Survival in Food Systems of Lactobacillus rhamnosus R011 Microentrapped in Whey Protein Gel Particles

Abstract

The aim of this study was to investigate the effect of whey protein isolate (WPI) gel microentrapment on the viability of Lactobacillus rhamnosus R011 during the production and storage of biscuits, frozen cranberry juice, and vegetable juice. Viability of microentrapped (ME) cells was compared to free cells freeze-dried in a milk-based protective solution as well as in a WPI-based solution (ungelled). During the production of biscuits and their storage for 2 wk at 23 degrees C, the highest stability was obtained with the cells ME in WPI gel particles. However, free cells prepared in the milk-based matrix were those that maintained the highest viability during storage of vegetable juice as well as during freezing and storage of cranberry juice. The culture prepared in a WPI-based solution had the highest drops in viable counts following the heating process of biscuits as well as during storage of vegetable juice and freezing and storage of cranberry juice. Although the WPI-based solution was not efficient in protecting free cells, it is concluded that the process of microentrapment in WPI can help in protecting the freeze-dried cells against subsequent acidic and alkaline pH conditions as well as heating and freezing of food products.

Preparation and properties of milk proteins-based encapsulated probiotics: a review

“…Studies in vivo and in vitro have shown that the nature of food harboring probiotics affected their viability (Ainsley Reid et al 2007). In this respect, the nature of the whey proteins was found to affect the entrapment of the probiotic Lb.…”

“…The viability of Lb. rhamnosus R011 microencapsulated in whey protein beads during the production and storage of biscuits, frozen cranberry juice, and vegetable juice was compared to free cells freeze-dried in the milk-based protective solution and in a denatured whey protein isolate-based solution (ungelled) enriched with lactose and sucrose (Ainsley Reid et al 2007). During the production and storage of biscuits for 2 weeks at 23°C, cells micro-entrapped in whey protein isolate gel particles showed the minimum drop in cell counts (from 1.3×10 7 to <10 3 cfu.g −1 ).…”

Técnicas e Materiais Empregados na Microencapsulação de Probióticos

“…A utilização da microencapsulação também pode aumentar a resistência das bactérias no decorrer do trato digestório, visto que esse meio possui elevada acidez, além da presença de enzimas e da bile, possibilitando que as bactérias cheguem ao intestino em quantidade, com condições de sobrevivência e de colonização (CHAMPAGNE;FUSTIER, 2007;FAVARO-TRINDADE et al, 2008).…”

“…As micropartículas são produzidas por uma mistura contendo o ingrediente ativo (ou recheio) e o agente encapsulante na forma de gotículas. Essa mistura é pulverizada por um atomizador ou bico aspersor e entra em uma câmara, na qual o ar circula a baixa temperatura (CHAMPAGNE;FUSTIER, 2007). O esquema do método, bem como o desenho do equipamento estão apresentados nas Figura 1.…”

“…Estudos indicam que microcápsulas formadas por matérias encapsulantes compostas de proteína de soro de leite apresentam boa proteção do probiótico a condições adversas (MARTÍN et al, 2015). As proteínas do soro têm sido utilizadas como materiais de parede para a microencapsulação de Lactobacilos e Bifidobactérias (MUTHUKUMARASAMY; HOLLEY, 2007;REID et al, 2007). Estes agregados de proteínas têm melhorado as propriedades de barreira e resistência a condições gástricas em pH baixo (ALTING et al, 2009 FRITZEN-FREIRE et al, 2012).…”