Influence of multilayer microencapsulation on the viability of Lactobacillus casei using a combined double emulsion and ionic gelation approach

Beldarraín-Iznaga, Tatiana; Villalobos‐Carvajal, Ricardo; Leiva-Vega, Javier; Armesto, Eva Sevillano

doi:10.1016/j.fbp.2020.08.009

Cited by 32 publications

(11 citation statements)

References 78 publications

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“…Furthermore, a band at 721 cm −1 indicates the overlapping of the CH 2 rocking and out-of-plane vibrations of cis-disubstituted olefins, characteristic of long-chain fatty acids such as soybean oil (Pereira et al, 2022 ). Finally, the peak at 1455 cm −1 in all probiotic microcapsules is due to the asymmetric and symmetrical stretching carboxyl groups (− COO −) of sodium alginate, as observed by Dehkordi et al ( 2020 ) and Beldarrain-Iznaga et al ( 2020 ).…”

Section: Resultssupporting

confidence: 64%

“…This temperature rise may be associated with the ionic cross-linking of Ca +2 in the alginate layer (egg box model). Generally, an increase in the melting temperature indicates a strengthening of the interfacial structure, giving higher stability to microencapsulated probiotics when subjected to high temperatures (Beldarrain-Iznaga et al, 2020 ). Furthermore, mixing WPI, RPC, or PPC with sodium alginate shifted the endothermic peaks of all probiotic microcapsules to temperatures > 120 °C.…”

Section: Resultsmentioning

confidence: 99%

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Membrane Emulsification as an Emerging Method for Lacticaseibacillus rhamnosus GG® Encapsulation

Camelo‐Silva

Figueredo

Cesca

et al. 2023

Food Bioprocess Technol

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Techniques capable of producing small-sized probiotic microcapsules with high encapsulation yields are of industrial and scientific interest. In this study, an innovative membrane emulsification system was investigated in the production of microcapsules containing Lacticaseibacillus rhamnosus GG ® (Lr), sodium alginate (ALG), and whey protein (WPI), rice protein (RPC), or pea protein (PPC) as encapsulating agents. The microcapsules were characterized by particle size distribution, optical microscopy, encapsulation yield, morphology, water activity, hygroscopicity, thermal properties, Fourier-transform infrared spectroscopy (FTIR), and probiotic survival during in vitro simulation of gastrointestinal conditions. The innovative encapsulation technique resulted in microcapsules with diameters varying between 18 and 29 μm, and encapsulation yields > 93%. Combining alginate and whey, rice, or pea protein improved encapsulation efficiency and thermal properties. The encapsulation provided resistance to gastrointestinal fluids, resulting in high probiotic viability at the end of the intestinal phase (> 7.18 log CFU g −1 ). The proposed encapsulation technology represents an attractive alternative to developing probiotic microcapsules for future food applications. Graphical Abstract Supplementary Information The online version contains supplementary material available at 10.1007/s11947-023-03099-w.

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Section: Resultssupporting

confidence: 64%

Section: Resultsmentioning

confidence: 99%

Membrane Emulsification as an Emerging Method for Lacticaseibacillus rhamnosus GG® Encapsulation

Camelo‐Silva

Figueredo

Cesca

et al. 2023

Food Bioprocess Technol

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“…Accordingly, a water‐in‐oil (W 1 /O) emulsion is produced by homogenizing water, oil, and an oil‐soluble emulsifier, and then a water‐in‐oil‐in‐water (W 1 /O/W 2 ) emulsion is produced by homogenizing the W 1 /O emulsion with an aqueous solution containing a water‐soluble emulsifier. [ 51–58 ] Last, the particles are cross‐linked and subsequently centrifuged or filtrated.…”

Section: Methods For Multilayer Microencapsulation: Operating Paramet...mentioning

confidence: 99%

Biopolymer‐Based Multilayer Microparticles for Probiotic Delivery to Colon

Talebian

Schofield

Valtchev

et al. 2022

Adv Healthcare Materials

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The potential health benefits of probiotics may not be realized because of the substantial reduction in their viability during food storage and gastrointestinal transit. Microencapsulation has been successfully utilized to improve the resistance of probiotics to critical conditions. Owing to the unique properties of biopolymers, they have been prevalently used for microencapsulation of probiotics. However, majority of microencapsulated products only contain a single layer of protection around probiotics, which is likely to be inferior to more sophisticated approaches. This review discusses emerging methods for the multilayer encapsulation of probiotic using biopolymers. Correlations are drawn between fabrication techniques and the resultant microparticle properties. Subsequently, multilayer microparticles are categorized based on their layer designs. Recent reports of specific biopolymeric formulations are examined regarding their physical and biological properties. In particular, animal models of gastrointestinal transit and disease are highlighted, with respect to trials of multilayer microencapsulated probiotics. To conclude, novel materials and approaches for fabrication of multilayer structures are highlighted.

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“…Lactobacillus acidophilus LA-5 has the ability to reduce the serum cholesterol level, balance and stabilize the enteric microbiota, stimulate an immune response, improve lactose digestion, and potentially kill cancer cells [6,7,8]. Lactobacillus casei is another probiotic bacteria which has excellent antibacterial properties [9,10]. When included in the diet, it can reduce alleviate lactose intolerance, gastrointestinal diseases, allergies, or cancer [11].…”

Section: Introduction (Gi̇ri̇ş)mentioning

confidence: 99%

“…Due to the sensitivity of Lactobacillus acidophilus LA-5, L. casei and Bifidobacterium animalis subsp. lactis (BB-12) against gastrointestinal system conditions and food processing, physical barrier or stimulating substances need to be added into food in order to maintain their viability and increase their tolerance to adverse conditions [2,10,15].…”

Section: Introduction (Gi̇ri̇ş)mentioning

confidence: 99%

Oat, Buckwheat and Whole Brown Rice Flours as a Potential Prebiotic for Lactobacillus acidophilus (LA5), Lactobacillus casei and Bifidobacterium animalis subsp. lactis (BB-12)

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Akın

2022

Harran Üniversitesi Mühendislik Dergisi

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Bu çalışmanın amacı yulaf, karabuğday ve tam esmer pirinç unlarının Lactobacillus casei, Lactobacillus acidophilus (LA5) ve Bifidobacterium animalis subsp. lactis (Bifidobacterium BB-12) için prebiotik etkisi olup olmadığını belirlemektir. Çalışmada yulaf, karabuğday ve tam kahverengi pirinç unları ile zenginleştirilmiş yağsız süt yukarıda belirtilen bakterilerle aşılanmıştır. Sonuçlara göre yulaf ve karabuğday unları araştırılan tüm bakterileri uyarırken, tam esmer pirinç unu L. casei için prebiyotik etki göstermemiştir.

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Influence of multilayer microencapsulation on the viability of Lactobacillus casei using a combined double emulsion and ionic gelation approach

Cited by 32 publications

References 78 publications

Membrane Emulsification as an Emerging Method for Lacticaseibacillus rhamnosus GG® Encapsulation

Membrane Emulsification as an Emerging Method for Lacticaseibacillus rhamnosus GG® Encapsulation

Biopolymer‐Based Multilayer Microparticles for Probiotic Delivery to Colon

Oat, Buckwheat and Whole Brown Rice Flours as a Potential Prebiotic for Lactobacillus acidophilus (LA5), Lactobacillus casei and Bifidobacterium animalis subsp. lactis (BB-12)

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