The Effects of Extrusion and Internal Emulsion Microencapsulation Methods on the Viability of Lactobacillus acidophilus (original) (raw)
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Journal of Microbiology and Biotechnology, 2019
The probiotic Lactobacillus acidophilus KBL409 was encapsulated with alginate (Al) and alginate-chitosan (Al/Chi) through extrusion method. The sizes and zeta potentials of microspheres were measured to confirm encapsulation. To evaluate the protective effect of microspheres against gastrointestinal fluids, all the samples were exposed to simulated gastric fluids (SGFs, pH 1.5) at 37°C for 1 or 2 h, followed by incubation with simulated intestinal fluids (SIFs, pH 6.5) for 2 h. The mucoadhesive ability of microspheres was evaluated using the intestinal epithelial cell line HT29-MTX. To extend the shelf-life of probiotics, lyoprotectants such as disaccharide and polysaccharide were mixed with free or encapsulated cells during the freeze-drying process. The size of the microspheres demonstrated a narrow distribution, while the zeta potentials of Al and Al/Chi-microspheres were −17.9 ± 2.3 and 20.4 ± 2.6 mV, respectively. Among all the samples, Al/Chi-encapsulated cells showed the highest survival rate even after exposure to SGF and SIF. The mucoadhesive abilities of Al and Al/Chi-microspheres were higher than 94%, whereas the free L. acidophilus showed 88.1% mucoadhesion. Ten percent of sucrose showed over 80% survival rate in free or encapsulated cells. Therefore, L. acidophilus encapsulated with Al and Al/Chi-microspheres showed higher survival rates after exposure to the gastrointestinal tract and better mucoadhesive abilities than the free cells. Also, sucrose showed the highest protective effect of L. acidophilus during the freeze-drying process.
Food Hydrocolloids, 2014
The main aim of the present study was the investigation of the viability of two probiotics bacteria of Lactobacillus acidophilus and Lactobacillus plantarum in different environments including simulated gastrointestinal and circumstances namely yogurt. For coating of strains, the double-coating technique was used as the first coating was alginate chitosan and second was Eudragit S100 and the results compared with free-coating cells. the number of free L. acidophilus and L. plantarum were 6.4 × 10 7 ± 3.3 × 10 4 and 7.5 × 10 7 ± 3.5 × 10, respectively, and after 32 days in the last measurement, a sharp decrease in the numbers was observed as they reached to 4.6 × 10 4 ± 0.9 × 10 2 and 1.5 × 10 2 ± 7.9 × 10 1 , respectively. In double-coated condition more number of strains survived as L.
Microencapsulation of Probiotic Bacteria and its Potential Application in Food Technology
International Journal of Agriculture, Environment and Biotechnology, 2014
Today the use of probiotic bacteria in food is of increasing interest to provide beneficial health effects in the food industry. Microencapsulation technology can be used to maintain the viability of probiotic bacteria during food product processing and storage. However, it is unknown to consumers how these beneficial bacteria sustain viability in food products and in our bodies. These microcapsules are artificially created to support the growth of the probiotic and provide protection from harsh external environments. Polysaccharides like alginate, gelan, carrageenan, chitosan and starch are the most commonly used materials in microencapsulation of bifidobacteria and lactobacilli. Techniques commonly applied for probiotic microencapsulation are emulsion, extrusion, spray drying, and adhesion to starch. It is done on bakery products, ready to eat cereals, dairy products etc. Now a days aseptic microencapsulation is introduced to biodegradable material. New creation and future progress will be carried by double microencapsulation, improving strain & culture. Highlights • The use of microencapsulated probiotics for controlled release applications is a promising alternative to solving the major problems of organisms that are faced by food industries. • Microencapsulation has proven one of the most potent methods for maintaining high viability and stability of probiotic bacteria, as it protects probiotics both during food processing and storage. • The entrapment in conventions Ca-alginate beads has been a popular method for immobilization of lactic acid bacteria; Use of different encapsulation technologies for protection of health ingredients achieved high ingredient efficiency.
Foods, 2021
Thanks to the beneficial properties of probiotic bacteria, there exists an immense demand for their consumption in probiotic foods worldwide. Nevertheless, it is difficult to retain a high number of viable cells in probiotic food products during their storage and gastrointestinal transit. Microencapsulation of probiotic bacteria is an effective way of enhancing probiotic viability by limiting cell exposure to extreme conditions via the gastrointestinal tract before releasing them into the colon. This research aims to develop a new coating material system of microencapsulation to protect probiotic cells from adverse environmental conditions and improve their recovery rates. Hence, Lactobacillus rhamnosus was encapsulated with emulsion/internal gelation techniques in a calcium chloride solution. Alginate–probiotic microbeads were coated with xanthan gum, gum acacia, sodium caseinate, chitosan, starch, and carrageenan to produce various types of microcapsules. The alginate+xanthan micr...
