Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals

Saarela, Maria; Virkajärvi, Ilkka; Nohynek, Liisa; Vaari, Anu; Mättö, Jaana

doi:10.1016/j.ijfoodmicro.2006.05.019

Cited by 118 publications

(71 citation statements)

References 19 publications

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“…The addition of fibers reinforced the growth and survival of bacteria during the storage, an observation, which was also reported by Sendra et al (2008). According to Saarela et al (2006), the fibers may protect probiotic cultures under stress conditions such as lyophilization, drying and storage. Borderías et al (2005) found that the fibers could alter the fermentation capacity of products.…”

Section: Kefir Culture Microorganism Counts In the Fermented Productsupporting

confidence: 55%

Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

Baú

García

Ida

2014

Braz. arch. biol. technol.

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Section: Kefir Culture Microorganism Counts In the Fermented Productsupporting

confidence: 55%

Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

Baú

García

Ida

2014

Braz. arch. biol. technol.

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“…The constantly increasing consumers' expectation for healthy and nutritious foods with customized functional and physiological aspects has forced the food industry to develop new strategies to incorporate probiotics into real food systems whilst retaining viability over harsh processing and storage conditions. A broad range of food products including fermented milks (Dave and Shah 1998), frozen dairy desserts and milk products (Cruz et al 2009;Malmo et al 2011), cheese, oil/water emulsions and dressings (Mantzouridou et al 2012), water/oil-based emulsions (Pérez-Chabela et al 2012), low-fat spreads (Dommels et al 2009) breakfast cereals (Saarela et al 2006), infant food (Salminen et al 2009), milk and fruit beverages (Rodrigues et al 2012) have been evaluated as potential vehicles for the delivery of probiotic functionality to the human host.…”

Section: Introductionmentioning

confidence: 99%

“…With respect to the dehydration techniques, freeze drying (Heidebach et al 2009;Heidebach et al 2010;Saarela et al 2006), spray drying (Gardiner et al 2000;Corcoran et al 2004;Pinto et al 2012;Fritzen-Freire et al 2012) vacuum drying (Santivarangkna et al 2006), air convective drying (Ghandi et al 2012) and fluidized bed drying dehydration are the most commonly used approaches for the production and stabilization of dry probiotic powders. Although spray drying is believed to induce significant heat stress related injuries to thermally labile lactic acid bacteria such as L. acidophilus or L. rhamnosus strains, its application for the production of dried culture starters and probiotics has become very popular over the last years mainly due to its low cost and easy production (Burgain et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

Soukoulis

Behboudi-Jobbehdar

Yonekura

et al. 2013

Food Bioprocess Technol

109

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Three different milk proteins -skim milk powder (SMP), sodium caseinate (SC) and whey protein concentrate (WPC) -were tested for their ability to stabilize microencapsulated L. acidophilus produced using spray drying. Maltodextrin (MD) was used as the primary wall material in all samples, milk protein as the secondary wall material (7:3 MD/milk protein ratio) and the simple sugars, D-glucose and trehalose were used as tertiary wall materials (8:2:2 MD/protein/sugar ratio) combinations of all wall materials were tested for their ability to enhance the microbial and techno-functional stability of microencapsulated powders. Of the optional secondary wall materials, WPC improved L. acidophilus viability, up to 70 % during drying; SMP enhanced stability by up to 59 % and SC up to 6 %. Lactose and whey protein content enhanced thermoprotection; this is possibly due to their ability to depress the glass transition and melting temperatures and to release antioxidants. The resultant L. acidophilus powders were stored for 90 days at 4°C, 25°C and 35°C and the loss of viability calculated. The highest survival rates were obtained at 4°C, inactivation rates for storage were dependent on the carrier wall material and the SMP/D-glucose powders had the lowest inactivation rates (0.013 day ). Further increase in storage temperature (25°C and 35°C) was accompanied by increase of the inactivation rates of L. acidophilus that followed Arrhenius kinetics. In general, SMP-based formulations exhibited the highest temperature dependency whilst WPC the lowest. D-Glucose addition improved the storage stability of the probiotic powders although it was accompanied by an increase of the residual moisture, water activity and hygroscopicity, and a reduction of the glass transition temperature in the tested systems.

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“…This foodstuff was also characterised by an appreciable survival of LAB for 7 months with the exception of the variant containing 20% β-glucan (Saarela et al 2006).…”

mentioning

confidence: 99%

“…supplemented with fermented sake lees). The survival of these bacteria was found to depend on the protecting substances added to the juices (sucrose, dietary fiber, polydextrose, dextrins), the form of bacterial culture (fresh cells or lyophilisate) as well as the duration and conditions of their storage (Sakamoto Karyo 2004;Saarela et al 2006;Sugiyama et al 2006;Yoon et al 2006).…”

mentioning

confidence: 99%

Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes

Żyżelewicz¹,

Nebesny²,

Motyl³

et al. 2010

Czech J. Food Sci.

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AbstractŻyżelewicz D., Nebesny E., Motyl I., Libudzisz Z. (2010): Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes. Czech J. Food Sci., 28: 392-406.Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. The supplementation of confectionery with probiotics is troublesome since some unit technological processes are conducted at high temperatures and the products are usually stored at ambient temperature. Our group has developed a method of the production of milk chocolate, sweetened with either sucrose or isomalt and aspartame, containing 32, 36, or 40 g/100 g fat, and supplemented with live cells of probiotic bacterial strains: Lactobacillus casei and paracasei. This new milk chocolate displayed the same sensory properties as the reference, probiotic-free chocolate. The number of live bacterial cells was maintained at the functional level of 10 6 ÷ 10 8 CFu/g after keeping for 12 months irrespective of the temperature. The highest number of live probiotic bacteria survived in the chocolate kept at 4°C. Thus the product can be regarded as functional food.

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Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals

Cited by 118 publications

References 19 publications

Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes

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