Potential of protein-prebiotic as protective matrices on the storage stability of vacuum-dried probiotic Lactobacillus casei

Savedboworn, Wanticha; Noisumdang, Chalathan; Arunyakanon, Chananya; Kongcharoen, Phatcharaphorn; Phungamngoen, Chanthima; Rittisak, Sriwiang; Charoen, Ratchanee; Phattayakorn, Kriangkrai

doi:10.1016/j.lwt.2020.109578

Cited by 15 publications

(6 citation statements)

References 32 publications

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“…In accordance with the study of Savedboworn et al. (2020), for example, the a w increase in vacuum-dried L. casei TISTR 1463 with plant protein protectant ranged from 0.304 at the initial storage time to 0.521 at the end storage time [ 54 ]. The study also suggested that the reduction of vacuum-dried probiotic viability corresponded to the increase of a w .…”

Section: Discussionsupporting

confidence: 65%

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Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics

Sornsenee

Chimplee

Saengsuwan

et al. 2022

Heliyon

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Section: Discussionsupporting

confidence: 65%

“…The study also suggested that the reduction of vacuum-dried probiotic viability corresponded to the increase of a w . [ 54 ]. Tymczyszyn et al.…”

Section: Discussionmentioning

confidence: 99%

Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics

Sornsenee

Chimplee

Saengsuwan

et al. 2022

Heliyon

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“…The structure of the microcapsules under 1000× magnification is irregular and rod-shaped cells are clustered together and closely aligned under 14,000× magnification. This may be due to the evaporation of water during the lyophilization resulting in the condensed structure and can be seen clearly with large magnification [33]. Furthermore, the cells of L. plantarum 299v can be found in microcapsules with different coating materials (Figure 4C-V), which are similar to the results by Savedboworn et al (2020).…”

Section: Morphology Of Microcapsules Of L Plantarum 299v Strainsupporting

confidence: 85%

Microencapsulation of Lactobacillus plantarum 299v Strain with Whey Proteins by Lyophilization and Its Application in Production of Probiotic Apple Juices

et al. 2022

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The viability of probiotics is strictly influenced by the production, storage, and digestion, while microencapsulation is a technology that can protect them against harsh environments. In this study, the impact of different core-to-wall ratios and wall material formulations on physical properties and the cell number of the microcapsules were investigated. The samples with core-to-wall ratio 1:1 have a significantly higher cell number, encapsulation efficiency, and bulk density than samples with core-to-wall ratio 1:1.5. The yields of the encapsulation method were changes in the opposite direction. Meanwhile, core-to-wall ratios and formulation have a significant effect on the cell number of the microcapsules during the in vitro SGJ test, whereas time, core-to-wall ratios, and formulation have a similar influence in the in vitro SIJ test. Moreover, probiotic apple juices stored at 4 °C for 6 weeks kept the highest cell number at the end. Furthermore, probiotic apple juices fortified by microcapsules coated with WP:DWP 1:1 in core-to-wall ratio 1:1 and stored at 4 °C for 4–8 weeks exhibited a significantly lower pH value. In summary, both whey proteins and denatured whey proteins are as good as coating material for microencapsulation of probiotic bacteria Lactobacillus plantarum 299v strains. These microcapsules have high potential in the production of probiotic apple juice even by fermentation or fortification methods.

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“…Probiotics that have been dehydrated have improved long-term viability and can be added to low-moisture food matrices, which also have good stability at both low and high temperatures. Probiotic survival, however, can be impacted by a number of elements related to the desiccation process, the physicochemical characteristics of the matrix, and the storage conditions [ 140 , 141 , 142 ].…”

Section: Factors Determining the Stability Of Probioticsmentioning

confidence: 99%

Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics

et al. 2023

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Recently, probiotics are increasingly being used for human health. So far, only lactic acid bacteria isolated from the human gastrointestinal tract were recommended for human use as probiotics. However, more authors suggest that probiotics can be also isolated from unconventional sources, such as fermented food products of animal and plant origin. Traditional fermented products are a rich source of microorganisms, some of which may have probiotic properties. A novel category of recently isolated microorganisms with great potential of health benefits are next-generation probiotics (NGPs). In this review, general information of some “beneficial microbes”, including NGPs and acetic acid bacteria, were presented as well as essential mechanisms and microbe host interactions. Many reports showed that NGP selected strains and probiotics from unconventional sources exhibit positive properties when it comes to human health (i.e., they have a positive effect on metabolic, human gastrointestinal, neurological, cardiovascular, and immune system diseases). Here we also briefly present the current regulatory framework and requirements that should be followed to introduce new microorganisms for human use. The term “probiotic” as used herein is not limited to conventional probiotics. Innovation will undoubtedly result in the isolation of potential probiotics from new sources with fascinating new health advantages and hitherto unforeseen functionalities.

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Potential of protein-prebiotic as protective matrices on the storage stability of vacuum-dried probiotic Lactobacillus casei

Cited by 15 publications

References 32 publications

Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics

Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics

Microencapsulation of Lactobacillus plantarum 299v Strain with Whey Proteins by Lyophilization and Its Application in Production of Probiotic Apple Juices

Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics

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