Influence of whey proteins addition on mechanical stability of biopolymer beads with immobilized probiotics

Obradović, Nataša; Krunić, Tanja; Damnjanović, Ivana; Vukašinović-Sekulić, Maja; Rakin, Marica; Rakin, Marko; Bugarski, Branko

doi:10.5937/tehnika1503397o

Cited by 3 publications

(3 citation statements)

References 15 publications

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“…Mechanical strength and elastic modulus of the alginate beads were determined with the aim to define the mechanical stability of the beads which could be of great significance for their application in foods, pharmaceutical products, and biomedical engineering. The mechanical stability of alginate beads has been assessed so far by using different compression tests (Moresi & Bruno, 2007; Obradovic et al., 2015; Tomović, Trifković, Rakin, Rakin, & Bugarski 2015; Wang et al., 2006). In this paper, beads were subjected to a compression assay following the method previously described by Tomović et al.…”

Section: Resultsmentioning

confidence: 99%

Design of biopolymer carriers enriched with natural emulsifiers for improved controlled release of thyme essential oil

Volić

Obradović

Djordjević

et al. 2020

Journal of Food Science

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This work aims to characterize a novel system for thyme essential oil delivery based on the combination of natural emulsifiers (soy protein and soy lecithin) and alginate, produced using the extrusion technique. The formulations are optimized concerning alginate and soy protein concentrations (both 1 to 1.5 wt.%), and consequently lecithin amount, in order to achieve spherical beads in the range 2.0 to 2.3 mm and 1.2 to 1.4 mm, wet and dry, respectively. Fourier‐transform infrared analysis was performed, proving that there are interactions between all components. Lecithin–soy protein synergistic combination improved entrapment efficiency of total polyphenols (for nearly 12%) and decreased thymol release in a simulated gastric solution for nearly 35%, in comparison with beads without lecithin. The addition of lecithin enhances the thermal properties of the polysaccharide–protein systems at 50 °C after 3 hr of heating. The mechanical stability of the biopolymer carriers is improved with lecithin addition and the elastic modulus varied from 80.06 to 123.7 kPa, depending on the formulation. Alginate/soy protein/lecithin are effective carriers for the encapsulation, protection, and controlled release of thyme essential oil. Practical Application There is unfortunately growing human resistance to antibiotics. This work offers a novel system for effective protection and controlled release of thyme essential oil in the small intestine. The mechanical and thermal properties of the carrier were estimated as they indicate how the beads will be able to resist stress during their incorporation into food (i.e. cookies‐mixing, baking). The proposed approach offers ‘‘green advantage’’ as arises from all‐natural materials.

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Section: Resultsmentioning

confidence: 99%

Design of biopolymer carriers enriched with natural emulsifiers for improved controlled release of thyme essential oil

Volić

Obradović

Djordjević

et al. 2020

Journal of Food Science

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“…This is important because the sensory quality is a major factor for consumer acceptance [31]. Other studies have also demonstrated that encapsulating probiotic with whey protein can increase viable cell number [31][32][33][34][35]. Despite the high percentage of leakage, the greatest number of viable cells remains in these particles.…”

Section: Titratable Acidity and Ph Valuementioning

confidence: 99%

Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate

Krunić

Obradović

Bulatović³

et al. 2017

Hem Ind

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The main objectives of this paper were to study the influence of the carrier material used for encapsulation and of bead size to fermentative activity and viability of the dairy starter culture Lactoferm ABY 6. Encapsulation of yoghurt culture in beads with diameter of 1 mm provides better results than encapsulation in beads with larger diameter. Alginate beads and chitosan coated beads have proved to be a strong barrier for nutrients from substrate, so samples with those beads have lower viable cell count, lower titratable acidity and higher pH value after 5h of fermentation at 42 °C, than samples with WPC-alginate beads. Also those beads have significantly (P < 0.05) lower cell leaking, than WPC-alginate beads and lower antioxidant capacity. Encapsulation of yoghurt culture in WPC-alginate carrier with diameter of approximately 1mm provided the best characteristics for fermented product. Samples with these beads have significantly (P < 0.05) higher increase of viable cell number after fermentation, despite of major cell leaking (19.7%). Moreover, sample with these beads have the highest titratable acidity, the lowest pH value after fermentation (the best fermentative activity) and the best antioxidant characteristics.

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“…In other studies, the formation of high, crosslinked, porous beads, with better mechanical and chemical stability of the support matrix in the buffered medium, is produced from the ionotropic gelation of chitosan, leading to low rates of cell leakage even at higher cell loading [15]. It was also reported that the effectiveness of chitosan coating enables the physical isolation of bacteria from the outer environment and reduces cell detachment during fermentation, besides improving the mechanical strength of alginate bead carriers during storage [16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Effects of Alginate and Chitosan on Activated Carbon as Immobilisation Beads in Biohydrogen Production

et al. 2020

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In this study, the effects of alginate and chitosan as entrapped materials in the biofilm formation of microbial attachment on activated carbon was determined for biohydrogen production. Five different batch fermentations, consisting of mixed concentration alginate (Alg), were carried out in a bioreactor at temperature of 60 °C and pH 6.0, using granular activated carbon (GAC) as a primer for cell attachment and colonisation. It was found that the highest hydrogen production rate (HPR) of the GAC–Alg beads was 2.47 ± 0.47 mmol H2/l.h, and the H2 yield of 2.09 ± 0.22 mol H2/mol sugar was obtained at the ratio of 2 g/L of Alg concentration. Next, the effect of chitosan (C) as an external polymer layer of the GAC–Alg beads was investigated as an alternative approach to protecting the microbial population in the biofilm in a robust environment. The formation of GAC with Alg and chitosan (GAC–AlgC) beads gave the highest HPR of 0.93 ± 0.05 mmol H2/l.h, and H2 yield of 1.11 ± 0.35 mol H2/mol sugar was found at 2 g/L of C concentration. Hydrogen production using GAC-attached biofilm seems promising to achieve consistent HPRs at higher temperatures, using Alg as immobilised bead material, which has indicated a positive response in promoting the growth of hydrogen-producing bacteria and providing excellent conditions for microorganisms to grow and colonise high bacterial loads in a bioreactor.

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Influence of whey proteins addition on mechanical stability of biopolymer beads with immobilized probiotics

Cited by 3 publications

References 15 publications

Design of biopolymer carriers enriched with natural emulsifiers for improved controlled release of thyme essential oil

Design of biopolymer carriers enriched with natural emulsifiers for improved controlled release of thyme essential oil

Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate

Effects of Alginate and Chitosan on Activated Carbon as Immobilisation Beads in Biohydrogen Production

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