Effect of different coating materials on the biological characteristics and stability of microencapsulated Lactobacillus acidophilus

Abstract

The effect of different coating materials on the biological characteristics and stability of microencapsulated Lactobacillus acidophilus was investigated. Results indicated that the surface and microstructure of microcapsules were significantly affected by the type of coating material. A complex carrier could provide protection for L. acidophilus cells against simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). Cell survivals give higher counts with 2.1 and 3.72 logarithmic cycle reduction found in microencapsulated L. acidophilus with complex wall materials and free cells after exposure to SIF for 180 min, respectively. Furthermore, at the high temperatures investigated, a higher cell survival rate in microcapsules embedded with complex materials was found than for free cells and those with other materials. Cell counts were reduced to 8.16, 7.17, and 6.42 log CFU mL À1 and 5.86, 4.29, and 2.32 log CFU mL À1 for microcapsules with complex materials and free cells treated at 50, 60 or 70 C for 20 min, respectively. Stability was also improved compared to free cells at refrigerated temperatures. For the cells that were released from microcapsules, the counts increased with a prolonged incubation time.Moreover, the survival rate of cells with microencapsulation was better than that of free cells at high concentrations of bile salt. Results showed that for improving protection against deleterious factors, complex materials might be a better choice for the preparation of microcapsules.

Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables

“…Fresh fruits and vegetables with good quality are very interesting to costumers and have benefits for the health of human body due to their good flavor, being colorful, and the contents in nutrients, such as vitamins, minerals, and amino acids [1,2]. However, one of the important challenges for the storage safety of fruits and vegetables is related to its high decay rate and short shelf life period.…”

“…The investigation for the safe alternatives is increasing for the storage of fruits and vegetables, such as the development and application of chitosan-based coating enriched with 2 International Journal of Polymer Science active agents [2,5]. Chitosan coating is one of the promising techniques because of its excellent properties including the property to form the thin film on the fruit's surface, the property to avoid the loss of moisture and aromas, the inhibition of the oxygen penetration to the plant tissue or microbial growth, and the safety for using on the food [9][10][11][12][13][14].…”

“…Many kinds of antimicrobial agents, such as essential oils, acid compounds, and nanoparticles, have been used to load into the coating films of chitosan [17][18][19][20]. The chitosan-based coatings were developed by using essential oils as the antimicrobials including lemon oil, rosemary oil, lemongrass oil, carvacrol oil, cinnamon oil, and bergamot oil [1,2,18,[20][21][22][23][24][25][26]. The nanoparticles of silicon dioxide were also used as the antimicrobials in the chitosan coating [27,28].…”

“…Moreover, the study of Khalifa et al [39] demonstrated that the applicability of chitosan coating incorporated with olive oil residues extracts could improve the shelf life stability of apple and strawberry fruits. Furthermore, the chitosan coating with antimicrobial agents has been successfully used in many other kinds of fruits, such as grape, berry, pear, jujube, and vegetables, such as mushroom and fresh-cut lotus root [2,12,17,19,20,27,41].…”

Evaluación de la Estabilidad y Viabilidad de Dos Cepas Probióticas Microencapsuladas por Lecho Fluidizado

“…En este sentido, existen diversos estudios enfocados a desarrollar tecnologías que ayuden a mejorar la estabilidad y viabilidad de las cepas probióticas durante su aplicación en los diferentes campos de la industria. Una de estas tecnologías es la microencapsulación, que consiste en la protección de los microorganismos mediante un agente encapsulante que funciona como una barrera física que evita su exposición a las condiciones adversas del entorno, este proceso da lugar a cápsulas de tamaño micrométrico que pueden liberar su contenido de manera controlada bajo la influencia de condiciones específicas (Xing et al, 2015;GonzalezCuello et al, 2014).…”