Encapsulation of Lactobacillus plantarum in porous maize starch

Abstract

Please cite this article as: Li, H., Thuy Ho, V.T., Turner, M.S., Dhital, S., Encapsulation of Lactobacillus plantarum in porous maize starch, LWT -Food Science and Technology (2016), doi: 10.1016/ j.lwt.2016 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Encapsulation of Lactobacillus plantarum in Porous Maize M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT 2 Abstract 22This study investigated the survival of probiotic Lactobacillus plantarum 299v microencapsulated 23 in native maize starch or partially hydrolyzed maize starches after acid, bile and heat treatments. 24Scanning electron microscopy and confocal scanning laser microscopy confirmed that naturally 25 present cavities and channels in native maize starch were enlarged by enzymatic hydrolysis 26 allowing them to be filled with probiotics. The formulations using the modified starches had 27 significantly higher initial viable cells compared to native starch after freeze-drying. Compared to 28 free cells, the microencapsulated probiotic bacteria showed a significant improvement in acid 29 tolerance. When comparing unmodified and modified starches, the enzymatic treatments did not 30 significantly improve relative survival, but did result in significantly higher total probiotic 31 numbers after exposure to acid (pH=2.0, 1 h), bile salt (3% w/v, 4 h) and heat (60 °C, 15min). 32These results demonstrate that porous maize starch granules allow for a high probiotic loading 33 efficiency and provide enhanced protection to various stressful conditions compared to free cells. 34 35

Surface Modification of Tapioca Starch by Using the Chemical and Enzymatic Method

“…Moreover, the chemical modification method is marketable as it potentially increases the porosity of the modified starch. The approach to utilize porous starch as a carrier or transporter for other molecules to transfer to the target position is widely applied in many applications nowadays such as in food, agriculture, pharmacy, cosmetics, and other industries …”

“…The approach to utilize porous starch as a carrier or transporter for other molecules to transfer to the target position is widely applied in many applications nowadays such as in food, agriculture, pharmacy, cosmetics, and other industries. [10,11] In this study, the effect of -amylase, amyloglucosidase, a combination of these two enzymes compared to the effects of acid hydrolysis on the granular surface of tapioca starch was investigated. To achieve this goal, tapioca starch slurry was treated with -amylase ( A), amyloglucosidase (AM), a combination of these two enzymes ( A+AM), and HCl hydrolysis (AS) of starch at various hydrolysis times.…”

Effects of Ligand Concentration on the Thermal Properties, Structure, and Digestibility of Maize Starch Inclusion Complexes with Ascorbyl Palmitate

“…Starch itself can also be the wall material by forming a V‐amylose structure except for the above starch‐based materials . The V‐amylose structure has been a relatively mature system to encapsulate sensitive compounds for many years . Amylose in starch forms double helices in water through hydrogen bonds; whereas, with the suitable ligands like iodine, flavoring compounds, lipids, amylose rearranges to single helices conformation which is hydrophilic on the outside and hydrophobic inside .…”

Improvement in lactone production from biotransformation of ricinoleic acid based on the porous starch delivery system

“…proved that P‐S has no effect on the physicochemical properties of adsorbed Naproxen . As a natural organic matter, P‐S also has no adverse effect on cell growth and enhances the tolerance of yeast to low pH and heat treatments , …”

“…19 As a natural organic matter, P-S also has no adverse effect on cell growth and enhances the tolerance of yeast to low pH and heat treatments. 20,21 In this study, P-S was utilized as a carrier of RA to increase the distribution of the latter in the medium and evaluated their effects on GDL production. The adsorption mechanism of the P-S-RA complexes and the relationship between the RA release rate and GDL productivity were also investigated.…”