Improving Survival of Culture Bacteria in Frozen Desserts by Microentrapment

Sheu, T.-Y.; Marshall, R. T.; Heymann, Hildegarde

doi:10.3168/jds.s0022-0302(93)77523-2

Cited by 154 publications

(82 citation statements)

References 17 publications

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“…This result was different from that reported by Khalil and Mansour (13), in which immobilization was effective in the protection of Bifidobacterium bifidum and B. infantis cells immobilized in alginate and incorporated into mayonnaise (pH 4,4). Immobilization in alginate also improved the survival of Lactobacillus bulgaricus in a milk based dessert (31). Lee and Heo (19) showed that B. longum encapsulated in Caalginate spheres survived to simulated gastroenteric juice (pH 1.55) significantly better than free cells.…”

Section: Evaluation Of the Stability Of Immobilized B Lactis In Yoghurtmentioning

confidence: 98%

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Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt

Grosso¹,

Fávaro-Trindade²

2004

Braz. J. Microbiol.

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This study evaluated the stability of Bifidobacterium lactis and of Lactobacillus acidophilus (La-05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of refrigerated storage was also evaluated. The efficiency of two culture media (modified MRS agar and Reinforced Clostridial Agar plus Prussian Blue) for counting of B. lactis in yoghurt was determined. Lee's agar was used to count Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus when B. lactis were counted in the MRS medium. B. lactis and L. acidophilus in both free and immobilized forms presented satisfactory rates of survival in milk and acidified milk because the average reduction of the population was only one log cycle after 21 days of storage. The number of viable cells of immobilized B. lactis in yoghurt presented a gradual decline throughout the storage period, passing from 10 8 cfu/ml to no count after 28 days of storage. When the cultures were not in equilibrium just the selective medium was efficient in counting B. lactis in yoghurt. The results showed that both microorganisms can be added to milk and acidified milk, because their population was only slightly affected during storage. The presence of traditional culture of yoghurt seems to be harmful for survival of immobilized B. lactis and the immobilization in calcium alginate failed as an effective barrier to protect the cells in all analysed treatments.

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Section: Evaluation Of the Stability Of Immobilized B Lactis In Yoghurtmentioning

confidence: 98%

“…The immobilization of Lactobacillus bulgaricus in calcium alginate offered good protection to the organisms during frozen storage and in ice cream (31). Bifidobacteria immobilized in alginate were more resistant to acid pH values in mayonnaise than the free cells (13).…”

Section: Introductionmentioning

confidence: 94%

Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt

Grosso¹,

Fávaro-Trindade²

2004

Braz. J. Microbiol.

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“…The encapsulation way for making alginate capsules was a modified version of methods basically reported by Sheu and Marshall (1993) and Sultana et al (2000). 2 g of resistant starch (Hi-maize 260 national starch UK) were added to 100 ml distilled water and boiled until it formed a gel, then 2 g of sodium alginate (Sigma 71238) were added until they dissolved completely.…”

Section: Microencapsulation Of Bacteriamentioning

confidence: 99%

Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce

Fahimdanesh¹,

Mohammadi²,

Ahari³

et al. 2013

Afr. J. Microbiol. Res.

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Two types of probiotics (Lactobacillus casei and Bifidobacterium bifidum) were added to mayonnaise sauce as either free cells or encapsulated with resistant starch. The survival of L. casei and B. bifidum was evaluated during the product storage for 30 days at 4°C. The viability of B. bifidum cells disappeared in the free state after 10 days; however, free L. casei approximately decreased 6 log cycles in a number of cells after 30 days storage at 4°C. When the L. casei and B. bifidum were encapsulated in calcium alginate capsules with Hi-Maize starch, the viable cell numbers were decreased to 1.3 × 10 7 and 9 × 10 5 CFU/g, respectively. In general, the results showed that encapsulation with resistant starch can significantly enhance the survival of probiotic bacteria in mayonnaise sauce during storage. No differences were detectable in the morphology of capsules by scanning electron microscopy and optical microscopy. Sensory qualities of mayonnaise sauce were improved by the addition of encapsulated probiotic bacteria.

