Microencapsulation Quality and Efficiency of Lactobacillus casei by Spray Drying Using Maltodextrin and Vegetable Extracts

Hernández‐Carranza, Paola; López‐Malo, Aurelio; Jiménez-Munguía, Maria-Teresa

doi:10.5539/jfr.v3n1p61

Cited by 19 publications

(10 citation statements)

References 26 publications

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“…Spray dried microcapsules commonly have a particle diameter range of 5 to 100 µm (Fritzen-Freire et al, 2012;Hernández-Carranza et al, 2013;Rokka & Rantamaki, 2010). It has been reported that small particle sizes facilitates a greater contact surface for the nutrients availability (Avila-Reyes et al, 2014).…”

Section: Physical Propertiesmentioning

confidence: 99%

Simple and double microencapsulation of Lactobacillus acidophilus with chitosan using spray drying

et al. 2015

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The aim of this study was to evaluate the survival of Lactobacillus acidophilus that had been simple or double spray dried using chitosan to cause microencapsulation and which had been exposed to model gastrointestinal conditions. In addition, the study also determined the physicochemical properties of the powder containing the microencapsulated probiotic.Chitosan-inulin or chitosan-maltodextrin (1:15 or 1:25) solutions were inoculated with 1012 cfu mL-1 of L. acidophilus, for simple microencapsulation. The different solutions were dried using a spray dryer with an inlet air temperature of 130°C and a solution flux of 4.8 g min-1. A two-step process was used for the double microencapsulation. In the first step, the probiotic was added to a gelatin-maltodextrin (1:25) solution and then spray dried; for the second step, the microencapsulated probiotic was added to a chitosan-inulin or chitosan-maltodextrin (1:25) solution and then it was spray dried again.With the simple microencapsulated probiotic, a microbial reduction of 7 log cycles was obtained. With the double microencapsulated probiotic only 3 log reductions were achieved. The double microencapsulated probiotic thus demonstrated greater resistance to simulated gastrointestinal conditions. The powders produced were shown to have water activity values of 0.176 - 0.261 at 25 °C and moisture content of 0.8 – 1.0%, which are characteristic of spray dried products. The bulk density was significantly (p < 0.05) lower (300 kg m-3) for simple than for double (400 kg m-3) microencapsulated probiotic powders. Solubility and dispersibility of the powder microcapsules were better at lower pH values.Double microencapsulation using a process of spray drying is therefore recommended for probiotics, thus exploiting chitosan’s insolubility in water, which can be applied for the of development food products.

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Section: Physical Propertiesmentioning

confidence: 99%

Simple and double microencapsulation of Lactobacillus acidophilus with chitosan using spray drying

et al. 2015

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“…Standard deviation was applied for determination of significant difference between means of moisture content, colour readings, cell counts and antioxidant activities 22 .…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Fig Powder as Prebiotic and its Utilization for Development of Synbiotic Microcapsules

Thakkar¹,

Preetha²

2016

Biosci., Biotech. Res. Asia

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Lactobacillus spp. is known to be tolerant to bile and low pH and has probiotic effects due to multiple mechanisms. Prebiotics act as a substrate for the growth and/or activation of beneficial colonic bacteria. 9 cfu/ml and 5.8 ± 0.05 x 10 9 cfu/ml respectively. Increased viability is attributed to presence of resistant starch. Probiotics were then encapsulated with and without prebiotic. Survivability of probiotics entrapped in alginate and synbiotic microcapsules was determined at room temperature. Probiotics entrapped in synbiotic microcapsules showed better viability, thus having better storage period.

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“…Spray dried microcapsules commonly have a particle diameter range of 5 to 100 µm (FritzenFreire et al, 2012;Hernández-Carranza et al, 2013;Rokka & Rantamaki, 2010). It has been reported that small particle sizes facilitates a greater contact surface for the nutrients availability (Avila-Reyes et al, 2014).…”

Section: Physical Propertiesmentioning

confidence: 99%

Simple and double microencapsulation of Lactobacillus acidophilus with chitosan using spray drying

Flores-Belmont

Palou

López‐Malo

et al. 2015

IJFS

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The aim of this study was to evaluate the survival of Lactobacillus acidophilus that had been simple or double spray dried using chitosan to cause microencapsulation and which had been exposed to model gastrointestinal conditions. In addition, the study also determined the physicochemical properties of the powder containing the microencapsulated probiotic. Chitosan-inulin or chitosan-maltodextrin (1:15 or 1:25) solutions were inoculated with 10 12 CFU mL −1 of L. acidophilus, for simple microencapsulation. The different solutions were dried using a spray dryer with an inlet air temperature of 130 • C and a solution flux of 4.8 g min −1 . A two-step process was used for the double microencapsulation. In the first step, the probiotic was added to a gelatin-maltodextrin (1:25) solution and then spray dried; for the second step, the microencapsulated probiotic was added to a chitosan-inulin or chitosan-maltodextrin (1:25) solution and then it was spray dried again. With the simple microencapsulated probiotic, a microbial reduction of 7 log cycles was obtained. With the double microencapsulated probiotic only 3 log reductions were achieved. The double microencapsulated probiotic thus demonstrated greater resistance to simulated gastrointestinal conditions. The powders produced were shown to have water activity values of 0.176 -0.261 at 25• C and moisture content of 0.8 -1.0%, which are characteristic of spray dried products. The bulk density was significantly (p < 0.05) lower (300 kg m −3 ) for simple than for double (400 kg m −3 ) microencapsulated probiotic powders. Solubility and dispersibility of the powder microcapsules were better at lower pH values. Double microencapsulation using a process of spray drying is therefore recommended for probiotics, thus exploiting chitosan's insolubility in water, which can be applied for the of development food products.

show abstract

Microencapsulation Quality and Efficiency of Lactobacillus casei by Spray Drying Using Maltodextrin and Vegetable Extracts

Cited by 19 publications

References 26 publications

Simple and double microencapsulation of Lactobacillus acidophilus with chitosan using spray drying

Simple and double microencapsulation of Lactobacillus acidophilus with chitosan using spray drying

Evaluation of Fig Powder as Prebiotic and its Utilization for Development of Synbiotic Microcapsules

Simple and double microencapsulation of Lactobacillus acidophilus with chitosan using spray drying

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