). Moreover, different prebiotics vary in the extent to which they stimulate probiotics, and most are not consistently active throughout the GIT (Khedkar et al, 2017), which makes it imperative that newer prebiotics are explored to develop effective symbiotic formulations (Chen et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

Cottage cheese enriched with lactobacilli encapsulated in alginate–chitosan microparticles forestalls perishability and augments probiotic activity

Ahmed

Tariq

Zaidi

2021

J. Food Process. Preserv.

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The study aimed to investigate the effects of Aloe vera gel (AvG) and multi‐layered microencapsulation on the survival of five Lactobacillus species in cottage cheese during 28 days of refrigerated storage. Testing of the probiotic and AvG‐loaded synbiotic microparticles under simulated human digestion conditions showed that the synbiotic beads for L. fermentum, L. rhamnosus, and L. plantarum were on the average 8%–10% better than their probiotic counterparts. AvG augmented the antioxidant activity of synbiotic beads of L. rhamnosus and L. plantarum by 20%–30% and inhibition of foodborne pathogens by twofold in comparison with the control and probiotic particles. Synbiotic cheese also exhibited a more or less same sensory profile as the control cheese. These results suggest that cottage cheese fortified with AvG filled alginate–chitosan beads loaded with either L. rhamnosus or L. plantarum strains, can prevent pathogen invasion, maintain functional qualities, and deliver more probiotics to the human gut. Practical applications The success of microencapsulating probiotics has been marred by its inability to ensure adequate cell viability. Co‐encapsulation with prebiotics has circumvented this bottleneck, the degree of success greatly dependent on the choice of prebiotic material used. Fresh cottage cheese embedded with a tripartite blend of bioactive elements has better shelf life and safety constitutes a potentially novel fourth‐generation synbiotic that is commercially exploitable.

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Section: Resultsmentioning

confidence: 99%

Cottage cheese enriched with lactobacilli encapsulated in alginate–chitosan microparticles forestalls perishability and augments probiotic activity

Ahmed

Tariq

Zaidi

2021

J. Food Process. Preserv.

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“…Corbo et al [18] indicated the main direction of functional beverages such as exploitation of microorganism functionality, optimization of the production and formulation of novel functional beverages, use of prebiotics and synbiotics, use and processing of natural ingredients, and the use of by-products of fruit and food industries to recover and use functional ingredients. The recent work of Rovinaru, and Pasarin, [137] remarked the importance of investigating the functionality of synbiotic microcapsules in protecting the survivability of probiotic cells during processing and storage and underlines challenges for synbiotic formulation in fruit beverages.…”

Section: Discussionmentioning

confidence: 99%

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Nazhand

Souto

Lucarini³

et al. 2020

Beverages

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The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities.

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“…A broad list of prebiotics exists, with various origins and chemical properties, but the most common are fructans (fructo-oligosaccharides (FOS) and inulin) and galacto-oligosaccharides (GOS) [ 34 ]. Dietary sources rich in prebiotics include soybeans, raw oats, unrefined wheat and barley, yacon, non-digestible carbohydrates, and inulin type fructans from traditional Chinese medicines (TCM) [ 35 ].…”

Section: Prebioticsmentioning

confidence: 99%

Modulating Gut Microbiota: An Emerging Approach in the Prevention and Treatment of Multiple Sclerosis

Ullah

Tovchiga

Daglia

et al. 2021

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: Multiple sclerosis (MS) is a progressive neuromuscular disorder characterized by demyelination of neurons of the central nervous system (CNS). The pathogenesis of the disorder is described as an autoimmune attack targeting the myelin sheath of nerve cell axons in the CNS. Available treatments only reduce the risk of relapse prolonging the remissions of neurological symptoms and halt the progression of the disorder. Among the new ways of targeting neurological disorders including MS there is modulation of gut microbiota since the link between gut microbiota has been rethought within the term gut-brain axis. Gut microbiota is known to help the body with essential functions such as vitamin production and positive regulation of immune, inflammatory, and metabolic pathways. High consumption of saturated fatty acids, gluten, salt, alcohol, artificial sweeteners, or antibiotics are responsible factors in causing gut dysbiosis. The latter can lead to dysregulation of immune and inflammatory pathways, which eventually results in leaky gut syndrome, systemic inflammation, autoimmune reactions, and increased susceptibility to infections. In modern medicine, scientists have mostly focused on the modulation of gut microbiota in the development of novel and effective therapeutic strategies for numerous disorders, with probiotics and prebiotics being the most widely studied in this regard. Several pieces of evidence from preclinical and clinical studies have supported the positive impact of probiotic and/or prebiotic intake on gut microbiota and MS. This review aims to link gut dysbiosis with the development/progression of MS, and the potential of modulation of gut microbiota in the therapeutics of the disease.

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Application of Microencapsulated Synbiotics in Fruit-Based Beverages

Cited by 21 publications

References 64 publications

Cottage cheese enriched with lactobacilli encapsulated in alginate–chitosan microparticles forestalls perishability and augments probiotic activity

Cottage cheese enriched with lactobacilli encapsulated in alginate–chitosan microparticles forestalls perishability and augments probiotic activity

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Modulating Gut Microbiota: An Emerging Approach in the Prevention and Treatment of Multiple Sclerosis

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