Effect of xanthan-chitosan-xanthan double layer encapsulation on survival of Bifidobacterium BB01 in simulated gastrointestinal conditions, bile salt solution and yogurt

Chen, Li; Yang, Ting; Song, Yajuan; Shu, Guowei; Chen, He

doi:10.1016/j.lwt.2017.04.005

Cited by 50 publications

(27 citation statements)

References 44 publications

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“…The new encapsulation system xanthan-chitosan and xanthan-chitosan-xanthan, where chitosan was applied as coating, improved storage stability of B. bifidum BB01 in yogurt during 21 days at both 4 and 25 • C, providing high probiotic survival during GI tract conditions [125].…”

Section: Dairy Productsmentioning

confidence: 99%

Chitosan Coating Applications in Probiotic Microencapsulation

et al. 2019

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Nowadays, probiotic bacteria are extensively used as health-related components in novel foods with the aim of added-value for the food industry. Ingested probiotic bacteria must resist gastrointestinal exposure, the food matrix, and storage conditions. The recommended methodology for bacteria protection is microencapsulation technology. A key aspect in the advancement of this technology is the encapsulation system. Chitosan compliments the real potential of coating microencapsulation for applications in the food industry due to its physicochemical properties: positive charges via its amino groups (which makes it the only commercially available water-soluble cationic polymer), short-term biodegradability, non-toxicity and biocompatibility with the human body, and antimicrobial and antifungal actions. Chitosan-coated microcapsules have been reported to have a major positive influence on the survival rates of different probiotic bacteria under in vitro gastrointestinal conditions and in the storage stability of different types of food products; therefore, its utilization opens promising routes in the food industry.

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Section: Dairy Productsmentioning

confidence: 99%

Chitosan Coating Applications in Probiotic Microencapsulation

et al. 2019

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“…By contrast, LA/P1, LA/P2 and LA/P3 treatments had particle compositions, whey protein concentrate and pectin concentration in different proportions, hat promoted a reduction in encapsulation efficiency. CHEN et al (2017) also observed a reduction in encapsulation efficiency when using multilayer microcapsules to encapsulate Bifidobacterium bifidum BB01, whereas GEBARA et al (2013) obtained satisfactory encapsulation results above 80% when producing pectin microcapsules coated with whey protein concentrate. However, encapsulation efficiency is variable depending on the technique used, the bioactive compound being encapsulated and the composition of the encapsulating agent.…”

Section: Resultsmentioning

confidence: 97%

“…Encapsulation efficiency and mean diameter of the microcapsules The LA/P0 microcapsules showed the highest encapsulation efficiency of 87.91% (Table 1); and therefore, the largest average particle size when compared to the other treatments. According to CHEN et al (2017), the larger the capsule size the greater the amount of probiotics that will be encapsulated. The highest encapsulation efficiency was attributed to the fact that this treatment did not prevent adsorbed layers; therefore, a greater capacity for hydration and gel formation was possible, since each time a layer was adsorbed there was a reduction in encapsulation efficiency.…”

