Development of alginate-pectin microparticles with dairy whey using vibration technology: Effects of matrix composition on the protection of Lactobacillus spp. from adverse conditions

Eckert, Camila; Agnol, Wendell Dall; Dallé, Danieli; Serpa, Vanessa Garcia; Maciel, Mônica Jachetti; Lehn, Daniel Neutzling; Souza, Cláucia Fernanda Volken de

doi:10.1016/j.foodres.2018.07.001

Cited by 35 publications

(16 citation statements)

References 49 publications

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“…• Probióticos (L. plantarum spp., L. casei spp., L. delbrueckii spp.) Olivares et al, 2017;Khor et al 2017;Lucía et al, 2017;Eckert et al 2018;Chang et al 2019;Chang et al, 2019;Bamidele & Emmambux, 2020;Cáceres et al, 2020;Shaaban & Farouk, 2022 EM…”

Section: Exunclassified

Encapsulación de compuestos bioactivos: una revisión sistemática

Díaz‐Montes

Cerón-Montes²,

Vargas-León³

2023

ICBI

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El presente estudio teórico es una revisión sistemática de investigaciones relacionadas con la encapsulación de compuestos bioactivos. La finalidad del estudio es mostrar la eficacia, los parámetros operativos y los productos resultantes con los diferentes métodos de encapsulación. La búsqueda de información se realizó en Scopus, Google Académico, y sitios de internet, usando las palabras clave en español/inglés: encapsulación, emulsión, extrusión, liofilización, secado por aspersión. Se resumieron los principales resultados de 103 artículos científicos, capítulos de libros y fichas técnicas publicados entre 2003 y 2022. La información de los últimos cinco años se seleccionó para los resultados, mientras que el resto de la información sirvió para resumir las características, fundamentos y análisis de los métodos de encapsulación. La información analizada mostró que los compuestos bioactivos (p. Ej., probióticos, compuestos fenólicos, ácidos grasos y aceites esenciales) pueden encapsularse con éxito, sin embargo, la protección dependerá del método de encapsulación, los materiales pared y las condiciones de operación.

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Section: Exunclassified

Encapsulación de compuestos bioactivos: una revisión sistemática

Díaz‐Montes

Cerón-Montes²,

Vargas-León³

2023

ICBI

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“…Many materials can be used to encapsulate and protect bioactive substances, e.g. polysaccharides such as Arabic gum, starch, alginate, carrageenan, and chitosan, which are largely used in the encapsulation of microorganisms (Bustos & Bórquez, 2013;Eckert et al, 2018;Khem et al, 2016a). According to Maciel et al (2014), the combination of carbohydrates with proteins is essential to form resistant capsules, due to the emulsifying property of protein-based material, which thus allows the formation of resistant films.…”

Section: Ricotta Whey Supplemented With Gelatin and Collagen For The mentioning

confidence: 99%

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

et al. 2021

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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.

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“…The whey used alone plays an important role as the encapsulating agent to maintain the viability of P. pentosaceus P107 during storage. Moreover, as many LAB are indigenous in milk, the whey is considered a suitable matrix, making the microcapsules an environment with chemicalphysical and biological characteristics adequate to maintain these microorganisms [39].…”

Section: Feasibility Of Storage Of Microencapsulated Cells Of P Pentosaceus P107 At Different Temperaturementioning

confidence: 99%

“…In contrast, both W and WP microcapsules, after the same period (120 days) had signi cantly lower values (< 9 Log CFU.g − 1 ) demonstrating that the enzyme action time and acid concentration are crucial for the integrity of the microcapsule and protection of the micro-organism. It has been reported that the dense network of hydrogel formed by combining whey to xanthan or pectin reduces the diffusion rate from the microcapsule, thereby reducing the exposure of the microorganism to the acidic medium which it is exposed [39,44].…”

Section: Survival Of Microencapsulated Pediococcus P107 Passage the Gastrointestinal Tract Simulatedmentioning

confidence: 99%

Influence of Different Encapsulating Materials on the Viability of Pediococcus Pentosaceus P107 Microencapsulated by Spray Drying

Bordini

Rosolen

Luz

et al. 2021

Preprint

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This study evaluated the influence of whey isolated, and associated with pectin and xanthan gum as encapsulating agents for Pediococcus pentosaceus P107, by spray drying. In the storage test at temperatures of -20°C and 4°C the most viable microcapsule was WP (whey and pectin), but WX (whey and xanthan) presented better stability at 25°C, WX did not present itselft stable to ensure probiotic potential (< 6 Log CFU.mL-1) for 110 days. In the passage through the simulated gastrointestinal tract, the WX microcapsule stood out in all tested conditions, presenting high cellular viability. For the thermal resistance test, WP was shown to be efficient in the protection of P. pentosaceus P107 cells. The three microcapsules produced were able to protect the cellular viability of the microorganisms, as well as the drying parameters were suitable for both microencapsulation.

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Development of alginate-pectin microparticles with dairy whey using vibration technology: Effects of matrix composition on the protection of Lactobacillus spp. from adverse conditions

Cited by 35 publications

References 49 publications

Encapsulación de compuestos bioactivos: una revisión sistemática

Encapsulación de compuestos bioactivos: una revisión sistemática

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

Influence of Different Encapsulating Materials on the Viability of Pediococcus Pentosaceus P107 Microencapsulated by Spray Drying

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