Development of effervescent products, in powder and tablet form, supplemented with probiotics Lactobacillus acidophilus and Saccharomyces boulardii

Nagashima, Agnes Izumi; Pansiera, Paulo Eduardo; Baracat, Marcela M.; Gómez, Raúl Jorge Hernán Castro

doi:10.1590/s0101-20612013000400002

Cited by 30 publications

(34 citation statements)

References 14 publications

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“…To determine the tolerance of yeast strains in simulated gastric juice, the method of Nagashima et al . () was used, with slight modifications. Thirty millilitres of the selected yeast strain was centrifuged at 3000 × g (10 min, 4 °C).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of antimicrobial activity and probiotic properties of wild‐strain Pichia kudriavzevii isolated from frozen idli batter

Chelliah

Ramakrishnan

Prabhu

et al. 2016

Yeast

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The present research was undertaken to study the probiotic characteristics of Pichia kudriavzevii isolated from frozen idli batter. Polymerase chain reaction amplification with 18S rRNA primers confirmed Pichia kudriavzevii, a xylose-utilizing probiotic strain. It was resistant to physiological concentrations of bile salts, pepsin and pancreatic enzyme. It also showed efficient auto-aggregation as well as co-aggregation ability with four commercial probiotic yeasts and exhibited good hydrophobicity in xylene and toluene. The strain inhibited the growth of 13 enteropathogens and showed a commensal relationship with four commercial probiotic yeast and bacteria. Moreover, it was resistant to 30 antibiotics with different modes of action. The yeast exhibited thermotolerance up to 95°C for 2 h. The cell-free supernatants were also found to be heat stable, indicating the presence of thermostable secondary metabolites. Hence it could be exploited as starter culture, co-culture or probiotic in the preparation of fermented products or incorporated in heatable foods as well.

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Section: Methodsmentioning

confidence: 99%

Evaluation of antimicrobial activity and probiotic properties of wild‐strain Pichia kudriavzevii isolated from frozen idli batter

Chelliah

Ramakrishnan

Prabhu

et al. 2016

Yeast

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“…The disadvantage of the wet granulation method is that when it is moistened with excessive ethanol it usually produces granules that are too hard to make a good tablet, conversely if wetting is lacking it will produce tablets that are too soft and tend to break easily [27]. The resulting effervescent tablets of probiotics did not meet the tablet hardness requirements of 6-12 kg [17], which is seen in Figure 3, but fulfilled the requirements for tablet effervescent hardness required which is a maximum of 30 kg [15]. This hardness test aims to determine the ability of the tablet in packaging against mechanical pressure and impact.…”

Section: Fig 1 Mean Weight Of Probiotic Effervescent Tablet From DImentioning

confidence: 99%

“…Hardness is influenced by pressure during tableting, the nature of the binding material and the right filler and lubricant [14]. Hardness of a tablet is directly proportional to the logarithm of the compression force and inversely proportional to porosity (i.e., the higher the compression force, the lower the porosity and the higher the resistance, hardness, and disintegration time) [15]. Probiotic effervescent tablet from tapioca coatings had a higher friability and lower hardness than maltodextrin coating.…”

Section: Fig 1 Mean Weight Of Probiotic Effervescent Tablet From DImentioning

confidence: 99%

“…By meeting the established quality criteria, the maximum safety of the product is guaranteed and assurance that it can be safely consumed by people is provided. Formulation of powder effervescent probiotics is more promising from an industrial point of view because of the better viability of the product during storage, in addition to the fact that the production of the powder compared with the production of tablets requires the use of fewer ingredients and fewer pieces of equipment (compressor, durometer, disintegrator and friabilometer), which means smaller investment [15].…”

Section: Fig 5 Ph Of Probiotic Effervescent Tablet From Different Cmentioning

confidence: 99%

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Physical Properties of the Probiotic Effervescent Tablet from Tapioca and Maltodextrin Coatings

Oktavia

Ayudiarti

Febrianti³

2020

E3S Web Conf.