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“…Os microrga nismos têm sido microencapsulados ou imo bilizados para possibilitar a reutilização dos mesmos na produção de ácido lático e produtos lácteos fermentados (Tipayang & Kozaki, 1982;Hyndman et al, 1993;Groboillot et al, 1993), para aumentar a concentração de células em reatores, aumentando a produtividade (Yoo et al, 1996), para protegê-los contra a presença de oxigênio (Kim & Olson, 1989), contra as baixas temperaturas de congelamento Sheu et al, 1993), contra o efeito bactericida do suco gástrico e outros meios ácidos (Rao et al, 1989;Modler & VillaGarcia, 1993;Dinakar & Mistry, 1994;Khalil & Mansour, 1998;Cui et al, 2000;Favaro-Trindade & Grosso, 2000;Sultana et al, 2000;FavaroTrindade & Grosso, 2002;Hansen et al, 2002;Desmond et al, 2002;Picot & Lacroix, 2004;Iyer & Kailasapathy, 2005;Muthukumarasamy et al, 2006;Chen et al, 2006;Oliveira et al, 2007a;Oliveira et al, 2007b), para retirá-los do produto, interrompendo a acidificação (Champagne & Côte, 1987), para aumentar a estabilidade e manter a viabilidade da cultura durante a estocagem do produto (Kim et al, 1988;Champagne et al, 1994;Hansen et al, 2002;Kailasapathy, 2006;Capela et al, 2006;Muthukumarasamy & Holley, 2006) e para aumentar a vida útil de Pseudomonas Fluorescen putida (Amiet-Charpentier et al, 1998).…”

Section: Microrganismosunclassified

Microencapsulação de ingredientes alimentícios

Rebello¹

2009

AGGA

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RESUMOExiste um consenso mundial de que os alimentos não devam mais ser vistos somente como uma fonte de nutrientes com apelo sensorial, mas que também sejam fonte de bem estar e saúde. Esse novo conceito requer mudanças de paradigmas no desenvolvimento de novos produtos, aplicando as tecnologias tradicionais, aliadas aos novos métodos de conservação, preservando o máximo possível os componentes que cada alimento possui. Nos métodos mais tradicionais, várias vitaminas e aromas por exemplo, eram parcialmente perdidos, e o resultado, além de uma valiosa perda de nutrientes importantes ao organismo, era um produto muito distante do produto original, em termos de característi-cas sensoriais. Além da perda de alguns nutrientes importantes, a cor, o sabor e o odor originais eram modificados. Havia então uma grande necessidade de se implementar métodos que pudessem deixar esses componentes nutricionais mais bioacessíveis, preservando as características originais de cor, sabor e odor do alimento. O método de microencapsulação possui várias aplicações, tanto na indús-tria de alimentos, como em indústrias farmacêuticas, de cosméticos, têxteis, de agrotóxicos, de tintas, entre outras. Microencapsulação é o processo de empacotamento de materiais sólidos, líquidos ou gasosos em cápsulas extremamente pequenas, as quais podem liberar o conteúdo de forma controlada e sob condições específicas. Diversas técnicas têm sido utilizadas na elaboração das microcápsulas, tais como: spray drying, spraycooling, coacervação, extrusão, extrusão centrífuga, recobrimento em leito fluidizado, lipossomas e complexação por inclusão. Essa técnica tem solucionado limitações no emprego de ingredientes alimentícios, visto que pode suprimir ou atenuar sabores e odores indesejá-veis, reduzir a volatilidade e a reatividade e aumentar a estabilidade destes em condições ambientais adversas, como na presença de luz, oxigênio e pH extremos. Este artigo de revisão tem como objetivo fazer uma explanação sobre o uso da microencapsulação na área de alimentos. Palavras-crave: microencapsulação, alimento, ingredientes microencapsulados. ABSTRACTA great world-wide consensus exists of that the foods do not have more being only seen as a source of nutrients with I appeal sensorial, but that also they are welfare source and health. This new concept requires changes of paradigms in the development of new products, applying the traditional, allied technologies to the new methods of conservation, preserving the possible maximum the components that each food has. In the methods most traditional, some vitamins and flavor for example, were partially lost, and the result, beyond a valuable loss of important nutrients to the organism, was a distant product very of the original product, in terms of sensorial characteristics. Beyond the loss of some important nutrients, the original color, flavor and the odor were modified. It had then a great necessity of if implementing methods that could leave these accessible nutricional component, preserving the original characteristics...

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Improving Survival of Culture Bacteria in Frozen Desserts by Microentrapment

Cited by 154 publications

References 17 publications

Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt

Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt

Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce

Microencapsulação de ingredientes alimentícios

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