High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion

Calabuig-Jiménez, Laura; Betoret, Ester; Betoret, Noelia; Patrignani, Francesca; Barrera, Cristina; Seguí, Lucía; Lanciotti, Rosalba; Rosa, Marco Dalla

doi:10.1016/j.jfoodeng.2018.07.012

Cited by 29 publications

(21 citation statements)

References 45 publications

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“…Mandarin juices containing 10 9 CFU/mL of L. salivarius spp. salivarius encapsulated and non-encapsulated were prepared as described in [17]. Mandarin juices with probiotic microorganisms were incorporated into the structural matrix of apple by vacuum impregnation with a vacuum pressure of 50 mbar for 10 min and atmospheric pressure for further 10 min.…”

Section: Incorporation Of Microorganisms Into the Food Matrix And Drymentioning

confidence: 99%

“…In order to simulate the effect of the gastrointestinal digestion on the probiotic microorganisms, the methodology described in [17] was followed. T i referred to a L. salivarius spp.…”

Section: Gastrointestinal Simulation Processmentioning

confidence: 99%

“…The simulated GI digestion process in this study covered the critical steps suffered by the probiotic microorganisms throughout the entire digestive system [17]. Thus, the t 1 and t 2 steps referred to the gastric mixture and digestion, respectively, t 3 referred to the duodenal shock and t 4 referred to the intestinal digestion.…”

Section: Content Of L Salivarius Spp Salivarius After the Gastrointmentioning

confidence: 99%

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Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

Betoret

Calabuig-Jiménez

et al. 2020

Microorganisms

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In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vitro digestion resistance of Lactobacillus salivarius spp. salivarius included into an apple matrix. The physicochemical properties of the food products developed were also evaluated. Although freeze drying processing provided samples with better texture and color, the probiotic content and its resistance to gastrointestinal digestion and storage were higher in hot air dried samples. Non-encapsulated microorganisms in hot air dried apples showed a 79.7% of survival rate versus 40% of the other samples after 28 days of storage. The resistance of encapsulated microorganisms to in vitro digestion was significantly higher (p ≤ 0.05) in hot air dried samples, showing survival rates of 50–89% at the last stage of digestion depending on storage time. In freeze dried samples, encapsulated microorganisms showed a survival rate of 16–47% at the end of digestion. The different characteristics of the food matrix after both processes had a significant effect on the probiotic survival after the GI digestion. Documented physiological and molecular mechanisms involved in the stress response of probiotic cells would explain these results.

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Section: Incorporation Of Microorganisms Into the Food Matrix And Drymentioning

confidence: 99%

“…In order to simulate the effect of the gastrointestinal digestion on the probiotic microorganisms, the methodology described in [17] was followed. T i referred to a L. salivarius spp.…”

Section: Gastrointestinal Simulation Processmentioning

confidence: 99%

Section: Content Of L Salivarius Spp Salivarius After the Gastrointmentioning

confidence: 99%

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Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

Betoret

Calabuig-Jiménez

et al. 2020

Microorganisms

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“…Fermentation of fruit juice by probiotic bacteria can increase viability of the cells and in addition improve functional aspects of the produced beverage [16,22]. As a result, a wide variety of ongoing research has recently focused on fermented juice production by the use of various probiotic strains providing outstanding results [15,22,23,24]. Among many fruits, pomegranate juice is quite appreciated for its functional properties as it has potent anti-oxidative characteristics, anti-inflammatory and antimicrobial properties and has been previously employed for fermentation by probiotic lactic acid bacteria ameliorating the health benefits of the juice [25,26,27,28].…”

Section: Introductionmentioning

confidence: 99%

Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice

Mantzourani

Kazakos

Τέρπου

et al. 2018

Foods

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In this research survey the application of probiotic strain Lactobacillus plantarum ATCC 14917 in pomegranate juice fermentation is sought. Pomegranate juice was fermented for 24 h and then it was stored 4 for 4 weeks. Cell viability retained in high levels after the 24 h of fermentation and storage for 4 weeks (above 8.8 log cfu/mL), while fermented pomegranate juice was scored better at the 4th week of storage compared to non-fermented pomegranate juice. The probiotic strain was effective regarding lactic acid fermentation as was proved through sugar and organic acids analysis. Concentration of ethanol was maintained at low levels (0.3–1% v/v). Fermented pomegranate juice contained more and in higher percentages desirable volatile compounds (alcohols, ketones and esters) even at the 4th week of cold storage compared to non-fermented juice. Antioxidant activity (150.63 mg Trolox equivalent (TE)/100 mL at the 2nd week) and total phenolic content (206.46 mg gallic acid equivalents (GAE)/100 mL at the 2nd week) were recorded in higher levels for all the storage time compared to non-fermented juice.

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“…Moreover, microencapsulation of adjunct bacteria reduced acidity of fermented milk. Calabuig-Jiménez et al [74] microencapsulated L. salivarius spp. salivarius in alginate coatings by HPH at 70 MPa.…”

Section: Increase Of Bioavailability and Encapsulation Of Bioactive Cmentioning

confidence: 99%

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

Mesa

Hinestroza-Córdoba

Barrera

et al. 2020

Preprint

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The interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption, not generating high CO2 emissions or polluting effluents. The main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favouring the release of intracellular components; and its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibres) and proteins (also microorganisms and enzymes). The challenges of the 21st century lead food industry processing towards obtaining food with high nutritional quality and taking advantage of waste to obtain ingredients with specific properties. For this purpose, soft and non-thermal technologies such as high pressures homogenization have a huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in food industry has conditioned the last decade applications of high-pressure homogenization technology.

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High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion

Cited by 29 publications

References 45 publications

Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

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