Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules

Abstract

a b s t r a c tThe survival rates of Lactobacilus acidophilus Ki, Lactobacillus paracasei L26 and Bifidobacterium animalis BB-12 were studied after whey protein microencapsulation via spray-drying, with or without L-cysteineHCl, and storage up to 6 months at 5 C and 22 C, with variation in relative air humidity and oxygen levels. Lb. paracasei L26 was the least susceptible to storage conditions: above 10 6 cfu g À1 were recorded by 180 d at 22 C, irrespective of relative humidity, and the presence/absence of oxygen and L-cysteine. Higher relative humidity, higher temperature and longer storage periods were deleterious to survival of both B. animalis BB-12 and Lb. acidophilus Ki; the effect of L-cysteine-HCl was dependent on the probiotic strain. The effect of overhead oxygen was not significant upon any probiotic strain studied. Whey protein microcapsules containing L-cysteine-HCl protected probiotic cultures from simulated gastrointestinal conditions.

<b>Use of milk protein and maltodextrin in the microencapsulation of <i>Lactobacillus acidophilus<i>: a model approach

“…The results for the encapsulation yield were similar to those obtained by Maciel et al (2014), when evaluating the microencapsulation of L. acidophilus La-5 by using spray drying skim milk and sweet whey (average 76.58%); however, higher than those found by Rodrigues et al (2015) Through the results obtained, were calculated the regression coefficients and it was observed that the quadratic term of the variable concentration of maltodextrin (p < 0.023882) and interaction of the variables temperature of the inlet air atomizer and concentration of maltodextrin (p < 0.043781) were statistically significant (p ≤ 0.10). Thus, there was obtained Equation 1, which represents the quadratic model of Encapsulation Yield of L. acidophilus La-5 as a function of the studied variables.…”

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

“…Semyonov et al (2011) reported a better stability of L. plantarum in 5DE compared to 19DE MD despite differences in a w (higher a w values of the former). Similarly, SunnyRoberts andKnorr (2009, 2011) showed that the substitution of trehalose by monosodium glutamate (MSG) seemed to increase remarkably the survival rates of L. rhamnosus GG when compared directly to trehalose (despite the alterations of T g values) whereas Rodrigues et al (2011) reported that the detrimental effects of relative humidity and oxygen presence are mainly strain dependent and the presence of HCl cysteine as oxygen scavenger could improve the viability of L. acidophilus.…”

Preparation and properties of milk proteins-based encapsulated probiotics: a review

“…paracasei was the least susceptible to storage conditions (temperature, humidity, and time) followed by B. animalis Bb12 while Lb. acidophilus underwent higher losses during storage (Rodrigues et al 2011b). The relative humidity was found to be the most important factor in maintaining the viability during storage of Lb.…”