Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products

Rashidinejad, Ali; Bahrami, Arash; Rehman, Abdur; Rezaei, Atefe; Babazadeh, Afshin; Singh, Harjinder; Jafari, Seid Mahdi

doi:10.1080/10408398.2020.1854169

Cited by 77 publications

(46 citation statements)

References 183 publications

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“…Functional white soft cheeses, on the other hand, manufactured with S. thermophilus and L. acidophilus (1:1) with additional 5% MPP had the greatest titratable acidity levels (2.45 percent) at the conclusion of the storage period. According to (Rashidinejad et al 2022), the development of acidity during storage is caused by the conversion of residual lactose in cheese to lactic acid by the available micro ora. (Effat et al 2012;Ricci et al 2019) discovered that orange peel is a good matrix for LA fermentation since it allows diverse LAB to grow.…”

Section: Resultsmentioning

confidence: 99%

Mandarin peel antioxidants and their application in enhanced probiotic ultra-filtration soft cheese

Ebid

Mohamed

Roby

2022

Preprint

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Mandarin peel powder (MPP), which has a higher polyphenol concentration than edible parts, is the most major source of bioactive ingredients. The total phenolic (TPC) and antioxidant content of several mandarin peel extracts were evaluated. A starter containing Lactobacillus acidophilus LA5 and Streptococcus thermophilus as a mixed strain (1:1) with the addition of 1, 3 and 5% of MPP and a control without MPP, was used to make UF soft cheese. The total solid content, pH values, acidity, protein and fat contents, and organoleptic properties during storage at 5±2°C for 21 days of soft cheeses were evaluated. The results revealed that the total phenolic contents in methanol extract were the highest and the lowest recorded in acetone extraction, the same trend found in antioxidant activity. The inclusion of both probiotic strains and MPP improved cheese quality; symbiotic cheese had considerably higher relative degrees of titratable acidity and total solids than control cheese. The sensory examination revealed that adding the MPP at a ratio of 1% increased the score. Finally, it is proposed that probiotic-fortified cheese and MPP oriented functional food have acceptable composition and sensory features.

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Section: Resultsmentioning

confidence: 99%

Mandarin peel antioxidants and their application in enhanced probiotic ultra-filtration soft cheese

Ebid

Mohamed

Roby

2022

Preprint

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“…Different studies have indicated improved probiotic survival when embedded. In the case of oligosaccharides, gelatin, inulin and xanthan gum, alginate materials (i.e., sodium alginate and human-like collagen, gelatin-based microspheres, alginate-like gum, gum-Arabic derived from cellulose, maltodextrin, vegetable protein, pectin hydrogel beads, carrageenan, and other proteins) are also supplied with the use of probiotics intended for use in milk products [46].…”

Section: Probiotic Microencapsulation From Different Manufacturing Pr...mentioning

confidence: 99%

Probiotics in Processed Dairy Products and Their Role in Gut Microbiota Health

Sherwani¹,

Bukhari²

2022

Effect of Microbiota on Health and Disease

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Probiotics are the beneficial microorganisms, catalase negative which restore microbial balance inside the gut of humans as well as animals. Lactobacillus the earliest probiotic that have the beneficial impact on health. These “Good Microorganisms” can be obtained not only from various non-dairy products but also from processed dairy products like. Another economically viable method is microencapsulation for preserving probiotics and the stability is improved by glucose. Even the vitamins manufacturer the probiotic bacterial agents. The health benefits of probiotics include increased immunological responses, relief of lactose intolerance symptoms, therapy for diarrhea, reduction in serum of cholesterol, production of vitamin, anticarcinogenic. Probiotics play a wide range in the host body (e.g., decreasing illnesses and stress, enhancing immunity, modulation of gut microbiota, nutritional assistance, improving quality of water, etc.). So, the positive effects of probiotics help to boost animal feed value and growth and improve aquaculture breeding and hatching rates. Probiotics can lower the prevalence and severity of illnesses, showing their promise to cure or prevent COVID-19. Lactobacillus casei also interact with epithelial cells with Toll-like receptors (TLRs) to improve the production of cytokines that are important in the enhancement of cell productivity and prevent apoptosis during restoration, which promote survival and proliferation. The preservation of the human GI or lung microbiota might help prevent COVID-19, as dysbiosis plays an essential role in people’s vulnerability to infectious illnesses. Most of the experimental studies proved that bacteria isolated from processed dairy products belonged to lactic acid bacteria and are declared as probiotic bacteria. In present review, various research studies regarding significance of probiotics as well as their extraction from processed dairy products are discussed.

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“…Some of the recent and most widely used techniques used for the microencapsulation of probiotics with prebiotics include high‐temperature processes (spray drying) and low‐temperature processes (freeze‐drying, spray chilling, extrusion, emulsification, electro‐hydrodynamic atomization, gelation, and coacervation) (Rashidinejad et al., 2020). The use of embedding techniques for the microencapsulation of probiotics using several types of microgels/microcapsules (core–shell, biopolymer‐complex, gastric resistant or nutrient‐doped microgels) of 1 to 1000 µm range prepared from different material (for instance, pectin, carrageenan, alginate, chitosan, or zein) has been proven effective in probiotic survival and long‐term storage with maximum viability (Yao et al., 2020).…”

Section: Technological Challenges For the Viability Of Probiotics In ...mentioning

confidence: 99%

“…Probiotics intended to be added to dairy products have been successfully encapsulated in chitosan-based materials (e.g., alginate-chitosan and chitosan/dextran sulfate), oligosaccharides, polyols (sugar and alcohol fibers), gelatin, inulin and xanthan gum, alginate-based materials (e.g., sodium alginate, calcium alginate, alginate-CaCO 3 , alginate and human-like collagen, and gelatin microspheres with alginate), gum Arabic, cellulose derivatives, maltodextrin, vegetable proteins, pectin hydrogel beads, carrageenan, and milk protein-based materials (e.g., whey protein isolates, milk protein matrices with rennet, sodium caseinate gelled with transglutaminase) using several encapsulation methods, such as extrusion, emulsion, and freeze and spray drying (Huq et al, 2013;Rashidinejad et al, 2020). Some of the recent and most widely used techniques used for the microencapsulation of probiotics with prebiotics include high-temperature processes (spray drying) and low-temperature processes (freeze-drying, spray chilling, extrusion, emulsification, electro-hydrodynamic atomization, gelation, and coacervation) (Rashidinejad et al, 2020). The use of embedding techniques for the microencapsulation of probiotics using several types of microgels/microcapsules (core-shell, biopolymercomplex, gastric resistant or nutrient-doped microgels) of 1 to 1000 µm range prepared from different material (for instance, pectin, carrageenan, alginate, chitosan, or zein) has been proven effective in probiotic survival and long-term storage with maximum viability (Yao et al, 2020).…”

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confidence: 99%

Probiotics in the dairy industry—Advances and opportunities

Gao

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health‐promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health‐promoting properties are briefly elucidated.

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Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products

Cited by 77 publications

References 183 publications

Mandarin peel antioxidants and their application in enhanced probiotic ultra-filtration soft cheese

Mandarin peel antioxidants and their application in enhanced probiotic ultra-filtration soft cheese

Probiotics in Processed Dairy Products and Their Role in Gut Microbiota Health

Probiotics in the dairy industry—Advances and opportunities

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