The influence of different polymers on viability of Bifidobacterium lactis 300b during encapsulation, freeze-drying and storage

Lactobacillus plantarum ATCC 8014 was separately encapsulated with pectin and inulin as prebiotics, and lucerne green juice in alginate-coated chitosan microcapsules. Further, they were tested for the efficiency of improving the viability compared to free cells under in vitro acidic conditions. Results indicated significant improvement (P < 0.05) in survival of co-encapsulated cells when exposed to acidic (pH 1.5) and bile (4.5% bile salts) conditions. The encapsulated cells showed about 88.95% survivability in simulated gastric environment, while the samples where the prebiotics and lucerne green juice were used showed about 90.5% of survivability in the same conditions. Moreover, in these samples, the number of viable probiotic cells did not significantly decrease after the first 30 min in simulated gastric juice, but even more, a constantly increase was observed until the end of the 120 min in the same environment. The great potential of lucerne green juice is underlined.

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“…The entrapment efficiency was calculated using a method described before (Pop et al . ). Namely

Entrapment efficiency = (a \times \frac{F}{b}) \times 100 (cfu / normalg)

…”

Section: Methodsmentioning

confidence: 97%

“…All determinations were done in triplicate. The entrapment efficiency was calculated using a method described before (Pop et al 2014). Namely…”

Section: Analysis Of Number Of Encapsulated Probiotic Cells and Beadsmentioning

confidence: 99%

L. plantarum ATCC 8014 Entrapment with Prebiotics and Lucerne Green Juice and Their Behavior in Simulated Gastrointestinal Conditions

Pop

Vodnar

Suharoschi

et al. 2015

J Food Process Engineering

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“…Despite the ability of Ca 2+ in the alginate system to protect the cell envelopes and secondary proteins of the probiotics after freeze-drying (33), this effect was probably hindered by the detrimental effect of freeze-drying on the constituents of the cell wall due to the ice crystal formation. This was evident for several probiotics when microencapsulation and freeze-drying were combined (34,35).…”

Section: +mentioning

confidence: 93%

Lactobacillus casei loaded Soy Protein-Alginate Microparticles prepared by Spray-Drying

Hadzieva

Mladenovska

Crcarevska

et al. 2017

Food Technol. Biotechnol.

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SummaryThis article presents a novel formulation for preparation of Lactobacillus casei 01 encapsulated in soy protein isolate and alginate microparticles using spray drying method. A response surface methodology was used to optimise the formulation and the central composite face-centered design was applied to study the effects of critical material attributes and process parameters on viability of the probiotic after microencapsulation and in simulated gastrointestinal conditions. Spherical microparticles were produced in high yield (64 %), narrow size distribution (d 50 =9.7 μm, span=0.47) and favourable mucoadhesive properties, with viability of the probiotic of 11.67, 10.05, 9.47 and 9.20 log CFU/g after microencapsulation, 3 h in simulated gastric and intestinal conditions and four-month cold storage, respectively. Fourier-transform infrared spectroscopy confirmed the probiotic stability after microencapsulation, while differential scanning calorimetry and thermogravimetry pointed to high thermal stability of the soy protein isolate-alginate microparticles with encapsulated probiotic. These favourable properties of the probiotic microparticles make them suitable for incorporation into functional food or pharmaceutical products.

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“…In 1993, Ziemer and Gibson [15] were amongst the first researchers to sustain the presence of health-related bacteria in soured milk with an impact on intestinal health. For the past two decades, these bioactive ingredients have been at the forefront of many studies [16][17][18]. Two of the most common types of microbes extensively used as probiotics are due to their high protective rate under certain stress conditions (e.g., gastric pH, bile salts, enzymes) by creating effective physical barriers.…”

Section: Introductionmentioning

confidence: 99%

Chitosan Coating Applications in Probiotic Microencapsulation

et al. 2019

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Nowadays, probiotic bacteria are extensively used as health-related components in novel foods with the aim of added-value for the food industry. Ingested probiotic bacteria must resist gastrointestinal exposure, the food matrix, and storage conditions. The recommended methodology for bacteria protection is microencapsulation technology. A key aspect in the advancement of this technology is the encapsulation system. Chitosan compliments the real potential of coating microencapsulation for applications in the food industry due to its physicochemical properties: positive charges via its amino groups (which makes it the only commercially available water-soluble cationic polymer), short-term biodegradability, non-toxicity and biocompatibility with the human body, and antimicrobial and antifungal actions. Chitosan-coated microcapsules have been reported to have a major positive influence on the survival rates of different probiotic bacteria under in vitro gastrointestinal conditions and in the storage stability of different types of food products; therefore, its utilization opens promising routes in the food industry.

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The influence of different polymers on viability of Bifidobacterium lactis 300b during encapsulation, freeze-drying and storage

Cited by 27 publications

References 56 publications

L. plantarum ATCC 8014 Entrapment with Prebiotics and Lucerne Green Juice and Their Behavior in Simulated Gastrointestinal Conditions

L. plantarum ATCC 8014 Entrapment with Prebiotics and Lucerne Green Juice and Their Behavior in Simulated Gastrointestinal Conditions

Lactobacillus casei loaded Soy Protein-Alginate Microparticles prepared by Spray-Drying

Chitosan Coating Applications in Probiotic Microencapsulation

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