Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Abstract

Oil-in-water (O/W) emulsions of okara oil-caseinate (1:2; 1:3 and 1:4 O/W ratios) were used to encapsulate Lactobacillus plantarum CIDCA 83114. Once encapsulated, microorganisms were freeze-dried or spray-dried, and observed by scanning electronic and confocal microscopies. A physical characterization of the dehydrated capsules was carried out by determining their moisture content, water activity, particle size, polydispersity index and zeta potential. Determining the induction times and peroxide values provided information about their susceptibility to oxidation. In turn, bacterial stability was analyzed by plate counting before and after freeze-drying and spray-drying, and during storage at 4°C. Spray-dried emulsions had lower Z-sizes and polydispersity indexes, higher induction times and lower peroxide values than the freeze-dried ones, thus resulting better systems to protect L. plantarum CIDCA 83114. In addition, the culturability of spray-dried bacteria did not decrease neither after spray-drying nor up to 60days of storage at 4°C. The results showed that the better physical-chemical stability of spray-dried capsules determined the greater stability of microorganisms. This demonstrates the importance of defining adequate emulsions' formulations for an efficient encapsulation of microorganisms, with promising applications in the development of novel functional foods.

Linoleic acid inhibits Lactobacillus activity by destroying cell membrane and affecting normal metabolism

“…In this study, the effects of linoleic acid, which is common in daily diets, on the activity of different Lactobacillus strains were studied. The results showed that a certain linoleic acid concentration (50 μg mL −1 ) would affect the activity of various Lactobacillus strains but did not affect the activity of L. plantarum T8, which was consistent with the results of Quintana et al …”

“…19 In this study, the effects of linoleic acid, which is common in daily diets, on the activity of different Lactobacillus strains were studied. The results showed that a certain linoleic acid concentration 20 The mechanism by which linoleic acid affects Lactobacillus activity remains unclear. However, linoleic acid and eicosapentaenoic acid exhibit certain antibacterial activities against various food-borne spoilage microorganisms and pathogenic bacteria, 21,22 which are closely related to the cell membrane damage of pathogenic bacteria.…”

Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction

“…Okara is quick to spoil because of its moisture composition and is therefore treated as animal feed, industrial, or agricultural waste [1]. Dehydrated okara is composed of 55% whole fibre, 21% proteins, 13-14% fats and oils, 1.5% ash and 9-10% moisture [2]. Evidence from a recent study showed that okara insoluble polysaccharides (cellulose, hemicellulose and lignin) have emulsifying and rheological properties [3], and its proteins resemble soy protein isolate [4].…”

Secado por atomización de bacterias ácido lácticas: una revisión

“…En [47], se evaluó el lactosuero concentrado para aumentar la biomasa y la viabilidad celular en el proceso de secado por atomización de L. plantarum CIDCA 83114. Los microorganismos se cultivaron en caldo MRS a 37 ℃ en condiciones aeróbicas, la fase estacionaria alcanzó un recuento de aproximadamente 13 log 10 UFC/mL.…”

“…Los microorganismos se cultivaron en caldo MRS a 37 ℃ en condiciones aeróbicas, la fase estacionaria alcanzó un recuento de aproximadamente 13 log 10 UFC/mL. Esta concentración celular fue la más alta encontrada en la revisión sistemática [47].…”