Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions

Zeashan, Muhammad; Afzaal, Muhammad; Saeed, Farhan; Ahmed, Aftab; Tufail, Tabussam; Ahmed, A. J.; Anjum, Faqir Muhammad

doi:10.1002/fsn3.1531

Cited by 31 publications

(32 citation statements)

References 27 publications

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“…Similarly, the viability of encapsulated probiotics was found to be more than 9log cfu/g at 5°C over 6 months of storage. [28,29,30,31] The results of the present study are also correlated with the studies of Mokhtari et al [44] who also studied the storage stability of probiotics and reported that encapsulation is an effective approach to enhance the survival of probiotics under stressed conditions.…”

Section: Stability Of Free and Encapsulated Bacteria Under Refrigeration Conditions (4°c)supporting

confidence: 88%

Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal and thermal conditions

Afzaal

Saeed

et al. 2020

International Journal of Food Properties

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The core objective of the current study was to assess the effect of encapsulation on the viability and stability of probiotic bacteria under simulated gastrointestinal digestion and thermal conditions. Purposely, probiotics were encapsulated with hydrogel matrices (sodium alginate and carrageenan) using encapsulator. Furthermore, developed microbeads were characterized by X-ray diffraction (XRD) and Fourier Transform Infrared (FTIR) spectroscopy to elucidate the interaction between hydrogel matrices and probiotics. The viability of probiotics assessed by subjecting to simulated GIT and thermal conditions. Encapsulation exhibited a significant (p< .05) effect on the survival and stability of probiotics. Overall, a decreasing trend in viability of probiotics was observed in all treatments. A rapid log reduction was observed when free probiotic cells were stored at refrigeration temperature compared to encapsulated probiotic bacteria. Likewise, in vitro gastrointestinal assay, only 3 log while in case of non-encapsulated bacteria 6 log reduction was recorded. In short, the results of the viable count in the case of encapsulated cells were above recommended level (10 6 cfu/g) under thermal as well as in GIT conditions.

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Section: Stability Of Free and Encapsulated Bacteria Under Refrigeration Conditions (4°c)supporting

confidence: 88%

Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal and thermal conditions

Afzaal

Saeed

et al. 2020

International Journal of Food Properties

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“…Other studies confirmed that spherical beads with multilayer were observed in alginate-psyllium (Zeashan et al, 2020) and alginate-chitosan (Praepanitchai et al, 2019;Xu et al, 2016).…”

Section: Morphology Size and Color Of Microparticlesmentioning

confidence: 52%

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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“…Encapsulation yield is dependent on the type of wall material used and the method of encapsulation used. [ 36 ] In a study by Prasanna and Charalampopoulos [ 37 ] inulin, a prebiotic, was added to sodium alginate, with the sodium alginate and inulin mixture subsequently added to goats milk. According to results obtained, adding prebiotics in the wall material can produce a higher yield.…”

Section: Resultsmentioning

confidence: 99%

“…Viability of probiotics in the gastrointestinal tract is of vital importance to ensure that the required amount of probiotic reaches the colon and accomplishes its desired benefits. [ 36 ] Figure shows the effects of simulated gastric and intestinal juice on the microencapsulated probiotics and free cells when exposed for 120 min. In SGJ, the FCL (free cells of L. casei ) decreased by 5.41 Log CFU mL ‐1 , FCB (free cells of B. animalis ) decreased by 5.93 Log CFU mL ‐1 and FCLB (free cells L. casei + B. animalis ) decreased by 5.53 Log CFU mL ‐1 .…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of Lactobacillus casei and Bifidobacterium animalis Enriched with Resistant Starch from Vigna Unguiculata

2021

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In this study, the viability and stability of probiotics (Lactobacillus casei and Bifidobacterium animalis) encapsulated in a resistant starch medium through freeze‐drying is evaluated. Particle size, SEM, and color analysis are done on the microcapsules. The encapsulation yield after freeze‐drying is between 81.55% and 88.78%, with viability of the microcapsules analyzed in simulated gastric juice (SGJ) and simulated intestinal juice (SIJ) as well as in apple juice store at 4 °C over 28 days. The microencapsulated probiotics in this study has a substantial final count for SGJ and SIJ between 7.30–7.98 Log colony‐forming unit (CFU) mL‐1 and 7.26–7.89 Log CFU mL‐1, respectively. The Log CFU mL‐1 for free cells are significantly lower than the microcapsules. The final viability for microcapsules in the juice at the end of 28 days for resistant starch + L. casei (RSL), resistant starch + B. animalis (RSB), and resistant starch + L. casei + B. animalis(RSLB) are 7.53, 6.98, and 7.46 Log CFU mL‐1. This confirms that microencapsulation enhance the survival of L. casei and B. animalis in fruit juice under cold storage. Results from this study show that resistant starch has potential as an encapsulating material as it protected the probiotic cells in conditions such as freeze‐drying, simulated gastrointestinal digestion and low pH environments during beverage application.

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Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions

Cited by 31 publications

References 27 publications

Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal and thermal conditions

Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal and thermal conditions

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

Microencapsulation of Lactobacillus casei and Bifidobacterium animalis Enriched with Resistant Starch from Vigna Unguiculata

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