Viability of Lactobacillus plantarum entrapped in double emulsion during Oaxaca cheese manufacture, melting and simulated intestinal conditions

Rodríguez-Huezo, M.E.; Estrada-Fernández, Ana Guadalupe; García-Almendárez, Blanca E.; Ludeña-Urquizo, Fanny Emma; Campos‐Montiel, Rafael G.; Pimentel-González, D.J.

doi:10.1016/j.lwt.2014.07.004

Cited by 50 publications

(23 citation statements)

References 20 publications

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“…3, Table 1). In fact, canola and sesame oils, as well as milk fats have been used to encapsulate different species of lactic acid bacteria (Hou et al, 2003;Pimentel-González et al, 2009;Rodríguez-Huezo et al, 2014;Zhang et al, 2015), but they often require double emulsification strategies and/or deposition of additional aqueous phases to correctly shell the obtained beads, and thus protect microorganisms. Canola oil has 57% of monounsaturated and 21% of polyunsaturated fatty acids (Matthaus, Özcan, & Al Juhaimi, 2016).…”

Section: Stability Of the Emulsionsmentioning

confidence: 99%

“…Such emulsions are then dehydrated, generally by freeze-drying or spray-drying (Petrovic, Nedovic, Dimitrijevic-Brankovic, Bugarski, & Lacroix, 2007). Entrapment of probiotic bacteria in emulsion droplets has been suggested to stabilize different species of lactic acid bacteria (Hou, Lin, Wang, & Tzen, 2003;Pimentel-González, Campos-Montiel, Lobato-Calleros, Pedroza-Islas, & Vernon-Carter, 2009;Rodríguez-Huezo et al, 2014;Zhang, Lin, & Zhong, 2015). In this regard, Hou et al (2003) succeeded at increasing about 10 4 times the intestinal survival rate of Lactobacillus delbrueckii ssp.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, preparing emulsion droplets with multiple lipid-protein-pectin layers provides additional protection for Lactobacillus salivarius strains (Zhang et al, 2015). Canola oil was also used to encapsulate Lactobacillus plantarum in double emulsions containing aguamiel or sweet whey as inner aqueous phases, and the obtained emulsions were successfully incorporated during cheese manufacture (Rodríguez-Huezo et al, 2014). The presence of whey proteins, inulins or fructo-oligosaccharides are reported to play an important role in the protection of the encapsulated microorganisms.…”

Section: Introductionmentioning

confidence: 99%

“…In this sense, when analyzing the recovery of entrapped bacteria, the focus has been always put on the composition of the aqueous components of emulsions. In fact, for improving bacterial recovery, different aqueous components have been assayed to formulate emulsions (Hou et al, 2003;Pimentel-González et al, 2009;Rodríguez-Huezo et al, 2014;Zhang et al, 2015). However, little attention has been paid to the oil components.…”

Section: Introductionmentioning

confidence: 99%

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Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Quintana¹,

Gerbino²,

Gómez‐Zavaglia³

2018

Food Research International

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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.

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Section: Stability Of the Emulsionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Quintana¹,

Gerbino²,

Gómez‐Zavaglia³

2018

Food Research International

View full text Add to dashboard Cite

show abstract

“…Moreover, stable mixed culture of Lactococcus lactis and Bifidobacterium longum was obtained during continuous fermentation in two-reactor system by separately immobilizing the two strains in κ-carrageenan/locust bean gum gel beads (Doleyres, Fliss, & Lacroix, 2004). DE was previously reported for its ability to protect probiotic bacteria against adverse environment in human gastrointestinal tract (Pimentel-González, Campos-Montiel, Lobato-Calleros, Pedroza-Islas, & Vernon-Carter, 2009;Rodríguez-Huezo et al, 2014;Shima, Morita, Yamashita, & Adachi, 2006) and the controlled release of microbial cells based on osmotic pressure imbalance (El Kadri, Gun, Overton, Bakalis, & Gkatzionis, 2016;El Kadri, Overton, Bakalis, & Gkatzionis, 2015). However, the segregation of antagonistic cultures has not been studied using conditions relevant to fermentation.…”

Section: Introductionmentioning

confidence: 99%

Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W 1 /O/W 2 double emulsion for use in mixed culture fermentation

Devanthi

Kadri

Bowden

et al. 2018

Food Research International

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Antagonism in mixed culture fermentation can result in undesirable metabolic activity and negatively affect the fermentation process. Water-oil-water (W/O/W) double emulsions (DE) could be utilized in fermentation for segregating multiple species and controlling their release and activity. Zygosaccharomyces rouxii and Tetragenococcus halophilus, two predominant microbial species in soy sauce fermentation, were incorporated in the internal W and external W phase of a W/O/W, respectively. The suitability of DE for controlling T. halophilus and Z. rouxii in soy sauce fermentation was studied in relation to emulsion stability and microbial release profile. The effects of varying concentrations of Z. rouxii cells (5 and 7logCFU/mL) and glucose (0%, 6%, 12%, 30% w/v) in the W phase were investigated. DE stability was determined by monitoring encapsulation stability (%), oil globule size, and microstructure with fluorescence and optical microscopy. Furthermore, the effect of DE on the interaction between T. halophilus and Z. rouxii was studied in Tryptic Soy Broth containing 10% w/v NaCl and 12% w/v glucose and physicochemical changes (glucose, ethanol, lactic acid, and acetic acid) were monitored. DE destabilization resulted in cell release which was proportional to the glucose concentration in W. Encapsulated Z. rouxii presented higher survival during storage (~3 log). The application of DE affected microbial cells growth and physiology, which led to the elimination of antagonism. These results demonstrate the potential use of DE as a delivery system of mixed starter cultures in food fermentation, where multiple species are required to act sequentially in a controlled manner.

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The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system

Abbasi

Rafati

Hosseini

et al. 2023

Food Science & Nutrition

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This research studied the viability of probiotic bacterium Lactobacillus plantarum (L. plantarum) encapsulated in the internal aqueous phase (W1) of a water‐in‐oil‐in‐water (W1/O/W2) emulsion system, with the help of gelation and different gelling agents. Additionally, the physicochemical, rheological, and microstructural properties of the fabricated emulsion systems were assessed over time under the effect of W1 gelation. The average droplet size and zeta potential of the control system and the systems fabricated using gelatin, alginate, tragacanth gum, and carrageenan were 14.7, 12.0, 5.1, 6.4, and 7.3 μm and − 21.1, −34.1, −46.2, −38.3, and −34.7 mV, respectively. The results showed a significant increase in the physical stability of the system and encapsulation efficiency of L. plantarum after the W1 gelation. The internal phase gelation significantly increased the viability of bacteria against heat and acidic pH, with tragacanth gum being the best gelling agent for increasing the viability of L. plantarum (28.05% and 16.74%, respectively). Apparent viscosity and rheological properties of emulsions were significantly increased after the W1 gelation, particularly in those jellified with alginate. Overall, L. plantarum encapsulation in W1/O/W2 emulsion, followed by the W1 gelation using tragacanth gum as the gelling agent, could increase both stability and viability of this probiotic bacteria.

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Viability of Lactobacillus plantarum entrapped in double emulsion during Oaxaca cheese manufacture, melting and simulated intestinal conditions

Cited by 50 publications

References 20 publications

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W 1 /O/W 2 double emulsion for use in mixed culture fermentation

The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system

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