Electro-encapsulation of probiotics in gum Arabic-pullulan blend nanofibres using electrospinning technology

Ma, Jiage; Xu, Cong; Yu, Hongliang; Feng, Zhibiao; Yu, Wenbin; Gu, Liya; Liu, Zhijing; Chen, Lijun; Jiang, Zhanmei; Hou, Juncai

doi:10.1016/j.foodhyd.2020.106381

Cited by 91 publications

(34 citation statements)

References 39 publications

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“…Most of the published researches focused on used capsule material, i.e., alginate (Rodrigues et al, 2012;Shinde et al, 2014), alginate-chitosan (De Prisco et al, 2017Malmo et al, 2013), whey protein isolate-gum arabic (Bosnea et al, 2014), pectin-starch (Dafe et al, 2017), inulin (dos Santos et al, 2019, soy protein (González-Ferrero et al, 2020), and starch (Murúa-Pagola et al, 2021). However, few studies utilized pullulan in microencapsulation (Ma et al, 2021;Sun et al, 2021). There are no literatures related to the impact of juice additives and processing conditions on the variability of probiotic microcapsules.…”

Section: Introductionmentioning

confidence: 99%

Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model

Morsy

Abdelmonem³

et al. 2022

Food Bioprocess Technol

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Probiotic microencapsulation is a promising way to produce functional food, while their stability and sensory acceptability still a challenge. This study aims to enhance the functional properties of strawberry (Fragaria × ananassa, cultivar Camarosa) nectar and sensory acceptance using novel anthocyanin-colored microencapsulation of Lactobacillus rhamnosus. Four formulations (F1–F4) of coated materials (alginate, whey protein, and pullulan) integrated with anthocyanin pigment were used for encapsulation. The physical properties of microencapsulated probiotics (size, color, efficiency, stability, and survival rate) and quality parameters of nectar (pH, anthocyanin, and sensory acceptability) during 4 weeks of storage at 4 and 25 °C were evaluated. All formulations exhibited high encapsulation efficiency (> 89%), medium bead size (406–504 μm), and proper color (red color). The microencapsulated cells were stable in simulated gastrointestinal and processing conditions (up 7 log10 CFU mL−1) compared to free cells. F4 (alginate 2% + anthocyanin 0.1% + whey protein 2% + pullulan 2% + cocoa butter 1% + L. rhamnosus GG) showed the greatest viability in nectar during storage (6.72 log10 CFU mL−1/4 °C/4 weeks), while a significant decrease in pH (< 2) and anthocyanin (< 60 mg 100 g−1) was observed in nectar-containing free cells. The sensory scores with a difference-preference test as exploratory and preliminary responses revealed that colored probiotic microcapsules enhanced the sensory characters (up to 4 weeks) and commercially accepted (> 80% agreed) of strawberry nectar. Results demonstrated that anthocyanin-colored alginate-whey protein-pullulan matrix had the potential to enhance probiotic viability in functional nectar without negative impact.

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Section: Introductionmentioning

confidence: 99%

Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model

Morsy

Abdelmonem³

et al. 2022

Food Bioprocess Technol

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“…Gums can offer great innovation opportunities for the food sector. Its use is reported in wastewater treatment and in the production of nanoemulsions, and micro and nano encapsulation of dyes, essential oils, and probiotics [99][100][101][102][103][104].…”

Section: Gum Applicationsmentioning

confidence: 99%

Gums—Characteristics and Applications in the Food Industry

Silva¹,

Aires²,

Pena³

2021

Innovation in the Food Sector Through the Valorization of Food and Agro-Food by-Products

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Gums, or polysaccharides, are complex carbohydrates, soluble in water, which can form gels and mucilages. They have high molar mass and can be formed by galactose, arabinose, rhamnose, xylose, galacturonic acid, among others. They have gelling characteristics, thickening, moisture retention, emulsification and stabilization. Polysaccharides are widely used in the formulation of food products, due to their wide versatility. Its diversity of applications is closely linked to its chemical structures. The characterization of structural molecules allows the knowledge of the properties of polysaccharides or glycoconjugates. In this sense, this chapter addresses knowledge about chemical, molecular, rheological, thermodynamic characteristics that are extremely important to identify the use and applications of polysaccharides in the context of elaboration and innovation in the food industry.

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“…To confer health benefits, stress tolerance is a prerequisite for probiotic LAB to survive and maintain high viability throughout processing, storage and consumption (Ma, Xu et al, 2020). Therefore, many recent studies have focused on the development of different approaches to improve the survival of probiotics, such as screening resistant strains, adding extra nutrients, microencapsulation and inducing the cellular stress response.…”

Section: Introductionmentioning

confidence: 99%