Use of prebiotic sources to increase probiotic viability in pectin microparticles obtained by emulsification/internal gelation followed by freeze-drying

Raddatz, Greice Carine; Poletto, Gabriela; Deus, Cassandra de; Codevilla, Cristiane Franco; Cichoski, Alexandre José; Jacob‐Lopes, Eduardo; Müller, Edson Irineu; Flores, Érico M.M.; Esmerino, Erick A.; Menezes, Cristiano Ragagnin de

doi:10.1016/j.foodres.2019.108902

Cited by 67 publications

(23 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Raddatz et al [55] used as an internal emulsification/gelling encapsulation technique, obtaining an encapsulation efficiency between 82.65% and 91.24%. In some studies, using a similar technique for encapsulating Bifidobacterium bifidum F-35 [56], lower values were obtained, between 43% and 50%.…”

Section: Number Of Viable Cells the Efficiency Of Microencapsulationmentioning

confidence: 99%

Influence of Different Prebiotics on Viability of Lactobacillus casei, Lactobacillus plantarum and Lactobacillus rhamnosus Encapsulated in Alginate Microcapsules

Luca

Oroian

2021

Foods

View full text Add to dashboard Cite

As the production and maintenance of a sufficient number of microencapsulated probiotics is still a test for the food industry, the present study addressed the testing of three prebiotics: chicory inulin, soluble potato starch, oligofructose and a control carbon source, namely glucose, as a component part of the encapsulation matrix. Using the extrusion encapsulation technique, it was possible to obtain microcapsules whose matrix composition and dimensions correspond to the requirements of the food industry. The microcapsules obtained showed significantly different physicochemical properties, with different survival rates during processing, storage and in simulated gastrointestinal conditions. The encapsulation efficiency was very high in relation to the dimensions of the microcapsules and the technique used (between 87.00–88.19%). The microcapsules obtained offered a very good viability (between 8.30 ± 0.00–9.00 ± 0, 02 log10 cfu/g) during the 30 days of storage at 2–8 degrees and also in the simulated gastrointestinal conditions (between 7.98–8.22 log10 cfu/g). After 30 days, the lowest viability was registered in the microcapsules with glucose 6.78 ± 0.15 log10 cfu/g. It was found that after 4 h of action of gastrointestinal juices on the microcapsules stored for 30 days, cell viability falls within the limits recommended by the Food and Agriculture Organization of the United Nations (FAO) (106–107 CFU/mL or g of food. This study demonstrated that using prebiotic encapsulation matrix increases cell viability and protection and that the extrusion encapsulation method can be used in the production of probiotic microcapsules for the food industry.

show abstract

Section: Number Of Viable Cells the Efficiency Of Microencapsulationmentioning

confidence: 99%

Influence of Different Prebiotics on Viability of Lactobacillus casei, Lactobacillus plantarum and Lactobacillus rhamnosus Encapsulated in Alginate Microcapsules

Luca

Oroian

2021

Foods

View full text Add to dashboard Cite

show abstract

“…Since resistant starch is considered a prebiotic, when the microcapsules reach the colon, the probiotic bacteria present in the colon will feed on the prebiotics therefore the encapsulated probiotics will be released in the colon, stimulating an increase of good bacteria present in the colon therefore maintaining a healthy colon. [11] Previous studies have shown that encapsulation of probiotics helps maintain their viability. [25,27,44,45] In a study done by Moayyedia et al [28] with various encapsulating methods showed variation amongst the viability in the simulated gastrointestinal analysis, the variation in the viability of probiotics in SGJ and SIJ may be due to the direct consequence of the applied methods.…”

Section: Simulated Gastric Juice and Simulated Intestinal Juicementioning

confidence: 99%

“…[10] There has been a recent trend in the use of prebiotics as a coating medium. [11] Starch that resists digestion in the upper gastrointestinal tract is known as resistant starch and is also classified as prebiotic which stimulate the growth of beneficial bacteria in the colon. Vigna unguiculata generally known as cowpea was used as a source of resistant starch in this study.…”

Section: Introductionmentioning

confidence: 99%

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

2021

View full text Add to dashboard Cite

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.

show abstract

“…They found that crystalline inulin showed greater stability at high values of water activity (a w ) and as the storage temperature approached the Tg. Raddatz et al [43] evaluated the encapsulation efficiency of lactobacillus acidophilus in emulsions made of pectin and prebiotics such as inulin, Hi-Maize starch, and rice bran. They reported a plasticizing effect of inulin that favors the development of stable networks with pectin, preserving the encapsulation of the microorganism after 90 days.…”

Section: Culturability Of Spray Dried Functional Foodsmentioning

confidence: 99%

Preparation of Spray-Dried Functional Food: Effect of Adding Bacillus clausii Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol

et al. 2020

View full text Add to dashboard Cite

The effect of bacteria (Bacillus clausii) addition on the culturability and antioxidant activity of resveratrol prepared by spray drying was studied in this work. Inulin and lactose were employed as carrying agents and their performance compared. Resveratrol microencapsulated in inulin showed the highest antioxidant activity (26%) against free radicals. The co-encapsulated materials (bacteria and resveratrol) in inulin and lactose showed similar activities (21%, and 23%, respectively) suggesting that part of resveratrol was absorbed by the bacteria. Particles showed a regular spherical morphology with smooth surfaces, and size in the micrometer range (2–25 μm). The absence of bacteria in the SEM micrographs and the culturability activity suggested the preservation of the organisms within the micro and co-microencapsulated particles. The present work proposes the preparation of a functional food with probiotic and antioxidant properties.

show abstract

Use of prebiotic sources to increase probiotic viability in pectin microparticles obtained by emulsification/internal gelation followed by freeze-drying

Cited by 67 publications

References 47 publications

Influence of Different Prebiotics on Viability of Lactobacillus casei, Lactobacillus plantarum and Lactobacillus rhamnosus Encapsulated in Alginate Microcapsules

Influence of Different Prebiotics on Viability of Lactobacillus casei, Lactobacillus plantarum and Lactobacillus rhamnosus Encapsulated in Alginate Microcapsules

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

Preparation of Spray-Dried Functional Food: Effect of Adding Bacillus clausii Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol

Contact Info

Product

Resources

About