Development and physico-chemical characterization of microencapsulated bifidobacteria in passion fruit juice: A functional non-dairy product for probiotic delivery

Dias, Carolinne Odebrecht; Almeida, Júlia dos Santos Opuski de; Pinto, Stephanie S.; Santana, Fabiani Cristina de Oliveira; Verruck, Silvani; Müller, Carmen Maria Olivera; Prudêncio, Elane Schwinden; Amboni, Renata Dias de Mello Castanho

doi:10.1016/j.fbio.2018.05.006

Cited by 99 publications

(58 citation statements)

References 66 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Spray drying with maltodextrin DE12 (P1), modified starch (P2), gum arabic (P3), alginate (P6), and the combination thereof (P7) resulted in fine powders with small rounded particles with wrinkled surfaces that had mean diameters of 11.5–21.5 μm. This is within the range of values expected for spray dried powders ( Dias et al., 2018 , Pereira et al., 2019 , Tonon et al., 2009 ). For the alginate powder (P6), the microphotographs showed cracks on the surface of the particles.…”

Section: Resultssupporting

confidence: 82%

Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying

Etzbach

Meinert

Faber

et al. 2020

Current Research in Food Science

View full text Add to dashboard Cite

Maltodextrin, modified starch, inulin, alginate, gum arabic, and combinations thereof were used as carrier agents for spray drying of carotenoid-rich goldenberry ( Physalis peruviana L.) juice and compared to cellobiose as an alternative carrier. Powders were analyzed with respect to particle size and morphology, yield, moisture content, cold water solubility, suspension stability, hygroscopicity, carotenoid encapsulation efficiency, and carotenoid retention during storage. A high initial carotenoid concentration after spray drying, a high encapsulation efficiency of 77.2%, and a slow carotenoid degradation kinetics favored the high carotenoid content of the cellobiose powder at the end of the storage. Cellobiose might protect the carotenoids from degradation processes by light exposure, high temperature, and oxygen due to a tighter particle crust and larger particle sizes. Therefore, cellobiose may be considered a potential carrier agent for the encapsulation of carotenoid-rich fruit juices.

show abstract

Section: Resultssupporting

confidence: 82%

Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying

Etzbach

Meinert

Faber

et al. 2020

Current Research in Food Science

View full text Add to dashboard Cite

show abstract

“…Use of probiotics starter culture for most of the formulations has been a preferred technological approach to minimize variations and to ensure uniformity of the product (Peñas, Martinez-Villaluenga, & Frias, 2017). Some of the probiotics products available in the market contains different formulations of (Dias et al, 2018;Lugli et al, 2019;Morovic, Hibberd, Zabel, Barrangou, & Stahl, 2016). However, Lactobacillus, Bifidobacterium and Saccharomyces spp.…”

Section: Probiotics As Starter Culture In Fruits and Vegetable Productsmentioning

confidence: 99%

Characterization, health benefits and applications of fruits and vegetable probiotics

James

Wang

2019

CyTA - Journal of Food

View full text Add to dashboard Cite

Probiotics are live microorganisms that confer health benefits to human when administered in adequate amount. They are mainly lactic acid bacteria (LAB) of the genera Lactobacillus and Bifidobacterium, although the probiotics potential of other bacteria and yeast are not excluded. Modulation of the immune system, anti-inflammatory effect, improved intestinal functioning, inhibition of pathogens and treatment of diseases such as traveler's diarrhea are among probiotics benefits. While several health ailments such as inflammatory bowel, diabetes, hepatic, neurological, respiratory and cardiovascular diseases and some cancer like colorectal cancer are associated with probiotics imbalances. Probiotics are mainly isolated from the human microbiota pool, feces, breast milk and fermented products. Also, fermented fruits and vegetable described as prebiotics are among sources of probiotics. They are rich in functional antioxidants that synergistically provides health benefits to human. In the present work, fruits and vegetable probiotics, isolation, characterization, health benefits and their application are reviewed. Caracterización, beneficios para la salud y aplicaciones de probióticos de frutas y verduras RESUMEN Los probióticos son microorganismos vivos que brindan beneficios a la salud humana cuando son administrados en la cantidad adecuada. Se trata principalmente bacterias del ácido láctico (LAB) de los géneros Lactobacillus y Bifidobacterium, aunque no se excluye el potencial probiótico de otras bacterias y levaduras. Entre los beneficios ofrecidos por los probióticos pueden mencionarse: modulación del sistema inmunitario, efecto antiinflamatorio, mejor funcionamiento intestinal, inhibición de patógenos y tratamiento de enfermedades, por ejemplo, la diarrea del viajero. Por otra parte, diversas enfermedades, como intestino inflamatorio, diabetes, enfermedades hepáticas, neurológicas, respiratorias y cardiovasculares y algunos tipos de cáncer como el cáncer colorrectal, están asociadas con desequilibrios en los probióticos. Los mismos se aíslan principalmente del conjunto de microbiota humana, heces, leche materna y productos fermentados. Además, entre las fuentes de probióticos se encuentran las frutas y verduras fermentadas descritas como prebióticos. Son ricos en antioxidantes funcionales que proporcionan beneficios para la salud humana de manera sinérgica. En el presente trabajo se revisan los probióticos de frutas y verduras, y se estudia su aislamiento, su caracterización, los beneficios para la salud y su aplicación.

show abstract

“…During storage at 25 • C, the maltodextrin encapsulated samples showed lower viability, showing that inulin may offer better protection to the lactic bacteria at this temperature. No difference was detected at 4 • C [168].…”

Section: Optimized Inoculation To Ensure Lab Viabilitymentioning

confidence: 78%

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

et al. 2020

View full text Add to dashboard Cite

Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the diversity of microbiota of spontaneous fermentations, autochthonous starters can be selected, and their higher performance than allochthonous LAB was demonstrated. Achieving long-term storage and constant high quality of these beverages requires additional processing steps, such as heat treatment. Alternatives to conventional treatments are investigated as they can better preserve nutritional properties, extract bioactive compounds and promote the growth and metabolism of LAB. Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices. More knowledge on the metabolic activity of lactic acid bacterium consortium in fruit or vegetable juices has become a bottleneck for the understanding and the prediction of changes in bioactive compounds for functional beverages development. Hopefully, the recent developments of metabolomics and methods to describe enzymatic machinery can result in the reconstruction of fermentative pathways.

show abstract

Development and physico-chemical characterization of microencapsulated bifidobacteria in passion fruit juice: A functional non-dairy product for probiotic delivery

Cited by 99 publications

References 66 publications

Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying

Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying

Characterization, health benefits and applications of fruits and vegetable probiotics

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

Contact Info

Product

Resources

About