“…The whey has a high load of organic matter, such as lactose and casein, in addition to a considerable content of lipids, suspended solids, phosphorus, and potassium (Prazeres, Carvalho, & Rivas, 2012). Therefore, recent studies suggest new uses for whey for the production of probiotic cheeses, such as (Dimitrellou et al., 2017), galacto‐oligosaccharides (Sen, Bhattacharjee, & Bhattacharya, 2016), bacterial encapsulation (Rabaioli Rama, Kuhn, Beux, Maciel, & Souza, 2020), elaboration of xanthan gum (Nery, Brandão, Esperidião, & Druzian, 2008), replacement of water during the preparation of mortadella (Terra et al., 2009), formulation of dulce de leche (Madrona, Zotarelli, Bergamasco, & Branco, 2009), and in the preparation of cheese bread (Imamura & Madrona, 2008).…”
Whey is the name given to the opaque, greenish-yellow fluid generated by cheese production, by separating the curd after protein coagulation (Dimitrellou, Kandylis, Kourkoutas, & Kanellaki, 2017). Whey represents about 90% of the volume of milk, retaining approximately 55% of nutrients, such as lactose, lipids, minerals, proteins, and vitamins (Kosikowski, 1979). Cheese consumption and production have increased worldwide. The estimate is that the consumption of this food grows about 2% per year and that 120 million tons of whey are produced (Kaminarides, 2015). Currently, about 50% of the whey produced is intended for the production of products with higher added value. However, this by-product remains an environmental problem due to improper disposal (Dimitrellou et al., 2017). The whey has a high load of organic matter, such as lactose and casein, in addition to a considerable content of lipids, suspended solids, phosphorus, and potassium (Prazeres, Carvalho, & Rivas, 2012). Therefore, recent studies suggest new uses for whey for the production of probiotic cheeses, such as (Dimitrellou et al., 2017), galacto-oligosaccharides
“…The whey has a high load of organic matter, such as lactose and casein, in addition to a considerable content of lipids, suspended solids, phosphorus, and potassium (Prazeres, Carvalho, & Rivas, 2012). Therefore, recent studies suggest new uses for whey for the production of probiotic cheeses, such as (Dimitrellou et al., 2017), galacto‐oligosaccharides (Sen, Bhattacharjee, & Bhattacharya, 2016), bacterial encapsulation (Rabaioli Rama, Kuhn, Beux, Maciel, & Souza, 2020), elaboration of xanthan gum (Nery, Brandão, Esperidião, & Druzian, 2008), replacement of water during the preparation of mortadella (Terra et al., 2009), formulation of dulce de leche (Madrona, Zotarelli, Bergamasco, & Branco, 2009), and in the preparation of cheese bread (Imamura & Madrona, 2008).…”
Whey is the name given to the opaque, greenish-yellow fluid generated by cheese production, by separating the curd after protein coagulation (Dimitrellou, Kandylis, Kourkoutas, & Kanellaki, 2017). Whey represents about 90% of the volume of milk, retaining approximately 55% of nutrients, such as lactose, lipids, minerals, proteins, and vitamins (Kosikowski, 1979). Cheese consumption and production have increased worldwide. The estimate is that the consumption of this food grows about 2% per year and that 120 million tons of whey are produced (Kaminarides, 2015). Currently, about 50% of the whey produced is intended for the production of products with higher added value. However, this by-product remains an environmental problem due to improper disposal (Dimitrellou et al., 2017). The whey has a high load of organic matter, such as lactose and casein, in addition to a considerable content of lipids, suspended solids, phosphorus, and potassium (Prazeres, Carvalho, & Rivas, 2012). Therefore, recent studies suggest new uses for whey for the production of probiotic cheeses, such as (Dimitrellou et al., 2017), galacto-oligosaccharides
“…4 e), corroborating the results of Holkem et al ( 2016 ), who produced alginate microcapsules with Bifidobacterium animalis subsp. lactis BB-12 dried by freeze-dried and with those by Rama et al ( 2020 ), who encapsulated Lacticaseibacillus paracasei ATR6 with cheese whey in a spray-dryer. Fig.…”
Techniques capable of producing small-sized probiotic microcapsules with high encapsulation yields are of industrial and scientific interest. In this study, an innovative membrane emulsification system was investigated in the production of microcapsules containing
Lacticaseibacillus rhamnosus
GG
®
(Lr), sodium alginate (ALG), and whey protein (WPI), rice protein (RPC), or pea protein (PPC) as encapsulating agents. The microcapsules were characterized by particle size distribution, optical microscopy, encapsulation yield, morphology, water activity, hygroscopicity, thermal properties, Fourier-transform infrared spectroscopy (FTIR), and probiotic survival during in vitro simulation of gastrointestinal conditions. The innovative encapsulation technique resulted in microcapsules with diameters varying between 18 and 29 μm, and encapsulation yields > 93%. Combining alginate and whey, rice, or pea protein improved encapsulation efficiency and thermal properties. The encapsulation provided resistance to gastrointestinal fluids, resulting in high probiotic viability at the end of the intestinal phase (> 7.18 log CFU g
−1
). The proposed encapsulation technology represents an attractive alternative to developing probiotic microcapsules for future food applications.
Graphical Abstract
Supplementary Information
The online version contains supplementary material available at 10.1007/s11947-023-03099-w.
“…In food applications, probiotics in powder form are more convenient to transport and incorporate into other processing operations such as mixing and pelleting (Fu et al, 2018; Peighambardoust et al, 2011). Compared with liquid products, powder preparations have the advantage of maintaining the activity of biologically active ingredients, helping to extend the shelf‐life of the products (Rabaioli Rama et al, 2020). One of the most suitable methods to dry sensitive materials like micro‐organisms is freeze‐drying (Augustin & Hemar, 2009).…”
Aims
This study aimed to improve the viability of probiotic bacteria during freeze‐drying by the combination of self‐encapsulation and cryoprotectants.
Methods and Results
Lactiplantibacillus plantarum VAL6 and Lactobacillus acidophilus VAR1 were exposed to environmental stresses including temperature, pH and increased CO2 concentration before performing freeze‐drying with the addition of cryoprotectants. The results proved that tested stresses can stimulate the bacteria to synthesize more extracellular polymeric substances to form self‐encapsulation that increases their freeze‐dried viability. In combination with cryoprotectants to form double‐layered microencapsulation, L. plantarum VAL6 stressed at pH 3.5 in combination with whey protein isolate could achieve the highest Improving Cell Viability of 4361‐fold, while L. acidophilus VAR1 stressed at 25oC in combination with alginate gave a maximum Improving Cell Viability of 73.33‐fold.
Conclusions
The combination of self‐encapsulation and cryoprotectants significantly improves the freeze‐dried viability of probiotics.
Significance and Impact of the Study
This is the first report that uses environmental stress to stimulate extracellular polymeric substance synthesis for self‐encapsulation formation combined with the addition of cryoprotectants to enhance the freeze‐dried survival of probiotics. This could be a novel approach in improving the viability of probiotic strains for various applications.
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