Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication

Giordano, Irene; Abuqwider, Jumana; Altamimi, Mohammad; Monaco, Rossella Di; Puleo, Sharon; Mauriello, Gianluigi

doi:10.1016/j.heliyon.2022.e10969

Cited by 8 publications

(6 citation statements)

References 37 publications

(39 reference statements)

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“…The main parameters of sonication treatment were power level, duty cycle (DC) (the percentage of time during which the ultrasound signal is “on”), and time. Based on our previous work [ 20 ], two combinations of the three parameters were chosen: 57 W, 50% DC, 6 min (LC_S6); 57 W, 50% DC, 8 min (LC_S8). The mean efficiency of the probe varied from 77% to 84%.…”

Section: Methodsmentioning

confidence: 99%

Ultrasound Attenuation Improves Some Surface Properties of the Probiotic Strain Lacticaseibacillus casei ATCC 393

Giordano

Mauriello

2023

Microorganisms

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Ultrasound attenuation has been recently proposed as a tool to modulate probiotic metabolism. The study aimed to characterize the response of the probiotic Lacticaseibacillus casei ATCC 393 to sonication. Two ultrasound treatments were tested (57 W, duty cycle 50%, 6 or 8 min). Attenuation was assessed as a pH decrease in MRS broth after 6 and 24 h of incubation at 37 °C. Cultivability was evaluated by plate count immediately after sonication and by growth index on overnight cultures. Surface changes were determined by auto-aggregation, hydrophobicity, biofilm production tests, and by membrane damages. The 6 min treatment induced a temporary attenuation, while a prolongated exposure to sonic waves caused major attenuation effects (ΔpH 0.97 after 24 h). Both sonication treatments affected probiotic cultivability with a significant (p < 0.05) reduction of plate counts and an alteration of the growth index. Although auto-aggregation was negatively affected upon sonication, the hydrophobicity and biofilm production were improved with no significant differences (p > 0.05) between the sonicated samples. Moreover, sonicated L. casei ATCC 393 resulted in increased membrane permeability. These results suggest that ultrasound technology can be successfully used to modulate the L. casei ATCC 393 fermentative metabolism and to improve its surface properties.

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Section: Methodsmentioning

confidence: 99%

Ultrasound Attenuation Improves Some Surface Properties of the Probiotic Strain Lacticaseibacillus casei ATCC 393

Giordano

Mauriello

2023

Microorganisms

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“…The strain, the nature of the juice, the additional form, and the ingredients have an impact on the probiotic’s survival [ 81 ]. By choosing the appropriate strain and juice type, probiotic bacteria in juices could be kept more stable.…”

Section: Strategies To Improve the Stability Of Probiotic Bacteriamentioning

confidence: 99%

“…In another study, apple juice microencapsulated with Lactiplantibacillus plantarum coated with a core-to-wall ratio of 1:1.5 had much higher viability than those coated with a core-to-wall ratio of 1:1 by maltodextrin and resistant starch [ 112 ]. A probiotic juice that has been sodium-alginate microencapsulated is more stable, particularly at 20°C [ 81 ]. According to a study by Gandomi et al [ 113 ], L. rhamnosus microencapsulated with chitosan alginate showed a 4.5 times higher survival rate after preservation in apple juice for 90 days than the probiotic in free form.…”

Section: Strategies To Improve the Stability Of Probiotic Bacteriamentioning

confidence: 99%

Recent advances in probiotication of fruit and vegetable juices

Rahman,

Emon,

Toma

et al. 2023

J Adv Vet Anim Res

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Probiotics are live bacteria beneficial to health when consumed adequately. Health professionals now recommend probiotics on regular diets due to their positive effects on human health. The probiotics that are usually consumed from the market through food products are mostly dairy-based. Fruit and vegetables are gaining popularity as preferred matrices for probiotic carriers to the human body, owing to their high cholesterol content and the lactose intolerance of dairy products. On the other hand, fruits and vegetable juices are rich in nutrient content such as vita¬mins, minerals, and antioxidants and do not contain a starter culture that can compete with the nutrients. The probiotication of fruit and vegetable juices (apple, carrot, citrus fruit, pomegranate, watermelon, tomato, and pineapple) are performing as efficient probiotic bacteria carriers. This review covers the previous works that highlighted the variety of probiotic fruit and vegetable juices as well as the viability of each probiotic in various products after proper fermentation and storage. In addition, physicochemical and sensory changes that occurred during the processing and storage period have been discussed. Furthermore, strategies (microencapsulation, adding prebiotics, antioxidant addition, maintaining optimum pH, temperature, adaptation with resis¬tance, and good packaging) to improve the stability of probiotic bacteria are outlined, as it is difficult to maintain the stability of probiotic bacteria during storage. Finally, the manuscript discusses the effect of probiotic fruit and vegetable juices on human health.

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“…The application of ultrasonic technology in the juice industry is increasing day by day. The US can improve the quality [12] , microbial safety [13] , [14] and nutritional value [4] of fruit juice [15] due to the cavitation phenomenon which caused by the acoustic and hydrodynamic effects [16] . Most research in the US was focused on the stability [17] , nutrients [18] , [19] and antioxidant capacity [20] , [21] of fruit juice, However, the influence on its flavor was often regarded as an accessory and has not been studied in depth.…”

Section: Introductionmentioning

confidence: 99%