Efficient Spray-Drying of Lactobacillus rhamnosus PTCC 1637 Using Total CFU yield as the decision factor

Farahmandi, Kajal; Rajab, Shadi; Tabandeh, Fatemeh; Shahraky, Mahvash Khodabandeh; Amir, Mohammad; Ashengroph, Morahem

doi:10.1016/j.fbio.2020.100816

Cited by 15 publications

(12 citation statements)

References 34 publications

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“…There were approximately 4 log cycle losses in cell numbers of encapsulated L. casei TISTR 390 without inulin, whereas, the co-encapsulated cells with inulin in all combinations showed only 3 log cycle losses in cell numbers. The results revealed that co-encapsulation of probiotics with prebiotics constitutes an alternative for maintaining their viability during storage at room temperature for more than 30 days, similar results have been reported by Nunes et al [35] and Peredo et.al. [36].…”

Section: Storage Stability Of Microencapsulated Powdersupporting

confidence: 89%

“…Overall, the survivability of microencapsulated cells in simulated gastrointestinal conditions of 150 ºC and 160 ºC inlet temperature were not significantly different (p > 0.05), but 150 ºC showed a higher survival rate in a longer period of incubation in acidic condition than 160 ºC. However, at low inlet temperature, the higher moisture content was performed which might lead to storage problems and loss of stability during storage [35]. In addition, an increase in the maltodextrin concentration from 10 -15 % provided no relevant probiotic protection during drying and storage.…”

Section: The Survival Rate Of Microencapsulated L Casei Tistr 390 Powder In Simulated Gastrointestinal Conditionsmentioning

confidence: 89%

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Viability of the Microencapsulation of Lactobacillus casei TISTR 390 Containing Inulin in Simulated Gastrointestinal Conditions and Storage

Nilsang

2021

Trends Sci

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This research aimed to determine the process condition for microencapsulation of Lactobacillus casei TISTR 390 by spray drying with maltodextrin and inulin as the coating agent. The physical properties and survivability of the microencapsulated cell were evaluated under simulated gastrointestinal conditions and during storage. Firstly, 3 inlet temperatures (150, 160 and 170 ºC) and 3 maltodextrin levels (5, 10 and 15 % (w/v)) were examined. The result reveals that an optimum condition was at 160 ºC inlet temperature with 15 % maltodextrin. Subsequently, inulin was added in 3 combinations; T1 (15 % maltodextrin and 5 % inulin (w/v)), T2 (10 % maltodextrin and 10 % inulin (w/v)) and T3 (5 % maltodextrin and 15 % inulin (w/v)) in an effort to generate synbiotic powder products. The best result was observed with a combination of 10 % maltodextrin and 10 % inulin. The obtained powder had a moisture content of 1.5±0.01 %, a water activity of 0.28±0.02, a total density of 0.71±0.04 g/mL, a solubility of 84.71±0.01 %, and a lactobacilli survival rate after spray drying of 90.76 %. The microencapsulated lactobacilli containing inulin powders were able to survive in acidic (pH 2) and bile salt solution (2 % w/v) after 120 min of incubation time with more than 60 % of the cell surviving. Furthermore, the microencapsulated powders were kept in aluminum-laminated bags at room temperature for 6 weeks and it was found that the cell viability remained at 6 log CFU/g. Therefore, a combination of an equal weight of maltodextrin and inulin was a promising protection agent for L. casei TISTR 390 in the simulated gastrointestinal conditions and during storage at ambient temperature. HIGHLIGHTS Microencapsulation probiotic bacteria with prebiotic by spray drying method contribute the synbiotic microcapsule Microencapsulaiton with an equal weight of maltodextrin and inulin was promising as a protective agent to serve the survival in the gastrointestinal tract and during storage The synbiotic microcapsule can survive at room temperature for up to 6 weeks in an aluminum-laminated bag.

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Section: Storage Stability Of Microencapsulated Powdersupporting

confidence: 89%

Section: The Survival Rate Of Microencapsulated L Casei Tistr 390 Powder In Simulated Gastrointestinal Conditionsmentioning

confidence: 89%

Viability of the Microencapsulation of Lactobacillus casei TISTR 390 Containing Inulin in Simulated Gastrointestinal Conditions and Storage

Nilsang

2021

Trends Sci

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“…Lactobacillus powder (XPL‐1) was purchased from Chr‐Hansen Co. Ltd. (Hoersholm, Denmark). The CFU of lactobacillus powder was 2 × 10 12 using the standard plate counting method (Farahmandi et al ., 2021). Unless otherwise stated, all chemicals used in this study were of analytical grade and all solutions were operated with deionised water.…”

Section: Methodsmentioning

confidence: 99%

Oxalic extraction of high methoxyl pectin and its application as a stabiliser

Jin-song

et al. 2021

Int J of Food Sci Tech

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The objective of this work was to extract high methoxyl (HM) pectin with oxalic acid, characterise its physicochemical properties and evaluate its dispersion stability in acidified milk drink (AMD). HPSEC-MALLS analysis revealed that the obtained HM pectin was high in molecular weight (522.4 kDa). The ζpotential of the obtained HM pectin in aqueous solution at pH 4.0 was −31.5 mV. The AFM images proved that the obtained HM pectin contained several long linear molecules. The apparent diameter of AMD stabilised by the obtained HM pectin was 636 nm at the concentration of 3.0½. The stability analysis of AMD and the microscopic observation with confocal laser scanning microscopy (CLSM) proved that the obtained HM pectin was a prominent stabiliser in AMD.

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“…For example, Farahmandi et al evaluated the viability of L. rhamnosus during the spray drying process and found that the micro-encapsulated cells were 5-fold more stable than un-encapsulated probiotic cells during 20 days of storage, confirming the positive effects of micro-encapsulation on the shelf-life of probiotics. 121 In addition, they demonstrated that sub-lethal stress treatments (heat, hydrogen peroxide, and sodium chloride) of probiotic bacteria before microencapsulation via spray-drying effectively increase L. rhamnosus resistance to harsh conditions. 121 …”

Section: Microencapsulation Technology For Probioticsmentioning

confidence: 99%

“… 121 In addition, they demonstrated that sub-lethal stress treatments (heat, hydrogen peroxide, and sodium chloride) of probiotic bacteria before microencapsulation via spray-drying effectively increase L. rhamnosus resistance to harsh conditions. 121 …”

Section: Microencapsulation Technology For Probioticsmentioning

confidence: 99%

Advancements in the Pharmaceutical Applications of Probiotics: Dosage Forms and Formulation Technology

Baral¹,

Bajracharya²,

Lee³

et al. 2021

IJN

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Efficient Spray-Drying of Lactobacillus rhamnosus PTCC 1637 Using Total CFU yield as the decision factor

Cited by 15 publications

References 34 publications

Viability of the Microencapsulation of Lactobacillus casei TISTR 390 Containing Inulin in Simulated Gastrointestinal Conditions and Storage

Viability of the Microencapsulation of Lactobacillus casei TISTR 390 Containing Inulin in Simulated Gastrointestinal Conditions and Storage

Oxalic extraction of high methoxyl pectin and its application as a stabiliser

Advancements in the Pharmaceutical Applications of Probiotics: Dosage Forms and Formulation Technology

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