Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice

Ying, Danyang; Schwander, Stephanie; Weerakkody, Rangika; Sanguansri, Luz; Gantenbein-Demarchi, Corinne; Augustin, Mary Ann

doi:10.1016/j.jff.2012.08.009

Cited by 118 publications

(67 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Microencapsulation of Lb. rhamnosus GG (LGG) in WPI or WPI/resistant starch (RS) provided better protection to LGG in apple juice or citrate buffer than that entrapped in RS alone (Ying et al 2013) during storage at low or ambient temperature for 5 weeks. The favorable effect of WPI on viability of entrapped LGG has been attributed to the protective effect of the generated buffered microenvironment of cells from the stresses of the external environment.…”

Section: Post-preparation Behavior Of Probiotic Loaded Wp Micro-beadsmentioning

confidence: 99%

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

El-Salam

El-Shibiny

2015

Dairy Sci. & Technol.

View full text Add to dashboard Cite

The potential health and nutritional benefits of probiotics have boosted the demand for functional probiotic foods. The efficacy of probiotics depends on providing a specific number of viable cells on their consumption. Microencapsulation (ME) has been used to provide protection for probiotics all through food processing and marketing until they reach the target site in the gastrointestinal (GI) tract. The biomaterials and techniques used in ME are the main factors affecting the viability of encapsulated probiotics. Milk proteins offer several advantages in comparison to other biomaterials widely used in ME of probiotics. Several techniques have been developed for the use of whey proteins and casein in ME of several Lactobacillus and Bifidobacterium probiotic strains. Also, the survival of probiotics encapsulated in milk proteins during preparation, storage, and in simulated GI environment has been studied. The present review gives an overview on the use of milk proteins in ME of probiotics with emphasis on the efficiency of the developed techniques.

show abstract

Section: Post-preparation Behavior Of Probiotic Loaded Wp Micro-beadsmentioning

confidence: 99%

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

El-Salam

El-Shibiny

2015

Dairy Sci. & Technol.

View full text Add to dashboard Cite

show abstract

“…Development of foods containing probiotic organisms is still an emerging field, due to the continuous demand of consumers for different products with health promoting characteristics [1]. In addition to traditional dairy products, non-dairy probiotic products like fruit juices are a good alternative for consumers who prefer foods low in cholesterol, which are vegetarians or even lactose intolerant [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Conditions of Growth and Storage on the Cell Counts of Two Lactic Acid Bacteria after Spray Drying in Orange Juice

2016

View full text Add to dashboard Cite

Consumers increasingly require innovative food products with health benefits. Thus, a dried orange juice incorporating probiotics could be a novel challenge. In this context, we investigated whether different sugars added to the culture media used for growth of two lactic acid bacteria contributed to their protection during spray drying in orange juice and subsequent storage under different conditions of temperature, light exposure and water activity. Cell viability during passage through simulated gastro-intestinal conditions was also investigated. Cells grown in culture medium containing fructose resulted in the worst survival rates during storage. High survival was observed for cells grown in the presence of lactose, followed by glucose. The survival of dried bacteria was enhanced at 4˝C, water activity of 0.03 and absence of daylight. For cells grown in standard culture medium and after 12 months of storage at 4˝C in orange juice powder (about 10 9 cfu/mL), there was a reduction of approximately 2 log-units for both lactic acid bacteria after gastro-intestinal tract passage simulation. Using the conditions of growth and storage investigated, it is possible to improve the survival rate of lactic acid bacteria and produce an orange juice powder with probiotic characteristics with shelf life of at least 12 months.

show abstract

“…II departamento de Farmácia Industrial, UFSM, Santa Maria, RS, Brasil. III departamento de Biologia, UFSM, Santa Maria, RS, Brasil. uma alternativa para manter a viabilidade destes micro-organismos (YING et al, 2013).…”

Section: Introductionunclassified

Microencapsulação de probióticos por spray drying: avaliação da sobrevivência sob condições gastrointestinais simuladas e da viabilidade sob diferentes temperaturas de armazenamento

et al. 2015

View full text Add to dashboard Cite

Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice

Cited by 118 publications

References 27 publications

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

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

Effect of Different Conditions of Growth and Storage on the Cell Counts of Two Lactic Acid Bacteria after Spray Drying in Orange Juice

Microencapsulação de probióticos por spray drying: avaliação da sobrevivência sob condições gastrointestinais simuladas e da viabilidade sob diferentes temperaturas de armazenamento

Contact Info

Product

Resources

About