Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate

Etchepare, Mariana de Araújo; Raddatz, Greice Carine; Flores, Érico M.M.; Zepka, Leila Queiroz; Jacob‐Lopes, Eduardo; Barin, Juliano Smanioto; Grosso, Carlos Raimundo Ferreira; Menezes, Cristiano Ragagnin de

doi:10.1016/j.lwt.2015.08.039

Cited by 100 publications

(33 citation statements)

References 32 publications

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“…The encapsulating matrices have different chemical characteristics as well as physical properties. Thus, matrices may exert different effects on the protection of encapsulated cells (de Araújo Etchepare et al ., ). The presence of prebiotic inulin did not increase the LAB cells’ viability during storage of the microparticles.…”

Section: Resultsmentioning

confidence: 97%

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Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Andrade

Ramos

Botrel

et al. 2019

Int J of Food Sci Tech

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Summary The probiotic strains Lactobacillus brevis CCMA1284 and Lactobacillus plantarum CCMA0359 were microencapsulated by spray drying using different matrices – whey powder (W), whey powder with inulin (WI) and whey powder with maltodextrin (WM). Viability of the microencapsulated strains in acid and bile juices and during 90 days of storage (seven and 25 °C) was evaluated. The two strains exhibited high encapsulation efficiency (> 86%) by spray drying. The different matrices maintained L. plantarum viability above six log CFU g−1 at 7 °C for 90 days, whereas similar results for L. brevis were observed only for W. The use of inulin as matrix of encapsulation did not enhance bacterial viability in the evaluated conditions. In general, the use of W and WM as matrices was effective for L. plantarum viability. However, only W was effective for L. brevis in the evaluated conditions. The spray drying technique was successfully adopted for the encapsulation of L. plantarum CCMA0359 and L. brevis CCMA1284 strains.

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Section: Resultsmentioning

confidence: 97%

“…The microparticles diameter was measured by SEM micrographs at their original magnification using the AxionVision Microscopy Software – Zeiss. The diameter of 225 particles of each different formulation was registered (de Araújo Etchepare et al ., ).…”

Section: Methodsmentioning

confidence: 97%

Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Andrade

Ramos

Botrel

et al. 2019

Int J of Food Sci Tech

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“…Despite the ability of Ca 2+ in the alginate system to protect the cell envelopes and secondary proteins of the probiotics after freeze-drying (33), this effect was probably hindered by the detrimental effect of freeze-drying on the constituents of the cell wall due to the ice crystal formation. This was evident for several probiotics when microencapsulation and freeze-drying were combined (34,35).…”

Section: +mentioning

confidence: 93%

Lactobacillus casei loaded Soy Protein-Alginate Microparticles prepared by Spray-Drying

Hadzieva

Mladenovska

Crcarevska

et al. 2017

Food Technol. Biotechnol.

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SummaryThis article presents a novel formulation for preparation of Lactobacillus casei 01 encapsulated in soy protein isolate and alginate microparticles using spray drying method. A response surface methodology was used to optimise the formulation and the central composite face-centered design was applied to study the effects of critical material attributes and process parameters on viability of the probiotic after microencapsulation and in simulated gastrointestinal conditions. Spherical microparticles were produced in high yield (64 %), narrow size distribution (d 50 =9.7 μm, span=0.47) and favourable mucoadhesive properties, with viability of the probiotic of 11.67, 10.05, 9.47 and 9.20 log CFU/g after microencapsulation, 3 h in simulated gastric and intestinal conditions and four-month cold storage, respectively. Fourier-transform infrared spectroscopy confirmed the probiotic stability after microencapsulation, while differential scanning calorimetry and thermogravimetry pointed to high thermal stability of the soy protein isolate-alginate microparticles with encapsulated probiotic. These favourable properties of the probiotic microparticles make them suitable for incorporation into functional food or pharmaceutical products.

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“…Depending on which kinds of monosaccharides are connected into the polysaccharide chains, polysaccharides take on a variety of forms (Yang, Prasad, & Jiang, 2016). Regarding the area of probiotic microencapsulation, characteristic properties of polysaccharides include: (a) ion‐induced gelation property that enables the polysaccharide to form cross‐linked hydrogel structure through the interaction with several specific ions, such as Ca 2+ interacts with alginate and pectin (Yeung, Üçok, Tiani, McClements, & Sela, 2016) and K + interacts with carrageenan (Dafe, Etemadi, Zarredar, & Mahdavinia, 2017); (b) structure‐reinforcing agent property that enables the polysaccharide not to be easily degraded by the action of enzymes and resistant to acidic environments, such as gellan gum (Moghaddas Kia, 2018; Nag, Han, & Singh, 2011); (c) enteric dissolution property that enables the polysaccharide to only dissolve in the intestinal environment, such as cellulose acetate propionate (Fávaro‐Trindade & Grosso, 2002; Hanafi, Nograles, Abdullah, Shamsudin, & Rosli, 2013); (d) electrostatic interaction property that enables the polysaccharide to combine with other polysaccharide or protein with opposite charge, such as chitosan combines with alginate (de Araújo Etchepare et al., 2016) or pectin (Sandoval‐Castilla, Lobato‐Calleros, García‐Galindo, Alvarez‐Ramírez, & Vernon‐Carter, 2010); (e) prebiotic property that enable the polysaccharide to be selectively utilized by host microorganisms conferring a health benefit, such as resistant starch (RS) (Etchepare et al., 2016; Zanjani, Ehsani, Tarzi, & Sharifan, 2018) and inulin (Ahmed & Rashid, 2019; Valero‐Cases & Frutos, 2015). However, with the increasing demand and new application areas for probiotic microencapsulation, these traditional polysaccharides can barely satisfy such challenges (Ramos, Cerqueira, Teixeira, & Vicente, 2018).…”

Section: Introductionmentioning

confidence: 99%

Recent trends and applications of polysaccharides for microencapsulation of probiotics

2020

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The viability of probiotic bacteria is always questionable when they exposed to the harsh environment and thus microencapsulation of probiotic bacteria is generally applied to enhance the viability during processing, storage, and also for the target delivery in gastrointestinal tract. Polysaccharide is one of the most widely used wall material in the area of probiotic microencapsulation. However, with the increasing demand and new application areas for probiotic microcapsules, traditionally used polysaccharides can barely satisfy such challenges. Therefore, seeking for new kinds of polysaccharides with preponderant properties that suitable for probiotic microencapsulation is now catching the interest of researchers and has important implication. This review focuses on the application of polysaccharides in the area of probiotic microencapsulation, including to classify the traditional polysaccharides according to their characteristic properties used especially for microencapsulation of probiotics, as well as to give a critical perspective on emerging polysaccharides applied as wall materials to encapsulate probiotic bacteria.

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Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate

Cited by 100 publications

References 32 publications

Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Lactobacillus casei loaded Soy Protein-Alginate Microparticles prepared by Spray-Drying

Recent trends and applications of polysaccharides for microencapsulation of probiotics

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