Symbiotic microencapsulation of Lactococcus lactis subsp. lactis R7 using whey and inulin by spray drying

Rosolen, Michele Dutra; Bordini, Fernanda Weber; Oliveira, Patrícia Diaz de; Conceição, Fabrı́cio R.; Pohndorf, Ricardo Scherer; Fiorentini, Ângela Maria; Silva, Wladimir Padilha da; Pieniz, Simone

doi:10.1016/j.lwt.2019.108411

Cited by 52 publications

(29 citation statements)

References 32 publications

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“…Rosolen et al. (2019) also observed a lower Lactococcus lactis subsp. lactis R7 microencapsulation VR by spray‐drying using inulin and whey protein as wall materials compared to microorganism free‐cells.…”

Section: Resultsmentioning

confidence: 87%

Improvement of Lactobacillus acidophilus La‐5 microencapsulation viability by spray‐drying with rice bran protein and maltodextrin

Vaniski

Silva

Silva‐Buzanello

et al. 2021

J. Food Process. Preserv.

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Lactobacillus acidophilus La‐5 microencapsulation using rice bran protein (RBP) and maltodextrin (MD) by spray‐drying was studied. The effects of process variables—drying inlet air temperature (x1), inlet flow (x2), and MD:RBP ratio (x3)—on encapsulation efficiency (EE) and viability reduction (VR) during 45 storage days were investigated using a 23 Central Composite Rotatable Design. EE (%) and viable cells number increased when lower drying temperature, higher input flow, and high RBP proportion were applied. The optimum microencapsulation variables were x1 = 78°C, x2 = 0.58 L/hr, and x3 = 10:2.5 w w−1 (EE = 90.26%; VR = 2.64 log cycles). L. acidophilus showed viability during storage, which remained higher than 8 log CFU/g after 45 days at 4 ± 1°C. Microencapsulated L. acidophilus presented thermal stability up to 240°C and its survival in a simulated gastric and intestinal fluids solution was greater than its free‐form. The results suggested that MD and RBP provided the microencapsulated microorganism with increased viability. Practical applications Potential health benefits related to probiotic intake have been recognized and confirmed. However, to achieve such benefits, the probiotic must survive in food matrices used as vehicles for its intake and passage through the digestive system. Thus, microencapsulation is a promising alternative to ensure probiotic viability, mainly when coating materials may resist adverse extrinsic conditions. For industrial food application, biocompatible and biodegradable materials are needed to provide the bioactive compounds microencapsulation. Rice bran protein and maltodextrin blend as encapsulating agents for probiotics encapsulation has not yet been reported on the literature. The results showed that microencapsulated Lactobacillus acidophilus LA‐5 had its viability increase during storage and in simulated gastrointestinal conditions, as well as in thermal stability, compared to free probiotic cells. The technique was deemed robust to probiotic protection, allowing for the use of microcapsules in functional foods production in different food matrices.

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Section: Resultsmentioning

confidence: 87%

Improvement of Lactobacillus acidophilus La‐5 microencapsulation viability by spray‐drying with rice bran protein and maltodextrin

Vaniski

Silva

Silva‐Buzanello

et al. 2021

J. Food Process. Preserv.

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“…The microparticles were collected from the base of the cyclone, placed in a sterile glass bottle with a lid, and stored in a desiccator until use. The encapsulation yield was calculated according to Rosolen et al (2019) using the equation: EY (%) = N/N 0 × 100, where N 0 is the number of viable cells in the feed solution prior to spray drying and N is the number of viable cells in the powder. Both N and N 0 were expressed in log cfu/g.…”

Section: Production Of the Microparticlesmentioning

confidence: 99%

“…Spray dryer encapsulation is widely used for the encapsulation of probiotics (Fritzen-Freire et al, 2012;Rosolen et al, 2019;Verruck et al, 2020). The technique consists of atomizing an aqueous solution or emulsion with the addition of probiotics and wall material in a drying chamber, resulting in fast water evaporation (Rokka & Rantamäki, 2010).…”

mentioning

confidence: 99%

Application of microencapsulated probiotic Bifidobacterium animalis ssp. lactis BB‐12 in Italian salami

Gomes

Oliveira

Marins

et al. 2021

J. Food Process. Preserv.

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The search for health and wellness is one of the main trends in the food industry. Manufacturers have focused on developing food products with natural and innovative ingredients, such as probiotics, which aimed to obtain foods with greater health benefits (Wójciak et al., 2016).Probiotics are live microorganisms that when administered in adequate amounts confer health benefits on the host (Hill et al., 2014).Bifidobacterium animalis ssp. lactis (BB-12) are lactic acid-producing, gram-positive, rod-shaped, negative catalase, non-spore-forming, non-motile, and anaerobic bacteria (Song et al., 2018). The health benefits of these probiotic microorganisms include the balance of the intestinal microbiota, antimutagenic and anticarcinogenic

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“…Entretanto, tem como fator limitante a perda de viabilidade principalmente devido à ruptura das células durante o processo (Dianawati et al, 2015;Huang et al, 2017;Rosolen et al, 2019).…”

Section: Introductionunclassified

Microencapsulamento de bactérias probióticas: uma breve revisão

Viana

Renhe

Bessa

et al. 2021

RSD

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No cenário econômico global, os probióticos têm sido responsáveis por uma expressiva movimentação financeira, e com crescimento progressivo esperado para os próximos anos. Busca-se cada vez mais otimizar a produção de culturas microbianas desidratadas, o que torna necessário o conhecimento sobre as técnicas disponíveis e já estudadas. O microencapsulamento se destaca por viabilizar a desidratação de microrganismos, de forma a proteger as células dos efeitos negativos da secagem. O objetivo deste artigo foi compilar dados da literatura sobre o microencapsulamento de probióticos, os principais agentes encapsulantes e métodos já estudados, com foco na secagem por atomização. Pode-se concluir com os trabalhos citados, que a estabilidade e viabilidade das culturas produzidas têm íntima relação com o agente encapsulante e o método utilizado para o microencapsulamento. Todavia, faz-se necessário a realização de mais pesquisas que tentem explicar o efeito protetor das condições utilizadas, de forma a direcionar para técnicas otimizadas na produção de culturas probióticas que sejam adequadas ao uso industrial.

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Symbiotic microencapsulation of Lactococcus lactis subsp. lactis R7 using whey and inulin by spray drying

Cited by 52 publications

References 32 publications

Improvement of Lactobacillus acidophilus La‐5 microencapsulation viability by spray‐drying with rice bran protein and maltodextrin

Improvement of Lactobacillus acidophilus La‐5 microencapsulation viability by spray‐drying with rice bran protein and maltodextrin

Application of microencapsulated probiotic Bifidobacterium animalis ssp. lactis BB‐12 in Italian salami

Microencapsulamento de bactérias probióticas: uma breve revisão

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