Microencapsulation of Lactobacillus reuteri DSM 17938 Cells Coated in Alginate Beads with Chitosan by Spray Drying to Use as a Probiotic Cell in a Chocolate Soufflé (original) (raw)
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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.
Flour from Pereskia aculeata leaf and green banana were used as ingredients in the formulation of a cereal bar with added Lactobacillus acidophilus LA02-ID-1688. Encapsulation in a calcium-alginate hydrogel reinforced with magnesium hydroxide was used as a strategy to protect the probiotic cells under gastrointestinal conditions and to prolong shelf-life. The results are relevant especially for maintaining cell viability during shelf-life; a challenge for the food industry in relation to dry probiotic products. Encapsulation promoted the protection of probiotic cells in simulated gastric and intestinal conditions, allowing the maintenance of high viable cell counts (> 10 log CFU, colony forming unit). Encapsulation also contributed to cellular protection under extreme temperature conditions, with reductions of cell viability of < 1 logarithmic cycle when the capsules were subjected to 55ºC/10 min. Even at 75ºC/10 min, encapsulation protected the probiotic cells 3-times greater than the free-cells. The food bar proved to be rich in dietary fiber (19 g 100 g −1), lipids (12.63 g 100 g −1) and showed an appreciable protein content (5.44 g 100 g −1). A high viable probiotic cell count on storage over 120 days (12.54 log CFU) was observed, maintaining a probiotic survival rate > 90% and viability levels sufficient to promote health benefits.
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.
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.
Protecting the viability of encapsulated Lactobacillus rhamnosus LGG using chocolate as a carrier
Emirates Journal of Food and Agriculture
The novel probiotic encapsulation approaches in snacks have not been thoroughly investigated. This study examined the viability of encapsulated Lactobacillus rhamnosus LGG using chocolate as a carrier. Various encapsulants, including cocoa powder, Na-alginate, fructooligosaccharides, whey protein concentrate, hi-maize starch and skim milk powder were tested using a freeze-drying technique. The encapsulation efficiency of L. rhamnosus reached 91.82% using cocoa powder and Na-alginate formulations. The encapsulated probiotic survived at thermal exposure maintaining more than 9 logs at 60°C. Chocolate was proven as a good carrier for encapsulated probiotic maintained viability above the therapeutic level (107 log) up to 180 and 120 days stored at 4°C and 25°C, respectively. Additionally, encapsulated L. rhamnosus in chocolate showed higher survival number (8.47 log cfu/g) at the end of gastrointestinal digestion. Hence, cocoa powder with Na-alginate as an encapsulation agent has potent...
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.
Microencapsulation of Live Probiotic Bacteria
Journal of Microbiology and Biotechnology, 2010
Scientific research regarding the use of live bacterial cells for therapeutic purposes has been rapidly growing over the years and has generated considerable interest to scientists and health professionals. Probiotics are defined as essential live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. Owing to their considerable beneficial health effects, these microorganisms are increasingly incorporated into dairy products; however, many reports have demonstrated their poor survival and stability. Their survival in the gastrointestinal tract is also questionable. To overcome these problems, microencapsulation techniques are currently receiving considerable attention. This review describes the importance of live probiotic bacterial microencapsulation using an alginate microparticulate system and presents the potentiality of various coating polymers such as chitosan and polylysine for improving the stability of this microencapsulation.