Microencapsulation by spray drying of a functional product with mixed juice of acerola and ciriguela fruits containing three probiotic <i>lactobacilli</i>

Souza, Michelle Maria Barreto de; Mesquita, Amanda Rafaela Carneiro de; Veríssimo, Caio Monteiro; Grosso, Carlos Raimundo Ferreira; Converti, Attílio; Maciel, Maria Inês Sucupira

doi:10.1080/07373937.2020.1862182

Cited by 20 publications

(9 citation statements)

References 55 publications

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“…The optimal type of mixture for encapsulation was AWB6 (5% A: 3.75% WP), which presented the highest %viability (88.54%, corresponding to 7.3 × 10 7 CFU/mL) after in vitro gastrointestinal digestion compared to AWB5, AWB8 and the controls, thus ensuring that it reached the concentration necessary to be considered functional [ 43 , 81 ].…”

Section: Discussionmentioning

confidence: 99%

Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein–Agavin–Alginate Beads under Simulated Gastrointestinal Conditions

et al. 2022

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Encapsulation is a process in which a base material is encapsulated in a wall material that can protect it against external factors and/or improve its bioavailability. Among the different encapsulation techniques, ionic gelation stands out as being useful for thermolabile compounds. The aim of this work was to encapsulate Saccharomyces boulardii by ionic gelation using agavins (A) and whey protein (WP) as wall materials and to evaluate the morphostructural changes that occur during in vitro gastrointestinal digestion. Encapsulations at different levels of A and WP were analyzed using microscopic, spectroscopic and thermal techniques. Encapsulation efficiency and cell viability were evaluated. S. boulardii encapsulated at 5% A: 3.75% WP (AWB6) showed 88.5% cell survival after the simulated gastrointestinal digestion; the bead showed a significantly different microstructure from the controls. The mixture of A and WP increased in the survival of S. boulardii respect to those encapsulated with alginate, A or WP alone. The binary material mixture simultaneously allowed a controlled release of S. boulardii by mostly diffusive Fickian mechanisms and swelling. The cell-release time was found to control the increment of the Damköhler number when A and WP were substrates for S. boulardii, in this way allowing greater protection against gastrointestinal conditions.

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Section: Discussionmentioning

confidence: 99%

Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein–Agavin–Alginate Beads under Simulated Gastrointestinal Conditions

et al. 2022

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“…The spray-dried acerola powder can be processed from acerola pulp (Garcia et al, 2020) or mix with other fruit (Souza et al, 2020). In a study by Garcia et al (2020), acerola pulp was mixed well with 5% maltodextrin (DE 12) and homogenized at 500 rpm for 30 minutes.…”

Section: Encapsulation Methodsmentioning

confidence: 99%

“…The dispersion was dried by using an MSD 5.0 spray dryer with a 2.0 mm diameter injector nozzle, inlet temperature, outlet temperature, and flow rate were 120℃, 80℃, and 20 mL/min, respectively. In the other study, spraydried acerola powder was prepared with acerola and seriguela juices (Souza et al, 2020). The feed solution contains the juice mix (60% acerola: 40% seriguela), water, and 20% maltodextrin (DE 10).…”

Section: Encapsulation Methodsmentioning

confidence: 99%

Bioactive compounds and strategy processing for acerola: A review

Hoang¹,

Pham²,

Le³

et al. 2022

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Various studies have evaluated that acerola fruit is one of the best natural sources of vitamin- C. Besides that, the fruits also contain a high level of phenolic and carotenoids. The result tested in vitro performed that acerola extract can be antioxidative, anti-inflammatory, antihyperglycemic, antitumor antigenotoxic and hepatoprotective activity. The techniques such as pasteurization, fermentation, extraction, drying, encapsulation can diversify acerola products.

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“…The encapsulating material was a prebiotic rich component- maltodextrin which helped in providing support and nourishment to the probiotic cells during encapsulation. The juice powders produced at the end of the study, showed maximum probiotic viability without affecting the physio- chemical, textural and sensory properties of the final product ( 107 ). Another study also demonstrated the incorporation of encapsulating materials like inulin and Tiliacora triandra gum to encapsulate Lactobacillus casei 01 and Lactobacillus acidophilus LA5 for development of probiotic rich maoluang juice.…”

Section: Applications In Functional Food Development and Challengesmentioning

confidence: 99%

Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development

et al. 2022

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Probiotics are known as the live microorganisms which upon adequate administration elicit a health beneficial response inside the host by decreasing the luminal pH, eliminating the pathogenic bacteria in the gut as well as producing short chain fatty acids (SCFA). With advancements in research; probiotics have been explored as potential ingredients in foods. However, their use and applications in food industry have been limited due to restrictions of maintaining the viability of probiotic cells and targeting the successful delivery to gut. Encapsulation techniques have significant influence on increasing the viability rates of probiotic cells with the successful delivery of cells to the target site. Moreover, encapsulating techniques also prevent the live cells from harsh physiological conditions of gut. This review discusses several encapsulating techniques as well as materials derived from natural sources and nutraceutical compounds. In addition to this, this paper also comprehensively discusses the factors affecting the probiotics viability and evaluation of successful release and survival of probiotics under simulated gastric, intestinal conditions as well as bile, acid tolerant conditions. Lastly applications and challenges of using encapsulated bacteria in food industry for the development of novel functional foods have also been discussed in detail too. Future studies must include investigating the use of encapsulated bacterial formulations in in-vivo models for effective health beneficial properties as well as exploring the mechanisms behind the successful release of these formulations in gut, hence helping us to understand the encapsulation of probiotic cells in a meticulous manner.

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Microencapsulation by spray drying of a functional product with mixed juice of acerola and ciriguela fruits containing three probiotic lactobacilli

Cited by 20 publications

References 55 publications

Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein–Agavin–Alginate Beads under Simulated Gastrointestinal Conditions

Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein–Agavin–Alginate Beads under Simulated Gastrointestinal Conditions

Bioactive compounds and strategy processing for acerola: A review

Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development

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