Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese

Kavas, Nazan; Kavas, Gökhan; Kınık, Özer; Ateş, Mustafa; Kaplan, Muammer; Şatır, Gülçin

doi:10.1590/fst.55620

Cited by 16 publications

(12 citation statements)

References 27 publications

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“…Microencapsulation technology has been used for more than 50 years in food science disciplines, pharmaceutical areas, nutritional, and biological fields (Kavas et al, 2021). The microencapsulation process comprises the encapsulation of functional ingredients inside a shield-like protective coating material that acts as a barrier between the external environment and the probiotics inside the covering and creates particles in different sizes starting from very small sizes of nanometers to a few millimeters in diameters (Razavi et al, 2021).…”

Section: Practical Applicationsmentioning

confidence: 99%

Recent trends in encapsulation of probiotics in dairy and beverage: A review

Abbas

Saeed

Afzaal

et al. 2022

Food Processing Preservation

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Probiotics are becoming popular in dairy and non‐dairy matrices owing to their symbiotic effects on the human gut. However, maintaining the viability and stability of probiotics at their therapeutic level is a great challenge for manufacturers. Encapsulation technology is getting attention to maintain and target the delivery of sensitive ingredients in the food and pharmaceutical industry. Probiotics are encapsulated by using different economical biomaterials to augment their stability under stressed conditions and encapsulated by materials. Encapsulation with these biomaterials retains their recommended number in the product as well as provides a barrier against the hostile conditions in the human gastrointestinal passage. Adaptation of encapsulation technology in the dairy and beverage sector will be a way forward for the development of a different range of functional foods. The current review focuses on encapsulation, types of encapsulation material, and their suitability for the development of dairy and beverage functional foods. Practical applications Probiotic application as functional ingredients in different food, an animal feed is increasing across the globe owing to their numerous benefits. The dairy and beverage industry is the largest in the food sector and has promising probiotic application potential. Probiotic stability and viability challenges can be addressed by encapsulation using different polymer‐based wall materials.

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Section: Practical Applicationsmentioning

confidence: 99%

Recent trends in encapsulation of probiotics in dairy and beverage: A review

Abbas

Saeed

Afzaal

et al. 2022

Food Processing Preservation

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“…On the same line, Kavas et al (2021) [ 46 ] concluded insignificant changes in the sensory traits of goat cheese after 180 days of storage when L. lactis and B. longum encapsulated with alginate, fructooligosaccharide+ alginate, and inulin+ alginate separately. In a complementary line, the viability of L. paracasei and B. longum was preserved at a higher level in goat-cheese samples obtained with the addition of prebiotics to microcapsules throughout 180 days of storage at 4 °C [ 47 ].…”

Section: Food Probiotication With Microencapsulated Cellsmentioning

confidence: 99%

Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews

2022

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Functional foods comprise the largest growing food category due to both consumer demands and health claims by manufacturers. Probiotics are considered one of the best choices for meeting these demands. Traditionally, the food vehicle for introducing probiotics to consumers was dairy products, and to expand the benefits of probiotics for a wider range of consumers, the need to use other food items was essential. To achieve this goal while maximising the benefits of probiotics, protection methods used during food processing were tackled. The microencapsulation of probiotics is a promising methodology for achieving this function. This review highlights the use of the microencapsulation of probiotics in order to functionalise food items that initially were not considered suitable for probiotication, such as baked products, or to increase their functionality such as dairy products. The co-microencapsulation of probiotics with other functional ingredients such polyphenol, prebiotics, or omega-3 is also highlighted.

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“…The extrusion microencapsulation method is an economical and simple method, does not require the use of chemical solvents, is minimally stressful for bacteria, and is, therefore, an effective microencapsulation technique in maintaining the viability of lactic acid bacteria in their passage through the Gastrointestinal system (Ahmed et al, 2021). Kavas et al (2022) investigated the changes in the numbers of Lactobacillus paracasei and Bifidobacterium longum in white goat cheese produced by adding free probiotic, prebiotic, and synbiotic microcapsules. They concluded that the viability of L. paracasei and B. longum was preserved with the microencapsulation technique, while the viability of probiotic bacteria was preserved at a higher level in cheese samples obtained by adding prebiotics to the microencapsules.…”

Section: Cheese May Provide Certain Advantages In Transporting Probio...mentioning

confidence: 99%

Effect of probiotic and symbiotic microencapsulation supplementation on the physico‐chemical characteristics and organic acid content of goat cheese

Kavas

Kınık

et al. 2022

Food Processing Preservation

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Microcapsules containing probiotic culture mixture (Lactobacillus casei + Bifidobacterium longum) (1%), 1% sodium alginate, 2% fructooligosaccharide, and 2% inulin were prepared. Symbiotic white cheese was obtained by adding free and microencapsulated probiotic bacteria and prebiotics to goat milk. The ripening biochemistry of the cheeses during 180 days of storage at +4°C was determined by some biochemicalphysical analysis methods, and the organic acid content of white goat cheese was determined. Dry matter, titration acidity, protein, total nitrogen, and organic acid values were higher in cheese samples containing microcapsules than in the samples without capsules, while fat content, water-soluble nitrogen, non-protein nitrogen, and ripening coefficient values were lower (p < 0.05). It has been determined that the ratio of lactic acid and pyruvic acid is high in cheese samples containing symbiotic microcapsules, while the amount of citric acid, acetic acid, and formic acid is high in cheeses containing probiotics and prebiotics in free form. It was concluded that the addition of symbiotic microcapsules in the production of white goat cheeses increased the quality criteria of the cheese.

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Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese

Cited by 16 publications

References 27 publications

Recent trends in encapsulation of probiotics in dairy and beverage: A review

Recent trends in encapsulation of probiotics in dairy and beverage: A review

Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews

Effect of probiotic and symbiotic microencapsulation supplementation on the physico‐chemical characteristics and organic acid content of goat cheese

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