Encapsulation of Probiotics for use in Food Products

Manojlović, Verica; Nedović, Viktor; Kailasapathy, Kasipathy; Zuidam, Nicolaas Jan

doi:10.1007/978-1-4419-1008-0_10

Cited by 47 publications

(38 citation statements)

References 106 publications

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“…It should first be noted that incubation resulted in a general rise in the microbial population from (1.1 ± 0.3) × 10 7 CFU mL −1 to at least (1.8 ± 0.5) × 10 8 CFU mL −1 , which increased even further after homogenisation. Therefore, all liquids showed a microbial content over 10 7 CFU mL −1 , which is the limit established at the time of consumption by the International Dairy Federation to state that a food has probiotic properties (Manojlović et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation

Barrera

Burca

Betoret

et al. 2019

Int J of Food Sci Tech

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Summary This study evaluates the effect of trehalose addition (10% or 20%, w/w) and/or sublethal homogenisation (25–150 MPa) on antioxidants content (vitamin C, total phenols and flavonoids) and activity (measured both by ABTS‐TEAC and DPPH assays), as well as on microbial counts and survival to in vitro digestion of clementine juice inoculated with Lactobacillus salivarius spp. salivarius. Particle size, vacuum impregnation parameters and anti‐Helicobacter pylori effect were also measured. Incubation with the probiotic improved the antioxidant properties of the juice. Homogenisation pressures below 100 MPa following incubation increased both the probiotic counts in the juice and its antioxidants bioaccesibility. Adding 10% (w/w) of trehalose to the juice was effective in preventing these bioactive compounds deterioration under adverse conditions. Once homogenised, liquids containing 10% (w/w) of trehalose became as able as those without trehalose to enter a food solid matrix. Inhibition of Helicobacter pylori growth was evident in all probiotic beverages.

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Section: Resultsmentioning

confidence: 97%

Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation

Barrera

Burca

Betoret

et al. 2019

Int J of Food Sci Tech

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“…Therefore, several techniques, such as microencapsulation, freeze-drying and spray-drying, have been employed in order to improve survival of probiotic bacteria, not only in food products, but also during passage into the gastrointestinal tract. This microencapsulation method provides high productivity of probiotic bacteria and relatively low operating expenses (Manojlovi c et al 2010). This microencapsulation method provides high productivity of probiotic bacteria and relatively low operating expenses (Manojlovi c et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Survival of spray‐dried and free‐cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese

Radulović

Miočinović

Mirković

et al. 2017

Animal Science Journal

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A high viability of probiotics in food product, with a living cells threshold of 10 /cfu/g (colony-forming units/g) is a challenge to achieve in food production. Spray drying is an efficient and economic industrial method for probiotic bacterial preservation and its application in food products. In this study, the survival of free and spray-dried cells of potential probiotic strain Lactobacillus plantarum 564 after production and during 8 weeks of storage of soft acid coagulated goat cheese was investigated, as well as compositional and sensory quality of cheese. Total bacterial count of spray-dried Lb. plantarum 564 cells were maintained at the high level of 8.82 log/cfu/g in cheese after 8 weeks of storage, while free-cell number decreased to 6.9 log/cfu/g. However, the chemical composition, pH values and sensory evaluation between control cheese (C1 sample made with commercial starter culture) and treated cheese samples (C2 and C3, made with the same starter, with the addition of free and spray-dried Lb. plantarum 564 cells, respectively) did not significantly differ. High viability of potential probiotic bacteria and acceptable sensory properties indicate that spray-dried Lb. plantarum 564 strain could be successfully used in the production of soft acid coagulated goat cheeses.

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“…() reported that in in vitro studies cactus pear flour improved lactic acid bacteria metabolism (higher maximum acidification rate and carbohydrate consumption), since although complex substrates like insoluble fibre peel flour resulted in lower growth rate, the final biomass was similar to glucose as a carbon source. Immobilised cells present rapid fermentation rates compared to free cells due to the available nutrients in the protective environment of the alginate microcapsule (Manojlović et al ., ). Additionally, higher moisture content in sausages provides a better environment for bacterial growth (Andrés et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Probiotication of cooked sausages employing agroindustrial coproducts as prebiotic co‐encapsulant in ionotropic alginate–pectin gels

Barragán‐Martínez

Totosaus

Pérez‐Chabela

2019

Int J of Food Sci Tech

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Summary Cooked sausages were formulated inoculating alginate–pectin microcapsules containing agroindustrial coproducts, cactus pear peel flour or apple marc flour, seeking to enhance the nutritional value of cooked meat products. The microcapsules increased total moisture (from 66 to 75% in average), but water was not being physically retained since higher expressible moisture values in inoculated samples were observed (20% as compared to 15% in control). Inoculated samples presented higher lactic acid bacteria populations, since in addition to the thermotolerant capacity of the bacteria, encapsulation added a protective barrier for the bacteria to survive. Higher lactic acid bacteria counts were reflected in fewer coliforms in inoculated samples (<0.001 log CFU after 15 days of storage), with no detrimental effect on texture. Natural antioxidants present in agroindustrial coproducts decreased the oxidative rancidity of lipids for storage. The results imply that agroindustrial coproducts are a good alternative to formulate symbiotic functional ingredients that can be employed to improve the nutritional properties of nondairy thermal processed food products, like cooked emulsified meat products.

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Encapsulation of Probiotics for use in Food Products

Cited by 47 publications

References 106 publications

Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation

Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation

Survival of spray‐dried and free‐cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese

Probiotication of cooked sausages employing agroindustrial coproducts as prebiotic co‐encapsulant in ionotropic alginate–pectin gels

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