Probiotic Ayran development by incorporation of phytosterols and microencapsulated <i>Lactobacillus casei</i> L26 in sodium caseinate–gellan mixture

Ahangari, Hossein; Yousefi, Mohammad; Abedi, Reza; Mirzanajafi-Zanjani, Mina; Mohammadi, Masoud Aman; Ehsani, Ali; Kia, Ehsan Moghaddas

doi:10.1111/1471-0307.12812

Cited by 12 publications

(5 citation statements)

References 25 publications

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“…As various factors affect the survival of probiotics, it seems that phytosterols have an important role in regulating the fluidity and permeability of cell membranes through the metabolic process and increasing the survival of L. casei and L. Acidophilus 36 . Some studies reported that high amounts of phytosterols have reduced the survival of probiotics 37 , 38 . Therefore, the controlled amount of phytosterols in encapsulated nanoparticles is very important to increase the survival of probiotics or antibacterial activity against pathogens 39 .…”

Section: Discussion and Resultsmentioning

confidence: 99%

Co-sonicated coacervation for high-efficiency green nanoencapsulation of phytosterols by colloidal non-biotoxic solid lipid nanoparticles

Mahdlou,

Dehkharghani,

Niazi

et al. 2024

Sci Rep

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Plant sterols are used as a supplement or an additive to reduce LDL cholesterol. The poor dispersibility and instability of phytosterols are the main limitations of their application. So, we tried to overcome these problems through nanoencapsulation of them with colloidal natural RSs (SLNs) using an effective approach to achieve higher efficiency and less intrinsic coagulation. Phytosterols extracted from flax seeds oil with caffeine by a new method were encapsulated with a stable colloid of sheep fat and ostrich oil (1:2), soy lecithin, and glucose through co-sonicated coacervation. Characterization of the obtained SLNs was conducted using FTIR, UV–Vis, SEM, DLS, and GC analysis. The three–factor three–level Behnken design (BBD) was used to prioritize the factors affecting the coacervation process to optimize particle size and loading capacity of SLNs. Operational conditions were examined, revealing that the size of SLNs was below 100 nm, with a phytosterols content (EE %) of 85.46% with high positive zeta potential. The nanocapsules' anti-microbial activity and drug-release behavior were then evaluated using the CFU count method and Beer-Lambert's law, respectively. The controlled release of nanocapsules (below 20%) at ambient temperature has been tested. The stability of nano-encapsulated phytosterols was investigated for six months. All results show that this green optimal coacervation is a better way than conventional methods to produce stable SLNs for the nanoencapsulation of phytosterols.

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Section: Discussion and Resultsmentioning

confidence: 99%

Co-sonicated coacervation for high-efficiency green nanoencapsulation of phytosterols by colloidal non-biotoxic solid lipid nanoparticles

Mahdlou,

Dehkharghani,

Niazi

et al. 2024

Sci Rep

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“…Additionally, using ABT starter decreased the titratable acidity values of fresh yogurt and during storage time compared to yogurt manufactured with traditional culture [ 21 ]. The acidity development of ayran treatments during the post-acidification and cold storage was mainly due to the metabolic activity of probiotics [ 22 ].…”

Section: Resultsmentioning

confidence: 99%

Characterization of the Ayran Made with Commercial Probiotic Cultures for Fatty Acids, Cholesterol, Folic Acid Levels, and Anti-Oxidative Potential

Shalabi

Hassan

Ismail

et al. 2023

Probiotics & Antimicro. Prot.

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Ayran is a salted drinkable fermented milk food which consumed in many countries around the world. In this study, some chemical parameters were determined to evaluate the healthy properties of ayran prepared using various commercial probiotic cultures. Four treatments of ayran were made from cow’s milk and using classic yogurt culture (L. delbrueckii subsp. bulgaricus and Streptococcus thermophilus) [T1], ABT-5 culture (L. acidophilus, Bifidobacterium and S. thermophilus) [T2], exopolysaccharide producing culture (EPS-producing, L. delbrueckii subsp. bulgaricus and S. thermophilus) [T3], and EPS-producing culture + Bifidobacterium animalis subsp. lactis BB12 (mixture culture) [T4]. Treatment 1 had the highest acidity, acetaldehyde, and diacetyl values. Using probiotic [T2] or mixture cultures [T4] reduced saturated fatty acids by 1.97% and increased monounsaturated and polyunsaturated fatty acids of ayran by 4.94 and 5.72%, respectively. Also, the levels of oleic acid (omega-9), linoleic acid (omega-6), and α-linolenic acid (omega-3) increased in ayran produced using probiotic or mixture cultures. Sample T4 was highly richer in the value of antioxidant activity (27.62%) and folic acid (0.1566 mg/100 g) whereas possessed the lowest cholesterol amount (8.983 mg/100 g). Mixture culture (EPS-producing culture + Bifidobacterium animalis subsp. lactis BB12) is a good starter to improve the healthy and nutritional characteristics of bio-ayran.

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“…Ahangari et al. (2022) reported that phytosterol‐enriched Lactobacillus casei L26 was encapsulated in a sodium caseinate–gellan mixture, encapsulated probiotics had higher EE and longer storage time than free ones.…”

Section: Encapsulation Of Probioticsmentioning

confidence: 99%

Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects

Yang,

Wei,

et al. 2024

Food Frontiers

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The related studies of probiotics‐based functional foods have recently attracted increasing interests in developing new types of oral administration systems. Probiotics has various biological functions, including increasing adsorption ability of nutrients, competitively rejecting pathogenic organisms, and regulating the immune system. It is well known that probiotics cannot be worked until their colonies reach the intestine alive, as well as the amount reaches 106–107 colony‐forming units/g at the end of product's shelf life. However, the delivery of probiotics to the colon through oral administration is always challenging due to weak viability under exposure to harsh conditions in the presence of ions and small molecules from the upper gastrointestinal tract. Moreover, the low viability of the probiotics due to the lack of resistance to the acidity of food matrices, high temperature during food processing, and oxygen changes during storage also limit the applications of probiotics in food products. Therefore, encapsulation of probiotics could particularly protect the probiotics from degradation and inactivation, resulting in enhanced viability during the transition from consumption to digestion in the gut. Emulsion cross‐linking, complex coacervation, microcapsules, spray drying, layer‐by‐layer self‐assembly, electrospinning, hydrogel, and other methods are used to encapsulate probiotics. Herein, this review mainly highlights the gut health functions and encapsulation techniques of probiotics, followed by the current challenges and future development prospects.

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Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate–gellan mixture

Cited by 12 publications

References 25 publications

Co-sonicated coacervation for high-efficiency green nanoencapsulation of phytosterols by colloidal non-biotoxic solid lipid nanoparticles

Co-sonicated coacervation for high-efficiency green nanoencapsulation of phytosterols by colloidal non-biotoxic solid lipid nanoparticles

Characterization of the Ayran Made with Commercial Probiotic Cultures for Fatty Acids, Cholesterol, Folic Acid Levels, and Anti-Oxidative Potential

Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects

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