Improved Viability of Microencapsulated Probiotics in a Freeze-Dried Banana Powder During Storage and Under Simulated Gastrointestinal Tract

Bora, Awa Fanny Massounga; Li, Xiaodong; Zhu, Yongming; Du, Lingling

doi:10.1007/s12602-018-9464-1

Cited by 42 publications

(21 citation statements)

References 36 publications

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“…The simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were performed as described by Massounga et al [ 37 ] with modifications. Briefly, for SGF, 3.5 g/L pepsin was suspended in 0.2% w/v sterile NaCl solution and adjusted pH to 2.0, made the total volume of the solution up to 100 mL, and filtered through a 0.22 μm filter membrane.…”

Section: Methodsmentioning

confidence: 99%

Screening of Lactobacillus plantarum subsp. plantarum with Potential Probiotic Activities for Inhibiting ETEC K88 in Weaned Piglets

Wang

et al. 2020

Molecules

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For screening excellent lactic acid bacteria (LAB) strains to inhibit enterotoxigenic Escherichia coli (ETEC) K88, inhibitory activities of more than 1100 LAB strains isolated from different materials, and kept in the lab, were evaluated in this study. Nine strains with inhibition zones, at least 22.00 mm (including that of a hole puncher, 10.00 mm), and good physiological and biochemical characteristics identified by 16S DNA gene sequencing and recA gene multiple detection, were assigned to Lactobacillus (L.) plantarum subsp. plantarum (5), L. fermentum (1), L. reuteri (1), Weissella cibaria (1) and Enterococcus faecalis (1), respectively. As investigated for their tolerance abilities and safety, only strain ZA3 possessed high hydrophobicity and auto-aggregation abilities, had high survival rate in low pH, bile salt environment, and gastrointestinal (GI) fluids, was sensitive to ampicillin, and resistant to norfloxacin and amikacin, without hemolytic activity, and did not carry antibiotic resistance genes, but exhibited broad spectrum activity against a wide range of microorganisms. Antibacterial substance may attribute to organic acids, especially lactic acid and acetic acid. The results indicated that the selected strain L. plantarum subsp. plantarum ZA3 could be considered a potential probiotic to inhibit ETEC K88 in weaned piglets for further research.

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Section: Methodsmentioning

confidence: 99%

Screening of Lactobacillus plantarum subsp. plantarum with Potential Probiotic Activities for Inhibiting ETEC K88 in Weaned Piglets

Wang

et al. 2020

Molecules

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“…The results for the microencapsulation yields of L. acidophilus microcapsules uncoated/coated with whey protein and/or xanthan are shown in Table 1. The microencapsulation yield is an important factor for assessing the effective encapsulation method and indicating the efficiency of the chosen encapsulating agents (Bora et al, 2019).…”

Section: Microencapsulation Yield and Physicochemical Properties Of Coated Lactobacillus Acidophilus Microcapsulementioning

confidence: 99%

Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt

Khorshidi

Heshmati

Taheri

et al. 2021

Food Science & Nutrition

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The goal of this study was to investigate the viability of microencapsulated and coated Lactobacillus acidophilus in yogurt during storage in a refrigerator for 28 days and in simulated gastrointestinal conditions. Furthermore, the effect of the microencapsulated and coated L. acidophilus on the physicochemical, textural, and sensory properties of yogurt was assessed. Lactobacillus acidophilus was microencapsulated in sodium alginate and coated with xanthan and/or whey protein. The coating led to the increase in the microcapsule diameter and the microencapsulation yield, while it led to the decreased moisture and water activity (aw) of the microcapsule. The survival of L. acidophilus microcapsule coated with whey protein and xanthan in yogurt during storage and exposure to simulated gastrointestinal conditions was significantly increased. Compared with free bacteria, the L. acidophilus microcapsule coated with whey protein and xanthan had the increased viability in yogurt until 2.16 log CFU/g during storage and 3.52 log CFU/g in simulated gastrointestinal conditions. After the 28th day of storage, a significant difference between the acidity and pH of yogurt containing coated and microencapsulated L. acidophilus and control yogurt was not observed. However, yogurt containing free L. acidophilus had lower pH and higher acidity and showed a significant difference (p < .05) with other samples. Although the coating of L. acidophilus microcapsule did not affect the sensory properties and gumminess of yogurt, it increased the firmness, adhesiveness, and viscosity of this product and caused a significant decrease in syneresis and cohesiveness. In general, the application of whey protein and xanthan coating on L. acidophilus microcapsule surface could increase the viability of this probiotic in yogurt during storage and in simulated gastrointestinal conditions and improve the texture attributes of yogurt.

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“…It also facilitates the modification of physical, sensorial, and chemical attributes of the banana to meet consumer expectations, which ultimately increase the market value of the product. Drying of banana also felicitates a new horizon in different range of products (Jiang et al., 2013; Massounga Bora et al., 2019; Moraga et al., 2011). Many studies have been reported on the influence of process variables on the quality of dried banana (Da Silva et al., 2015; Nunes et al., 2013; Sousa and Marsaioli, 2016).…”

Section: Introductionmentioning

confidence: 99%

Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis

Nagvanshi

Venkata

Goswami

2020

Food sci. technol. int.

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Microwave drying works on the volumetric heating concept promoted by electromagnetic radiation at 0.915 or 2.450 GHz. In this study, banana ( Musa Cavendish) was taken as the sample and treated under microwave drying. The effect of two process variables, namely slice thickness (2, 3.5, and 5 mm) and microwave power (180 W, 360 W, and 540 W), were studied on drying kinetics and color kinetics. It was observed that the inverse variation relationship exists between drying time and microwave power level while drying time and slice thickness exhibited a direct variation relationship. A Computer Vision System (CVS) was developed to measure the color values of banana in CIELab space using an algorithm written in MATLAB software. Once the color parameters were obtained, they were fitted in First and Zero-order kinetic models. Both models were found to describe the color values adequately. This study concludes that microwave drying is a promising dehydration technique for banana drying that reduces the significant time of drying. Application of CVS is an excellent approach to measure the surface color of banana.

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Improved Viability of Microencapsulated Probiotics in a Freeze-Dried Banana Powder During Storage and Under Simulated Gastrointestinal Tract

Cited by 42 publications

References 36 publications

Screening of Lactobacillus plantarum subsp. plantarum with Potential Probiotic Activities for Inhibiting ETEC K88 in Weaned Piglets

Screening of Lactobacillus plantarum subsp. plantarum with Potential Probiotic Activities for Inhibiting ETEC K88 in Weaned Piglets

Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt

Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis

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