Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – With an emphasis on table olives

Peres, C.; Hérnández-Mendoza, Adrian; Malcata, F. Xavier

doi:10.1016/j.tifs.2012.01.006

Cited by 168 publications

(133 citation statements)

References 81 publications

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“…Encapsulation of probiotic microorganisms in polymer systems seems to be easy lab-scale process in order to protect probiotics against low pH and high bile concentrations (Anal and Singh, 2007;Heidebach et al, 2010;Lian et al, 2002;Peres et al, 2012;Huq et al, 2013). However, scaling up of this process needs industrial investments.…”

Section: Microencapsulation Materialsmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal-and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.

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Section: Microencapsulation Materialsmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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“…Rivera-Espinoza & Gallardo-Navarro (2010) reported that fermented milk products as yogurt (Batista et al, 2015;Cruz et al, 2013), petit suisse cheese (Pereira et al, 2016), minas frescal cheese (Dantas et al, 2016), and dairy beverages (Castro et al, 2013a, b) are good carrier matrices for probiotic microorganisms. However, raw food products have recently been intensively investigated as potential substrates for the production of probiotic non-dairy foods (Martins et al, 2013;Peres et al, 2012;Soccol et al, 2010;Yu et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Fruit salad as a new vehicle for probiotic bacteria

et al. 2016

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This work aimed to study the use of fruit salads as carriers for Lactobacillus rhamnosus HN001. We evaluated the viability of this probiotic in fruit salads and the phsyico-chemical, microbiological and sensory properties of this food. Scanning electron microscopy (SEM) was used to verify microorganism adhesion on the fruit tissues. The viability of L. rhamnosus in fruit salads was 8.49 log CFU . g -1 after 120 hours. SEM images showed that fruit tissue provided protection for probiotic. Adhesion sites were observed in higher quantity in banana, apple and guava. The addition of L. rhamnosus did not alter texture of fruits (p > 0.05). Fruit salads containing probiotic had different values of pH and acidity compared to the control (p < 0.05). Ascorbic acid content decreased over time; however, total carotenoids did not significantly decrease (p > 0.05). Fruit salads containing L. rhamnosus showed counts of psychotrophic microorganisms of at least 2.0 log CFU . g -1 lower than control salad after 120 h of refrigerated storage. The fruit salad was well accepted by consumers. Therefore, this product can be used as a carrier for probiotic and an alternative to consuming functional foods.Keywords: acceptability; fruit mix; microscopy; probiotic carrier.Practical Application: Fruit salads can be used as a carrier for probiotic bacteria.

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“…Em decorrência da etapa do "cocido", o pH da salmoura no início do processo fermentativo apresenta-se bastante elevado, podendo atingir valores acima de 10 unidades (SÁNCHEZ et al, 2006). A fermentação pode ser realizada de duas maneiras: pelo processo tradicional, através da fermentação espontânea, ou pela adição de cultura starter (PERES et al, 2012).…”

Section: Azeitonas Verdes Tipo Spanish Styleunclassified