Spray drying co-encapsulation of lactic acid bacteria and lipids: A review

Jiang, Jingya; Ma, Chao; Song, Xiping; Zeng, Jianhua; Zhang, Lanwei; Gong, Pimin

doi:10.1016/j.tifs.2022.09.010

Cited by 19 publications

(10 citation statements)

References 87 publications

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Section: Physical Preparation Methodsmentioning

confidence: 99%

“…This technology can be used for all kinds of food ingredients, including spices, pigments, vitamins, and fats, to extend the product's shelf life and maintain stability. 2 Using pectin and sodium alginate as the wall material, a pectin–sodium alginate microcapsule was used to encapsulate carvacrol using the spray drying method. 12 Based on the spray drying inlet temperature, and the physical, chemical, and functional properties of the microcapsule, the microcapsule at 100 °C carried the highest water content, bulk density and retention; however, the coating rate was decreased by reducing the hygroscopicity.…”

Section: Food Microencapsulation Technologymentioning

confidence: 99%

“…In recent years, new approaches to control the release of bioactive drugs and nutrients have emerged in the field of the food industry, including emulsions, nanoparticles, hydrogels, and microcapsules, resulting in improved stability and utilization. 1,2 These delivery systems have many advantages and disadvantages in terms of stability, biodegradability and biocompatibility. 3 Microcapsule technology facilitates the delivery, sustained release and protection of active food ingredients.…”

Section: Introductionmentioning

confidence: 99%

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Advances in the preparation and application of microencapsulation to protect food functional ingredients

et al. 2023

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Section: Physical Preparation Methodsmentioning

confidence: 99%

Section: Food Microencapsulation Technologymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Advances in the preparation and application of microencapsulation to protect food functional ingredients

et al. 2023

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“…The absorbance of each tube was determined using ultraviolet spectrophotometer at 340 nm. The HK activity was computed according to Equation (1). One unit of HK activity was described as generating 1 nmol of NADPH per minute after each mg of samples' protein interaction with the matrix.…”

Section: Determination Of Hk Activitymentioning

confidence: 99%

Screening the Protective Agents Able to Improve the Survival of Lactic Acid Bacteria Strains Subjected to Spray Drying Using Several Key Enzymes Responsible for Carbohydrate Utilization

Liu,

Xie,

et al. 2024

Microorganisms

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The aim of this study was to identify the most effective protectants for enhancing the viability of specific lactic acid bacteria (LAB) strains (Lactobacillus delbrueckii subsp. bulgaricus CICC 6097, Lactiplantibacillus plantarum CICC 21839, Lactobacillus acidophilus NCFM) by assessing their enzymatic activity when exposed to spray drying (inlet/outlet temperature: 135 °C/90 °C). Firstly, it was found that the live cell counts of the selected LAB cells from the 10% (w/v) recovered skim milk (RSM) group remained above 107 CFU/g after spray drying. Among all the three groups (1% w/v RSM group, 10% w/v RSM group, and control group), the two enzymes pyruvate kinase (PK) and lactate dehydrogenase (LDH) were more sensitive to spray drying than hexokinase (HK) and β-galactosidase (β-GAL). Next, transcriptome data of Lb. acidophilus NCFM showed that 10% (w/v) RSM improved the down-regulated expressions of genes encoding PK (pyk) and LDH (ldh) after spray drying compared to 1% (w/v) RSM. Finally, four composite protectants were created, each consisting of 10% (w/v) RSM plus a different additive—sodium glutamate (CP-A group), sucrose (CP-B group), trehalose (CP-C group), or a combination of sodium glutamate, sucrose, and trehalose (CP-D group)—to encapsulate Lb. acidophilus NCFM. It was observed that the viable counts of strain NCFM (8.56 log CFU/g) and enzymatic activity of PK and LDH in the CP-D group were best preserved compared to the other three groups. Therefore, our study suggested that measuring the LDH and PK activity could be used as a promising tool to screen the effective spray-dried protective agent for LAB cells.

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“…However, proteins typically encapsulate probiotics by interacting with a variety of active compounds or other polymers via their surface functional groups [ 9 , 10 , 11 , 12 ]. Lipids can also be used to encapsulate probiotics [ 13 , 14 ]. Lipids are often used to encapsulate probiotics by forming different types of emulsions or forming lipid membranes by self-assembly under the action of calcium ions [ 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Delivery of Probiotics with Cellulose-Based Films and Their Food Applications

Yang,

Zhang,

2024

Polymers

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Probiotics have attracted great interest from many researchers due to their beneficial effects. Encapsulation of probiotics into biopolymer matrices has led to the development of active food packaging materials as an alternative to traditional ones for controlling food-borne microorganisms, extending food shelf life, improving food safety, and achieving health-promoting effects. The challenges of low survival rates during processing, storage, and delivery to the gut and low intestinal colonization, storage stability, and controllability have greatly limited the use of probiotics in practical food-preservation applications. The encapsulation of probiotics with a protective matrix can increase their resistance to a harsh environment and improve their survival rates, making probiotics appropriate in the food packaging field. Cellulose has attracted extensive attention in food packaging due to its excellent biocompatibility, biodegradability, environmental friendliness, renewability, and excellent mechanical strength. In this review, we provide a brief overview of the main types of cellulose used for probiotic encapsulation, as well as the current advances in different probiotic encapsulating strategies with cellulose, grafted cellulose, and cellulose-derived materials, including electrospinning, cross-linking, in-situ growth, casting strategies, and their combinations. The effect of cellulose encapsulation on the survival rate of probiotics and the patented encapsulated probiotics are also introduced. In addition, applications of cellulose-encapsulated probiotics in the food industry are also briefly discussed. Finally, the future trends toward developing encapsulated probiotics with improved health benefits and advanced features with cellulose-based materials are discussed.

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Spray drying co-encapsulation of lactic acid bacteria and lipids: A review

Cited by 19 publications

References 87 publications

Advances in the preparation and application of microencapsulation to protect food functional ingredients

Advances in the preparation and application of microencapsulation to protect food functional ingredients

Screening the Protective Agents Able to Improve the Survival of Lactic Acid Bacteria Strains Subjected to Spray Drying Using Several Key Enzymes Responsible for Carbohydrate Utilization

Delivery of Probiotics with Cellulose-Based Films and Their Food Applications

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