Encapsulation of Lactobacillus acidophilus in moist-heat-resistant multilayered microcapsules

Pitigraisorn, Panithan; Srichaisupakit, Kantaphong; Wongpadungkiat, Nutnicha; Wongsasulak, Saowakon

doi:10.1016/j.jfoodeng.2016.07.022

Cited by 72 publications

(49 citation statements)

References 30 publications

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“…Microencapsulation efficiency include encapsulation efficiency (EE%) and encapsulation yield (EY%) (Banerjee et al, 2013;Pitigraisorn, Srichaisupakit, Wongpadungkiat, & Wongsasulak, 2017).…”

Section: Microencapsulation Efficiencymentioning

confidence: 99%

Optimization of preparation conditions of eucalyptus essential oil microcapsules by response surface methodology

Ning

Yue

2019

J Food Process Preserv

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In order to improve the microencapsulation efficiency of the eucalyptus essential oil (EEO) microcapsules, the preparation process was optimized using response surface methodology (RSM). The preferred key factors were chosen firstly by Plackett–Burman design (PBD) experiments, steepest ascent experiments results which were used to determine the central level of the RSM experiment. A three‐level‐three‐variable Box–Behnken design was used to further optimize the synthesis parameters. The results of PBD experiments showed that the ratio of wall to core, encapsulation temperature and encapsulation time were the key factors affecting the microencapsulation efficiency of the EEO microcapsules. Through the RSM, the optimal preparation process of the EEO microcapsules was as follows: encapsulation temperature 46°C, encapsulation time 108 min, ratio of wall to core 9.59, ratio of ethanol to essential oil 20:1, and ratio of water to β‐cyclodextrin 10:1. The microencapsulation efficiency of the EEO microcapsules prepared under these conditions was 71.17%. Practical applications In order to expand the application range of liquid eucalyptus leaves essential oil, the essential oil was prepared into solid for use and preservation. By optimizing the preparation conditions of eucalyptus leaves essential oil microcapsules, the encapsulation efficiency of microcapsules was improved. There was great potential in the research and development of new natural antibacterial and antiseptic products.

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Section: Microencapsulation Efficiencymentioning

confidence: 99%

Optimization of preparation conditions of eucalyptus essential oil microcapsules by response surface methodology

Ning

Yue

2019

J Food Process Preserv

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“…These results are in agreement with those publised by Holkem et al (2016) who found % EE values of 89.71% for Bifidobacterium BB-12 microencapsulated by IIG using alginate as a wall material. Likewise, Pitigraisorn et al (2017) reported % EE values of 95.3% for L. acidophilus microencapsulated on non coated alginate beads. Nevertheless, in the current research, the efficiency was shown to be greater than that found in the studies of Zou et al (2011) who microencapsulated Bifidobacterium bifidum F-35 obtaining values ranging from 43 to 50% using alginate microcapsules prepared by a similar technique of microencapsulation.…”

Section: Characterization Of Microcapsules Loaded With L Acidophilusmentioning

confidence: 96%

Protection of Lactobacillus acidophilus under in vitro gastrointestinal conditions employing binary microcapsules containing inulin

González-Cuello¹,

Colpas-Castillo²,

Taron-Dunoyer³

2017

Afr. J. Biotechnol.

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In this research, microcapsules based on low acyl gellan (LAG) and sodium alginate (SA) containing inulin were developed in order to assess its protective effect on the viability of Lactobacillus acidophilus under in vitro gastrointestinal conditions.The results showed that microencapsulated cells display significantly (P<0.05) higher resistance to simulated gastrointestinal conditions (SGIC) than free cells. Besides, the incorporation of inulin into the wall matrix resulted in improved survival after 5 h incubation in SGIC. These results represent an alternative to vehiculate probiotics in food, especially in solid food due to the size of the microcapsules. Therefore, these microcapsules can contribute to possible industrial applications in the development of new alimentary products.

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“…Although certain probiotic strains (i.e., Bacillus coagulans) may show high heat resistance due to their ability to form spores (see Table 1-1) (Majeed et al, 2016), several strategies have been explored to preserve other probiotic strains (i.e., lactic acid bacteria) under stressful conditions, such as micro-entrapment or encapsulation into edible films, coatings, and micro-beads (Champagne et al, 2005;Lakkis, 2016;De Vos et al, 2010). However, the available information for wide application of microencapsulation of active compounds in thermal-processed foods is still scarce (Pitigraisorn et al, 2017).…”

Section: Factors Influence the Functionality Of Bioactive Ingredientsmentioning

confidence: 99%

“…A stronger protective matrix for probiotics is required when the microcapsules are intended to be supplemented into the whole bread matrix or when a higher baking temperature (>175 ○ C in chapter 6) is used. In this context, a multi-layered encapsulation structure as proposed by Pitigraisorn, et al (2017) could be promising. Lactobacillus acidophilus cells were encapsulated in alginate-based microcapsules coated with egg albumin (EA) and stearic acid (SA) as the first layer, and with cassava starch granules as a second layer.…”

Section: Encapsulation Of Probioticsmentioning

confidence: 99%

“…It is crucial that the moisture content of the system is kept low, because the glass transition temperature strongly decreases at increasing moisture content (Roos, 2010). Pitigraisorn, et al (2017) encapsulated Lactobacillus acidophilus cells in alginate-based multi-layered microcapsules coated with an egg albumen-stearic acid composite. They found an increased survival of the encapsulated bacteria upon exposure to moist-heat (70 ○ C, 100 %RH, 30 min), which was explained by the hydrophobic properties of the encapsulation matrix that limited moisture transfer into the capsules.…”

Section: Introductionmentioning

confidence: 99%

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Bioactive ingredients during mini-bread baking

Zhang¹

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Encapsulation of Lactobacillus acidophilus in moist-heat-resistant multilayered microcapsules

Cited by 72 publications

References 30 publications

Optimization of preparation conditions of eucalyptus essential oil microcapsules by response surface methodology

Optimization of preparation conditions of eucalyptus essential oil microcapsules by response surface methodology

Protection of Lactobacillus acidophilus under in vitro gastrointestinal conditions employing binary microcapsules containing inulin

Bioactive ingredients during mini-bread baking

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