Survival of Bifidobacterium longum 1941 microencapsulated with proteins and sugars after freezing and freeze drying

Dianawati, Dianawati; Mishra, Vijay Kumar; Shah, Nagendra P.

doi:10.1016/j.foodres.2013.01.022

Cited by 54 publications

(28 citation statements)

References 59 publications

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“…Compared to soy protein isolate, milk proteins offered better protection for Bifidobacterium longum 1941 after freeze drying and during exposure to acid and bile environment (Dianawati et al 2013).…”

Section: The Regulatory Guidelines and Specification (Fao/who 2002) Ementioning

confidence: 99%

“…However, addition of glucose markedly improved the survival of the entrapped LGG during subsequent long-term storage. Also, Dianawati et al (2013) reported that polyalcohols were superior to maltodextrin in the protection of Bifidobacterium longum encapsulated in milk proteins during spray drying. The viability of Saccharomyces boulardii within the matrix of whey protein was largely dependent on the (Duongthingoc et al 2014).…”

Section: Techniques Usedmentioning

confidence: 99%

“…longum 1941 in mixed Na caseinate (12%) and mannitol (3%) solution and subsequent freeze drying offered high stability for the cells after freeze drying and during exposure to acid and bile environment (Dianawati et al 2013).…”

Section: Sodium Caseinatementioning

confidence: 99%

See 2 more Smart Citations

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

El-Salam

El-Shibiny

2015

Dairy Sci. & Technol.

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The potential health and nutritional benefits of probiotics have boosted the demand for functional probiotic foods. The efficacy of probiotics depends on providing a specific number of viable cells on their consumption. Microencapsulation (ME) has been used to provide protection for probiotics all through food processing and marketing until they reach the target site in the gastrointestinal (GI) tract. The biomaterials and techniques used in ME are the main factors affecting the viability of encapsulated probiotics. Milk proteins offer several advantages in comparison to other biomaterials widely used in ME of probiotics. Several techniques have been developed for the use of whey proteins and casein in ME of several Lactobacillus and Bifidobacterium probiotic strains. Also, the survival of probiotics encapsulated in milk proteins during preparation, storage, and in simulated GI environment has been studied. The present review gives an overview on the use of milk proteins in ME of probiotics with emphasis on the efficiency of the developed techniques.

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Section: The Regulatory Guidelines and Specification (Fao/who 2002) Ementioning

confidence: 99%

Section: Techniques Usedmentioning

confidence: 99%

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

El-Salam

El-Shibiny

2015

Dairy Sci. & Technol.

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“…The traditional spray dried probiotic products containing Lactobacillus strains have shown 15-40% viability which can be considered as less than desirable [44]. In our study, the B. coagulans could withstand the spray drying conditions better showing 60-80% viability (Table II).…”

Section: Evaluation Of Encapsulated Formulations Using Semmentioning

confidence: 60%

Encapsulation of Probiotic Bacillus coagulans for Enhanced Shelf Life

2017

J App Biol Biotech

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Probiotic strains must be able to withstand industrial manufacturing conditions and retain maximum viability and functionality during storage. Probiotic cells also have to survive the harsh mileu in the stomach and small intestine. Encapsulating probiotic cells with suitable agents helps them resist such adverse conditions and minimize the loss in viability. Four encapsulation materials were evaluated in the current study: Fructooligosaccharide (FOS), Maltodextrin (MD), Skimmed milk (SM) and Xanthan gum (XG). Cells were encapsulated using two commonly used techniques, spray drying (SD) and freeze drying (FD). Accelerated stability study on formulations was carried out as per ICH guidelines. Parameters like viability, water activity, residual moisture content, etc. were assessed to determine the shelf life. Viability losses in encapsulation by FD in the range of 4-27.5% were lower than by SD technique (the range of 19-40%). Approximately 60-80% of B. coagulans cells survived both SD and FD processing conditions, which is higher than 40-50% viability reported for Lactobacillus strains. Protective abilities of different encapsulation materials were in the order of: SM>FOS>MD>XG. Scanning electron microscopy of the encapsulated probiotics demonstrated that in the course of 90 days, surface of encapsulated particles developed some roughness, indicating their likely less stability.

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“…Reid et al (2005) reported an increase in survival rate of probiotic bacteria in whey protein microcapsules by supplemented sucrose and lactose during FD. Dianawati et al (2013) used various protein-sugar combinations in order to observe the protective effect against freezing and freeze drying. Varying survival rates up to 97.4% were obtained, and as a result, the importance of combination of proteins with sugars in microencapsulation of probiotic bacteria was revealed.…”

Section: Effect Of Freeze Drying On Cell Viabilitymentioning

confidence: 99%

Improved viability ofLactobacillus acidophilusNRRL-B 4495 during freeze-drying in whey protein-pullulan microcapsules

Çabuk

Harsa

2015

Journal of Microencapsulation

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In this research, pullulan was incorporated in protein-based encapsulation matrix in order to assess its cryoprotective effect on the viability of freeze-dried (FD) probiotic Lactobacillus acidophilus NRRL-B 4495. This study demonstrated that pullulan in encapsulation matrix resulted in a 90.4% survival rate as compared to 88.1% for whey protein (WPI) encapsulated cells. The protective effects of pullulan on the survival of FD-encapsulated cells in gastrointestinal conditions were compared. FD WPI-pullulan capsules retained higher survived cell numbers (7.10 log CFU/g) than those of FD WPI capsules (6.03 log CFU/g) after simulated gastric juice exposure. Additionally, use of pullulan resulted in an increased viability after bile exposure. FD-free bacteria exhibited 2.18 log CFU/g reduction, while FD WPI and FD WPI-pullulan encapsulated bacteria showed 0.95 and 0.49 log CFU/g reduction after 24 h exposure to bile solution, respectively. Morphology of the FD microcapsules was visualized by scanning electron microscopy.

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Survival of Bifidobacterium longum 1941 microencapsulated with proteins and sugars after freezing and freeze drying

Cited by 54 publications

References 59 publications

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

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

Encapsulation of Probiotic Bacillus coagulans for Enhanced Shelf Life

Improved viability ofLactobacillus acidophilusNRRL-B 4495 during freeze-drying in whey protein-pullulan microcapsules

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