Challenges in the Addition of Probiotic Cultures to Foods

Champagne, Claude P.; Gardner, Nancy J.; Roy, Denis

doi:10.1080/10408690590900144

Cited by 394 publications

(290 citation statements)

References 148 publications

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“…The probiotic bacteria in the food product should remain metabolically stable, active and the viability should be minimum of 10 6 cfu/g of a product for its optimum functionality (Shah 2007). To improve the stability and functionality of the probiotics in the food products as well as targeted release of cells in specific parts of the gut, microencapsulation has been extensively studied for the past two decades (Champagne et al 2005;Chávez and Ledeboer 2007).…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

et al. 2014

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Noodles are staple cereal food in many countries; however addition of encapsulated probiotics into noodle formulation, its effect on noodle quality and cell viability has not yet been reported. The aim of this study was to prepare microencapsulated Lactobacillus plantarum (MTCC 5422) by freeze drying with wall material combinations such as fructooligosaccharide (FOS), FOS +whey protein isolate (WPI), and FOS+denatured whey protein isolate (DWPI) to evaluate best wall system. Results showed that FOS+DWPI wall system provided better protection to cells after drying, during storage (60 days, 4°C) and in simulated acidic and bile conditions. Further, FOS+DWPI encapsulates were incorporated into noodle formulation and evaluated the noodle quality and probiotic cell viability of cooked noodle obtained from two different production methods: (i) fresh and (ii) dried (room temperature dried -RTD, 28°C and high temperature dried -HTD, 55°C). The quality characteristics (cooking time, solid loss, texture, colour and sensory profiles) of FOS+DWPI encapsulates incorporated cooked noodles (both fresh and dried) were found to be acceptable. On evaluation of encapsulated probiotic bacteria L. plantarum cell viability, 93.63 % and 62.42 % cell survival was obtained in fresh noodles before and after cooking respectively. However, 80.29 % (RTD) and 64.74 % (HTD) of encapsulated cells were viable in dried noodles, after cooking there was complete survival loss. This study suggested that fresh noodle was found to be a suitable carrier system to deliver viable cells. This is first report on influence of probiotic microcapsules in noodle processing.

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Section: Introductionmentioning

confidence: 99%

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

et al. 2014

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“…Sensitivities vary among strains, however, incorporated probiotic strains are required to maintain viability despite the addition of ingredients or additives during food processing (Champagne et al. 2005). Yeasts have been reported to grow at various stress conditions, including high salt concentrations (Lopandic et al.…”

Section: Discussionmentioning

confidence: 99%

Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32

Ogunremi

Agrawal

Sanni

2015

Food Science & Nutrition

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Probiotic strains contribute to the functionality of foods during fermentation. In this present work, cereal‐mix was fermented with probiotic Pichia kudriavzevii OG32. Selected fermentation parameters and functional properties of the product were determined. The growth of Pichia kudriavzevii OG32 was supported by the cereal‐mix containing 1% salt and 0.2% red chili powder to counts of between 7.46 and 8.22 Log10 cfu/mL within 24 h. Pichia kudriavzevii OG32 increased the viscosity of cereal‐mix with the highest inoculum size (1.84x105cfu/ml) giving the highest viscosity of 1793.6 mPa.S. An inoculum size of 1.98 × 104 cfu/mL gave the most acceptable product based on the sensory evaluation by the panelist. Forty volatile compounds were identified in the fermented product, while acids (32.21%) and esters (32.37%) accounted for the largest proportions. The cereal‐based fermented product scavenged DPPH from 200 μmol/L methanolic solution by 55.71%. Probiotic yeast improved the sensory and some functional properties of cereal‐based substrate during fermentation. This is one of the first reports on the volatile composition of cereal‐based functional food produced with probiotic yeast.

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“…Bunun yanı sıra diğer tüm E. coli suşlarının göstermiş olduğu klindamisin, eritromisin, metronidazol, penisilin G, rifampisin ve vankomisin antibiyotiklerine karşı doğal direnç gösterir (Tablo 4), [2]. [30]. Probiyotik mikroorganizmanın gıdalarda kullanılabilmesi için, insan orjinli olması, patojen özellik göstermemesi, gastrik asit ve safra tuzlarına direnç göstermesi, bağırsak epitelyum dokusuna tutunması gibi şartların yanı sıra gıdanın duyusal özelliklerini kötü yönde etkilememesi, raf ömrü boyunca istenilen sayıda gıda içerisinde kalabilmesi ve teknolojik açıdan uygulanabilir olması gerekmektedir.…”

Section: Antibiyotik Direnciunclassified