Viability of microencapsulated Lactobacillus acidophilus by complex coacervation associated with enzymatic crosslinking under application in different fruit juices

Silva, Thaiane Marques da; Pinto, Vandré Sonza; Soares, Vítor Ramires Fonseca; Marotz, Débora; Cichoski, Alexandre José; Zepka, Leila Queiroz; Lopes, Eduardo Jacob; Silva, Cristiane de Bona da; Menezes, Cristiano Ragagnin de

doi:10.1016/j.foodres.2021.110190

Cited by 20 publications

(10 citation statements)

References 24 publications

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“…Structures like electrostatic complexes/coacervates (da Silva et al., 2021; Zhao et al., 2018), hydrogels (Raddatz, de Souza da Fonseca, et al., 2020; Rajam et al., 2012), emulsions (Camelo‐Silva et al., 2022; Marino et al., 2017), and solid lipid nanoparticles (Okuro et al., 2013) have been developed to entrap and protect probiotic cells from environmental stresses during drying and the subsequent storage. For instance, the viability of L. plantarum encapsulated in gelatin/gum complex coacervates was significantly higher than that of free L. plantarum in gelatin solution after spray drying and during subsequent 50‐day storage at 25°C (Zhao et al., 2018).…”

Section: Methods Of Producing Powdered Probioticsmentioning

confidence: 99%

Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review

Wang,

Zhong

2023

Comp Rev Food Sci Food Safe

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Functional food products containing viable probiotics have become increasingly popular and demand for probiotic ingredients that maintain viability and stability during processing, storage, and gastrointestinal digestions. This has resulted in heightened research and development of powdered probiotic ingredients. The aim of this review is to overview the development of dried probiotics from upstream identification to downstream applications in food. Free probiotic bacteria are susceptible to various environmental stresses during food processing, storage, and after ingestion, necessitating additional materials and processes to preserve their activity for delivery to the colon. Various classic and emerging thermal and nonthermal drying technologies are discussed for their efficiency in preparing dehydrated probiotics, and strategies for enhancing probiotic survival after dehydration are highlighted. Both the formulation and drying technology can influence the microbiological and physical properties of powdered probiotics that are to be characterized comprehensively with various techniques. Furthermore, quality control during probiotic manufacturing and strategies of incorporating powdered probiotics into liquid and solid food products are discussed. As emerging technologies, structure‐design principles to encapsulate probiotics in engineered structures and protective materials with improved survivability are highlighted. Overall, this review provides insights into formulations and drying technologies required to supplement viable and stable probiotics into functional foods, ensuring the retention of their health benefits upon consumption.

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Section: Methods Of Producing Powdered Probioticsmentioning

confidence: 99%

Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review

Wang,

Zhong

2023

Comp Rev Food Sci Food Safe

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“…[180,148] Similarly, gelatin A-gum arabic coacervates also exhibit excellent digestion and storage stability against Lactobacillus acidophilus and Bifidobacterium lactis. [149,[181][182]…”

Section: Encapsulation Of Cellsmentioning

confidence: 99%

New insights into protein–polysaccharide complex coacervation: Dynamics, molecular parameters, and applications

Zheng,

Van der Meeren,

Sun

2023

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For more than a decade, the discovery of liquid–liquid phase separation within living organisms has prompted colloid scientists to understand the connection between coacervate functionality, phase behavior, and dynamics at a multidisciplinary level. Although the protein–polysaccharide was the first system in which the coacervation phenomenon was discovered and is widely used in food systems, the phase state and relaxation dynamics of protein–polysaccharide complex coacervates (PPCC) have rarely been discussed previously. Consequently, this review aims to unravel the relationship between PPCC dynamics, thermodynamics, molecular architecture, applications, and phase states in past studies. Looking ahead, solving the way molecular architecture spreads to macro‐functionality, that is, establishing the relationship between molecular architecture–dynamics–application, will catalyze novel advancements in PPCC research within the field of foods and biomaterials.

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“…56,58 The results of this study are of interest since they can extend the use of L. acidophilus in acidic foods such as fruit juices, where pH could be a limiting factor for the survival of the cells. 59 Moreover, the application of such a strategy could avoid the use of more invasive techniques such as encapsulation which could negatively affect the texture and sensory features of the product. 13 L. casei tends to be more tolerant than L. acidophilus and more adaptable to different acidic fermented products such as dairy foods, fermented meat and vegetables, and sourdough.…”

Section: Food and Function Papermentioning

confidence: 99%

Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions

2023

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Viability of microencapsulated Lactobacillus acidophilus by complex coacervation associated with enzymatic crosslinking under application in different fruit juices

Cited by 20 publications

References 24 publications

Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review

Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review

New insights into protein–polysaccharide complex coacervation: Dynamics, molecular parameters, and applications

Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions

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