Viabilities of Lactobacillus rhamnosus ASCC 290 and Lactobacillus casei ATCC 334 (in free form or encapsulated with calcium alginate-chitosan) in yellow mombin ice cream

Farias, Thaísa Gabriela Silva de; Ladislau, Hayane Ferreira Leite; Stamford, Thayza Christina Montenegro; Medeiros, José Alberto Costa; Soares, Bruna Lúcia Mendonça; Arnaud, Thatiana Montenegro Stamford; Stamford, Tânia Lúcia Montenegro

doi:10.1016/j.lwt.2018.10.084

Cited by 47 publications

(30 citation statements)

References 20 publications

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“…The most recent study byde Farias et al [129] used a calcium alginate-chitosan microencapsulation system via extrusion method to incorporate L. rhamnosus ASCC 290 and L. casei ATCC in yellow mombin ice cream. The authors compared the behavior and viability of free and encapsulated cells inside the food matrix against storage at low-temperature condition (−18 • C for 150 days) and GI exposure.…”

Section: Other Food Productsmentioning

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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Section: Other Food Productsmentioning

confidence: 99%

Chitosan Coating Applications in Probiotic Microencapsulation

et al. 2019

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“…The survival evaluation of L. acidophilus NRRL B-4495 under simulated gastrointestinal conditions was performed before and after 28 days of juice storage under refrigeration according to the previously described methodology [23,34]. The assays were performed using sterile Falcon tubes of 15 mL.…”

Section: Survival Of L Acidophilus Nrrl B-4495 Under Simulated Gastrmentioning

confidence: 99%

“…A few studies have evaluated the effect of adding probiotic cultures to yellow mombin ice creams [23,24], but none have evaluated its fermented juice. Therefore, the purpose of the present study was to evaluate yellow mombin juice as a vehicle for L. acidophilus NRRL B-4495 by determining its chemical composition, bioactive properties, survival in simulated gastrointestinal conditions and sensory analysis.…”

Section: Introductionmentioning

confidence: 99%

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Fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495: Chemical composition, bioactive properties and survival in simulated gastrointestinal conditions

et al. 2020

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The purpose of the present study was to evaluate yellow mombin (Spondias mombin L.) juice as a vehicle for the Lactobacillus acidophilus NRRL B-4495 probiotic. The initial pH and fermentation temperature conditions were optimized by central composite rotational design. The beverage was evaluated for its chemical composition, bioactive properties, microbiological stability, survival in simulated gastrointestinal conditions and sensory analysis. The ideal conditions for probiotic juice production were an initial pH of 6.4 and 16 h of fermentation, with maximum viability of 12.9 ± 0.4 Log CFU/mL. The fermented juice showed a total phenolic concentration of 94.90 ± 7.12 GAE/mL and antioxidant activity, as measured by DPPH (0.31 ± 0.00 μmol TE/mL) and ABTS sequestration (2.59 ± 0.30 μmol TE/mL). Antibacterial activity could also be observed against S. aureus, E. coli and K. pneumoniae. The obtained formulation showed good microbiological stability when stored at 4ºC for 28 days. In addition, there was no significant change in viability after exposure to simulated gastrointestinal conditions. The sensory analysis showed that the probiotic beverage was not well accepted. However, the Just-About-Right (JAR) ideal scale test enabled identifying the specific attributes which need to be improved from the tasters' point of view so that it is possible to improve product acceptance.

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“…Nowadays, the application of probiotic bacteria in food is a trend to experiment. Products containing viable probiotic bacteria were multiform, not only dairy products such as yogurt, ice cream [3,4] but mayonnaise was also interested in the market. Addition of probiotic into mayonnaise could make a new product that gives the health benefit of the customer.…”

Section: Introductionmentioning

confidence: 99%

STUDY ON THE EFFECT OF CALCIUM-ALGINATE AND WHEY PROTEIN ON THE SURVIVAL RATE OF Bifidobacterium bifidum IN MAYONNAISE

Dong¹,

Hang²,

Quyen³

et al. 2019

JST

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– QMFS 2019The functional food development by adding probiotic bacteria is getting a lot of concern. In this study, Bifidobacterium bifidum AS 1.1886 was encapsulated in calcium-alginate 2% w/v (C sample) or the mix of calcium-alginate 2% (w/v) and whey protein 1% (w/v) (CW sample) or calcium-alginate 2% (w/v) coated by whey protein 1% (w/v) (CcW sample) by extrusion method, and added to mayonnaise product. The pH changes, the survival rate of probiotic bacteria, and total yeast and mold count during storage, as well as the probiotic survival in simulated gastric medium, were evaluated. The result showed that the pH changes were not significantly different in all mayonnaise samples in this test. The viability of the free probiotic cell was significant decrease about 5.85 log CFU/g compared to 0.26 ÷ 1.14 log CFU/g in encapsulated cell samples after four weeks of storage. None of the free cells survived after six weeks of storage. The total yeast and mold count in samples related to the probiotic count, the viability of probiotic cells higher 6 log CFU/g might be controlling the growth of yeast and molds in mayonnaise. Whey protein has been shown to significantly improve the survival rate of B.bifidum and calcium-alginate coated by whey protein, indicating the most effective protection. The result showed that the application potential of encapsulated probiotic in mayonnaise product.

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Viabilities of Lactobacillus rhamnosus ASCC 290 and Lactobacillus casei ATCC 334 (in free form or encapsulated with calcium alginate-chitosan) in yellow mombin ice cream

Cited by 47 publications

References 20 publications

Chitosan Coating Applications in Probiotic Microencapsulation

Chitosan Coating Applications in Probiotic Microencapsulation

Fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495: Chemical composition, bioactive properties and survival in simulated gastrointestinal conditions

STUDY ON THE EFFECT OF CALCIUM-ALGINATE AND WHEY PROTEIN ON THE SURVIVAL RATE OF Bifidobacterium bifidum IN MAYONNAISE

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