Microencapsulation of Lactobacillus rhamnosus HN001 by spray drying and its evaluation under gastrointestinal and storage conditions

Barajas-Álvarez, Paloma; González-Ávila, Marisela; Espinosa‐Andrews, Hugo

doi:10.1016/j.lwt.2021.112485

Cited by 36 publications

(25 citation statements)

References 46 publications

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“…This confirms the formation of a protective film around the probiotics and a high encapsulation efficiency after the drying process. The microcapsules showed a partially spherical shape 2-15 μm in diameter, which is consistent with other authors' reports [15] (Figure 1A).…”

Section: Characterization Of L Plantarum Bfl Microcapsulessupporting

confidence: 93%

Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain

et al. 2022

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The reformulation of meat products is a pending task for the scientific-technological sector. Fermented meat products can carry probiotics, and studying their effect during the product shelf life currently represents a large area of vacancy. The objective of this work was to study the viability of microencapsulated (E) and unencapsulated (P) Lactiplantibacillus plantarum BFL as well as their effects on the microbiological and physicochemical parameters of fermented sausages preserved at 20 °C and 5 °C during 60 days of storage. The inoculated sausages (P and E) had significantly reduced pH values and potential pathogenic microorganism counts. The viability of encapsulated L. plantarum BFL (E) did not decline during storage as it did in its unencapsulated state (P). In addition, L. plantarum BFL could present an antioxidant effect at 20 °C towards the end of storage. The probiotic L. plantarum BFL generally tolerated the meat matrix conditions; it could be used as a biocontroller since its high viability rates would allow it to be projected as an adjunct culture for the meat industry. However, spray-drying microencapsulation of the probiotic L. plantarum BFL is not recommended as a viability-enhancing strategy in the Salamines Criollos studied in this work.

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Section: Characterization Of L Plantarum Bfl Microcapsulessupporting

confidence: 93%

Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain

et al. 2022

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“…The probiotic inoculum (1%) was added to the MRS-modified broth mediums and incubated at 37 °C. MRS broth without glucose (MRSm) was used as a negative control [ 13 , 14 ]. The growth rate of bacteria was measured using the Optical density (OD) at 600 nm using Multitask GO UV/VIS spectrophotometer (Thermo Scientific, Waltham, MA, USA).…”

Section: Methodsmentioning

confidence: 99%

“…These population strains in the human gut depend on dietary habits, race, stress, medication, host genetics, toxin exposure, and pathogen invasion. It was reported that the Lactobacillus plantarum , Lactobacillus rhamnosus , and Lactobacillus paracasei are used to prevent and treat diverse intestinal diseases in human health [ 12 , 13 ]. In the host gut, the probiotic growth depends on the gut environment (pH, oxygen, and transit time), accessibility, and metabolism of the strains for a specific carbon source (known as the prebiotic effect).…”

Section: Introductionmentioning

confidence: 99%

Physical Properties and Prebiotic Activities (Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes

et al. 2022

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This research developed model foods of gelatine-based gels, where carbohydrates from Agave tequilana Weber var. Azul (agave syrups or/and agave fructans) were incorporated into gel formulations as healthy sucrose and glucose substitutes. The sugars (sucrose and glucose) were substituted by agave carbohydrates (agave syrups and agave fructans), obtaining the subsequent gel formulations: 100% agave syrup (F2 gel), 100% agave fructan (F3 gel), and 50% agave syrup–50% agave fructan (F4 gel). The unsubstituted gel formulation was used as a control (F1 gel). The prebiotic activities, physical properties, thermal stability (HP-TLC), and texture of gelatine-based gels were evaluated. The gel formulations showed translucent appearances with approximately 36 g/100 g of water and water activities values between 0.823 and 0.929. The HP-TLC analysis validated that agave fructans did not hydrolyse during the thermal process of gels production. Gels produced with agave syrup and agave fructan (F2-F4 gels) provided higher hardness, gumminess, and springiness values (p < 0.05) than those produced with glucose and sucrose (F1 gel). Gelatine-based gel formulations displayed prebiotic activities correlated to the ability of Lactobacillus plantarum, Lactobacillus paracasei, and Lactobacillus rhamnosus to use agave carbohydrates as carbon sources. Based on the prebiotic effect and physical and textural properties, the F2 and F4 gel formulations displayed the best techno-functional properties to produce gel soft candies.

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“…The cell counts, pH, TA, dry matter, and β-glucan content of fermented oat beverages were determined by the single fermentation of LAB and mixed fermentation of yeasts and LAB. The results showed that the two fermentation methods could reach the appropriate acidity within 6–10 h, and the number of living cells obtained was higher than the level of 10 6 –10 7 cfu/mL needed for probiotic products, which proved that LAB provided better flavor and shelf life for oat beverages [ 52 ]. However, the relationship between LAB and yeasts is complex, and both inhibition and promotion are between them.…”

Section: Strainsmentioning

confidence: 99%

Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review

Qian

Guo

et al. 2023

Foods

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Based on the high nutrients of oat and the demand of health-conscious consumers for value-added and functional foods, fermented oat beverages have great market prospects. This review summarizes the applicable strains, processing techniques and health benefits of fermented oat beverages. Firstly, the fermentation characteristics and conditions of the applicable strains are systematically described. Secondly, the advantages of pre-treatment processes such as enzymatic hydrolysis, germination, milling and drying are summarized. Furthermore, fermented oat beverages can increase the nutrient content and reduce the content of anti-nutritional factors, thereby reducing some risk factors related to many diseases such as diabetes, high cholesterol and high blood pressure. This paper discusses the current research status of fermented oat beverages, which has academic significance for researchers interested in the application potential of oat. Future studies on fermenting oat beverages can focus on the development of special compound fermentation agents and the richness of their taste.

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Microencapsulation of Lactobacillus rhamnosus HN001 by spray drying and its evaluation under gastrointestinal and storage conditions

Cited by 36 publications

References 46 publications

Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain

Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain

Physical Properties and Prebiotic Activities (Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes

Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review

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