Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions

Afzaal, Muhammad; Saeed, Farhan; Hussain, Muzzamal; Ismail, Zoria; Siddeeg, Azhari; Al‐Farga, Ammar; Aljobair, Moneera O.

doi:10.1016/j.sjbs.2022.103394

Cited by 14 publications

(14 citation statements)

References 33 publications

(36 reference statements)

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“…The final efficiency of the microcapsules was calculated as the approach outlined by Afzaal et al. (2022).

Encapsulation yield goodbreak= \frac{N}{N_{0}} goodbreak\times 100

…”

Section: Methodsmentioning

confidence: 99%

Characterization of white chocolate enriched with co‐encapsulated Lactobacillus acidophilus (La‐5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and in vitro gastrointestinal digestion

Didar

2023

Food Science & Nutrition

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This research focused on the production of a new kind of probiotic chocolate containing co‐encapsulated Lactobacillus acidophilus (La‐5) bacteria and rose hip shell fruit extract. Several properties of chocolate samples, including rheological, textural, thermal properties, particle size distribution, color indices, total phenolic and anthocyanin magnitude, antioxidant potential, and Raman spectroscopy were performed. The prepared white chocolates were assessed for the survival of the probiotic cell and the stability of anthocyanins and phenolic components in different storage times (until 90 days) and different storage temperatures (at 4 and 25°C). Observations imply that both temperature and duration of storage had an impact on the extent of survival of probiotics as well as stability of total phenolic content (TPC) and anthocyanin content (p < .05). During in vitro gastrointestinal circumstances, the extent of survival of L. acidophilus, in two chocolate matrixes, was assessed. At the end of gastric and intestinal condition, the log of viable cells was 7 and 6, respectively. The magnitude of the bioaccessibility of anthocyanin and phenolic components was 81% and 78%, respectively. Sensory evaluation affirmed that there was no remarkable variation between samples in terms of overall acceptance.

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“…The final efficiency of the microcapsules was calculated as the approach outlined by Afzaal et al. (2022).

Encapsulation yield goodbreak= \frac{N}{N_{0}} goodbreak\times 100

…”

Section: Methodsmentioning

confidence: 99%

Characterization of white chocolate enriched with co‐encapsulated Lactobacillus acidophilus (La‐5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and in vitro gastrointestinal digestion

Didar

2023

Food Science & Nutrition

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“…Procedure and Bead Formation. Te encapsulation was carried out by following the method of Afzaal et al [23] with slight modifcations (Table 1). Te solution of hydrogels containing sodium alginate (1.5% w/v) and xanthan gum (0.5% w/v) was used for the encapsulation of Lactobacillus rhamnosus GG and to form microbeads.…”

Section: Encapsulationmentioning

confidence: 99%

Stability and Survivability of Alginate Gum-Coated Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and Probiotic Juice Development

Ali

Saeed

Ahmad

et al. 2023

Journal of Food Quality

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Survivability of probiotics is severely affected by harsh gastrointestinal conditions. In the present study, microbeads of Lactobacillus rhamnosus GG were formulated using alginate (1.5% w/v) and combination of alginate (1.5% w/v) with xanthan gum (0.5% w/v) through an emulsion technique to improve bacterial viability in low pH orange juice and in gastrointestinal conditions. The microbeads were tested for encapsulation efficiency, survivability in bile salt, SGF (simulated gastric juice), SIF (simulated intestinal fluid), and storage stability. Probiotic orange juice was formulated and tested for physicochemical parameters (pH, titratable acidity, and total sugars) and sensorial properties during storage. Gum-coated alginate microbeads (T3) showed higher encapsulation efficiency, i.e., 95.2% compared to alginate microbeads (T2), i.e., 86.85%. Similarly, T3 showed the highest resistance against bile salt (8.50 log CFU/g), SGF (7.95 log CFU/g), and SIF (8.0 log CFU/g) during 80 min exposure compared to T2 and free cells. The viability of gum-coated alginate beads (T3) remained above 107 CFU/g in gastrointestinal conditions and at the end of 21 days storage (8.3 log CFU/mL). All physicochemical parameters of probiotic juice were significantly ( p ≤ 0.05 ) decreased with respect to storage except acidity. In addition, minimal changes in physicochemical parameters were observed in T3 compared to other treatments. Treatment had no significant impact on the sensory characteristics of juice, but storage had a significant effect ( p ≤ 0.05 ) on the sensory characteristics of juice. The alginate gum microbeads improve the survivability of probiotics for targeted delivery. Hence, encapsulated probiotics can be used for functional beverage development to take advantage of their therapeutic benefits.

