Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt

Ribeiro, Maria Cecília Enes; Chaves, Karina S.; Gebara, Clarice; Infante, Flávia N.S.; Grosso, Carlos Raimundo Ferreira; Gigante, Mirna Lúcia

doi:10.1016/j.foodres.2014.10.019

Cited by 115 publications

(82 citation statements)

References 51 publications

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“…Similarly, during storage, test scores were decreased from 7.92 to 3.28 for T 0 , 7.77 to 4.53 for T 1 , 9.00 to 6.50 for T 2 , and 8.13 to 6.14 for T 3 . The data obtained from our research work were in agreement with the results of Ribeiro et al ().…”

Section: Resultssupporting

confidence: 93%

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Assessment of antagonistic activity of free and encapsulated Bifidobacterium bifidum against Salmonella

Yasmin

Zahoor

Sagheer³

et al. 2018

Journal of Food Safety

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The objective of this study was to evaluate the stability of Bifidobacterium bifidum in the yoghurt with and without encapsulation. The B. bifidum was encapsulated with 6% sodium alginate concentration (SAC) and 0.8% Carboxymethyl‐Hexanoyl chitosan (CHC) as a single coating and then double‐coated with whey protein concentrate (WPC). After that, yoghurt was prepared with the addition of free and encapsulated probiotic (B. bifidum) along with the starter cultures and studied weekly up to 28th day of storage. Organoleptic analysis also shows higher score in encapsulated probiotic bacteria rather than free. The viable count of probiotic and yoghurt cultures was affected significantly (p < .01) during refrigerated storage of yoghurt and their survivability remained higher (8.81 ± 0.35 to 5.39 ± 0.58 log cfu/ml) in double‐coated encapsulated yoghurt. Encapsulated cells of probiotic culture have shown minimum zone of inhibition compared with free cells, and antibiotic (gentamicin) has shown maximum resistance against Salmonella. Practical applications The present study concludes that probiotics can be used against foodborne pathogens but antibiotic has shown more resistant as compared to probiotic. The most efficient and significant technology for probiotics preservation is encapsulation against unfavorable environmental conditions. So, to improve the physical stability of alginate gels, chitosan coating material enhanced the survival of encapsulated probiotic in the yoghurt. The results of this study can be used at industrial level to claim health benefits of encapsulated probiotics for consumers.

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Section: Resultssupporting

confidence: 93%

“…Similarly, test scores were decreased from 8.11 to 6.53 for T 2 and 7.78 to 6.11 for T 3 . These results were parallel to those of Ribeiro et al (). Addition of probiotic in the food enhances the value of food and improved the consumer's benefits.…”

Section: Resultssupporting

confidence: 91%

Assessment of antagonistic activity of free and encapsulated Bifidobacterium bifidum against Salmonella

Yasmin

Zahoor

Sagheer³

et al. 2018

Journal of Food Safety

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“…Encapsulation has demonstrated to be an alternative technique for the protection of probiotics from unfavorable environments Chaikham, Apichartsrangkoon, George, & Jirarttanarangsri, 2013;Ribeiro et al, 2014). Sodium alginate is mainly used for this purpose because of its low cost, simplicity and biocompatibility (Krasaekoopt, Bhandari, & Deeth, 2003).…”

Section: Introductionmentioning

confidence: 99%

Stability of probiotics encapsulated with Thai herbal extracts in fruit juices and yoghurt during refrigerated storage

Chaikham

2015

Food Bioscience

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“…Vários estudos demonstram a viabilidade na aplicação de probióticos microencapsulados em leites fermentados (RIBEIRO et al, 2014), queijos (ÖZER et al, 2009), sorvetes (CHAMPAGNE et al, 2015, fórmulas infantis (KENT; DOHERTY, 2014), produtos cárneos , sucos de frutas (KRASAEKOOPT; WATCHARAPOKA, 2014), indicando que esta técnica pode proteger estes micro-organismos de condições adversas, mantendo maior estabilidade durante o processamento, armazenamento e, inclusive, durante a passagem pelo trato digestório.…”

Section: Microencapsulação De Probióticosunclassified

Técnicas e Materiais Empregados na Microencapsulação de Probióticos

2017

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A microencapsulação consiste na técnica de envolver materiais sólidos, líquidos ou gasosos em pequenas cápsulas que liberam seu conteúdo sob condições controladas. Esta tecnologia tem sido utilizada para manter a estabilidade de probióticos durante o processamento e estocagem dos alimentos, além de aumentar a resistência no decorrer do trato digestório, possibilitando que estes cheguem ao intestino grosso com condições de sobrevivência e colonização. Durante o processo de microencapsulação, a escolha do material encapsulante é uma etapa de grande importância e deve se basear nas características do composto bioativo, na aplicação pretendida e no método de formação das partículas. Existem diversas técnicas que têm sido empregadas na elaboração de microcápsulas e a seleção do método mais adequado deve ser realizada com base nas propriedades físicas e químicas do material que será encapsulado e do agente encapsulante, analisando-se a finalidade de aplicação do ingrediente alimentício. O presente trabalho visa à revisão dos principais métodos e agentes encapsulantes utilizados na microencapsulação de micro-organismos probióticos. PALAVRAS-CHAVE:bactérias ácidos láticos; encapsulação; estabilidade.

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Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt

Cited by 115 publications

References 51 publications

Assessment of antagonistic activity of free and encapsulated Bifidobacterium bifidum against Salmonella

Assessment of antagonistic activity of free and encapsulated Bifidobacterium bifidum against Salmonella

Stability of probiotics encapsulated with Thai herbal extracts in fruit juices and yoghurt during refrigerated storage

Técnicas e Materiais Empregados na Microencapsulação de Probióticos

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