Improved viability of Lactobacillus plantarum embedded in whey protein concentrate/pullulan/trehalose hydrogel during freeze drying

Sun, Haiyue; Zhang, Minghao; Liu, Yankai; Wang, Yu; Yiying, Chen; Guan, Wuyang; Li, Xia

doi:10.1016/j.carbpol.2021.117843

Cited by 40 publications

(14 citation statements)

References 58 publications

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“…According to previous literature, the survival rate and vitality of LAB can be improved by adding exogenously suitable protective agents and adjusting the freeze-drying process (Sun et al 2021).…”

Section: Accepted Articlementioning

confidence: 99%

“…These damages reduce the survival rate and vitality of strains in the starter culture, increasing production costs and unstable product quality (In Seong et al, 2019). According to previous literature, the survival rate and vitality of LAB can be improved by adding exogenously suitable protective agents and adjusting the freeze-drying process (Sun et al, 2021). However, the LAB adaptive survival mechanisms during lyophilization are poorly understood.…”

Section: Introductionmentioning

confidence: 99%

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Lactobacillus , Bifidobacterium and Lactococcus response to environmental stress: Mechanisms and application of cross‐protection to improve resistance against freeze‐drying

Gao

Kong

Zhu

et al. 2021

J of Applied Microbiology

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The review deals with lactic acid bacteria in characterizing the stress adaptation with cross-protection effects, mainly associated with Lactobacillus, Bifidobacterium, and Lactococcus.It focuses on adaptation and cross-protection in Lactobacillus, Bifidobacterium, and Lactococcus, including heat shocking, cold stress, acid stress, osmotic stress, starvation effect, etc. Web of Science, Google Scholar, Science Direct, and Pubmed databases were used for the systematic search of literature up to the year 2020. The literature suggests that a lower survival rate during freeze-drying is linked to environmental stress. Protective pretreatment under various mild stresses can be applied to LAB which may enhance resistance in a strain-dependent manner. We investigate the mechanism of damage and adaptation under various stresses including heat, cold, acidic, osmotic, starvation, oxidative, and bile stress. Adaptive mechanisms include synthesis of stress-induced proteins, adjusting the composition of cell membrane fatty acids, accumulating compatible substances, etc. Next, we reveal the cross-protective effect of specific stress on the other environmental stresses. Freeze-drying is discussed from three perspectives including the regulation of membrane, accumulation of compatible solutes, and the production of chaperones and stress-responsive proteases. The resistance of lactic acid bacteria against technological stress can be enhanced via cross-protection, which improves industrial efficiency concerning the survival of probiotics. However, the adaptive responses and cross-protection are strain-dependent and should be optimized case-by-case.

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Section: Accepted Articlementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Lactobacillus , Bifidobacterium and Lactococcus response to environmental stress: Mechanisms and application of cross‐protection to improve resistance against freeze‐drying

Gao

Kong

Zhu

et al. 2021

J of Applied Microbiology

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“…Most of the published researches focused on used capsule material, i.e., alginate (Rodrigues et al, 2012;Shinde et al, 2014), alginate-chitosan (De Prisco et al, 2017Malmo et al, 2013), whey protein isolate-gum arabic (Bosnea et al, 2014), pectin-starch (Dafe et al, 2017), inulin (dos Santos et al, 2019, soy protein (González-Ferrero et al, 2020), and starch (Murúa-Pagola et al, 2021). However, few studies utilized pullulan in microencapsulation (Ma et al, 2021;Sun et al, 2021). There are no literatures related to the impact of juice additives and processing conditions on the variability of probiotic microcapsules.…”

Section: Introductionmentioning

confidence: 99%

Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model

Morsy

Abdelmonem³

et al. 2022

Food Bioprocess Technol

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Probiotic microencapsulation is a promising way to produce functional food, while their stability and sensory acceptability still a challenge. This study aims to enhance the functional properties of strawberry (Fragaria × ananassa, cultivar Camarosa) nectar and sensory acceptance using novel anthocyanin-colored microencapsulation of Lactobacillus rhamnosus. Four formulations (F1–F4) of coated materials (alginate, whey protein, and pullulan) integrated with anthocyanin pigment were used for encapsulation. The physical properties of microencapsulated probiotics (size, color, efficiency, stability, and survival rate) and quality parameters of nectar (pH, anthocyanin, and sensory acceptability) during 4 weeks of storage at 4 and 25 °C were evaluated. All formulations exhibited high encapsulation efficiency (> 89%), medium bead size (406–504 μm), and proper color (red color). The microencapsulated cells were stable in simulated gastrointestinal and processing conditions (up 7 log10 CFU mL−1) compared to free cells. F4 (alginate 2% + anthocyanin 0.1% + whey protein 2% + pullulan 2% + cocoa butter 1% + L. rhamnosus GG) showed the greatest viability in nectar during storage (6.72 log10 CFU mL−1/4 °C/4 weeks), while a significant decrease in pH (< 2) and anthocyanin (< 60 mg 100 g−1) was observed in nectar-containing free cells. The sensory scores with a difference-preference test as exploratory and preliminary responses revealed that colored probiotic microcapsules enhanced the sensory characters (up to 4 weeks) and commercially accepted (> 80% agreed) of strawberry nectar. Results demonstrated that anthocyanin-colored alginate-whey protein-pullulan matrix had the potential to enhance probiotic viability in functional nectar without negative impact.

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“…It can improve human health by regulating immunity, lowering serum cholesterol levels, treating inflammatory bowel disease, and inhibiting the proliferation of cancer cells and the growth of pathogenic bacteria ( Le & Yang, 2018 ). Sun et al (2021b) used a hydrogel prepared from whey protein concentrate, pullulan, and trehalose to encapsulate Lactobacillus plantarum in microcapsules, which were then freeze dried. The microcapsule structure effectively improved the viability of Lactobacillus plantarum during freeze-drying and storage.…”

Section: Introductionmentioning

confidence: 99%

Effect of water-in-oil-in-water (W/O/W) double emulsions to encapsulate nisin on the quality and storage stability of fresh noodles

et al. 2022

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Improved viability of Lactobacillus plantarum embedded in whey protein concentrate/pullulan/trehalose hydrogel during freeze drying

Cited by 40 publications

References 58 publications

Lactobacillus , Bifidobacterium and Lactococcus response to environmental stress: Mechanisms and application of cross‐protection to improve resistance against freeze‐drying

Lactobacillus , Bifidobacterium and Lactococcus response to environmental stress: Mechanisms and application of cross‐protection to improve resistance against freeze‐drying

Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model

Effect of water-in-oil-in-water (W/O/W) double emulsions to encapsulate nisin on the quality and storage stability of fresh noodles

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