Influence of Micro-Encapsulated Probiotic &amp;lt;i&amp;gt;Lactobacillus acidophilus&amp;lt;/i&amp;gt; R0052 on the Characteristics of Plain Yogurt

Noland, Edwin; Aryana, Kayanush J.

doi:10.4236/aim.2012.23045

Cited by 4 publications

(4 citation statements)

References 11 publications

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“…Samples including the probiotic organisms were found to have significantly increased the syneresis as compared to the control ( P < 0.05). The syneresis of jellies in groups A and B was approximately the same but far lower than that of group C. Akin to our results, Noland and Aryana () reported that there was no difference between the mean syneresis of microencapsulated and nonmicroencapsulated L. acidophilus in yogurts. The encapsulation with alginate reduced the degree of syneresis up to 24.85% on the second day of storage at 7C.…”

Section: Resultssupporting

confidence: 79%

Developing Probiotic Jelly Desserts with Lactobacillus Acidophilus

Talebzadeh

Sharifan

2016

Journal of Food Processing and Preservation

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Given the growing popularity of incorporation of Lactobacillus acidophilus La‐5 in foodstuffs worldwide, we attempted to study the feasibility of probiotic jellies via microencapsulation technique. Three forms of jellies containing free bacteria, alginate beads and chitosan‐coated ones were developed and stored at different temperatures. The survival rate and gastrointestinal resistance of bacteria were investigated besides physical and organoleptic properties of jellies. Findings indicated that the encapsulated probiotics were protected against low pH and high temperatures with maximized sensory attributes despite the subsequent loss in turbidity. Moreover, chitosan‐coated microcapsules enhanced physical stability, spherical shape and metabolic activity in gastrointestinal system (GIS). The counts of coated L. acidophilus in the GIS could be maintained above 6 log10 CFU/g after 42‐day storage. In conclusion, microencapsulation with alginate, particularly when coated by chitosan, could successfully shield L. acidophilus against harsh processing and digestive conditions with desirable organoleptic and physical parameters. Practical Applications The fruity jelly desserts showed a remarkable potency as a food matrix to deliver Lactobacillus acidophilus so that they can pass through the gastrointestinal tract. Moreover, the incorporation of probiotic bacteria improved the organoleptic and physical properties of the final jelly product.

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Section: Resultssupporting

confidence: 79%

Developing Probiotic Jelly Desserts with Lactobacillus Acidophilus

Talebzadeh

Sharifan

2016

Journal of Food Processing and Preservation

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“…Before using the pH meter, it was calibrated using reference standard buffer pH 7 and pH 10. Fermented radish kimchi sample was added with 2 ml of autoclaved deionized water and stirred well before pH measurement [ 13 ].…”

Section: Experimental Studymentioning

confidence: 99%

Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi

Song

Shim

Kuppusamy

et al. 2018

BioMed Research International

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The objective of this study was to investigate alginate microencapsulated lactic acid bacteria (LAB) fermentation quality of radish kimchi sample and its potential survivability in different acidic and alkaline environments. Initially, we isolated 45 LAB strains. One of them showed fast growth pattern with potential probiotic and antifungal activities against Aspergillus flavus with a zone of inhibition calculated with 10, 8, 4mm for the 4th, 5th, and 6th day, respectively. Therefore, this strain (KCC-42) was chosen for microencapsulation with alginate biopolymer. It showed potential survivability in in-vitro simulated gastrointestinal fluid and radish kimchi fermentation medium. The survival rate of this free and encapsulated LAB KCC-42 was 6.85 × 105 and 7.48× 105 CFU/ml, respectively; the viability count was significantly higher than nonencapsulated LAB in simulated gastrointestinal juices (acid, bile, and pancreatin) and under radish kimchi fermentation environment. Kimchi sample added with this encapsulated LAB showed increased production of organic acids compared to nonencapsulated LAB sample. Also, the organic acids such as lactic acid, acetic acid, propionic acid, and succinic acid production in fermented kimchi were measured 59mM, 26mM, 14mM, and 0.6mM of g/DW, respectively. The production of metabolites such as lactic acid, acetic acid, and succinic acid and the bacteria population was high in microencapsulated LAB samples compared with free bacteria added kimchi sample. Results of this study indicate that microencapsulated LAB KCC-42 might be a useful strategy to develop products for food and healthcare industries.

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“…There is a demand by the consumer for probiotics due to their health benefits. Probiotics are defined as “live microorganisms which when administered in adequate amounts confer a health benefit on the host” (Hill et al., 2014), which can confer health benefits through digestion, mostly within the intestinal microbiota (Mitropoulou, Nedovic, Goyal, & Kourkoutas, 2013; Noland & Aryana, 2012). Using probiotics as a beneficial food ingredient can dynamically improve the health and wellness of functional foods and appeal among consumers (Banerjee & Dhar, 2019; Kandasamy et al., 2018; Saxelin, 2008).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic under in vitro gastrointestinal environment

Edwards

Hettiarachchy

Kumar

et al. 2020

Journal of Food Science

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The objective of this study was to prepare protein isolate from defatted soybean and identify an optimal hydrolysis protocol to create improved hydrolysates and ascertain the optimum encapsulation technique for probiotics. Soy protein isolate (SPI) was prepared using an alkaline extraction procedure for solubility within a neutral, beverage-specific pH range. The soy protein hydrolysate (SPH) was prepared from aqueous extracted SPI using pepsin. The physicochemical properties of the SPH were investigated by solubility,degree of hydrolysis (DH),surface hydrophobicity,and electrophoresis. Hydrolysates from 2, 2.5, and 3 hr of hydrolysis time achieved the suitable DH between 2.5% to 5.0%. The 2.5 to 3 hr hydrolysates were also significantly more soluble than SPI at all pH levels from 85% to 95% solubility. Surface hydrophobicity of the hydrolysates ranged from 15 to 20 S 0 values. Alginate (1%), resistant starch (2%), and probiotic culture (0.1%) were used as an encapsulation agent to protect probiotics. Alginate microcapsules were observed to be 1 mm in size using environmental scanning electron microscopy. The dried SPH and encapsulated probiotics with alginate in a dry powder formulation were tested for its gastrointestinal resistance and probiotic viability under in vitro simulated digestion. Approximately 1-log decrease was observed for all experimental groups after simulated digestion (final log colony forming units [CFU]/mL range: 6.55 to 6.19) with free probiotics having the lowest log CFU/mL (6.10 ± 0.10) value. No significant difference was observed among experimental groups for probiotic viability (P = 0.445). The findings of this research will provide an understanding of formulation for easily digestible protein and encapsulated probiotics.

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Influence of Micro-Encapsulated Probiotic <i>Lactobacillus acidophilus</i> R0052 on the Characteristics of Plain Yogurt

Cited by 4 publications

References 11 publications

Developing Probiotic Jelly Desserts with Lactobacillus Acidophilus

Developing Probiotic Jelly Desserts with Lactobacillus Acidophilus

Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi

Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic under in vitro gastrointestinal environment

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