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The purpose of this study was to determine the physical properties of probiotic effervescent tablets with two different coatings that are tapioca and maltodextrin to improve water quality in shrimp farming ponds. This study used probiotics to improve the environmental quality of shrimp pond waters. Liquid probiotics from Research Institute for Coastal Aquaculture in Maros, South Sulawesi that contain Brevibacillus laterosporus. Probiotics that have been used are liquid and difficult to transport, therefore microencapsulation is carried out on liquid probiotics aimed at facilitating their distribution. The use of microencapsulating materials is to entrap or immobilize probiotic bacteria within microcapsule and to protect the bacteria during the drying process. Effervescent tablets were prepared in a dosage of 800 mg by wet granulation methods. This experiment was replicated 3 times. Tablets were evaluated for their physical properties there are mean weight, friability, hardness, disintegration time and pH. The results showed that mean weight for effervescent tablets with maltodextrin coatings was 796 mg, had a friability value 0.09%, a hardness value of 13.7 N and disintegration time of 10.68 minutes. Both probiotic effervescent tablets meet the standards pH of 7.07 and 6.67. The maltodextrin coatings was the best treatment of this study.

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“…Osmond, Purwijantiningsih, dan Pranata (2015) menelit i bahwa enkapsulan maltodekstrin memiliki v iabilitas lebih tinggi dibandingkan susu skim. Setelah dienkapsulasi dari probiotik cair menjadi serbuk probiotik, serbuk ini sangat sensitif terhadap suhu dan kelembaban (Anekella, 2011;Chavarri, Maranon & Villaran, 2015;Kailasapathy, 2002) sehingga perlu dijadikan tablet effervescent agar lebih intensif dalam melindungi bakteri probiotik (Nagashima, Pansiera, Baracat & Gomez, 2013). Probiotik cair dienkapsulasi menjadi serbuk kemudian dimodifikasi dalam bentuk sediaan tablet effervescent.…”

Section: Pendahuluanunclassified

Pengaruh Konsentrasi Penyalut terhadap Viabilitas Bakteri dan Daya Larut Tablet Effervescent Probiotik

Oktavia

Feliatra

Lubis

2018

JPBKP

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Upaya meningkatkan produksi udang dapat dilakukan melalui penggunaan probiotik. Untuk menjaga viabilitas bakteri probiotik, diperlukan usaha untuk melindungi bakteri dengan penyalut misalnya maltodekstrin. Perlindungan lebih lanjut dapat ditingkatkan dengan cara mengemas probiotik tersebut dalam tablet effervescent. Penelitian ini bertujuan untuk menguji viabilitas (jumlah bakteri) dan waktu larut probiotik yang sudah dicetak menjadi tablet effervescent dengan variasi konsentrasi penyalut. Metode penelitian yang digunakan adalah metode eksperimen; yaitu sampel air tambak udang diberi perlakuan 4 (empat) formula tablet effervescent (Formula I, II, III, IV) dengan 3 (tiga) konsentrasi penyalut yaitu 20%, 30% dan 40% maltodekstrin. Masing-masing perlakuan dilakukan pengulangan sebanyak 2 kali. Pengujian Total Plate Count (TPC) dan waktu larut dilakukan untuk mengetahui konsentrasi penyalut tablet effervescent yang paling efektif. Formula tablet effervescent yang paling efektif dalam menjaga kestabilan bakteri adalah formula IV dengan konsentrasi maltodekstrin sebanyak 30%. Formula ini menghasilkan tablet effervescent dengan jumlah bakteri sebanyak 6,46 log CFU/mL dan larut dalam waktu 20 menit.

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Development of effervescent products, in powder and tablet form, supplemented with probiotics Lactobacillus acidophilus and Saccharomyces boulardii

Cited by 30 publications

References 14 publications

Evaluation of antimicrobial activity and probiotic properties of wild‐strain Pichia kudriavzevii isolated from frozen idli batter

Evaluation of antimicrobial activity and probiotic properties of wild‐strain Pichia kudriavzevii isolated from frozen idli batter

Physical Properties of the Probiotic Effervescent Tablet from Tapioca and Maltodextrin Coatings

Pengaruh Konsentrasi Penyalut terhadap Viabilitas Bakteri dan Daya Larut Tablet Effervescent Probiotik

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