Storage stability of microencapsulated
            <i>Lactobacillus rhamnosus</i>
            GG in hawthorn berry tea with flaxseed mucilage

Wai, Lai Ka; How, Yu Hsuan; Pui, Liew Phing

doi:10.1111/jfpp.14965

Cited by 24 publications

(12 citation statements)

References 47 publications

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“…These results indicated that the L. rhamnosus GG was sensitive to the conditions in strawberry nectar and during the gastrointestinal transit. These findings were in agreement with those reported by Lai et al (2020) where free L. rhamnosus GG cells in hawthorn berry tea reduced by 100% after exposure to gastrointestinal for 120 min. Another report by Chávarri et al (2012) found 100% reduction of free Lactobacillus gasseri and Bifidobacterium bifidum cells after exposing to gastrointestinal.…”

Section: Viability Of Free and Encapsulated L Rhamnosus Gg In Strawberry Nectar After Storagesupporting

confidence: 93%

Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model

Morsy

Abdelmonem³

et al. 2022

Food Bioprocess Technol

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Probiotic microencapsulation is a promising way to produce functional food, while their stability and sensory acceptability still a challenge. This study aims to enhance the functional properties of strawberry (Fragaria × ananassa, cultivar Camarosa) nectar and sensory acceptance using novel anthocyanin-colored microencapsulation of Lactobacillus rhamnosus. Four formulations (F1–F4) of coated materials (alginate, whey protein, and pullulan) integrated with anthocyanin pigment were used for encapsulation. The physical properties of microencapsulated probiotics (size, color, efficiency, stability, and survival rate) and quality parameters of nectar (pH, anthocyanin, and sensory acceptability) during 4 weeks of storage at 4 and 25 °C were evaluated. All formulations exhibited high encapsulation efficiency (> 89%), medium bead size (406–504 μm), and proper color (red color). The microencapsulated cells were stable in simulated gastrointestinal and processing conditions (up 7 log10 CFU mL−1) compared to free cells. F4 (alginate 2% + anthocyanin 0.1% + whey protein 2% + pullulan 2% + cocoa butter 1% + L. rhamnosus GG) showed the greatest viability in nectar during storage (6.72 log10 CFU mL−1/4 °C/4 weeks), while a significant decrease in pH (< 2) and anthocyanin (< 60 mg 100 g−1) was observed in nectar-containing free cells. The sensory scores with a difference-preference test as exploratory and preliminary responses revealed that colored probiotic microcapsules enhanced the sensory characters (up to 4 weeks) and commercially accepted (> 80% agreed) of strawberry nectar. Results demonstrated that anthocyanin-colored alginate-whey protein-pullulan matrix had the potential to enhance probiotic viability in functional nectar without negative impact.

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Section: Viability Of Free and Encapsulated L Rhamnosus Gg In Strawberry Nectar After Storagesupporting

confidence: 93%

Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model

Morsy

Abdelmonem³

et al. 2022

Food Bioprocess Technol

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“…Researchers have been exploring probiotics incorporated in a different types of fruit juices (Acevedo-Martínez et al, 2018;Nancib et al, 2009;Nualkaekul & Charalampopoulos, 2011;Valero-Cases et al, 2017). Besides fruit juice, other nondairy beverages such as vegetable, tea, flower extract, and herbal extract; have also been explored to be potential functional beverages with the incorporation of probiotics (Lai et al, 2020b;Naga Sivudu et al, 2016;Yee et al, 2019).…”

Section: Nondairy B E Ver Ag E S a S Prob Iotic C Arriermentioning

confidence: 99%

Survivability of microencapsulated probiotics in nondairy beverages: A review

How

Pui

2021

J. Food Process. Preserv.

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In this review, the nondairy beverages as a probiotic carrier were discussed.Moreover, the survivability of free and encapsulated probiotics in nondairy beverages after storage and gastrointestinal simulation were presented. The effect of different encapsulation techniques for probiotics on the occurrence of nondairy beverages fermentation was reviewed. Furthermore, this article also highlights the impact of storage temperature and pH of the nondairy beverages on the survivability of encapsulated probiotics upon prolonged storage. Lastly, the importance of probiotic microencapsulation prior to the incorporation into nondairy beverages was also emphasized.

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“…Previous studies had also reported that mucilage from basil seed (Wongputtisin & Khanongnuch, 2015), psyllium husk seed (Esmaeilzadeh et al, 2016), and bush mint seed (Mueller et al, 2017) showed high prebiotic potential on stimulating the growth of probiotics. Flaxseed is composed of about 11-15% of mucilage and it consists of a mixture of rhamnogalacturonan I and arabinoxylan, where the latter has been found to have prebiotic activity (Lai et al, 2020b;Lai et al, 2020c;Naran et al, 2008;Pastell et al, 2009;Singer et al, 2011). In addition, chia seed contains about 5-6% of mucilage that is made up of β-D-xylopyranosyl, α-D-glucopyranosyl, and 4-O-methyl-α-Dglucopyranosyl-uronic acid unit in the ratio 2:1:1 (Muñoz et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Preliminary evaluation of potential prebiotic capacity of selected legumes and seed mucilage on the probiotic strain Lactobacillus rhamnosus GG

Wai

How

Ghazali

et al. 2021

APJMBB

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The characterization of the prebiotic potential of legumes and mucilage are essential and crucial for the development of symbiotic food products. The aim of the present study was to compare and to determine the prebiotic capacity of selected legumes, namely adzuki bean, mung bean, black cowpea, and mucilages from chia seed and flaxseed on the growth of Lactobacillus rhamnosus GG. Resistance towards acid, pancreatin hydrolysis, and the prebiotic scores of the tested substances was determined based on growth promotion after 24 h of incubation. Results revealed that flaxseed mucilage was more resistant against hydrolysis by acid (1.47%) and pancreatin (2.64%) compared to the other samples (5.64 – 18.06% for acid and 10.34 – 15.57% for pancreatin). The relative prebiotic scores for flaxseed mucilage and black cowpea were 98% and 94%, respectively, which were higher than commercial prebiotics including inulin, fructooligosaccharides, and isomaltooligosaccharides. The optimum concentrations of flaxseed mucilage and black cowpea during 36 h of fermentation were 0.8% and 0.4% (w/v), respectively. The findings indicated that flaxseed mucilage was partially digested during gastrointestinal transit and it promotes the growth of the L. rhamnosus GG. The potential prebiotic capacity of flaxseed mucilage and its symbiotic relationship with L. rhamnosus GG suggests that they can be incorporated together for the development of functional foods.

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Storage stability of microencapsulated Lactobacillus rhamnosus GG in hawthorn berry tea with flaxseed mucilage

Cited by 24 publications

References 47 publications

Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model

Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model

Survivability of microencapsulated probiotics in nondairy beverages: A review

Preliminary evaluation of potential prebiotic capacity of selected legumes and seed mucilage on the probiotic strain Lactobacillus rhamnosus GG

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