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“…In the process of passing through the gastrointestinal tract, probiotics not only suffer from the catalytic action of gastric enzymes and the harsh acidic environment of the stomach, but also resist the antibacterial activity of intestinal bile salts and the action of protease, which puts forward high requirements for probiotics to reach the intestinal tract in a certain number ( 122 , 123 ). Hydrogels can provide the protection for probiotics, and compared with the hydrogels sourced from single component, hydrogels with multicomponent materials as carrier of probiotics can enable higher concentrations of probiotics to reach specific locations under the same initial concentration, which means it can provide better protection for probiotics ( 124 – 126 ). The survival rate of Lactobacillus plantarum ATCC: 13,643 in pectin/starch hydrogels was significantly higher than that of free cells in simulated gastric fluid and bile salt solution, indicating that hydrogels can resist the adverse conditions of gastrointestinal and bile salt solution and enable probiotics to be delivered to the colon ( 119 ).…”

Section: Application Of Hydrogels In the Delivery Of Bioactive Ingred...mentioning

confidence: 99%

Hydrogels as promising carriers for the delivery of food bioactive ingredients

Zhao

et al. 2022

Front. Nutr.

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The burden of public health challenges associated with the western dietary and living style is growing. Nutraceuticals have been paid increasing attentions due to their effects in promotion of health. However, in the gastrointestinal (GI) tract, the nutraceuticals suffer from not only the harsh acidic environment of the stomach and a variety of digestive enzymes, but also the antibacterial activity of intestinal bile salts and the action of protease from the gut microbiota. The amount of the nutraceuticals arriving at the sites in GI tract for absorption or exerting the bioactivities is always unfortunately limited, which puts forward high requirements for protection of nutraceuticals in a certain high contents during oral consumption. Hydrogels are three-dimensional polymeric porous networks formed by the cross-linking of polymer chains, which can hold huge amounts of water. Compared with other carries with the size in microscopic scale such as nanoparticle and microcapsules, hydrogels could be considered to be more suitable delivery systems in food due to their macroscopic bulk properties, adjustable viscoelasticity and large spatial structure for embedding nutraceuticals. Regarding to the applications in food, natural polymer-based hydrogels are commonly safe and popular due to their source with the appealing characteristics of affordability, biodegradability and biocompatibility. Although chemical crosslinking has been widely utilized in preparation of hydrogels, it prefers the physical crosslinking in the researches in food. The reasonable design for the structure of natural polymeric hydrogels is essential for seeking the favorable functionalities to apply in the delivery system, and it could be possible to obtain the enhanced adhesive property, acid stability, resistant to bile salt, and the controlled release behavior. The hydrogels prepared with proteins, polysaccharides or the mix of them to deliver the functional ingredients, mainly the phenolic components, vitamins, probiotics are discussed to obtain inspiration for the wide applications in delivery systems. Further efforts might be made in the in situ formation of hydrogels in GI tract through the interaction among food polymers and small-molecular ingredients, elevation of the loading contents of nutraceuticals in hydrogels, development of stomach adhesive hydrogels as well as targeting modification of gut microbiota by the hydrogels.

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Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions

Cited by 14 publications

References 33 publications

Characterization of white chocolate enriched with co‐encapsulated Lactobacillus acidophilus (La‐5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and in vitro gastrointestinal digestion

Characterization of white chocolate enriched with co‐encapsulated Lactobacillus acidophilus (La‐5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and in vitro gastrointestinal digestion

Stability and Survivability of Alginate Gum-Coated Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and Probiotic Juice Development

Hydrogels as promising carriers for the delivery of food bioactive ingredients

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