Effect of encapsulated probiotic in Inulin-Maltodextrin-Sodium alginate matrix on the viability of Enterococcus mundtii SRBG1 and the rheological parameters of fermented milk

Sakoui, Souraya; Derdak, Reda; Pop, Oana Lelia; Vodnar, Dan Cristian; Addoum, Boutaina; Teleky, Bernadette-Emőke; Elemer, Simon; Elmakssoudi, Abdelhakim; Suharoschi, Ramona; Soukri, Abdelaziz; Khalfi, Bouchra El

doi:10.1016/j.crfs.2022.09.027

Cited by 14 publications

(4 citation statements)

References 32 publications

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“…Furthermore, the inulin-containing matrix used for the microcapsules has been reported to have irregular surfaces (both rough and smooth) with small pores, regardless of the addition of maltodextrin. The introduction of sodium alginate enlarges these pores [ 22 ]. Conversely, another investigation found that microcapsules produced solely with maltodextrin exhibited some holes compared to those made with prebiotic inulin, which provides stronger protection for the probiotics [ 40 ].…”

Section: Resultsmentioning

confidence: 99%

“…Sodium alginate is extracted from brown seaweeds, its low cost, low toxicity, biocompatibility, biodegradability, and gelatinous die-forming ability have made it one of the most researched polymers that can be used in controlled-release pharmaceutical systems with other polymers [ 20 ]. Previous studies have explored the combination of maltodextrin, sodium alginate, and inulin as encapsulation matrices for various applications [ 18 , 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

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Microencapsulation and controlled release of Bacillus clausii through a novel non-digestible carbohydrate formulation as revolutionizing probiotic delivery

Ramirez-Olea,

Herrera-Cruz,

Chavez-Santoscoy

2024

Heliyon

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Microencapsulation and controlled release of Bacillus clausii through a novel non-digestible carbohydrate formulation as revolutionizing probiotic delivery

Ramirez-Olea,

Herrera-Cruz,

Chavez-Santoscoy

2024

Heliyon

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“…The change in hygroscopicity is related to the reduction of the moisture content of the powder. During the drying process, MD absorbed most of the water in OBs and formed a dense protective shell on its outside layer, effectively reducing the entry of external moisture ( 43 ).…”

Section: Results and Analysismentioning

confidence: 99%

“…When MD addition ratio was 1:1.5 and 1:2, MD gradually adhered to the surface of OBs and formed an interfacial layer. These images suggest that MD formed a loose protective barrier around the soybean OBs, effectively preventing aggregation between oil droplets and resulting in a more desirable particle morphology ( 43 ). Compared with uncoated OBs, MD significantly improved the encapsulation efficiency of OBs, producing a more uniform surface coating and smaller particle size.…”

Section: Results and Analysismentioning

confidence: 99%

Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules

Sun

Zhu

et al. 2022

Front. Nutr.

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IntroductionEncapsulation of soybean oil bodies (OBs) using maltodextrin (MD) can improve their stability in different environmental stresses and enhance the transport and storage performance of OBs.MethodsIn this study, the effects of different MD addition ratios [OBs: MD = 1:0, 1:0.5, 1:1, 1:1.5, and 1:2 (v/v)] on the physicochemical properties and oxidative stability of freeze-dried soybean OBs microcapsules were investigated. The effect of ultrasonic power (150–250 W) on the encapsulation effect and structural properties of oil body-maltodextrin (OB-MD) microcapsules were studied.ResultsThe addition of MD to OBs decreased the surface oil content and improved the encapsulation efficiency and oxidative stability of OBs. Scanning electron microscopy images revealed that the sonication promoted the adsorption of MD on the surface of OBs, forming a rugged spherical structure. The oil-body-maltodextrin (OB-MD) microcapsules showed a narrower particle size distribution and a lower-potential absolute value at an MD addition ratio of 1:1.5 and ultrasonic power of 250 W (32.1 mV). At this time, MD-encapsulated OBs particles had the highest encapsulation efficiency of 85.3%. Ultrasonic treatment improved encapsulation efficiency of OBs and increased wettability and emulsifying properties of MD. The encapsulation of OBs by MD was improved, and its oxidative stability was enhanced by ultrasound treatment, showing a lower hydrogen peroxide value (3.35 meq peroxide/kg) and thiobarbituric acid value (1.65 μmol/kg).DiscussionThis study showed that the encapsulation of soybean OBs by MD improved the stability of OBs microcapsules and decreased the degree of lipid oxidation during storage. Ultrasonic pretreatment further improved the encapsulation efficiency of MD on soybean OBs, and significantly enhanced its physicochemical properties and oxidative stability.

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Encapsulation of Lacticaseibacillus rhamnosus by Extrusion Method to Access the Viability in Saffron Milk Dessert and Under Simulated Gastrointestinal Conditions

Ganje,

Sekhavatizadeh,

Teymouri

et al. 2024

Food Science & Nutrition

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The effectiveness of probiotics in delivering health benefits may be associated with their capacity to maintain a minimum concentration of 106 CFU/g during food storage and to successfully colonize the gastrointestinal tract (GI). Lacticaseibacillus rhamnosus (LR) is a probiotic that does not exhibit adequate stability under harsh conditions. To enhance the survival capacity of LR during gastrointestinal storage, alginate (ALG) was used as a primary encapsulating layer through extrusion microencapsulation. Subsequently, camelina seed mucilage (CSM) and camelina seed protein (CSP) were applied as secondary layers at varying concentrations (0%–4%). Among the tested formulations, ALG‐CSM‐CSP (1.5%, 4%, 4% w/w) exhibited significantly higher encapsulation efficiency (94.15%) and provided appropriate LR encapsulation in SEM image. Three saffron milk desserts (SMD) containing free LR (FLR), microencapsulated LR (MLR), and a control (C) were prepared, followed by physicochemical and microbiological assessments of the samples. The result showed that at the end of storage, SMD had the lowest pH (6.21), the highest acidity (30°D), and maintained the permissible limit of probiotic bacteria (6.7 log cfu/mL) among the samples. In GI, the MLR and FLR survival rates were 43% and 45.4%, respectively on the 14th day of storage, respectively. The MLR hardness (313.70 g), adhesiveness (2.01 mJ), chewiness (9.36) and gumminess (58.8) had the greatest values among the samples. Moreover, SEM images showed a relatively denser structure for MLR. In conclusion, this study highlights the potential of CSM and CSP to protect probiotics, offering valuable insights for developing new functional foods with improved survival during storage and GI.

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Effect of encapsulated probiotic in Inulin-Maltodextrin-Sodium alginate matrix on the viability of Enterococcus mundtii SRBG1 and the rheological parameters of fermented milk

Cited by 14 publications

References 32 publications

Microencapsulation and controlled release of Bacillus clausii through a novel non-digestible carbohydrate formulation as revolutionizing probiotic delivery

Microencapsulation and controlled release of Bacillus clausii through a novel non-digestible carbohydrate formulation as revolutionizing probiotic delivery

Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules

Encapsulation of Lacticaseibacillus rhamnosus by Extrusion Method to Access the Viability in Saffron Milk Dessert and Under Simulated Gastrointestinal Conditions

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