Effect of Trehalose and Drying Process on the Survival of Encapsulated<i>Lactobacillus casei</i>ATCC 393

Li, Xiao Yan; Chen, Xi Guang; Liu, Chengsheng; Peng, Hong; Su, Dong

doi:10.1080/07373930802142507

Cited by 15 publications

(7 citation statements)

References 26 publications

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“…The use of sugars and polyols as thermoprotective agents of biological systems subjected to convective thermal processes is mainly associated with their ability to protect the structural integrity of the cells by replacing water at the membranes interface and reducing damage to the cells membrane lipid bilayer during dehydration (Castro et al 1997). The protective role of trehalose and D-glucose has been also previously reported in the case of L. rhamnosus, L. plantarum and L. paracasei (Ying et al 2012;Lapsiri et al 2012;Sunny-Roberts & Knorr 2009;Semyonov et al 2011;Li et al 2008).…”

Section: Color Measurementsmentioning

confidence: 85%

Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

Soukoulis

Behboudi-Jobbehdar

Yonekura

et al. 2013

Food Bioprocess Technol

111

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Three different milk proteins -skim milk powder (SMP), sodium caseinate (SC) and whey protein concentrate (WPC) -were tested for their ability to stabilize microencapsulated L. acidophilus produced using spray drying. Maltodextrin (MD) was used as the primary wall material in all samples, milk protein as the secondary wall material (7:3 MD/milk protein ratio) and the simple sugars, D-glucose and trehalose were used as tertiary wall materials (8:2:2 MD/protein/sugar ratio) combinations of all wall materials were tested for their ability to enhance the microbial and techno-functional stability of microencapsulated powders. Of the optional secondary wall materials, WPC improved L. acidophilus viability, up to 70 % during drying; SMP enhanced stability by up to 59 % and SC up to 6 %. Lactose and whey protein content enhanced thermoprotection; this is possibly due to their ability to depress the glass transition and melting temperatures and to release antioxidants. The resultant L. acidophilus powders were stored for 90 days at 4°C, 25°C and 35°C and the loss of viability calculated. The highest survival rates were obtained at 4°C, inactivation rates for storage were dependent on the carrier wall material and the SMP/D-glucose powders had the lowest inactivation rates (0.013 day ). Further increase in storage temperature (25°C and 35°C) was accompanied by increase of the inactivation rates of L. acidophilus that followed Arrhenius kinetics. In general, SMP-based formulations exhibited the highest temperature dependency whilst WPC the lowest. D-Glucose addition improved the storage stability of the probiotic powders although it was accompanied by an increase of the residual moisture, water activity and hygroscopicity, and a reduction of the glass transition temperature in the tested systems.

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Section: Color Measurementsmentioning

confidence: 85%

Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

Soukoulis

Behboudi-Jobbehdar

Yonekura

et al. 2013

Food Bioprocess Technol

111

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“…Freitas and co-workers optimized the lactase immobilization by a combined approach using alginate, gelatin, and cross-linking the enzyme with glutaraldehyde, obtaining beads by the dropping method to overcome enzyme leakage . Other researchers have demonstrated that the combined use of alginate with sugars and/or other biopolymers allows increase of the resistance of the beads or microparticles. − Particularly, trehalose (1-α-glucopyranosyl-1-α-glucopyranoside) is a nonreducing disaccharide which acts as a protecting agent of bioactive compounds against stress conditions such as heat treatments, dehydration, or freezing. , On the other hand, it has been demonstrated that the addition of biopolymers such as arabic gum (arabinogalactan-protein type polysaccharide) and guar gum (galactomannan) as second matrix ingredients increases the stability of encapsulated systems. ,, …”

Section: Introductionmentioning

confidence: 99%

Alginate Beads Containing Lactase: Stability and Microstructure

et al. 2017

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β-galactosidase (lactase) is a widely used enzyme in food industry; however, it has low stability against thermal and mechanical treatments. Due to this, the purpose of present research was to analyze the encapsulation of lactase in alginate-Ca(II) beads in order to maintain its enzymatic activity towards freezing, freezing/thawing and storage. Also, the effect of the addition of trehalose, arabic and guar gums and its influence in the microstructure as well as in thermal properties and molecular mobility were studied. Lactase was successfully encapsulated in alginate-Ca(II) beads and the inclusion of trehalose was critical for activity preservation towards treatments, being improved in guar gum-containing systems. The gums increased the Tm' values which represents a valuable technological improvement. Finally, the presence of secondary excipients affected the microstructure, showing rods with smaller outer diameter and with lower compactness than alginate-Ca(II) beads. Also, beads composition greatly affects the size, shape and relaxations times.

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“…Probiotics are defined as “live microorganisms which, when administered in adequate amounts confer health benefits to host” (Annan, Borza, & Hansen, ). They have positive effects on health such as controlling intestinal infection and serum cholesterol levels, beneficially influencing the immune system, improving lactose intolerance, absorption of calcium, synthesis of vitamins and predigestion of proteins, and processing anticarcinogenic and antimutagenic activities (Krasaekoopt, Bhandari, & Deeth, ; Li, Chen, Liu, Peng, & Cha, ). They should be present at least 10 6 cfu/g of food product for the therapeutic effect (Annan et al, ).…”

Section: Introductionmentioning

confidence: 99%

Application of multicriteria decision technique to determine optimum sodium alginate concentration for microencapsulation of Lactobacillus casei Shirota by extrusion and emulsification

Gül

Dervişoğlu

2016

J Food Process Engineering

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The aim of this study was to evaluate the effect of sodium alginate concentration on microencapsulation of probiotic Lactobacillus casei Shirota (LCS) by extrusion and emulsification methods and determine the optimum alginate concentration using Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) approach. Determined morphology and size of the capsules, encapsulation efficiency, release of entrapped cells, and survivability of entrapped cell exposed heat treatment, simulated gastric and intestinal juice conditions were significantly varied depending on encapsulation method and alginate concentrations (p < .05). The beads obtained with extrusion more protected the probiotic cells than beads obtained with emulsification. TOPSIS was performed to determine optimum alginate concentration regarding capsule size, encapsulation efficiency, release rate of entrapped cells, and survivability of entrapped cell exposed heat treatment, simulated gastric and intestinal juice conditions. According to TOPSIS, 2% and 2.5% of alginate may be effectively used to microencapsulation of LCS for extrusion and emulsification methods, respectively. Practical applicationsMicroencapsulation is a technology that is widely used for enclosed valuable core material in very small capsules with coating materials. The stability of microencapsulated probiotic bacteria is affected by several factors such as coating material and its concentration, microencapsulation methods, etc. The results of this work present the optimum sodium alginate concentration using TOPSIS for microencapsulation of Lactobacillus casei Shirota by extrusion and emulsification methods and present the ideal microencapsulation method. K E Y W O R D SLactobacillus casei Shirota (LCS), microencapsulation, multicriteria decision technique, probiotic

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Effect of Trehalose and Drying Process on the Survival of EncapsulatedLactobacillus caseiATCC 393

Cited by 15 publications

References 26 publications

Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

Alginate Beads Containing Lactase: Stability and Microstructure

Application of multicriteria decision technique to determine optimum sodium alginate concentration for microencapsulation of Lactobacillus casei Shirota by extrusion and emulsification

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