Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum

Nag, Arup; Han, Kyoung-Sik; Singh, Harjinder

doi:10.1016/j.idairyj.2010.11.002

Cited by 134 publications

(63 citation statements)

References 27 publications

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“…Tal fenômeno ocorre pois os micro-organismos são mantidos num estado latente, evitando rearranjos no material de parede, impedindo, dessa forma, a exposição inadequada dos micro-organismos, promovendo um aumento da vida útil das microcápsulas (ALBERTINI et al, 2010). Temperaturas próximas a 0°C melhoram os índices de viabilidade celular, pois temperaturas mais baixas reduzem as taxas de reações químicas que são prejudiciais para os micro-organismos, tais como oxidação (NAG et al, 2011).…”

Section: Resultsunclassified

Microencapsulação de probióticos por spray drying: avaliação da sobrevivência sob condições gastrointestinais simuladas e da viabilidade sob diferentes temperaturas de armazenamento

et al. 2015

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Section: Resultsunclassified

Microencapsulação de probióticos por spray drying: avaliação da sobrevivência sob condições gastrointestinais simuladas e da viabilidade sob diferentes temperaturas de armazenamento

et al. 2015

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“…casei was unaffected by cold storage in yoghurt and in brined cheese up to 4 weeks. Nag et al (2011) found that acid gelation of Na caseinate solution with glucono δ-lactone (GDL) could not achieve a matrix with sufficient barrier strength, but acid gelation of a mixture of Na caseinate-gellan gum gave suitable gel for the encapsulation of probiotics. They successfully entrapped Lb.…”

Section: Native Caseinmentioning

confidence: 99%

Preparation and properties of milk proteins-based encapsulated probiotics: a review

El-Salam

El-Shibiny

2015

Dairy Sci. & Technol.

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The potential health and nutritional benefits of probiotics have boosted the demand for functional probiotic foods. The efficacy of probiotics depends on providing a specific number of viable cells on their consumption. Microencapsulation (ME) has been used to provide protection for probiotics all through food processing and marketing until they reach the target site in the gastrointestinal (GI) tract. The biomaterials and techniques used in ME are the main factors affecting the viability of encapsulated probiotics. Milk proteins offer several advantages in comparison to other biomaterials widely used in ME of probiotics. Several techniques have been developed for the use of whey proteins and casein in ME of several Lactobacillus and Bifidobacterium probiotic strains. Also, the survival of probiotics encapsulated in milk proteins during preparation, storage, and in simulated GI environment has been studied. The present review gives an overview on the use of milk proteins in ME of probiotics with emphasis on the efficiency of the developed techniques.

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“…Lotfipour et al (26) incorporated polysaccharide psyllium in alginate to encapsulate probiotic bacteria of L. acidophilus DMSZ20079 and concluded that increasing psyllium concentration resulted in an increase in viable cell numbers when microcapsules exposed to simulated gastric acid. Nag et al (27) combined sodium caseinate with gellan gum for the protection of Lactobacillus casei. Formed microcapsules exhibited 3.1 log reduction when compared to control having 4.6 log reduction in viable cells.…”

Section: Survival Under Simulated Gastric Juice and Simulated Bile Samentioning

confidence: 99%

Protection of Lactobacillus acidophilus NRRL-B 4495 under in vitro gastrointestinal conditions with whey protein/pullulan microcapsules

Çabuk

Harsa

2015

Journal of Bioscience and Bioengineering

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In this research, whey protein/pullulan (WP/pullulan) microcapsules were developed in order to assess its protective effect on the viability of Lactobacillus acidophilus NRRL-B 4495 under in vitro gastrointestinal conditions. Results demonstrated that WP/pullulan microencapsulated cells exhibited significantly (p £ 0.05) higher resistance to simulated gastric acid and bile salt. Pullulan incorporation into protein wall matrix resulted in improved survival as compared to free cells after 3 h incubation in simulated gastric solution. Moreover WP/pullulan microcapsules were found to release over 70% of encapsulated L. acidophilus NRRL-B 4495 cells within 1 h. The effect of encapsulation during refrigerated storage was also studied. Free bacteria exhibited 3.96 log reduction while, WP/pullulan encapsulated bacteria showed 1.64 log reduction after 4 weeks of storage.Ó 2015, The Society for Biotechnology, Japan. All rights reserved.[Key words: Encapsulation; Pullulan; Whey protein; Lactobacillus acidophilus; Probiotic]Viability losses during storage and gastrointestinal transit due to detrimental conditions such as harsh acidic environment, oxygen stress and enzymatic reactions reduce the functionality of probiotics to exert health benefits (1,2). Thus, microencapsulation of probiotics is considered as an effective approach for their efficient survival under gastrointestinal conditions and to improve the viability during shelf life to maintain their health promoting effects.Additionally, mechanical protection of probiotic cells during incorporation process into food product is another advantage of microencapsulation (3,4). Despite wide applications of several microencapsulation materials for probiotics, it is a challenge to produce microcapsules for preservation of desired bacterial culture with high viability which does not cause non desirable texture in the final product. Proteins and polysaccharides are widely used materials for the microencapsulation of bioactive ingredients (5e8). Whey protein is one of the most widely used polymer for microencapsulation processes. It is proved to be an effective encapsulating agent in microencapsulation of bioactive ingredients because of their ability to form microcapsules easily under mild conditions using different techniques (9,10).Pullulan is an extracellular polysaccharide produced by Aureobasidium pullulans. It is especially used as a coating material in the food industry, paper industry and pharmaceutical area because of its non-toxic, water-soluble, colorless, tasteless, odorless and heat stable characteristics. Many different industrial wastes such as potato peel, grape skin and olive oil wastes found to be used as a carbon source for the synthesis of pullulan (11,12). More recently, combination of proteins, especially whey proteins, with polysaccharides has been studied for microencapsulation of bioactive substances. Whey protein and pullulan mixtures have been studied to form edible films to reduce moisture loss and increase the shelf life in food applications (13,14...

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Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum

Cited by 134 publications

References 27 publications

Microencapsulação de probióticos por spray drying: avaliação da sobrevivência sob condições gastrointestinais simuladas e da viabilidade sob diferentes temperaturas de armazenamento

Microencapsulação de probióticos por spray drying: avaliação da sobrevivência sob condições gastrointestinais simuladas e da viabilidade sob diferentes temperaturas de armazenamento

Preparation and properties of milk proteins-based encapsulated probiotics: a review

Protection of Lactobacillus acidophilus NRRL-B 4495 under in vitro gastrointestinal conditions with whey protein/pullulan microcapsules

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