Microencapsulation of <i>Lactobacillus acidophilus</i> LA‐5 and <i>Bifidobacterium animalis</i> BB‐12 in pectin and sodium alginate: A comparative study on viability, stability, and structure

Moghanjougi, Zahra Motalebi; Bari, Mahmoud Rezazadeh; Khaledabad, Mohammad Alizadeh; Amiri, Saber; Almasi, Hadi

doi:10.1002/fsn3.2470

Cited by 33 publications

(12 citation statements)

References 49 publications

(99 reference statements)

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“…The encapsulation efficiency of L. acidophilus was 92.3% for the alginate as a single carrier, similar to the results observed by Moghanjougi et al [ 13 ] by 95.5% for L. acidophilus and Jouki et al [ 16 ] by 93.1% for Lactobacillus casei in alginate beads. The encapsulation efficiency of L. acidophilus significantly increased along with the increase of concentration of fish gelatin from 92.3 to 98.68% ( Table 1 ).…”

Section: Resultssupporting

confidence: 88%

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Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage

Hadidi

Majidiyan

Jelyani

et al. 2021

Foods

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In the present study, Lactobacillus acidophilus LA-5 was microencapsulated in sodium alginate, followed by fish gelatin coating (0.5, 1.5, and 3%). The survival of L. acidophilus in bread before and after encapsulation in alginate/fish gelatin during the baking and 7-day storage was investigated. Moreover, the effect of alginate/fish gelatin-encapsulated L. acidophilus on the technological properties of bread (hardness, staling rate, water content, oven spring, specific volume, and internal texture structure) was evaluated. Compared with control (free bacteria), encapsulated L. acidophilus in alginate/fish gelatin showed an increase in the viability of bread until 2.49 and 3.07 log CFU/g during baking and storage, respectively. Good viability of (106 CFU/g) for probiotic in encapsulated L. acidophilus in alginate/fish gelatin (1.5 and 3%, respectively) after 4-day storage was achieved. Fish gelatin as a second-layer carrier of the bacteria had a positive effect on improving the technical quality of bread. Furthermore, the staling rate of bread containing encapsulated L. acidophilus alginate/fish gelatin 0.5, 1.5, and 3% decreased by 19.5, 25.8, and 31.7%, respectively. Overall, the findings suggested encapsulation of L. acidophilus in alginate/fish gelatin capsule had great potential to improve probiotic bacteria’s survival during baking and storage and to serve as an effective bread enhancer.

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Section: Resultssupporting

confidence: 88%

“…L. acidophilus was microencapsulated in sodium alginate according to the emulsion method defined by Moghanjougi et al [ 13 ] with minor modifications. Firstly, sodium alginate (2% w / v ) and fish gelatin (0.5, 1.5, and 3% w / v ) solutions were separately prepared in deionized water and sterilized at 121 °C for 15 min (15 psi).…”

Section: Methodsmentioning

confidence: 99%

Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage

Hadidi

Majidiyan

Jelyani

et al. 2021

Foods

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“…This yield was smaller than the value we obtained in this work with the two different pretreatment methods (AM and UT), despite not having subjected the capsules to any coating. It is known that the encapsulation efficiency is influenced and depends on various factors such as the alginate concentration (wall material), the concentration and species of the probiotic cells, the content of calcium chloride, and the hardening time after encapsulation [ 42 , 43 ].…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of Lactobacillus gasseri: Characterization, Probiotic Survival, In Vitro Evaluation and Viability in Apple Juice

Varela-Pérez

Romero-Chapol

Castillo-Olmos

et al. 2022

Foods

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The development of functional foods containing probiotic bacteria has become increasingly relevant to improve and maintain health. However, this is often limited to dairy food matrices given the complexity involved in maintaining a stable system together with high microbial viability in matrices such as juices. The objective of this study was to develop and characterize sodium alginate capsules loaded with Lactobacillus gasseri ATCC® 19992 ™ (LG). Cell viability under in vitro gastrointestinal conditions and during storage in apple juice were evaluated. The capsules were prepared by ionic gelation and an emulsification process was performed as pretreatment using two homogenization methods: magnetic stirring (AM) and Ultraturrax® rotor-stator homogenizer (UT). Cell viability after encapsulation was similar in the two processes: ca. 65%. At the end of the in vitro gastrointestinal evaluation, the non-encapsulated probiotic cells did not show any viability, while the AM system was able to retain 100% of its viability and the UT retained 79.14%. The morphology of the capsules consisted of a continuous and homogeneous surface. Cell viability of LG encapsulated in apple juice stored at 4 °C for 21 days was 77% for AM, 55.43 % for UT, and 63.10% for free LG.

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“…Beads made up of sodium alginate and amidated low-methoxyl pectin in the ratios of 1:4 and 1:6 provided improved resistance to the entrapped Lactobacillus casei in simulated gastric and bile salt condition significantly (Sandoval-Castilla et al, 2010 ). Moghanjougi et al ( 2021 ) reported that pectin nanoparticles were resistant to both enzymatic and acidic conditions thus the microcapsules could be released in the colon environment, whereas alginate was suitable for encapsulation of probiotic bacteria Lactobacillus acidophilus under acidic conditions due to the conversion into insoluble alginic acid. The coating of whey protein concentrate and pectin did not provide additional protection to the probiotics in simulated GI conditions despite the higher survivability of probiotics (8 log CFU/g) after encapsulation (Gebara et al, 2013 ).…”

Section: Coating Materialsmentioning

confidence: 99%

Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review

Misra

Pandey

Dalbhagat

et al. 2022

Food Bioprocess Technol

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From the past few decades, consumers’ demand for probiotic-based functional and healthy food products is rising exponentially. Encapsulation is an emerging field to protect probiotics from unfavorable conditions and to deliver probiotics at the target place while maintaining the controlled release in the colon. Probiotics have been encapsulated for decades using different encapsulation methods to maintain their viability during processing, storage, and digestion and to give health benefits. This review focuses on novel microencapsulation techniques of probiotic bacteria including vacuum drying, microwave drying, spray freeze drying, fluidized bed drying, impinging aerosol technology, hybridization system, ultrasonication with their recent advancement, and characteristics of the commonly used polymers have been briefly discussed. Other than novel techniques, characterization of microcapsules along with their mechanism of release and stability have shown great interest recently in developing novel functional food products with synergetic effects, especially in COVID-19 outbreak. A thorough discussion of novel processing technologies and applications in food products with the incorporation of recent research works is the novelty and highlight of this review paper.

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Microencapsulation of Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis BB‐12 in pectin and sodium alginate: A comparative study on viability, stability, and structure

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 33 publications

References 49 publications

Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage

Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage

Encapsulation of Lactobacillus gasseri: Characterization, Probiotic Survival, In Vitro Evaluation and Viability in Apple Juice

Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review

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