Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme

Alehosseini, Ali; Sarabi-Jamab, Mahboobe; Ghorani, Behrouz; Kadkhodaee, Rassoul

doi:10.1016/j.lwt.2018.12.022

Cited by 50 publications

(22 citation statements)

References 37 publications

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“…Data were analyzed using an ANOVA followed by an LSD test (p < 0.05). This could be attributed to the structure of the WP which is mainly conformed by α-and βlactalbumin and bovine serum albumin (Alehosseini, Sarabi-Jamab, Ghorani, & Kadkhodaee, 2019). The stable conformation of the folded β-sheet-structure of βlactoglobulin (Yi, Lam, Yokoyama, Cheng & Zhong 2015), have globular proteins molecules, which result in high molecular weight.…”

Section: Discussionmentioning

confidence: 99%

“…The stable conformation of the folded β-sheet-structure of βlactoglobulin (Yi, Lam, Yokoyama, Cheng & Zhong 2015), have globular proteins molecules, which result in high molecular weight. Moreover, the intra/inter molecular isopeptide bonds cause structural changes of proteins (Alehosseini, Sarabi-Jamab, Ghorani, & Kadkhodaee, 2019). Kutzli, Gibis, Baier & Weiss (2019) reported an increase of viscosity in mixtures of maltodextrin with WP and soy protein, when the protein content increased.…”

Section: Discussionmentioning

confidence: 99%

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Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying

et al. 2020

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In this work, different whey protein (WP) ratios (5, 10, 20, 30, 40 and 50% w/w) were added as stabilizers to high degree of polymerization Agave fructans (HDPAF) capsules to decrease the hygroscopicity. Results showed that the WP and HDPAF in 20:80 ratio decreased significantly the hygroscopicity of capsules from 12.19 to 8.34 %. Additionally, this polymeric mixture was assessed for the encapsulation of sea grape (Coccoloba uvifera L.) leaf extract via electrospray. Scanning electron microscopy (SEM) images exhibited spherical particles with sizes from 655 to 7250 nm. The thermal stability of encapsulated extract was demonstrated via thermogravimetric analysis. The in vitro release study in simulated stomach (0-180 min) and intestine conditions (0-300 min) showed the controlled release of the encapsulated extract. Therefore, HDPAF-WP is a viable option as an encapsulating matrix susceptible to be used in the food, pharmaceutical, and cosmetic industries.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying

et al. 2020

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“…These characteristics of yogurt and other dairy based products rely on the type of culture, milk, solid content in milk, fermentation time, and temperature. Lactic acid bacteria (LAB) have been extensively studied in the production of yogurt, and these kinds of bacteria are highly stable during storage (Alehosseini et al, 2019;Hasani et al, 2016). Moreover, textural and rheological properties play a vital role in the sensory attributes of end products (Hashemi Gahruie et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage

Ahmad

Xiong

et al. 2021

J. Food Process. Preserv.

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This study evaluated the effect of supplemented enzymatically hydrolyzed potato powder (EHPP) for quality characteristics and the storage stability of stirred type yogurt in refrigerator storage. Six treatments of varying quantity of EHPP and whole milk powder (WMP) along with one control were prepared. The results revealed that the addition of EHPP significantly (p < .05) increased water holding capacity (WHC) and acidity, while pH and rheological properties (storage modulus and loss modulus) were decreased in comparison with control yogurt. However, treatment with 25 g EHPP/100 g WMP having 3% sugar (T4) improved physicochemical, textural, and rheological properties of stirred yogurt. The study presented the successful addition of the EHPP as ingredient for a new dairy product with ameleiorated functional and sensorial characteristics. However, a high amount of EHPP can negatively affect the desirable characteristics, especially WHC, texture, and rheological properties.Sensory scores including taste appearance and overall acceptance showed reduction trend in samples containing a high level of EHPP. The sensory analysis revealed that the optimized product showed better acceptability when compared with control yogurt during storage. The results suggested that an optimized product containing 25 g EHPP/100 g of WMP with 3% sugar (T4) has the potential for developing a new dairy

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“…Microcapsule size and distribution are important physical properties for the application of probiotic microcapsules to food production (yoghurt, infant milk powder, and baked goods) (Alehosseini et al, 2019;Rajam & Anandharamakrishnan, 2015). Table 1 and Figures 2 and 3 show the average size and morphology of the two kinds of dried microcapsules.…”

Section: Physical Properties Of Microcapsulesmentioning

confidence: 99%

Effect of drying methods on Lactobacillus Rhamnosus GG microcapsules prepared using the complex coacervation method

Fan

et al. 2022

Journal of Food Science

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Lactobacillus rhamnosus GG (LGG) microcapsules prepared using the complex coacervation method were dried through spray and vacuum freeze drying. Physical properties, resistance to simulated gastrointestinal and bile salt conditions, and the stability of the LGG microcapsules during storage and heat treatment were estimated. Spray and vacuum freeze drying are suitable for LGG microcapsule preparation because of lower than 2.80% of the water content, and higher than 93.21% of the encapsulation efficiency. Under the simulated gastrointestinal condition, the survival rates of two kinds of microencapsulated LGG were over 96%. At 0.6% bile salt concentration, the survival rate of microencapsulated LGG subjected to spray drying was 110.89% higher than that of LGG subjected to vacuum freeze drying. In addition, the stability of the former was better than that of the latter during storage under low water activity condition (0.11). However, under high water activity condition (0.75), the two showed opposite results. The two kinds of microencapsulated LGG were completely inactivated after 4 weeks in 0.75 of water activity. The survival counts of microencapsulated LGG had no significant difference at −18 • C after 8 weeks. After 8 weeks at 25 • C and 4 • C, the survival loss of microencapsulated LGG through drying and vacuum freeze drying was approximately 2 and 1 log CFU/g, respectively.

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Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme

Cited by 50 publications

References 37 publications

Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying

Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying

Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage

Effect of drying methods on Lactobacillus Rhamnosus GG microcapsules prepared using the complex coacervation method

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