Improvement of the viability of encapsulated probiotics using whey proteins

Etchepare, Mariana de Araújo; Nunes, Guilherme S.; Nicoloso, Bruna Righi; Barin, Juliano Smanioto; Flores, Érico M.M.; Mello, Renius; Menezes, Cristiano Ragagnin de

doi:10.1016/j.lwt.2019.108601

Cited by 77 publications

(50 citation statements)

References 33 publications

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“…These results were in agreement with de Araújo Etchepare et al. (2020) who indicated that whey protein concentrate with alginate maintained probiotics counts of more than 9 Logs CFU/g for up to 120 days. Additionally, a similar study by Yasmin et al.…”

Section: Resultssupporting

confidence: 92%

“…The harvested cell pellets (approximately 12 Logs CFU/g) were suspended in the relevant formulations and homogenized using a homogenizer. It was then left for 1 hr at room temperature to allow the interaction between encapsulants biopolymers and the probiotics (de Araújo Etchepare et al, 2020). The suspended admixture was distributed into 50 mL sterile falcon tubes (35 mL each) and frozen at −20 • C overnight.…”

Section: Encapsulation Of Probiotics Using a Freeze-drying Techniquementioning

confidence: 99%

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Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion

Hossain

Ranadheera

Fang

et al. 2021

Journal of Food Science

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Chocolates can be formulated as a functional food via enrichment with probiotics. However, the added probiotics must overcome the challenges of processing and storage conditions and the harsh gastrointestinal environment. The study aimed to overcome these challenges using two different formulations of cocoa powder as alternative encapsulants along with Na‐alginate (A1) and Na‐alginate and fructooligosaccharides (A2). Seven different probiotic strains were encapsulated individually using the new formulations and viabilities of these encapsulated probiotics were assessed prior to and after they were added to chocolates. The highest achieved encapsulation efficiencies were 93.40% for formulation A1 (with Lactobacillus casei) and 95.36% for formulation A2 (with Lactobacillus acidophilus La5). The encapsulated probiotics with the new formulations maintained higher viability than the recommended therapeutic level (107 colony forming unit [CFU]/g) for up to 180 and 120 days of storage at 4 and 25 °C, respectively. The tested encapsulants improved probiotics survival when subjected to thermal stress and maintained about 9.0 Logs CFU/g at 60 °C. Additionally, the viable numbers of probiotics in fortified chocolates showed higher than 7 Logs CFU/g after 90 days of storage at 25 °C. Both formulations exhibited significantly (P < 0.05) high survivability of probiotics (8.0 Logs CFU/g) during the in vitro gastrointestinal digestion. This study demonstrated that cocoa powder along with Na‐alginate and FOS has the potential to be used as a probiotic encapsulating material, and chocolates could be an excellent carrier for the development of healthy probiotic chocolate products. Practical Application The introduction of cocoa powder as an effective encapsulating agent to deliver probiotics could help the chocolate industry to develop healthy and attractive functional snacks for health‐conscious consumers.

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Section: Resultssupporting

confidence: 92%

Section: Encapsulation Of Probiotics Using a Freeze-drying Techniquementioning

confidence: 99%

Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion

Hossain

Ranadheera

Fang

et al. 2021

Journal of Food Science

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“…Pullulan is a polysaccharide produced by Aureobasidium pullulans (Haghighatpanah et al, 2020); it is used as a coating material in food and pharmaceutical because of its water-soluble, tasteless, odorless, colorless, and heat-stable properties. Also, whey protein is widely used as a polymer for microencapsulation of bioactive compounds using different techniques (de Araújo Etchepare et al, 2020). Pullulan and whey protein mixtures have been studied to form edible films and coatings to reduce moisture loss and extend the shelf life in food applications (Gounga et al, 2008).…”

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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“…The deposition of a 20 nm‐thick layer was reported to be sufficient to sustain the viability of the probiotics in multilayer‐coated microgels (Li et al., ). More recently, another type of microparticles with three levels of multiplayer was developed using whey protein and alginate to improve the viability of L. acidophilus , of which the encapsulation efficiency was higher than 80% and the diameter ranged from 107 to 222 μm (de Araujo Etchepare et al., ).…”

Section: Microencapsulation Of Probioticsmentioning

confidence: 99%

Progress in microencapsulation of probiotics: A review

Yao

Xie

et al. 2020

Comp Rev Food Sci Food Safe

306

160

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The potential health benefits of probiotics may not be realized because of the substantial reduction in their viability during food storage and gastrointestinal transit. Microencapsulation can be used to enhance the resistance of probiotics to unfavorable conditions. A range of oral delivery systems has been developed to increase the level of probiotics reaching the colon including embedding and coating systems. This review introduces emerging strategies for the microencapsulation of probiotics and highlights the key mechanisms of their stress–tolerance properties. Recent in vitro and in vivo models for evaluation of the efficiency of probiotic delivery systems are also reviewed. Encapsulation technologies are required to maintain the viability of probiotics during storage and within the human gut so as to increase their ability to colonize the colon. These technologies work by protecting the probiotics from harsh environmental conditions, as well as increasing their mucoadhesive properties. Typically, the probiotics are either embedded inside or coated with food‐grade materials such as biopolymers or lipids. In some cases, additional components may be coencapsulated to enhance their viability such as nutrients or protective agents. The importance of having suitable in vitro and in vivo models to evaluate the efficiency of probiotic delivery systems is also emphasized.

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Improvement of the viability of encapsulated probiotics using whey proteins

Cited by 77 publications

References 33 publications

Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion

Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion

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

Progress in microencapsulation of probiotics: A review

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