International Journal of Engineering & Technology, 2018
Survival phase of probiotic Lactobacillus bulgaricus, depends on its living conditions, which are processing stages, storage condition and acidity level in digestive tract. The severity states of environment and improper treatment may cause a reduction of probiotic viability in food products. Extrusion method was used to encapsulate the bacteria by using combination of encapsulating agents and a certain percentage of prebiotic in order to enhance the viability of probiotic in acid and cold condition. This study used two factors, which were capsule agents (alginate and carrageenan), and percentages of tofu waste flour (1.5%, 2%, 2.5%, and 3%). The results showed that carra-geenan was better in protecting probiotics at pH 2 with a total LAB of 4.23 LogCFU/gram, 42.5% viability of LAB and 41% efficiency encapsulation compared to alginate 3.92 LogCFU/gram, 38.2% viability and 37.9% efficiency encapsulation. The addition of tofu waste flour causes an increase in the growth of probiotic bacteria up to 10.5 LogCFU/gram. In the simulation conditions of gastric acid (pH 2), the combination of the use of carrageenan with the optimal percentage of tofu waste flour (3%) results in the most effective encapsulation conditions for probiotic viability and the highest yield of encapsulation.
Food and Bioprocess Technology, 2010
This investigation reports the effect of microencapsulation using sodium alginate and starch on the tolerance of probiotic Lactobacillus acidophilus LA1 to selected processing conditions and simulated gastrointestinal environments. The organism survived better in the protected form at high temperatures (72, 85, and 90 °C) and at high salt concentrations (1%, 1.5%, and 2%). The free cells were completely destroyed at 90 °C whereas the microencapsulated cells reduced by 4.14 log cycles. The log cycle reduction was 5.67 and 2.30, respectively, in free and protected cells when incubated for 3 h with 2% (w/v) NaCl. Homogenization did not affect the viability of the cells but led to the disruption of the protective encapsulating material around the cells. Microencapsulation provided better protection at simulated conditions of gastric pH (1.0, 1.5, and 2.0) and at high bile salt concentrations (1.0%, 1.5%, and 2.0%). The free and protected cells registered 5.47 and 2.16 log cycle reduction, respectively, after 3-h incubation at 2% bile salt (w/v). The release of the microencapsulated organisms in simulated colonic pH required 2.5 h. These studies demonstrated that microencapsulation of probiotic L. acidophilus LA1 in sodium alginate is an effective technique of protection against extreme processing conditions and under simulated gastrointestinal environment.
LWT-Food Science and …, 2008
Lactobacillus acidophilus ATCC 43121 were microencapsulated with sodium alginate by dropping method. The effects of microencapsulation on the changes in survival rate of the L. acidophilus ATCC 43121 during exposure to artificial gastrointestinal and on the change in heat susceptibility of L. acidophilus ATCC 43121 during the heat treatment were studied. In addition, cholesterol assimilation and intestinal adhesion of non-encapsulated and encapsulated L. acidophilus ATCC 43121 were also investigated to explore the effect of microencapsulation on health beneficial effect of lactic acid bacteria. Non-encapsulated cells were completely destroyed when exposed to artificial gastric juice (AGJ) of pH 1.2 and 1.5, while the treatment declined the viable count of encapsulated samples only by 3 log. Encapsulated cells exhibited a significantly higher resistance to artificial intestinal juice (AIJ) and heat treatment than nonencapsulated samples. The assimilative reductions of cholesterol by non-encapsulated and encapsulated L. acidophilus ATCC 43121 were 35.98% and 32.84%, respectively. However, encapsulation did not significantly (P40.05) affect the adherence of L. acidophilus ATCC 43121 onto the human intestinal epithelial cell lines HT-29. The microencapsulation effectively protected the microorganisms from heat and acid treatment in delivering the viable cells to intestine without any significant adverse effect on their functionalities.
2002
The probiotics, Lactobacillus acidophilus 547, Bifidobacterium bifidum ATCC 1994, and Lactobacillus casei 01, were encapsulated into uncoated calcium alginate beads and the same beads were coated with three types of material, chitosan, sodium alginate, and poly-l-lysine in combination with alginate. The thickness of the alginate beads increased with the addition of coating materials. No differences were detectable in the bead strength by texture analysis or in the thickness of the beads with different types of coating materials by transmission electron microscopy. The survivability of three probiotics in uncoated beads, coated beads, and as free cells (unencapsulated) was conducted in 0.6% bile salt solution and simulated gastric juice (pH 1.55) followed by incubation in simulated intestinal juice with and without 0.6% bile salt. Chitosan-coated alginate beads provided the best protection for L. acidophilus and L. casei in all treatments. However, B. bifidum did not survive the acidic conditions of gastric juice even when encapsulated in coated beads. r
2014
Microencapsulation using two different methods, spray- drying and emulsion technique were applied to preserve the viability of the probiotic Lactobacillus casei during manufacture and refrigerated storage. As coating materials to encapsulate the probiotic by spray-drying method, compatible biopolymers alginate and chitosan were utilized, while as a cross-linking agent, CaCl2 was used. In addition to the probiotic, oligofructose enriched inulin (Synergy 1®) as prebiotic was added to the medium intended for spray-drying. For microencapsulation of the probiotic by emulsion method, alginate and whey proteins were applied. Further, protective effects of four potential cryoprotectants (oligofructose enriched inulin, sorbitol, sucrose, lactose) were investigated when added to the whey proteins-Ca-alginate microparticles before freeze-drying. Experiments showed that chitosan-Ca-alginate microparticles and whey protein-Ca-alginate microparticles with high viability of L. casei were obtained ...