A prebiotic-based biopolymeric encapsulation system for improved survival of Lactobacillus rhamnosus

Physicochemical characteristics and survivability of Lactobacillus paracasei encapsulated by a gum arabic-pectin mixture as wall material and added to fresh panela cheese

“…Furthermore, esterified groups of high methoxyl pectin can interact with the H-1 and H-2 groups of glucoronic acid units of alginate, generating layers on the surface of alginate capsules leading to lower porosity, larger particle size and a decreased in surface-volume ratio resulting in less diffusion of the active center, the latter derived from the formation of membranes with high resistance to rupture and coalescence (Esfanjani et al, 2017;Arab et al, 2019). Previous studies have shown that the increase in droplet size within the emulsion is related to the concentration of encapsulating polymers and the stirring speed (Valero-Cases & Frutos, 2015;Azam et al, 2020). Regarding stirring speeds, it has been reported that a stirring speed of 12,000 rpm, generates an emulsion with a droplet size of 0.42 µm, when alginate is used as encapsulating agent.…”

“…Prebiotics are non-digestible food components that beneficially affects the host health, since they selectively stimulate the growth and proliferation of probiotic microorganisms in colon to provide health benefits such as pathogens inhibition, immune system stimulation, reduction of blood lipid levels and improve of bioavailability of minerals (Azam et al, 2020). Also, the integration of prebiotics in the encapsulation process provides greater survivability rate of encapsulated bacteria during processing and storage (Paim et al, 2016;Ceja-Medina et al, 2021).…”

Development of antifungal edible coating for strawberry using fruit waste

“…Agricultural food wastes as renewable source of natural antioxidants is an attractive opportunity as food processing industries brings about substantial amounts of phenolics high by products. The transformation of such waste is a promising option with regards to economic perspective (Azam et al., 2020; Ozturk et al., 2018). Different phenolic compounds are found in citrus including hydroxyl benzoic acid and flavonoids.…”

The Application of Spray-Dried and Reconstituted Flaxseed Oil Cake Extract as Encapsulating Material and Carrier for Probiotic Lacticaseibacillus rhamnosus GG

“…Many natural-based wall/carrier materials have been proposed for improving LAB (including probiotic strains) survivability during spray drying and passage through the GIT [18][19][20]. Various carriers such as skim milk and calcium-fortified skim milk [11,21], whey proteins [22], maltodextrin [1], native rice starch and inulin [23], fructooligosaccharides [14], agava fructans and buttermilk proteins [24], trehalose [25], polysaccharides (alginate, carrageenan, pectin, xantan, gellan) [1], vegetable juices [26] as well as almond milk [10] can be considered a promising strategy to improve stability and viability of probiotics. However, there are very limited information about maintaining probiotic properties of LAB after spray drying [27].…”

“…Spray drying is a fast and cost-effective technique to produce powders (solid microparticles) from starting liquid raw materials, being one of the promising processes to produce dry, probiotic formulations, as well as a strategy to protect and improve their viability within the GIT [ 9 , 10 , 11 , 12 , 13 , 14 ]. Moreover, spray drying is one of the encapsulation methods, which refers to a process where the active ingredients or cells are surrounded (encapsulated) by a protective continuous film of polymeric materials [ 15 ].…”