Abstract:The availability of different food products containing bioactive compounds promotes their inclusion in the daily diet of consumers. However, the effective and safe delivery of such products requires certain precautions to ensure their preservation, stability, and bioavailability when consumed. Microencapsulation is a great alternative, which is a method capable of protecting different bioactive compounds, including probiotic cells, prebiotic compounds, and some antioxidant substances such as phenolic compounds… Show more
“…However, encapsulated bacteria may suffer from stress due to environmental changes, resulting in reduced metabolism. Thus, the combination of two or more wall materials (bioactive compounds) in a single matrix was able to improve the viability and efficiency of co‐encapsulated cells compared with that of the encapsulated cells (da Conceição et al., 2021; Eratte et al., 2018; Raddatz & de Menezes, 2021; Vaziri et al., 2018). These results are identical to those obtained by Eratte et al.…”
The formulation of probiotics‐enriched products still remains a challenge for the food industry due to the loss of viability, mainly occurring upon consumption and during storage. To tackle this challenge, the current study investigated the potential of using sodium alginate and inulin (SIN) in combination with various encapsulating materials such as skim milk (SKIM), whey protein concentrate (WPC), soy protein concentrate (SPC), and flaxseed oil (FS) to increase the viability of Lactobacillus casei upon freeze‐drying, under simulated gastrointestinal conditions, during 28 days of storage at 4°C, and in a formulation of millet yogurt. Microstructural properties of microcapsules and co‐microcapsules by SEM, oxidative stability of flaxseed oil in co‐microcapsules, and physicochemical and sensory analysis of the product were performed. The produced microcapsules (SIN‐PRO‐SKIM, SIN‐PRO‐WP, and SIN‐PRO‐SP) and co‐microcapsules (SIN‐PRO‐FS‐SKIM, SIN‐PRO‐FS‐WP, and SIN‐PRO‐FS‐SP) had a high encapsulation rate >90%. Moreover, encapsulated and co‐encapsulated strains exhibited a high in vitro viability accounting for 9.24 log10 CFU/g (SIN‐PRO‐SKIM), 8.96 log10 CFU/g (SIN‐PRO‐WP), and 8.74 log10 CFU/g (SIN‐PRO‐SP) for encapsulated and 10.08 log10 CFU/g (SIN‐PRO‐FS‐SKIM), 10.03 log10 CFU/g (SIN‐PRO‐FS‐WP), and 10.14 log10 CFU/g (SIN‐PRO‐FS‐SP) for co‐encapsulated. Moreover, encapsulated and co‐encapsulated cells showed higher survival upon storage than free cells. Also, the SEM analysis showed spherical particles of 77.92–230.13 µm in size. The physicochemical and sensory analysis revealed an interesting nutritional content in the millet yogurt. The results indicate that the SIN matrix has significant promise as probiotic encapsulating material as it may provide efficient cell protection while also providing considerable physicochemical and nutritional benefits in functional foods.
“…However, encapsulated bacteria may suffer from stress due to environmental changes, resulting in reduced metabolism. Thus, the combination of two or more wall materials (bioactive compounds) in a single matrix was able to improve the viability and efficiency of co‐encapsulated cells compared with that of the encapsulated cells (da Conceição et al., 2021; Eratte et al., 2018; Raddatz & de Menezes, 2021; Vaziri et al., 2018). These results are identical to those obtained by Eratte et al.…”
The formulation of probiotics‐enriched products still remains a challenge for the food industry due to the loss of viability, mainly occurring upon consumption and during storage. To tackle this challenge, the current study investigated the potential of using sodium alginate and inulin (SIN) in combination with various encapsulating materials such as skim milk (SKIM), whey protein concentrate (WPC), soy protein concentrate (SPC), and flaxseed oil (FS) to increase the viability of Lactobacillus casei upon freeze‐drying, under simulated gastrointestinal conditions, during 28 days of storage at 4°C, and in a formulation of millet yogurt. Microstructural properties of microcapsules and co‐microcapsules by SEM, oxidative stability of flaxseed oil in co‐microcapsules, and physicochemical and sensory analysis of the product were performed. The produced microcapsules (SIN‐PRO‐SKIM, SIN‐PRO‐WP, and SIN‐PRO‐SP) and co‐microcapsules (SIN‐PRO‐FS‐SKIM, SIN‐PRO‐FS‐WP, and SIN‐PRO‐FS‐SP) had a high encapsulation rate >90%. Moreover, encapsulated and co‐encapsulated strains exhibited a high in vitro viability accounting for 9.24 log10 CFU/g (SIN‐PRO‐SKIM), 8.96 log10 CFU/g (SIN‐PRO‐WP), and 8.74 log10 CFU/g (SIN‐PRO‐SP) for encapsulated and 10.08 log10 CFU/g (SIN‐PRO‐FS‐SKIM), 10.03 log10 CFU/g (SIN‐PRO‐FS‐WP), and 10.14 log10 CFU/g (SIN‐PRO‐FS‐SP) for co‐encapsulated. Moreover, encapsulated and co‐encapsulated cells showed higher survival upon storage than free cells. Also, the SEM analysis showed spherical particles of 77.92–230.13 µm in size. The physicochemical and sensory analysis revealed an interesting nutritional content in the millet yogurt. The results indicate that the SIN matrix has significant promise as probiotic encapsulating material as it may provide efficient cell protection while also providing considerable physicochemical and nutritional benefits in functional foods.
