Optimization of a spray-drying process for the production of maximally viable microencapsulated Lactobacillus pentosus using a mixture of starch-pulque as wall material

Hernández-López, Zenia; Rangel‐Vargas, Esmeralda; Castro-Rosas, Javier; Gómez‐Aldapa, Carlos A.; Cadena-Ramírez, Arturo; Acevedo-Sandoval, Otilio A.; Gordillo-Martínez, Alberto José; Falfán‐Cortés, Reyna Nallely

doi:10.1016/j.lwt.2018.04.075

Cited by 28 publications

(21 citation statements)

References 28 publications

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“…The activation of the L. paracasei strain was carried out according to Hernández‐López et al . (2018) by double transfer using MRS broth in 50‐mL tubes. After each transfer, samples were incubated at 35 °C for 24 h. After the second transfer, the bacterial culture (with a final concentration of ≈10 9 CFU/mL) was rinsed twice with saline solution (0.145 N) and centrifuged at 2250 × g for 20 min to obtain the bacterial pellet.…”

Section: Methodsmentioning

confidence: 99%

“…The survival of these bacteria in the human gastrointestinal system and foods is questionable; therefore, the usage of a physical barrier to protect bacteria against adverse environmental conditions (such as oxygen levels, acidic pH and bile salts) has been proposed. Microencapsulation has received considerable attention in order to improve cell survival during processing, storage and consumption (Solanki et al ., 2013; Haffner et al ., 2016; Hernández‐López et al ., 2018; Ramos et al ., 2018).…”

Section: Introductionmentioning

confidence: 99%

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Characterisation, storage viabilit, and application of microspheres with Lactobacillus paracasei obtained by the extrusion technique

Castro-Rosas

Gómez‐Aldapa

Chávez-Urbiola

et al. 2020

Int J of Food Sci Tech

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The objective of this study was to evaluate the influence of pH, bile salts and different storage conditions at two different temperatures (30 and 4 °C) on the viability of free and microencapsulated Lactobacillus paracasei. Microspheres encapsulating L. paracasei were obtained using an extrusion method. The efficiency was 87.6%, the diameter 70 µm and the zeta potential 7.22 ± 0.05 mV. Encapsulated L. paracasei showed higher resistance to stomach pH and bile salts compared to free cells. Microspheres were evaluated under four different storage conditions: fresh, suspended in a solution with a pH of 4, suspended in saline solution and lyophilised. The lyophilised microspheres presented the highest stability with 89.2% survival rate after six weeks of storage; however, free bacteria in saline solution (0.145 N) presented a 65.3% survival rate. Finally, a new product (a strawberry ice popsicle) with possible functional characteristics was obtained using microencapsulated L. paracasei.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterisation, storage viabilit, and application of microspheres with Lactobacillus paracasei obtained by the extrusion technique

Castro-Rosas

Gómez‐Aldapa

Chávez-Urbiola

et al. 2020

Int J of Food Sci Tech

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“…The fermented product is a milk white viscous and acid liquid with alcohol content between 4 and 7°% vol. (Hernandez-López et al, 2018). Recent studies have reported high sucrose content in sterile aguamiel (Muñiz https://doi.org/10.1016(Muñiz https://doi.org/10.…”

Section: Introductionmentioning

confidence: 99%

“…Recent studies have reported high sucrose content in sterile aguamiel (Muñiz https://doi.org/10.1016(Muñiz https://doi.org/10. /j.lwt.2018 Received 31 January 2018; Received in revised form 7 December 2018; Accepted 7 December 2018 et al, 2015) and some functional properties such as prebiotic effect related with the presence of fructooligosaccharides have been reported (Hernandez-López et al, 2018). Therefore, the use of aguamiel for the FOS production may contribute to reduce production costs compared with the utilization of commercial culture media.…”

Section: Introductionmentioning

confidence: 99%

Fructo-oligosaccharides (FOS) production by fungal submerged culture using aguamiel as a low-cost by-product

Muñiz‐Márquez

Teixeira

Mussatto

et al. 2019

LWT

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Fructooligosaccharides (FOS) are important ingredients in the functional food industry because they have different biological properties such as decrease level of triglycerides, cholesterol and phospholipids and stimulate growth of probiotics for enhancement of microflora in large intestine. However, current strategies for the FOS production through simple and economical bioprocess has been necessary. The aim of this work was evaluated the capacity of three fungal strains (Aspergillus niger GH1, Aspergillus niger PSH and Aspergillus oryzae DIA-MF) to produce fructooligosaccharides (FOS) using aguamiel from Agave salmiana as an economical substrate. In addition, Czapek Dox medium supplemented with sucrose as carbon source was used as a control medium for the FOS production. A. oryzae DIA-MF was a fungi producer of FOS using aguamiel or Czapek Dox medium as substrate at 24 h of fermentation. However, the yield of FOS was increased two folds (20.30 g/L), with a productivity of 0.84 g FOS/l.h when aguamiel was used as substrate. On the other hand, A. niger GH1 and A. niger PSH showing only hydrolytic activity on sucrose under the studied conditions. In conclusion, this study shown excellent compatibility of A. oryzae DIA-MF using aguamiel as an economical substrate for the FOS production under a simple bioprocess.

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“…Water activity was assessed by weighing 2 g of capsules and placing them in Aqualab LITE containers (Washington, USA) at 25°C. Moisture content was determined according to Hernández et al ().…”

Section: Methodsmentioning

confidence: 99%

Development of wall material for the microencapsulation of natural vanilla extract by spray drying

et al. 2020

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Background and objectives The aim of this study was to develop a wall material using rice starch (Oryza sativa) to optimize the microencapsulation of vanilla extract by spray drying. Native starch rice was hydrolyzed, succinated, extruded, and characterized. Findings The peak viscosity of modified starches was reduced from 3,875 cP to <100 cP by effect of the modification step. Native starch was gelatinized by extrusion according to gelatinization enthalpy (∆H J/g). Natural vanilla extract was encapsulated, and the most optimal conditions for the drying process were air inlet temperature of 125°C, 14.0% of total solids, and 86.2% of encapsulation efficiency. The scanning electron microscopy evidenced the formation of microcapsules; however, the confocal laser scanning microscopy showed no interaction between the wall material and the vanilla extract. This could be related to the zeta potential values of the vanilla extract and the wall material. Conclusions Modified rice starch is a potential wall material for the encapsulation of different bioactive compounds in the food sector. Significance and novelty Chemical and physical modifications such as hydrolysis, succinylation, and extrusion in native rice starch offer adequate properties to achieve 86.2% encapsulation efficiency of natural vanilla extract using spray drying.

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Optimization of a spray-drying process for the production of maximally viable microencapsulated Lactobacillus pentosus using a mixture of starch-pulque as wall material

Cited by 28 publications

References 28 publications

Characterisation, storage viabilit, and application of microspheres with Lactobacillus paracasei obtained by the extrusion technique

Characterisation, storage viabilit, and application of microspheres with Lactobacillus paracasei obtained by the extrusion technique

Fructo-oligosaccharides (FOS) production by fungal submerged culture using aguamiel as a low-cost by-product

Development of wall material for the microencapsulation of natural vanilla extract by spray drying

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