Abstract:The probiotic industry faces the challenge of retention of probiotic culture viability as numbers of these cells within their products inevitably decrease over time. In order to retain probiotic viability levels above the therapeutic minimum over the duration of the product's shelf life, various methods have been employed, among which encapsulation has received much interest. In line with exploitation of encapsulation for protection of probiotics against adverse conditions, we have previously encapsulated bifi… Show more
“…Encapsulation of bifidobacteria in poly-(vinylpyrrolidone)-poly-(vinylacetate-co-crotonic acid) (PVP:PVAc-CA) interpolymer complex microparticles under supercritical conditions was applied by Thantsha, et al [165]. They reported that the produced microparticles had suitable characteristics for food applications and protected the bacteria in simulated gastrointestinal fluids as well as improved the shelf life for 12 weeks at 30 °C [165]. The strain B. adolescentis (ATCC 15703) was entrapped within microcapsules prepared using 10.00% ( w / w ) chickpea protein isolates cross-linked with 0.20% ( w / v ) of genipin, or in the presence of 0.20% ( w / v ) alginate or k-carrageenan.…”
Section: Strategies For Enhanced Probiotic Viabilitymentioning
Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be addressed during the development of functional food products. Several factors have been claimed to be responsible for reducing the viability of probiotics including matrix acidity, level of oxygen in products, presence of other lactic acid bacteria, and sensitivity to metabolites produced by other competing bacteria. Several approaches are undertaken to improve and sustain microbial cell viability, like strain selection, immobilization technologies, synbiotics development etc. Among them, cell immobilization in various carriers, including composite carrier matrix systems has recently attracted interest targeting to protect probiotics from different types of environmental stress (e.g., pH and heat treatments). Likewise, to successfully deliver the probiotics in the large intestine, cells must survive food processing and storage, and withstand the stress conditions encountered in the upper gastrointestinal tract. Hence, the appropriate selection of probiotics and their effective delivery remains a technological challenge with special focus on sustaining the viability of the probiotic culture in the formulated product. Development of synbiotic combinations exhibits another approach of functional food to stimulate the growth of probiotics. The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.
“…Encapsulation of bifidobacteria in poly-(vinylpyrrolidone)-poly-(vinylacetate-co-crotonic acid) (PVP:PVAc-CA) interpolymer complex microparticles under supercritical conditions was applied by Thantsha, et al [165]. They reported that the produced microparticles had suitable characteristics for food applications and protected the bacteria in simulated gastrointestinal fluids as well as improved the shelf life for 12 weeks at 30 °C [165]. The strain B. adolescentis (ATCC 15703) was entrapped within microcapsules prepared using 10.00% ( w / w ) chickpea protein isolates cross-linked with 0.20% ( w / v ) of genipin, or in the presence of 0.20% ( w / v ) alginate or k-carrageenan.…”
Section: Strategies For Enhanced Probiotic Viabilitymentioning
Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be addressed during the development of functional food products. Several factors have been claimed to be responsible for reducing the viability of probiotics including matrix acidity, level of oxygen in products, presence of other lactic acid bacteria, and sensitivity to metabolites produced by other competing bacteria. Several approaches are undertaken to improve and sustain microbial cell viability, like strain selection, immobilization technologies, synbiotics development etc. Among them, cell immobilization in various carriers, including composite carrier matrix systems has recently attracted interest targeting to protect probiotics from different types of environmental stress (e.g., pH and heat treatments). Likewise, to successfully deliver the probiotics in the large intestine, cells must survive food processing and storage, and withstand the stress conditions encountered in the upper gastrointestinal tract. Hence, the appropriate selection of probiotics and their effective delivery remains a technological challenge with special focus on sustaining the viability of the probiotic culture in the formulated product. Development of synbiotic combinations exhibits another approach of functional food to stimulate the growth of probiotics. The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.