“…Encapsulation of bioactive compounds or whole cells for oral administration has been achieved with the aid of several materials, including collagen, gelatin, alginate, chitosan, gum Arabic, maltodextrin, starch, sodium caseinate, polyvinyl alcohol, polyethylene glycol, and polyacrylic acid [15][16][17][18][19]. Polymeric materials, particularly hydrogels, have been described as the preferred choice due to characteristics such as hydrophilic porous matrix, flexibility, high biocompatibility and biodegradability, prolonged consistency, userfriendliness, low cost, and ease of access [20][21][22].…”
Nutraceutical formulations based on probiotic microorganisms have gained significant attention over the past decade due to their beneficial properties on human health. Yeasts offer some advantages over other probiotic organisms, such as immunomodulatory properties, anticancer effects and effective suppression of pathogens. However, one of the main challenges for their oral administration is ensuring that cell viability remains high enough for a sustained therapeutic effect while avoiding possible substrate inhibition issues as they transit through the gastrointestinal (GI) tract. Here, we propose addressing these issues using a probiotic yeast encapsulation strategy, Kluyveromyces lactis, based on gelatin hydrogels doubly cross-linked with graphene oxide (GO) and glutaraldehyde to form highly resistant nanocomposite encapsulates. GO was selected here as a reinforcement agent due to its unique properties, including superior solubility and dispersibility in water and other solvents, high biocompatibility, antimicrobial activity, and response to electrical fields in its reduced form. Finally, GO has been reported to enhance the mechanical properties of several materials, including natural and synthetic polymers and ceramics. The synthesized GO-gelatin nanocomposite hydrogels were characterized in morphological, swelling, mechanical, thermal, and rheological properties and their ability to maintain probiotic cell viability. The obtained nanocomposites exhibited larger pore sizes for successful cell entrapment and proliferation, tunable degradation rates, pH-dependent swelling ratio, and higher mechanical stability and integrity in simulated GI media and during bioreactor operation. These results encourage us to consider the application of the obtained nanocomposites to not only formulate high-performance nutraceuticals but to extend it to tissue engineering, bioadhesives, smart coatings, controlled release systems, and bioproduction of highly added value metabolites.
“…Rashidinejad et al (2022) assure that probiotic/prebiotic co-encapsulation is an effective method of administration of probiotic live cells and that a greater survival efficiency of probiotics can be achieved during the encapsulation process and the manufacture and storage of food. Likewise, Raddatz & Menezes (2021) and Youssef et al (2021) reported different studies with an increase in the survival of probiotic cells by co-encapsulating.…”
Probiotic bacterial encapsulation systems have proven useful in protecting the bacteria from gastric acids, bile salts and other drastic conditions present in the gastrointestinal tract. In addition, daily intake of probiotic products has shown positive therapeutic effects on gastrointestinal and autoimmunity problems. Polysaccharides have aroused great interest in probiotic food applications due to their non-toxicity, biocompatibility, and the fact that they can be digested by enzymes in the gastrointestinal tract. The proper selection of an encapsulation system through the adequate combination of matrices and methods shows increased viability and provides a very promising shield for probiotic against various stress factors during processing, digestion, and storage conditions. Although most research has been conducted on simulated digestion, it is suggested to undertake systematic in vivo investigations of encapsulation efficacy where both the method and the encapsulation system are studied. The focus of this review is to provide an overview of the evolution of traditional encapsulation methods and the use of polysaccharides as efficient encapsulation systems. A second topic briefly reviewed are trends in encapsulation strategies and microencapsulation systems for non-dairy probiotic products. Finally, a new generation of probiotics as a preventive and therapeutic tool for different diseases, is showed.
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