Encapsulation of Lactobacillus casei in alginate microcapsules: improvement of the bacterial viability under simulated gastrointestinal conditions using flaxseed mucilage

Shafizadeh, Abdollah; Golestan, Leila; Ahmadi, Mohammad; Darjani, Pegah; Ghorbani‐HasanSaraei, Azade

doi:10.1007/s11694-020-00437-w

Cited by 26 publications

(23 citation statements)

References 48 publications

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“…Although alginate gels are widely used to encapsulate and protect microorganisms against intestinal fluids [ [62] , [63] ], the protective effects of the beads depend on size, porosity, and surface properties [16] . The addition of gums and mucilages to alginate beads can improve the effectiveness of encapsulation process for protecting probiotics in intestinal conditions, mainly because the particles remain in contact with intestinal juices for a relatively long time [24] .…”

Section: Resultsmentioning

confidence: 99%

“…Abundantly available in nature, gums and mucilages have been used in partial substitution of alginates to change the particle properties obtained, improving the protection and survival of encapsulated cells during storage, under food processing conditions and passage through simulated gastric and intestinal tracts [ [23] , [21] , [24] ]. Recently, Rodrigues et al.…”

Section: Introductionmentioning

confidence: 99%

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Effective encapsulation of reuterin-producing Limosilactobacillus reuteri in alginate beads prepared with different mucilages/gums

et al. 2022

Biotechnology Reports

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effective encapsulation of reuterin-producing Limosilactobacillus reuteri in alginate beads prepared with different mucilages/gums

et al. 2022

Biotechnology Reports

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“…The higher polymer (sodium alginate) concentration forms the viscous emulsion and consequent larger microspheres. The similar results were also observed in many other encapsulation studies for compendial sodium alginate solution (Del Gaudio et al., 2005), furosemide a potent loop diuretic (Das & Senapati, 2007), asthma drug theophylline (Soni et al., 2010), turmeric and lemongrass oil (Natrajan et al., 2015), sugar beads (Kaur et al., 2018), calcium alginate gels during studies on gelation temperatures (Jeong et al, 2020), flaxseed mucilage, and Lactobacillus casei (Shafizadeh et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

Process optimization by response surface methodology for microencapsulation of pomegranate seed oil

Gaikwad

Kalal

Suryavanshi

et al. 2021

J. Food Process. Preserv.

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Pomegranate seed oil (PSO) has many health benefits due to the presence of bioactive compounds. However, higher amount of unsaturated fatty acids makes it vulnerable to oxidative deterioration. The present study focuses on optimizing microencapsulation process for quality retention of PSO using Box–Behnken design of response surface methodology. The alginate concentration and oil loading significantly affected the encapsulation efficiency (EE) and loading capacity (LC). The size, shape, and strength of the microsphere were significantly affected by the alginate concentration, oil loading, and nozzle size. Oil loading (10%), nozzle diameter (350 µm), and alginate concentration (3.23%) were optimum process conditions with resultant EE (78.03%), LC (7.83%), equivalent diameter (30.05 µm), sphericity factor (0.039), and rupture force (30.20 N). The encapsulation could reduce the increase in peroxide value (PV) and acid value (AV) by 61.45% and 48.32%, respectively, and the decrease in iodine value (IV) by 46.06% over nonencapsulated PSO during storage. Novelty Impact Statement Despite presence of various bioactive compounds and health benefits pomegranate seed oil (PSO) is vulnerable to oxidative deterioration. An optimized solution using response surface methodology (RSM) with oil loading (10%), nozzle diameter (350 µm), and alginate concentration (3.23%) could achieve encapsulation efficiency (78.03%), loading capacity (7.83%), equivalent diameter (30.05 µm), sphericity factor (0.039), and rupture force (30.20 N). Encapsulation has significantly reduced the increase in peroxide value (61.45%) and acid value (48.32%) and decrease in iodine value (46.06%) over nonencapsulated PSO during storage and thus will be useful in food, pharmaceutical, and cosmetic applications.

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“…FM was used to co-encapsulate probiotic Lactobacillus casei on an alginate (ALG) matrix [ 55 ]. L. casei growth in MRS broth was positively affected by FM, and the maximum viable count of the bacteria was obtained by using 0.9% FM.…”

Section: Food Applications Of Fm/fgmentioning

confidence: 99%

A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage

Puligundla

Lim

2022

Foods

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Flaxseed contains significant concentration of mucilage or gum (a type of hydrocolloid). Flaxseed mucilage (FM) predominantly occurs in the outermost layer of the seed’s hull and is known to possess numerous health benefits such as delayed gastric emptying, reduced serum cholesterol, and improved glycemic control. FM is typically composed of an arabinoxylan (neutral in nature) and a pectic-like material (acidic in nature). Similar to gum arabic, FM exhibits good water-binding capacity and rheological properties (similar functionality); therefore, FM can be used as its replacement in foods. In this review, an overview of methods used for FM extraction and factors influencing the extraction yield were discussed initially. Thereafter, food applications of FM as gelling agent/gel-strengthening agent, structure-forming agent, stabilizing agent, fat replacer, anti-retrogradation agent, prebiotic, encapsulating agent, edible coatings and films/food packaging material, and emulsifier/emulsion stabilizer were included. At the end, some limitations to its wide application and potential solutions were added.

show abstract

Encapsulation of Lactobacillus casei in alginate microcapsules: improvement of the bacterial viability under simulated gastrointestinal conditions using flaxseed mucilage

Cited by 26 publications

References 48 publications

Effective encapsulation of reuterin-producing Limosilactobacillus reuteri in alginate beads prepared with different mucilages/gums

Effective encapsulation of reuterin-producing Limosilactobacillus reuteri in alginate beads prepared with different mucilages/gums

Process optimization by response surface methodology for microencapsulation of pomegranate seed oil

A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage

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