Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage (original) (raw)
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Survival Survey of Lactobacillus acidophilus In Additional Probiotic Bread
Turkish Journal of Agriculture - Food Science and Technology
Bread is a popular food in the world because of its variety and convenience. Currently, studies on the adding probiotics to bread are limited due to the adverse effects of processing, such as baking temperature, aerobic environment to the probiotic bacteria. The objective of this study was to produce probiotic cream bread, in which Lactobacillus acidophilus was microencapsulated with Alginate 2% (A); Alginate 2% + maltodextrin 1% (AM); Alginate 2% + xanthan gum 0.1% (AX); and Alginate 2% + maltodextrin 1% + xanthan gum 0.1% (AMX). Microcapsules were added to the kernel, conducting encapsulation yield investigations, survival in baking, preservation of bread, and in simulated gastric fluid and simulated intestinal fluid conditions after 8 days of storage. The results showed that the addition of xanthan gum enhanced the encapsulation yield, it reached 92.9% and 92.37% in AMX and AX samples, respectively. The viability of L. acidophilus during baking was decreased by 3.64 and 3.75 Log ...
Viability of some probiotic coatings in bread and its effect on the crust mechanical properties
Food Hydrocolloids, 2012
The objective of this study was to obtain functional bread combining the microencapsulation of Lactobacillus acidophilus and starch based coatings. Different probiotic coatings (dispersed or multilayer) were applied onto the surface of partially baked breads. In all treatments, microencapsulated Lactobacillus acidophilus survived after baking and storage time, although reduction was higher in the sandwich treatment (starch solution/sprayed microcapsules/starch solution). Despite coatings significantly affected the physicochemical properties of the crust, increasing water activity and reducing the failure force, the sensory evaluation revealed a good acceptability of the functional breads. Scanning electron microscopy revealed the presence of scattered microcapsules onto the bread crust, being highly covered in the sandwich coating. Therefore, Lactobacillus acidophilus included in microcapsules can be incorporated to bread surface through edible coatings, leading functional bread with similar characteristics to common bread, but with additional healthy benefits.
Acta Alimentaria, 2020
Probiotic food products are available at the supermarket commercially, but probiotic bakery products are much less in evidence. In the present study, methyl cellulose (2%), whey protein concentrate (2%), corn starch (1%), and soybean oil at 2, 4, and 6% were used for coating layer on the bulked bread surface, and then the quality properties were studied. The results showed that Lactobacillus rhamnosus GG, as probiotic component of the coating, immobilized in corn starch, whey protein, and methyl cellulose films had enhanced viability throughout shelf-life. The probiotics remained viable for 4 days, maintaining high viable cell number levels. Adding soybean oil at 6% concentration enhanced texture, sensory properties, and image index during storage.
Microbiology and Biotechnology Letters, 2020
The objective of the study was to assess the survival of microencapsulated Lactobacillus plantarum ATCC8014 produced using the emulsion technique in alginate gel combined with pectin and maltodextrin components. The microcapsules were then added to cupcake dough that was further baked at 200℃ for 12 min. The viability of L. plantarum was assessed during baking and the 10 days of storage at 4℃ as well as in simulated gastrointestinal conditions. In addition, yeast-mold and water activity were investigated. After baking, the samples with microencapsulated L. plantarum contained more than 5 log CFU/g, which was higher compared to the bacterial concentration of the control samples. The concentration of L. plantarum was more than 6 logs CFU/g after the end of the storage; therefore, the probiotic functioned as a biopreservative in the cake. The prebiotic component strengthened the microcapsules network and helped protect the viability of L. plantarum in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) media. The results show that the addition of L. plantarum microencapsules did not affect the sensory scores of the cupcake while ensuring the viability of the probiotic during baking and storing.
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.
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...
The effects of wheat bran and of a Lactobacillus brevis-based bioingredient (LbBio), obtained after growth in flourbased medium, on quality of yeast-leavened wheat bread (WWB) were investigated. Bran was used in bread formulation by substituting a part (20 g/100 g) of white wheat flour (WBB), while LbBio was used instead of the water content (WWB + LbBio and WBB + LbBio). The use of LbBio in WWB resulted in the biological acidification of the dough due to lactic, phenyllactic and OH-phenyllactic acid contents determining a high fermentation quotient value and an improved bread texture and microbiological quality. Conversely, wheat bran reduced the specific volume and crumb hardness during storage at 25°C, and affected the antibacterial ability of LbBio during 30°C storage. Our findings demonstrated that LbBio counteracted the negative effects of bran and allowed to obtain an enriched fibre bread with specific volume and soft crumb comparable to bread without bran. Industrial relevance: Bread is a perishable food with a short microbiological and physico-chemical shelf-life. The main microbiological alteration occurring into few days after baking is the "rope spoilage" caused by spore-forming bacteria originating from raw materials. This phenomenon, often misinterpreted as a sign of unsuccessful dough leavening and not visible from outside, is more common under industrial production conditions during the hot season causing large economic losses in the warm climates of Mediterranean countries, Africa and Australia. The use of sourdough often controls this alteration even if the industrial application of this traditional process is limited by the long leavening times. In this study, an innovative procedure for the preparation of yeastleavened bread comprising the addition of a fermentation product from Lactobacillus brevis grown in a flourbased medium has been applied. The resulting fermentation product (LbBio bioingredient) acts as a sourdough acidifying the dough and improving the textural, physico-chemical and microbiological properties of the resulting bread. The application of bioingredient LbBio could represent an innovative strategy in industrial bread production to obtain acidified yeast-leavened products, thus, preventing the ropy spoilage and reducing the negative effects of bran addition.
Food Chemistry, 2012
Two types of probiotic cheese, with free and microencapsulated bacteria, were manufactured in triplicate under the same conditions. The number of viable cells during 182 days of storage in refrigerated conditions was evaluated. The number of viable cells of Lactobacillus acidophilus was reduced significantly from day 28 to day 182 of storage period in both types of cheese, but reduction in the cheese containing free cells (5.1 ± 0.67 log cfu g À1 ) was significantly p < 0.05 higher than the cheese containing microencapsulated cells (11.00 ± 0.58 log cfu g À1 ). The results showed that, microencapsulation in calcium alginate gel and resistant starch was able to increase the survival rate of L. acidophilus La5 in Iranian white brined cheese after 6 months of storage.
African Journal of Microbiology Research, 2012
Lactobacillus casei ATCC 39392 was encapsulated with calcium alginate-resistant starch via emulsion technique. The probiotics bacteria were inoculated to cream-filled cake in their free and microencapsulated forms. The survival of free and microencapsulated bacteria and pH changes in cream-filled cake were monitored during 4 weeks storage at 4 and 25°C. The morphology and size of microcapsules were measured by optical microscopy, scanning electron microscopy (SEM) technique and particle size analyzer. The results showed that the pH changes of cream-filled cake with microencapsulated L. casei were slower than product containing free L. casei during storage. The survival rate of microencapsulated L. casei was significantly higher than free bacteria (P < 0.05) due to the protective property of calcium alginate capsules and low temperature (4°C). The inoculation of probiotic culture either in encapsulated or free state had no significant effect on texture, color, flavour, taste and overall sensory characterization of cream filled cake over the storage period at 4°C (P > 0.05). The results also indicated that calcium alginate-resistant starch enhanced the survival rate of probiotic bacteria in the product.