Abstract:Probiotics are becoming popular in dairy and non‐dairy matrices owing to their symbiotic effects on the human gut. However, maintaining the viability and stability of probiotics at their therapeutic level is a great challenge for manufacturers. Encapsulation technology is getting attention to maintain and target the delivery of sensitive ingredients in the food and pharmaceutical industry. Probiotics are encapsulated by using different economical biomaterials to augment their stability under stressed condition… Show more
“…Whey protein is one of the protective wall materials used to microencapsulate probiotic bacteria because of its capacity to generate microencapsulates quickly when used in a different way (Wang et al, 2019). Whey protein has many important parts, such as soluble milk proteins, calcium, and milk sugar, which help bacterial cells stay alive and grow (Abbas et al, 2022). Whey protein also protects microorganisms in harsh environments and increases their survivability.…”
Probiotic bacteria were isolated from yogurt and cheese whey and used to prepare encapsulated probiotic bacteria with whey protein (WP), maltodextrin (MD), and gum Arabic (GA) as single, binary, and ternary encapsulation coating materials by freeze‐drying. Probiotic powders were characterized using FTIR, SEM, encapsulation efficiency, and survivability under simulated gastrointestinal conditions. Limosilactobacillus fermentum strain LF‐HSTU‐FPP and Streptococcus thermophilus strain ST‐HSTU‐FPP were identified by 16S RNA. Encapsulation with WP and GA had a high encapsulation efficiency of 94.69% and the least injury of cell viability of 2.8715 Log CFU/g and 2.85 Log CFU/g in simulated gastric juice and stimulated intestinal juice, respectively. Microcapsules showed broken glass, porous, and irregularly shaped structures. The stability of probiotic bacteria was confirmed by FTIR analysis of amide group I and II peak alterations. Binary encapsulation (WP and GA) was a suitable coating material for the stability of probiotic bacteria in the gastrointestinal tract during storage.
Novelty impact statement
Two isolated probiotic bacteria were encapsulated using whey protein, maltodextrin, and gum Arabic carrier material.
Cell losses were minimal in protein‐based carrier materials during storage.
Encapsulated probiotic bacteria showed minor damage when exposed to gastrointestinal fluid.
“…Whey protein is one of the protective wall materials used to microencapsulate probiotic bacteria because of its capacity to generate microencapsulates quickly when used in a different way (Wang et al, 2019). Whey protein has many important parts, such as soluble milk proteins, calcium, and milk sugar, which help bacterial cells stay alive and grow (Abbas et al, 2022). Whey protein also protects microorganisms in harsh environments and increases their survivability.…”
Probiotic bacteria were isolated from yogurt and cheese whey and used to prepare encapsulated probiotic bacteria with whey protein (WP), maltodextrin (MD), and gum Arabic (GA) as single, binary, and ternary encapsulation coating materials by freeze‐drying. Probiotic powders were characterized using FTIR, SEM, encapsulation efficiency, and survivability under simulated gastrointestinal conditions. Limosilactobacillus fermentum strain LF‐HSTU‐FPP and Streptococcus thermophilus strain ST‐HSTU‐FPP were identified by 16S RNA. Encapsulation with WP and GA had a high encapsulation efficiency of 94.69% and the least injury of cell viability of 2.8715 Log CFU/g and 2.85 Log CFU/g in simulated gastric juice and stimulated intestinal juice, respectively. Microcapsules showed broken glass, porous, and irregularly shaped structures. The stability of probiotic bacteria was confirmed by FTIR analysis of amide group I and II peak alterations. Binary encapsulation (WP and GA) was a suitable coating material for the stability of probiotic bacteria in the gastrointestinal tract during storage.
Novelty impact statement
Two isolated probiotic bacteria were encapsulated using whey protein, maltodextrin, and gum Arabic carrier material.
Cell losses were minimal in protein‐based carrier materials during storage.
Encapsulated probiotic bacteria showed minor damage when exposed to gastrointestinal fluid.
“…that could be beneficial by encapsulating them. These benefits are related to the development of dairy and beverage functional foods (Abbas et al, 2022). These studies show that depending on the application, bacteria could be advantageous, although in the case of cider, they are not so propitious because they modify the characteristics of the product.…”
Cider represents a habitat that allows the growth of different bacteria involved in the fermentation process. The process involves interactions between yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB). The activity of some bacteria is responsible for cider spoilage. This study examines the efficacy of UVC for reducing the microbial load in natural cider and characterizes the different LAB and AAB colonies. For this purpose, an inline UVC treatment has been designed and fabricated. Different flow rates have been tested. Moreover, the presence of the genes related to cider spoiling has been studied by PCR. The results have shown that UVC irradiation has been effective in all flow rates by reducing the bacterial load significantly, by 90%–99%. The presence of an enzyme related to bitterness has been found in some LAB. In conclusion, the developed UVC equipment has the potential effect of reducing the microbial load in the beverage.
Novelty impact statement
This article shows a significant reduction of the microbial load in beverages such as cider. The results show an important advance for the treatment of these beverages in the industry as it allows to control the microbial load present and increases the shelf life of the products. Furthermore, this research could increase the shelf life of the beverages in a market that is constantly growing.
“…[50,51] Also available as dietary supplements, these cultures are widely consumed because of their well-established health benefits such as the ability to inhibit the development of harmful bacteria, lower cholesterol levels, reduce constipation, control blood pressure, [52] enhance the production of vitamins, improve calcium absorption, and boost the immune system. [53,54] The incredible diversity of microorganisms and their possible effects could even open avenues to design targeted interventions and person-centric trials. [55] Even though the probiotics are broadly assumed to be safe [56] their diversity, variability of their formulations, efficacy, purity, and manufacturing processes [57,58] necessitates analytical methods to quickly assess their viability and thus functionality.…”
Section: Electrochemical Analysis Of Probiotic Activitymentioning
A simple and fast (<15 min), two‐step laser scribing of cardboard substrates is described as a method for fabricating carbon electrodes modified with metallic nanoparticles. The first scribing step patterned a cardboard substrate (promoting the formation of porous carbon electrodes). The second step was included to produce metallic nanoparticles via a chemical reduction process of cations from an aqueous solution. For these experiments, the effects of copper, silver, nickel, cobalt, zinc, and gold were evaluated considering their effect on the electrical properties and the composition of the carbon materials produced. These experiments revealed that, despite significant changes in resistance (from 138±7 Ω for plain electrodes to just 53±3 Ω for Au‐modified electrodes), only marginal changes were observed in the morphology or composition of the material produced (IG/ID ranged from 1.2±0.3 for the plain cardboard to 1.8±0.3 for the cobalt‐modified electrodes). To demonstrate the applicability of the proposed strategy, Au‐modified electrodes were assembled into electrochemical sensors and applied to measure the metabolic activity of live microorganisms in various commercial samples, requiring only 100 μL of sample and 10 min of incubation time.
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