Influence of microencapsulation with sweet whey and prebiotics on the survival of Bifidobacterium-BB-12 under simulated gastrointestinal conditions and heat treatments

Pinto, Stephanie S.; Verruck, Silvani; Vieira, Cleide Rosana Werneck; Prudêncio, Elane Schwinden; Amante, Edna Regina; Amboni, Renata Dias de Mello Castanho

doi:10.1016/j.lwt.2015.07.020

Cited by 76 publications

(51 citation statements)

References 31 publications

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“…Similar results were observed by Pinto et al . (2015b), who verified that the presence of prebiotic inulin or polydextrose in the encapsulating matrix (liquid whey) did not increase the Bifidobacterium BB‐12 count after drying.…”

Section: Resultsmentioning

confidence: 93%

“…() in microparticles of Bifidobacterium BB‐12 with commercial skimmed milk powder and prebiotics as wall material for spray drying and also by Pinto et al . (2015b) and De Castro‐Cislaghi et al . () on microparticles of Bifidobacterium BB‐12 produced by spray drying using liquid whey.…”

Section: Resultsmentioning

confidence: 98%

“…At 25 °C, none of the Lactobacillus strains in the different assays were able to maintain their viability above the recommended value (six log CFU g −1 ). The decrease in the viability at 25 °C could be due to the fact that the bacteria that are metabolically active within the microparticles could produce and excrete metabolites such as acids, bacteriocin, or lead to a lack of nutrients which will affect their owner cells (Pinto et al ., 2015b). L. plantarum is a homofermentative bacteria that produces only lactic acid from glucose fermentation, while L. brevis is a heterofermentative bacteria that produces acetic acid and/or ethanol and carbon dioxide in addition to lactic acid (Stiles & Holzapfel, ).…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Andrade

Ramos

Botrel

et al. 2019

Int J of Food Sci Tech

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Summary The probiotic strains Lactobacillus brevis CCMA1284 and Lactobacillus plantarum CCMA0359 were microencapsulated by spray drying using different matrices – whey powder (W), whey powder with inulin (WI) and whey powder with maltodextrin (WM). Viability of the microencapsulated strains in acid and bile juices and during 90 days of storage (seven and 25 °C) was evaluated. The two strains exhibited high encapsulation efficiency (> 86%) by spray drying. The different matrices maintained L. plantarum viability above six log CFU g−1 at 7 °C for 90 days, whereas similar results for L. brevis were observed only for W. The use of inulin as matrix of encapsulation did not enhance bacterial viability in the evaluated conditions. In general, the use of W and WM as matrices was effective for L. plantarum viability. However, only W was effective for L. brevis in the evaluated conditions. The spray drying technique was successfully adopted for the encapsulation of L. plantarum CCMA0359 and L. brevis CCMA1284 strains.

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Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Andrade

Ramos

Botrel

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The efficiency of microencapsulation by spray drying can be evaluated by the protective effect on the viable cell after the microencapsulation process (Pinto et al, ; Verruck et al, ). The viable cells of LAB fermented in MRS broth containing green tea extract are shown in Table .…”

Section: Resultsmentioning

confidence: 99%

“…The heat treatment of spray drying could cause the deactivation of the microorganism and thus reduce the number of viable cells of LAB (Pinto et al, 2015;Yonekura, Sun, Soukoulis, & Fisk, 2014). The survival rate of bacteria decreased with increasing temperature and pressure of the spray dryer, especially at the outlet.…”

mentioning

confidence: 99%

Comparative analysis of spray‐drying microencapsulation of Bifidobacterium adolescentis and Lactobacillus acidophilus cultivated in different growth media

Lin

Chen

et al. 2019

J Food Process Engineering

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To screen the optimal lactic acid bacteria (LAB) from nine strains LAB and culture media composition for spray‐drying microencapsulation in advance, the physicochemical and physiological properties of microencapsulation including cell permeability, viable cell count, and survival rate were analyzed. According to the primary results of the bacterial growth, pH determination, and quantification of organic acids, the optimal LAB of two from nine strains selected to be better promising LAB for spray drying was found to be Bifidobacterium adolescentis and Lactobacillus acidophilus. The viable cells count and survival rate were significantly higher for both B. adolescentis and L. acidophilus cultivated in MRS broth with glucose of carbon source containing 10% (w/w) green tea extract(p < .05). Thus, the optimal LAB and culture medium for spray‐drying microencapsulation were obtained, which is beneficial to human health and has potential applications in the health food industry. Practical applications This study evaluated the physicochemical and physiological properties of microcapsules with various compositions and their potential for application in the encapsulation of probiotic microorganisms such as B. adolescentis and L. acidophilus. The highest survival rate of the microcapsule with a carrier composition of 95% maltodextrin (MD) + 5% isomaltooligosaccharide (IMOS) was found at inlet/outlet temperatures of 120/60°C in both B. adolescentis and L. acidophilus. Encapsulation increases the cell permeability, cell viability, and survival rate and plays an important role in the spray‐drying of food products, resulting in a high stability, and viability during storage.

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Oxidative Stability and In Vitro Release Properties of Encapsulated Wheat Germ Oil in Saccharomyces cerevisiae Cell‐Based Microcapsules

Cetinkaya

Koc

Karabulut

2021

Euro J Lipid Sci & Tech

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This research aims to evaluate the feasibility of Saccharomyces cerevisiae cell-based microencapsulation for wheat germ oil (WGO) based on oxidative stability and in vitro release properties. Microencapsulation of samples is achieved by freeze-drying WGO-in water emulsions containing alive, non-plasmolyzed, and plasmolyzed yeast cells. The encapsulation efficiency (EE), loading capacity (LC), release characteristics, and oxidative stability of WGO are determined before and after microencapsulation. The amount of -carotene in the digesta is used to evaluate the release properties. Plasmolyzed yeast cells yield the highest EE (43.1%) and LC (216.5 g kg −1 ). In cases where alive and non-plasmolyzed yeast cells were used as an encapsulant, a higher release rate was obtained in esophagus-stomach conditions, while higher digestion took place mainly in the duodenum and ileum with plasmolyzed cells. Encapsulation of WGO in plasmolyzed yeast cells provide the lowest peroxide and p-anisidine values and the highest oxidative protection during the accelerated oxidation test at 60°C for 24 days. This result is also confirmed by Rancimat induction time. Practical Applications: Removing the plasma content by plasmolysis changes the structure of the yeast cell membrane and improves the encapsulation ability and release properties. Encapsulation of WGO with plasmolyzed yeast cells provides superiority in oxidative stability compared to native WGO. The potential value of WGO as an ingredient in the preparation of functional foods could be achieved by yeast cell encapsulation.

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Influence of microencapsulation with sweet whey and prebiotics on the survival of Bifidobacterium-BB-12 under simulated gastrointestinal conditions and heat treatments

Cited by 76 publications

References 31 publications

Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Comparative analysis of spray‐drying microencapsulation of Bifidobacterium adolescentis and Lactobacillus acidophilus cultivated in different growth media

Oxidative Stability and In Vitro Release Properties of Encapsulated Wheat Germ Oil in Saccharomyces cerevisiae Cell‐Based Microcapsules

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