“…For example, Thantsha et al. (2014) used polyvinylpyrrolidone and vinylacetate‐ co ‐crotonic acid, both of which can be plasticized in supercritical CO 2 to form an interpolymer complex though hydrogen bonding, to encapsulate B. lactis Bb12 and B. longum Bb46. The prepared probiotic powders with a w of 0.25–0.43 showed more than 6 log CFU/g viability after 12‐week storage at 30°C.…”
Section: Methods Of Producing Powdered Probioticsmentioning
confidence: 99%
“…Supercritical technology is another novel method to prepare probiotic powders by immobilizing probiotics in interpolymer complexes formed in supercritical CO 2 as the solvent, and the subsequent depressurization removes CO 2 to form dry microcapsules (Liu et al, 2019). For example, Thantsha et al (2014) used polyvinylpyrrolidone and vinylacetateco-crotonic acid, both of which can be plasticized in supercritical CO 2 to form an interpolymer complex though hydrogen bonding, to encapsulate B. lactis Bb12 and B. longum Bb46. The prepared probiotic powders with a w of 0.25-0.43 showed more than 6 log CFU/g viability after 12-week storage at 30 • C. However, electrospinning, electrospray-assisted drying, and supercritical technology may not meet the production scale required for food manufacturing.…”
Section: Other Low Temperature Drying Methodsmentioning
Functional food products containing viable probiotics have become increasingly popular and demand for probiotic ingredients that maintain viability and stability during processing, storage, and gastrointestinal digestions. This has resulted in heightened research and development of powdered probiotic ingredients. The aim of this review is to overview the development of dried probiotics from upstream identification to downstream applications in food. Free probiotic bacteria are susceptible to various environmental stresses during food processing, storage, and after ingestion, necessitating additional materials and processes to preserve their activity for delivery to the colon. Various classic and emerging thermal and nonthermal drying technologies are discussed for their efficiency in preparing dehydrated probiotics, and strategies for enhancing probiotic survival after dehydration are highlighted. Both the formulation and drying technology can influence the microbiological and physical properties of powdered probiotics that are to be characterized comprehensively with various techniques. Furthermore, quality control during probiotic manufacturing and strategies of incorporating powdered probiotics into liquid and solid food products are discussed. As emerging technologies, structure‐design principles to encapsulate probiotics in engineered structures and protective materials with improved survivability are highlighted. Overall, this review provides insights into formulations and drying technologies required to supplement viable and stable probiotics into functional foods, ensuring the retention of their health benefits upon consumption.
“…They showed that co-encapsulation of prebiotic resistant starch corns had a negative influence on the physical barrier of the protein matrix, leading to a decrease of the protective effect of the probiotic (Heidebach et al, 2010). Thantsha et al (2014) used poly-(vinylpyrrolidone)-poly-(vinyl acetate-co-crotonic acid) for encapsulation of B. lactis Bb12 and B. longum Bb46 under supercritical conditions. They described that microparticles were able to protect the bacteria in simulated gastrointestinal fluids as well as to improve the lifetime of storage for 12 weeks at 30 • C. Wang et al (2014) reported on the entrapment of B. adolescentis ATCC 15703 preparing microcapsules using 10% of chickpea protein isolates crosslinked with 0.20% of genipin, or in the presence of 0.10% of alginate.…”
In the last years several human commensals have emerged from the gut microbiota studies as potential probiotics or therapeutic agents. Strains of human gut inhabitants such as Akkermansia, Bacteroides, or Faecalibacterium have shown several interesting bioactivities and are thus currently being considered as food supplements or as live biotherapeutics, as is already the case with other human commensals such as bifidobacteria. The large-scale use of these bacteria will pose many challenges and drawbacks mainly because they are quite sensitive to oxygen and/or very difficult to cultivate. This review highlights the properties of some of the most promising human commensals bacteria and summarizes the most up-to-date knowledge on their potential health effects. A comprehensive outlook on the potential strategies currently employed and/or available to produce, stabilize, and deliver these microorganisms is also presented.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.