Microencapsulation of Lactobacillus plantarum ATCC 8014 through spray drying and using dairy whey as wall materials

Eckert, Camila; Serpa, Vanessa Garcia; Santos, Adriani Cristina Felipe dos; Costa, Simone Marinês da; Dalpubel, Viviane; Lehn, Daniel Neutzling; Souza, Cláucia Fernanda Volken de

doi:10.1016/j.lwt.2017.04.045

Cited by 71 publications

(53 citation statements)

References 24 publications

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“…Therefore, the permeability of the microcapsule has a negative correlation with the LAB cell viability. Hence, the cell viability and survival rate were closely related to the carrier compositions of the spray‐drying microcapsule (Bustamante et al, ; Eckert et al, ; Liao et al, ). The permeability of spray‐drying encapsulated LAB with different carrier compositions is shown in Table .…”

Section: Resultsmentioning

confidence: 99%

Comparative analysis of spray‐drying microencapsulation of Bifidobacterium adolescentis and Lactobacillus acidophilus cultivated in different growth media

Lin

Chen

et al. 2019

J Food Process Engineering

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To screen the optimal lactic acid bacteria (LAB) from nine strains LAB and culture media composition for spray‐drying microencapsulation in advance, the physicochemical and physiological properties of microencapsulation including cell permeability, viable cell count, and survival rate were analyzed. According to the primary results of the bacterial growth, pH determination, and quantification of organic acids, the optimal LAB of two from nine strains selected to be better promising LAB for spray drying was found to be Bifidobacterium adolescentis and Lactobacillus acidophilus. The viable cells count and survival rate were significantly higher for both B. adolescentis and L. acidophilus cultivated in MRS broth with glucose of carbon source containing 10% (w/w) green tea extract(p < .05). Thus, the optimal LAB and culture medium for spray‐drying microencapsulation were obtained, which is beneficial to human health and has potential applications in the health food industry. Practical applications This study evaluated the physicochemical and physiological properties of microcapsules with various compositions and their potential for application in the encapsulation of probiotic microorganisms such as B. adolescentis and L. acidophilus. The highest survival rate of the microcapsule with a carrier composition of 95% maltodextrin (MD) + 5% isomaltooligosaccharide (IMOS) was found at inlet/outlet temperatures of 120/60°C in both B. adolescentis and L. acidophilus. Encapsulation increases the cell permeability, cell viability, and survival rate and plays an important role in the spray‐drying of food products, resulting in a high stability, and viability during storage.

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Section: Resultsmentioning

confidence: 99%

Comparative analysis of spray‐drying microencapsulation of Bifidobacterium adolescentis and Lactobacillus acidophilus cultivated in different growth media

Lin

Chen

et al. 2019

J Food Process Engineering

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show abstract

“…(2018) used crystalline inulin and amorphous inulin to coat L. plantarum, the viable counts of L. plantarum after spray drying were 9.74±0.20 and 9.93±1.61 Log CFU/g. Whey, permeate and whey retentate were used to protect L. plantarum ATCC 8014, and the viable counts after spray drying were 10.26±0.06, 9.98±0.01, 10.00±0.08 Log CFU/g, respectively (Eckert et al, 2017). Higher viable counts in this paper indicated that L. plantarum was effectively protected by WPC, pullulan, trehalose, and sodium glutamate as the protective agent.…”

Section: The Determination and Validation Of The Best Conditionmentioning

confidence: 68%

Whey Protein Concentrate, Pullulan, and Trehalose as Thermal Protective Agents for Increasing Viability of Lactobacillus plantarum Starter by Spray Drying

Sun

Hua

Zhang

et al. 2020

Food Sci Anim Resour

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“…lactis R7 using whey and inulin [20], Bifidobacterium animalis subsp. lactis INL1 in whey proteins and dextrans conjugates [21], or Lactobacillus plantarum ATCC 8014 using dairy whey [22]. To the best of our knowledge, the microencapsulation of probiotic bacteria with anthocyanins from different sources in different combinations of biopolymers is limited.…”

Section: Introductionmentioning

confidence: 99%

Co-Microencapsulation of Anthocyanins from Black Currant Extract and Lactic Acid Bacteria in Biopolymeric Matrices

Enache¹,

Vasile²,

Enachi³

et al. 2020

Molecules

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Anthocyanins from black currant extract and lactic acid bacteria were co-microencapsulated using a gastro-intestinal-resistant biocomposite of whey protein isolate, inulin, and chitosan, with an encapsulation efficiency of 95.46% ± 1.30% and 87.38% ± 0.48%, respectively. The applied freeze-drying allowed a dark purple stable powder to be obtained, with a satisfactory content of phytochemicals and 11 log colony forming units (CFU)/g dry weight of powder (DW). Confocal laser microscopy displayed a complex system, with several large formations and smaller aggregates inside, consisting of biologically active compounds, lactic acid bacteria cells, and biopolymers. The powder showed good storage stability, with no significant changes in phytochemicals and viable cells over 3 months. An antioxidant activity of 63.64 ± 0.75 mMol Trolox/g DW and an inhibitory effect on α-amylase and α-glucosidase of 87.10% ± 2.08% and 36.96% ± 3.98%, respectively, highlighted the potential biological activities of the co-microencapsulated powder. Significantly, the in vitro digestibility profile showed remarkable protection in the gastric environment, with controlled release in the intestinal simulated environment. The powder was tested by addition into a complex food matrix (yogurt), and the results showed satisfactory stability of biologically active compounds when stored for 21 d at 4 °C. The obtained results confirm the important role of microencapsulation in ensuring a high degree of protection, thus allowing new approaches in developing food ingredients and nutraceuticals, with enhanced functionalities.

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Microencapsulation of Lactobacillus plantarum ATCC 8014 through spray drying and using dairy whey as wall materials

Cited by 71 publications

References 24 publications

Comparative analysis of spray‐drying microencapsulation of Bifidobacterium adolescentis and Lactobacillus acidophilus cultivated in different growth media

Comparative analysis of spray‐drying microencapsulation of Bifidobacterium adolescentis and Lactobacillus acidophilus cultivated in different growth media

Whey Protein Concentrate, Pullulan, and Trehalose as Thermal Protective Agents for Increasing Viability of Lactobacillus plantarum Starter by Spray Drying

Co-Microencapsulation of Anthocyanins from Black Currant Extract and Lactic Acid Bacteria in Biopolymeric Matrices

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