Influence of the prebiotics hi-maize, inulin and rice bran on the viability of pectin microparticles containing Lactobacillus acidophilus LA-5 obtained by internal gelation/emulsification

Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation

“…-6.6 ± 0.5 log CFU/mL cells of encapsulated B. breve survived 1 h in sGIC in alginate and chitosan MCs -8.0 ± 0.3 log CFU/mL cells survived in MCs with GOS/poly(D,L-lactic-co-glycolic acid) included [209] Sugar beet Lactobacillus salivarius NRRL B-30514 emulsification sugar beet pectin -87% EY of L. salivarius in sugar beet pectin MCs prepared in sugar beet pectin/soybean oil/water emulsions -after 2 h incubation in sGIC, the lowest decrease in viability was observed in emulsion with CaCl 2 -free L. salivarius became undetectable after 3 h in sGIC -cross-linking sugar beet pectin by Ca 2+ ions additionally protected L. salivarius during sGIC [117] Lactitol, GOS, eight types of commercial prebiotics Lactobacillus casei 28-2, Lactobacillus casei 30-1, Lactobacillus paracasei 6062, Lactobacillus plantarum 25-1 extrusion alginate and chitosan -lacticol had a highest prebiotic score value for Lactobacillus strains -mechanical strength of MCs with different lacticol additions decreased constantly in sGIC -log reduction of cells after 120 min in sGIC was 7.37, 3.41, 3.13, and 2.97 for 0, 10, 20, and 25 g/L concentration of lacticol in MCs, respectively [210] Inulin, polydextrose Lactobacillus acidophilus 04 spray-chilling lipid matrix -free cells were not detectable after 210 min in sGIC -ca. 60% of the cells in the MCs with or without a prebiotic were viable after 300 min in sGIC [122] Inulin, GOS Lactobacillus acidophilus 5 and Lactobacillus casei 01 extrusion alginate and chitosan -the presence of 1.5% GOS in the MCs provided the best protection with only 3.1 and 2.9 log CFU/g reduction for L. acidophilus 5 and L. Casei 01, respectively, after incubation in sGIC [211] Inulin, polydextrose Bifidobacterium BB-12 spray-drying sweet whey protein -after sGIC, the free cell count showed a decrease of 1.18 log CFU/g, while the MCs showed decreases of 0.49, 0.97, and 2.45 log CFU/g for sweet whey, sweet whey and inulin, and sweet whey and polydextrose, respectively [212] Inulin Lactobacillus casei 431 extrusion alginate and chitosan -5.7 log reduction for free cells, 3.9 log reduction for alginate MCs, 2.7-2.8 log reduction for alginate and inulin MCs, 0.7-0.9 log CFU/g reduction for alginate and inulin MCs coated with chitosan after exposition to sGIC [213] Inulin, hi-maize, trehalose Lactobacillus acidophilus La-5 spray-drying gum Arabic and maltodextrin and inulin/hi-maize/trehalose -MCs produced with hi-maize showed the greatest viability after sGIC, from 11.50 ± 0.09 to 10.49 ± 0.12 log CFU/g, followed by inulin, from 11.38 ± 0.11 to 10.16 ± 0.08 log CFU/g Inulin, hi-maize, rice bran Lactobacillus acidophilus LA-5 emulsification/internal ionic gelation pectin -the best EY was obtained in MCs with rice bran and inulin: 91.24% and 90.59%, respectively -3.30 log reduction in viability of free cells after the sGIC; however, in co-encapsulated L. acidophilus, only 0.11, 0.9, 1.63, and 2.37 log CFU/g reductions were observed for the pectin MCs or in formations with hi-maize, inulin, and rice bran, respectively [216] Inulin, hi-maize, rice bran Lactobacillus acidophilus LA-5 emulsification/internal ionic gelation followed by freeze-drying pectin -the highest EY was obtained in MCs with inulin: 68.1%; 3.4 ± 0.1 log reduction in viability of free cells after sGIC and for co-encapsulated ones: 1.3 ± 0.2, 0.1 ± 0.0, 1.6 ± 0.2, and 1.0 ± 0.2 log CFU/g for pectin MCs or in formations with hi-maize, inulin, and rice bran, respectively, in relation t...…”

Microencapsulation and co-encapsulation of bioactive compounds for application in food: challenges and perspectives

“…Probiotic cells bolster the immune system (MORO-GARCÍA et al, 2013), fight pathogens, modulate intestinal flora, reduce lactose intolerance, and have anti-cancer and anti-inflammatory effects (VASILJEVIC & SHAH, 2008;GEORGE KERRy et al, 2018;ALMADA et al, 2015). Various studies have reported higher microencapsulated probiotic microorganism viability compared to free cells, especially in conditions simulating the gastrointestinal tract (GEBARA et al, 2013;RADDATZ et al 2020). Most commercialized foods that contain probiotic properties are of dairy origin and kept refrigerated (BURGAIN et al, 2011).…”

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

“…Bran from rice must be stabilized before use to avoid lipid oxidation and deterioration of its quality and organoleptic characteristics. Recently it has been used in (micro/nano) encapsulate matrices for probiotics showing high encapsulation efficiency and enhanced protection to simulated gastrointestinal tract and storage conditions [27,28]. In addition, it was successfully added in yoghurts in order to increase its antioxidant activity, causing a decrease in syneresis and viscosity values [29].…”