Section: Resultsmentioning

confidence: 99%

Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation

et al. 2019

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This study produced pectin microcapsules containing Lactobacillus acidophilus by external ionic gelation, followed by the adsorption of whey protein and pectin to form multilayers. The viability of free and microencapsulated lactobacilli was evaluated after in vitro exposure to gastrointestinal conditions. They were also assessed by heat treatment, and stability was examined at -18 °C, 5 °C and 25 °C for 120 days. Exposure to different pHs, simulating passage through the gastrointestinal tract, showed that treatment of the microcapsules with only pectin (LA/P0) and with one and two layers of whey protein (treatments LA/P1 and LA/P3, respectively), were able to protect Lactobacillus acidophilus , with microcapsules increasing the release of probiotics from the stomach into the intestines. Free cells showed a decrease in their counts over the course of the simulated gastrointestinal system. Regarding heat treatments, microcapsules with a layer of whey protein (LA/P1) maintained the viability of their encapsulated Lactobacillus acidophilus (9.57 log CFU/g -1 ). The best storage viability was at -18 °C, with a count of 7.86 log CFU/g -1 at 120 days for microcapsule LA/P1,with those consisting of two layers of whey protein (LA/P3) having a 6.55 log CFU/g -1 at 105 days. This study indicated that external ionic gelation was effective and could be used for the production of pectin microcapsules, with multilayer whey protein promoting greater protection and viability of Lactobacillus acidophilus. RESUMO:O objetivo deste trabalho foi produzir microcápsulas de pectina, contendo Lactobacillus acidophilus por gelificação iônica externa, seguida da adsorção de proteína de soro de leite e multicamadas formadoras de pectina. Além disso, a viabilidade de lactobacilos livres e microencapsulados, após exposição in vitro a condições gastrintestinais, foi avaliada após simulação de tratamentos térmicos e, finalmente, estabilidade a -18 ºC, 5 ºC e 25 ºC durante 120 dias de armazenamento. A exposição a diferentes pHs, simulando a passagem pelo trato gastrointestinal, mostrou que os tratamentos das microcápsulas com apenas pectina (LA/P0) e com uma e duas camadas proteína do soro (tratamentos LA/P1 e LA/P3, respectivamente), foram capazes de proteger o Lactobacillus acidophilus , enquanto as microcápsulas aumentaram a liberação de probióticos do estômago para o intestino. As células livres diminuíram suas contagens no curso do sistema. Em relação aos tratamentos térmicos aplicados, pode-se afirmar que a microcápsula com uma camada de proteína do soro (LA/P1) resistiu e manteve a viabilidade de Lactobacillus acidophilus (9,. A melhor viabilidade foi obtida no armazenamento a -18 ° C, com uma contagem de 7,86 log CFU / g -1 para essa mesma microcápsula (LA/P1) no final do armazenamento (120 dias) e 6,55 log CFU / g -1 para as microcápsulas com duas camadas de proteína do soro (LA/P3) por 105 dias. Este estudo indica que a gelificação iônica externa é eficaz e pode ser usada para a produção de microcápsulas de pectina com multicamadas de ...

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“…Although the survival of encapsulated cells at 25 °C was higher than survival of free cells at that temperature, the level of viable cells was below the level recommended by World Health Organization. In addition, the release of probiotic cells from both types of beads has been examined in the presence of simulated intestinal fluids and the single-layer beads showed better release profile under tested conditions [76]. The xanthan–chitosan and xanthan–chitosan–xanthan beads have been tested as encapsulation systems for other probiotic strains, e.g., L. acidophilus .…”

Section: Polysaccharide Hydrogelsmentioning

confidence: 99%

Application of Polysaccharide-Based Hydrogels as Probiotic Delivery Systems

Kwiecień

2018

Gels

101

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Polysaccharide hydrogels have been increasingly utilized in various fields. In this review, we focus on polysaccharide-based hydrogels used as probiotic delivery systems. Probiotics are microorganisms with a positive influence on our health that live in the intestines. Unfortunately, probiotic bacteria are sensitive to certain conditions, such as the acidity of the gastric juice. Polysaccharide hydrogels can provide a physical barrier between encapsulated probiotic cells and the harmful environment enhancing the cells survival rate. Additionally, hydrogels improve survivability of probiotic bacteria not only under gastrointestinal track conditions but also during storage at various temperatures or heat treatment. The hydrogels described in this review are based on selected polysaccharides: alginate, κ-carrageenan, xanthan, pectin and chitosan. Some hydrogels are obtained from the mixture of two polysaccharides or polysaccharide and non-polysaccharide compounds. The article discusses the efficiency of probiotic delivery systems made of single polysaccharide, as well as of systems comprising more than one component.

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Effect of xanthan-chitosan-xanthan double layer encapsulation on survival of Bifidobacterium BB01 in simulated gastrointestinal conditions, bile salt solution and yogurt

Cited by 50 publications

References 44 publications

Chitosan Coating Applications in Probiotic Microencapsulation

Chitosan Coating Applications in Probiotic Microencapsulation

Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation

Application of Polysaccharide-Based Hydrogels as Probiotic Delivery Systems

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