Influence of multilayer microencapsulation on the viability of Lactobacillus casei using a combined double emulsion and ionic gelation approach (original) (raw)
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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 ...
LWT - Food Science and Technology, 2017
This study was undertaken for the microencapsulation of Lactobacillus plantarum NCDC201 and L. casei NCDC297 into double alginate coatings. Microencapsulated probiotics showed significant improvement in their survivability after simulated gastrointestinal passage and exposure to heat treatments. The resistance in simulated gastric juice (SGJ) (120 min) was 47.50% and 45.82% higher as compared to free cells of L. plantarum NCDC201 and L. casei NCDC297, respectively. After incubation in simulated intestinal juice (SIJ) (120 min), the viable probiotic population was 6.34 log CFU/ml and 6.92 log CFU/ml for microencapsulated L. plantarum NCDC201 and L. casei NCDC297, respectively. Similarly, microencapsulated probiotics showed relevant counts at higher heat exposure (75 C for 1 and 10 min). SEM results indicated the absence of free bacteria confirming the formation of microcapsules, with spherical morphology, continuous and compact surfaces. ATR-FTIR analysis confirmed the cross linking of the microcapsules by calcium chloride and successful immobilization of the probiotics into the polymer microcapsules. DSC suggested the formation of cross-linking and structure of "egg box" and increase in the melting temperature of microcapsules. This study has concluded that double alginate coating technique enhanced the stability of probiotics at high temperature (75 ± 1 C) and in simulated gastric and intestinal conditions.
Carbohydrate Polymers, 2015
The aim of this research was to enhance the survivability of Lactobacillus rhamnosus NRRL 442 against heat exposure via a combination of immobilization and microencapsulation processes using sugarcane bagasse (SB) and sodium alginate (NaA), respectively. The microcapsules were synthesized using different alginate concentration of 1, 2 and 3% and NaA:SB ratio of 1:0, 1:1 and 1:1.5. This beneficial step of probiotic immobilization before microencapsulation significantly enhanced microencapsulation efficiency and cell survivability after heat exposure of 90 • C for 30 s. Interestingly, the microcapsule of SB-immobilized probiotic could obtain protection from heat using microencapsulation of NaA concentration as low as 1%. SEM images illustrated the incorporation of immobilized L. rhamnosus within alginate matrices and its changes after heat exposure. FTIR spectra confirmed the change in functional bonding in the presence of sugarcane bagasse, probiotic and alginate. The results demonstrated a great potential in the synthesis of heat resistant microcapsules for probiotic.
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.
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...
Enhancement of survival of alginate-encapsulated Lactobacillus casei NCDC 298
Journal of the science of food and agriculture, 2014
Micro-encapsulation of hydrocolloids improves the survival of sensitive probiotic bacteria in the harsh conditions that prevail in foods and during gastrointestinal passage by segregating them from environments. Incorporation of additives in encapsulating hydrocolloids and coatings of microcapsules further improves the survival of the probiotics. In this study, the effect of incorporation of resistant-maize starch in alginate for micro-encapsulation and coating of microcapsules with poly-l-lysine, stearic acid and bees wax on the survival of encapsulated Lactobacillus casei NCDC 298 at pH 1.5, 2% high bile salt, 65 °C for 20 min and release of viable lactobacilli cells from the capsule matrix in simulated aqueous solutions of colonic pH were assessed. Addition of resistant maize starch (2%) improved the survival of encapsulated L. casei NCDC 298. Coating of microcapsules with poly-L-lysine did not further improve the protection of encapsulated cells from the harsh conditions; howeve...
2011
Aims: Microencapsulation has been used to protect the viability of probiotics in harsh environments such as gastrointestinal conditions and food composition. The present study aimed to optimize the microencapsulation of Lactobacillus plantarum 299v (Lp299v) using co-extrusion by varying two parameters (calcium chloride (CaCl2) and oligofructose (FOS) concentrations) and storage stability of the beads produced in ambarella juice at refrigerated and room temperature. Methodology and results: Chitosan coated-alginate microcapsule prepared with 4.0% (w/v) FOS and 2.5% (w/v) CaCl2 showed highest microencapsulation efficiency (93%). The microcapsules were subjected to gastrointestinal treatment and storage test in ambarella juice. Both encapsulated Lp299v with and without FOS showed higher viabilities compared with free cells after incubated in simulated gastric juice (SGJ) and simulated intestinal juice (SIJ). After 5 h of incubation in SIJ, the viabilities of both encapsulated probiotic with and without FOS were more than 10 7 CFU/mL. The Lp299v were stored in ambarella juice under refrigerated (4 °C) and room temperature (25 °C) for 4 weeks. At 25 °C, all forms of Lp299v lost their viabilities after one week. On the other hand, at 4 °C, viable cells count of both encapsulated Lp299v with and without FOS were reported to be more than 10 7 CFU/mL after 4 weeks of storage. Conclusion, significance and impact of study: Microencapsulation with FOS was able to improve Lp299v's viability during storage in low pH fruit juices compared to those without FOS. The microencapsulated probiotics could be applied in ambarella juice for the development of functional food.
Macedonian Journal of Chemistry and Chemical Engineering, 2012
In this study, the probiotic Lactobacillus casei was microencapsulated using the method of spraydrying combined with polyelectrolyte complexation of alginate, fructooligosaccharide and chitosan, and cross-linking with calcium chloride, followed by freeze-drying. Survival rate and physicochemical properties of the prepared microparticles were evaluated. In addition, viability of Lactobacillus casei in simulated gastric and intestinal juices was investigated. Positively charged microparticles with average size of 11.08±1.1 µm and high cell viability of 10.98±0.11 log cfu/g were prepared. The synbiotic microparticles were stable during exposure to simulated gastric and intestinal juices, while release of viable cells above the therapeutic value (8.31±0.14 log cfu/g) in the simulated colonic pH was observed. The presented method for microencapsulation of synbiotics shows potential for effective protection of viable probiotic cells during exposure to harsh environmental conditions.
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.
Effect of different microencapsulation materials on stability of Lactobacillus plantarum DSM 20174
African Journal of Biotechnology, 2016
The aim of this work was to investigate the effect of different microencapsulation materials on the stability of probiotic bacterium (Lactobacillus plantarum DSM 20174). Microencapsulation methods with alginates were carried out using sodium chloride, canola oil, olive oil, and chitosan. The recorded data showed that the encapsulated probiotic bacterium was more stable compared with free cells. Olive oil capsules recorded the highest stability at pH 2 after incubation period of 24 h with stability up to 0.00004%. Olive oil and chitosan capsules showed stability with high concentration of bile salts (0.5%) with stability percent of 82 and 65% respectively, after 2 h of incubation. Sodium chloride and chitosan capsules gave the best stability percent of 0.026 and 0.00005%, respectively, at heat treatment up to 65°C for 30 min. Storage treatment at 4°C for 17 days reduced the stability of all capsule types, whereas sodium chloride and chitosan capsule showed stability percent up to 59 and 56%, respectively.