Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

Abstract

The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)  and Bifidobacterium lactis (BB-12)  encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios were defined: 7:3 (gelatin:collagen) for L. acidophilus LA-5 and 9:1 for B. lactis BB-12, which had reduced bacterial counts of 0.46 and 1.26 log Colony-Forming Units (CFU)/g, respectively. There was a viability loss of 0.70 log CFU/g and 0.34 log CFU/g for LA-5 and BB-12, respectively, throughout storage (30 days, 25 ºC). When exposed to the simulated gastric juice, encapsulated LA-5 and BB-12 had higher survival rates (89.91 and 95.83%, respectively) than non-encapsulated microorganisms under the same conditions (54.78 and 57.27%, respectively). In the presence of bile salts, encapsulated LA-5 and BB-12 had survival of 77.44% and 51.05%, respectively, while free cells showed rates of over 99%. After 30 days, these rates decreased to 71.07 and 50.60%, for encapsulated LA-5 and BB-12, respectively. Therefore, ricotta whey associated to gelatin and hydrolyzed collagen can be considered a potential encapsulating agent for the SD of probiotic dairy bacteria.

The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications

“…In the dairy industry, the gelation properties of collagen allowed Rama et al to use it in its hydrolysed form of low molecular weight, referred to as collagen hydrolysate, to encapsulate probiotic lactic acid bacteria improving their survival rate when exposed to gastric juice containing pepsin, HCl and NaCl [ 105 ]. Continuing discussion on probiotic foods, adding collagen hydrolysate and açaí pulp improved the viscosity of milk beverages containing cheese whey, according to Rigoto et al [ 106 ].…”

Characteristics comparison of collagens from squid skin by different extraction methods

“…It has a unique helical structure composed of three polypeptide chains, and the repeated Gly-tripeptide sequences (Gly-X-Y) exist in each chain, where X and Y are proline and hydroxyproline residues commonly (Yu et al, 2014;Tamilmozhi et al, 2013). Collagen has been used in whitening and moisturizing cosmetics, biomedical materials, food additives and imaging industry (Jafari et al, 2020;Sionkowska et al, 2020;Shori et al, 2021;Rama et al, 2021). The skin and bones of pigs, cattle and other terrestrial mammals were the main sources of collagen.…”

Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics

“…Gelatin is a very suitable vehicle for encapsulating bioactive compounds, such as probiotics living cells [27] and microencapsulating agents [28]. Poultry gelatins, such as duck feet gelatin (DFG) and chicken skin gelatin (CSG), have excellent film-forming properties [29,30].…”