Spray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-7

Puttarat, Narathip; Thangrongthong, Suppasin; Kasemwong, Kittiwut; Kerdsup, Paramaporn; Taweechotipatr, Malai

doi:10.1007/s10068-020-00870-z

Cited by 25 publications

(8 citation statements)

References 30 publications

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“…The resistance of some Lactobacillus , including different strains of Li. reuteri ( Meleh et al., 2020 ; Puttarat et al., 2021 ; Martoni et al., 2008 ), towards bile salts is well documented. From the results obtained ( Table 3 ) the Li.…”

Section: Resultsmentioning

confidence: 99%

Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication

Giordano

Abuqwider

Altamimi

et al. 2022

Heliyon

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Section: Resultsmentioning

confidence: 99%

Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication

Giordano

Abuqwider

Altamimi

et al. 2022

Heliyon

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“…Probiotics encapsulation methods mainly include emulsion cross‐linking (Ding et al., 2022; Gao et al., 2022a), spray drying (Puttarat et al., 2021; Tan et al., 2022), LBL self‐assembly (Luo et al., 2018), hydrogel (Falco et al., 2017; Luo et al., 2018), and freeze‐drying and biofilm (Gao et al., 2022b). Probiotics could also be encapsulated together with other active components, such as tea extract, fatty acid, and antioxidants, among others.…”

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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“…K8) in PWKCopt could have become metabolically inactive during the refrigerated storage. A low temperature of 4 °C can reduce the cellular fluidity, subsequently, decrease the metabolic rate, and induce the dormant state in most of the probiotic cells [98]. Acevedo-Martínez et al [52] also reported on the metabolic inactivity of the probiotic strain (Lactobacillus casei) in fermented mango juice stored at 4 °C.…”

Section: Shelf-life Studymentioning

confidence: 99%

Production and Optimisation of Fermented Pumpkin-Based Mature Coconut Water Kefir Beverage Using Response Surface Methodology

Koh,

Lim,

Khor

et al. 2024

Beverages

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Fermentation of pumpkin puree and mature coconut water using water kefir grains is a potential method for producing a novel functional non-dairy-based probiotic drink. In the present study, response surface methodology based on Box–Behnken design (RSM-BBD) was used to optimise fermentation temperature and substrates’ concentrations. The optimised fermentation temperature, pumpkin puree, and brown sugar concentrations of pumpkin-based mature coconut water kefir beverage (PWKC) were 27 °C, 20%, and 10% w/v, respectively. The optimised PWKC (PWKCopt) obtained an overall acceptability (OA) score of 4.03, with a desirable Lactobacillus count (6.41 Log CFU/mL), 0.68% v/v lactic acid content, 31% of water kefir grains’ biomass growth rate, and fermentation time (to reach pH 4.5) of 4.5 h. The optimized beverage, PWKCopt, contained 3.26% proteins, 2.75% dietary fibre, 2186.33 mg/L of potassium, 180.67 mg/L phosphorus, and 137.33 mg/L calcium and had a total phenolic content of 89.93 mg GAE/100 mL, flavonoid content of 49.94 mg QE/100 mL, and carotenoid content of 33.24 mg/100 mL, with antioxidant activity (FRAP: 169.17 mM Fe(II)/100 mL, IC50 value of DPPH free radicals scavenging activity: 27.17 mg/mL). Water kefir microorganisms in PWKCopt remained stable for at least 56 days at 4 °C. Therefore, PWKCopt might potentially serve as a value-added product, offering a basis for sustainable development within both the coconut and pumpkin industries.

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Spray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-7

Cited by 25 publications

References 30 publications

Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication

Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication

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

Production and Optimisation of Fermented Pumpkin-Based Mature Coconut Water Kefir Beverage Using Response Surface Methodology

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