Development of a spray dried probiotic yoghurt containing Lactobacillus paracasei NFBC 338

Kearney, Niamh; Meng, Xianghong; Stanton, Catherine; Kelly, J.; Fitzgerald, Gerald F.; Ross, R. Paul

doi:10.1016/j.idairyj.2009.05.003

Cited by 66 publications

(37 citation statements)

References 23 publications

(30 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It was concluded that encapsulation of probiotic microorganisms with spray drying caused higher survival than free cells specially when exposed to gastric juice. Kearney et al (2009)) monitored the viability of probiotic L. paracasei NFBC 338 during spray drying. They concluded that live bacterial cell counts in spray-dried yoghurt powders depended on their susceptibility to the spray drying temperature and also on the numbers in the yoghurt prior to drying process.…”

Section: Important Parameters Affecting Microencapsulationmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

View full text Add to dashboard Cite

Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal-and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.

show abstract

Section: Important Parameters Affecting Microencapsulationmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

View full text Add to dashboard Cite

show abstract

“…La tecnología de liofilización permite la encapsulación de materiales biológicos al reducir la velocidad de las reacciones químicas y la degradación por calor (Strasser et al, 2009;Semyonov et al, 2010). Se han reportado muchos factores como responsables de la supervivencia microbiana durante y después del liofilizado, entre ellos, la especie bacteriana, el estado fisiológico, la densidad celular, efecto de protectores (Shamekhi et al, 2012), tasas de congelación y otros parámetros de proceso, así como la rehidratación (Kearney et al, 2009;Shamekhi et al, 2012). El efecto de estos parámetros puede causar daño celular, reducción de la viabilidad y actividad microbiana en varios grados, induciendo a cambios en el estado físico de la membrana lipídica y la estructura de las proteínas (Strasser et al, 2009) Resultados de investigaciones muestran que además de la técnica de encapsulación, el efecto de protección depende en gran medida de las propiedades funcionales del material pared.…”

Section: Introductionunclassified

Encapsulación de Alimentos Probióticos mediante Liofilización en Presencia de Prebióticos

2016

View full text Add to dashboard Cite

*Autor a quien debe ser dirigida la correspondenciaRecibido May. 12, 2016; Aceptado Jun. 17, 2016; Versión final Ago. 9, 2016, Publicado Dic. 2016 Resumen Se evaluó durante liofilización y almacenamiento, el efecto de los prebióticos inulina y fructo-oligosacárido-FOS (25% p/v) sobre las propiedades fisicoquímicas de los polvos y la viabilidad de las cepas L. casei ATCC-393 y Lactobacillus rhamnosus ATCC-9469. La humedad, la actividad de agua y los recuentos de células viables no menores a 10 6 UFCg -1 fueron los criterios de estabilidad. Se evaluaron las propiedades de rehidratación (higroscopicidad, humectabilidad, solubilidad) y estructurales (tamaño de poro, área superficial). En el almacenamiento (20±2°C) se determinaron diferencias significativas en la supervivencia; para L casei fue de 70.49% a los 63 días y para L. rhamnosus fue 73.58% a los 98 días. Para ambos microorganismos la humedad y la actividad de agua se incrementaron por encima del 50%; el tamaño de poro se incrementó por la adición de los prebióticos y el área superficial (BET) reportó valores bajos. Se demostró que la inulina genera una mayor estabilidad al L. rhamnosus permitiendo su aplicación en alimentos funcionales con potencial simbiótico. Palabras clave: inulina, FOS, probiótico-prebiótico, encapsulación, liofilización Encapsulation of Probiotic by Freeze Drying in the Presence of Prebiotic AbstractDuring lyophilization and storage the effects of the prebiotics inulin and fructo-oligosaccharide-FOS (25% w/v) on the physicochemical properties of powders and the viability of the strains L. casei ATCC-393 y Lactobacillus rhamnosus ATCC-9469 were evaluated. Humidity, water activity and the viable cell counts not less than 10 6 CFUg -1 were the stability criteria. Properties of rehydration (hygroscopicity, wettability, solubility) and structural properties (pore size, surface area) were evaluated. Significant differences in survival during storage (20 ± 2 ° C) were determined. For L casei was 70.49% after 63 days and for L. rhamnosus was 73.58% after 98 days. For both microorganisms, the moisture and the water activity, increased above 50%; the pore size was increased by addition of prebiotics and the surface area (BET) reported low values. It is shown that inulin generates greater stability for L. rhamnosus, allowing its application in functional foods with symbiotic potential.

show abstract

“…It is known that the morphology of the beads prepared with encapsulation of biomass varies based on the coating material used and drying conditions employed [39]. The particulate structure of the encapsulated product can be viewed using SEM [19].…”

Section: Evaluation Of Encapsulated Formulations Using Semmentioning

confidence: 99%

“…The improved survival can also be due to choice of suitable encapsulation material and tightly controlled conditons during spray drying and freeze drying. A study done by Kearney et al has demonstrated the importance of spray drying conditions for maintaining the viability of probiotic yoghurt containing Lactobacillus paracasei NFBC 338 [39].…”

Section: Evaluation Of Encapsulated Formulations Using Semmentioning

confidence: 99%

Encapsulation of Probiotic Bacillus coagulans for Enhanced Shelf Life

2017

J App Biol Biotech

View full text Add to dashboard Cite

Probiotic strains must be able to withstand industrial manufacturing conditions and retain maximum viability and functionality during storage. Probiotic cells also have to survive the harsh mileu in the stomach and small intestine. Encapsulating probiotic cells with suitable agents helps them resist such adverse conditions and minimize the loss in viability. Four encapsulation materials were evaluated in the current study: Fructooligosaccharide (FOS), Maltodextrin (MD), Skimmed milk (SM) and Xanthan gum (XG). Cells were encapsulated using two commonly used techniques, spray drying (SD) and freeze drying (FD). Accelerated stability study on formulations was carried out as per ICH guidelines. Parameters like viability, water activity, residual moisture content, etc. were assessed to determine the shelf life. Viability losses in encapsulation by FD in the range of 4-27.5% were lower than by SD technique (the range of 19-40%). Approximately 60-80% of B. coagulans cells survived both SD and FD processing conditions, which is higher than 40-50% viability reported for Lactobacillus strains. Protective abilities of different encapsulation materials were in the order of: SM>FOS>MD>XG. Scanning electron microscopy of the encapsulated probiotics demonstrated that in the course of 90 days, surface of encapsulated particles developed some roughness, indicating their likely less stability.

show abstract

Development of a spray dried probiotic yoghurt containing Lactobacillus paracasei NFBC 338

Cited by 66 publications

References 23 publications

Technology and potential applications of probiotic encapsulation in fermented milk products

Technology and potential applications of probiotic encapsulation in fermented milk products

Encapsulación de Alimentos Probióticos mediante Liofilización en Presencia de Prebióticos

Encapsulation of Probiotic Bacillus coagulans for Enhanced Shelf Life

Contact Info

Product

Resources

About