Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying

Bustamante, Mariela; Oomah, B. Dave; Rubilar, Mónica; Shene, Carolina

doi:10.1016/j.foodchem.2016.08.019

Cited by 103 publications

(52 citation statements)

References 34 publications

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“…Microparticle size is an important quality parameter because size can be correlated with the degree of protection of cells during adverse conditions (Bustamante et al ., ). The different combinations of encapsulating matrices and the strains of Lactobacillus significantly affected ( P < 0.05) the mean size of the microparticles.…”

Section: Resultsmentioning

confidence: 97%

Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Andrade

Ramos

Botrel

et al. 2019

Int J of Food Sci Tech

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Summary The probiotic strains Lactobacillus brevis CCMA1284 and Lactobacillus plantarum CCMA0359 were microencapsulated by spray drying using different matrices – whey powder (W), whey powder with inulin (WI) and whey powder with maltodextrin (WM). Viability of the microencapsulated strains in acid and bile juices and during 90 days of storage (seven and 25 °C) was evaluated. The two strains exhibited high encapsulation efficiency (> 86%) by spray drying. The different matrices maintained L. plantarum viability above six log CFU g−1 at 7 °C for 90 days, whereas similar results for L. brevis were observed only for W. The use of inulin as matrix of encapsulation did not enhance bacterial viability in the evaluated conditions. In general, the use of W and WM as matrices was effective for L. plantarum viability. However, only W was effective for L. brevis in the evaluated conditions. The spray drying technique was successfully adopted for the encapsulation of L. plantarum CCMA0359 and L. brevis CCMA1284 strains.

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Section: Resultsmentioning

confidence: 97%

Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Andrade

Ramos

Botrel

et al. 2019

Int J of Food Sci Tech

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“…Moreover, B. adolescentis cultivated in MRS broth with or without green tea extract had a significantly higher survival rate than L. acidophilus after 16 weeks of storage ( p < .05). A study by Bustamante et al () displayed a high survival (>98%) after encapsulation with mixtures of MD combined with complex compositions, protected the probiotics, and enhanced their resistance to environmental injury from gastric juice and intestinal bile. Thus, the survival rate of microencapsulated LAB is closely related to the stability of microcapsules which affect the storage life of products (Dianawati, Mishra, & Shah, ; Valero‐Cases & Frutos, ).…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, the permeability of the microcapsule has a negative correlation with the LAB cell viability. Hence, the cell viability and survival rate were closely related to the carrier compositions of the spray‐drying microcapsule (Bustamante et al, ; Eckert et al, ; Liao et al, ). The permeability of spray‐drying encapsulated LAB with different carrier compositions is shown in Table .…”

Section: Resultsmentioning

confidence: 99%

“…However, the permeability of microcapsules decreased with increasing IMOS concentration due to changes in the microcapsule structure when the organic solvent of T/A was used. One possible reason might be the protection provided by (MD + IMOS) mixtures against the organic solvent from damaging the cell (Bustamante et al, ). Based on microscopic analysis using a field‐emission scanning electron microscope, the surface holes of the microcapsules became gradually enlarged with increasing IMOS concentration without the organic solvent treatment of T/A, and gradually reduced with increasing IMOS concentration with the organic solvent treatment of T/A.…”

Section: Resultsmentioning

confidence: 99%

“…Consequently, the cost for energy and labor are greatly reduced in the microencapsulation process while the high purity and quality standards of microcapsules are maintained. The beneficial properties of spray-dried microcapsules include the stabilization of the core material and an extended shelflife, as well as the separation of the core material from the active compounds, thereby controlling the release and decreasing the loss of the core material, as has been reported by several scholars including Bustamante, Oomah, Rubilar, and Shene (2017), Soukoulis, Behboudi-Jobbehdar, Yonekura, Parmenter, and Fisk (2014), and Ye, Georges, and Selomulya (2018). Accordingly, sensitive or unstable materials can undergo microencapsulation to increase their stability and shelf-life.…”

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confidence: 91%

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Comparative analysis of spray‐drying microencapsulation of Bifidobacterium adolescentis and Lactobacillus acidophilus cultivated in different growth media

Lin

Chen

et al. 2019

J Food Process Engineering

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To screen the optimal lactic acid bacteria (LAB) from nine strains LAB and culture media composition for spray‐drying microencapsulation in advance, the physicochemical and physiological properties of microencapsulation including cell permeability, viable cell count, and survival rate were analyzed. According to the primary results of the bacterial growth, pH determination, and quantification of organic acids, the optimal LAB of two from nine strains selected to be better promising LAB for spray drying was found to be Bifidobacterium adolescentis and Lactobacillus acidophilus. The viable cells count and survival rate were significantly higher for both B. adolescentis and L. acidophilus cultivated in MRS broth with glucose of carbon source containing 10% (w/w) green tea extract(p < .05). Thus, the optimal LAB and culture medium for spray‐drying microencapsulation were obtained, which is beneficial to human health and has potential applications in the health food industry. Practical applications This study evaluated the physicochemical and physiological properties of microcapsules with various compositions and their potential for application in the encapsulation of probiotic microorganisms such as B. adolescentis and L. acidophilus. The highest survival rate of the microcapsule with a carrier composition of 95% maltodextrin (MD) + 5% isomaltooligosaccharide (IMOS) was found at inlet/outlet temperatures of 120/60°C in both B. adolescentis and L. acidophilus. Encapsulation increases the cell permeability, cell viability, and survival rate and plays an important role in the spray‐drying of food products, resulting in a high stability, and viability during storage.

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Flaxseed By‐products

Oomah

2019

Food Wastes and By‐products

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Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying

Cited by 103 publications

References 34 publications

Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Comparative analysis of spray‐drying microencapsulation of Bifidobacterium adolescentis and Lactobacillus acidophilus cultivated in different growth media

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