Survival of fluidized bed encapsulated Lactobacillus acidophilus under simulated gastro-intestinal conditions and heat treatment during bread baking

Mirzamani, S. S.; Bassiri, Alireza; Tavakolipour, Hamid; Azizi, Masoumeh; Kargozari, Mina

doi:10.1007/s11694-021-01108-0

Cited by 14 publications

(6 citation statements)

References 35 publications

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Section: Application Of Probiotics In the Food Industrymentioning

confidence: 99%

“…contribute to several major food components such as carbohydrates, proteins, fats, dietary fiber, vitamins, and minerals in varying amounts (Niesche and Haase, 2012;El-Sohaimy et al, 2019). Researchers have been trying to incorporate probiotics in baked products by developing new techniques to deliver thermo-durable bioactive materials so that probiotics can survive high temperatures during baking (Mirzamani et al, 2021). The microencapsulation technique and the sourdough method have been studied as an alternative to increasing the nutritional value and cell viability of probiotics in bread during baking (Ganguly et al, 2019) and in GI conditions (Champagne et al, 2018;Ashraf et al, 2022).…”

Section: Probiotics In Bakerymentioning

confidence: 99%

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Probiotics: mechanism of action, health benefits and their application in food industries

Latif,

Shehzad,

Niazi

et al. 2023

Front. Microbiol.

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Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to the host when administered in adequate quantity. Currently, research is being conducted on the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; competitive exclusion of pathogens for adhesion sites, improvement of the intestinal mucosal barrier, gut immunomodulation, and neurotransmitter synthesis. This review emphasizes the recent advances in the health benefits of probiotics and the emerging applications of probiotics in the food industry. Due to their capability to modulate gut microbiota and attenuate the immune system, probiotics could be used as an adjuvant in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases. Considering the functional properties, probiotics are being used in the dairy, beverage, and baking industries. After developing the latest techniques by researchers, probiotics can now survive within harsh processing conditions and withstand GI stresses quite effectively. Thus, the potential of probiotics can efficiently be utilized on a commercial scale in food processing industries.

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Section: Application Of Probiotics In the Food Industrymentioning

confidence: 99%

Section: Probiotics In Bakerymentioning

confidence: 99%

Probiotics: mechanism of action, health benefits and their application in food industries

Latif,

Shehzad,

Niazi

et al. 2023

Front. Microbiol.

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“…Functional beverages with active probiotics culture activity and high antioxidant capacity can be produced by alginate microencapsulated probiotics [ 64 ]. Bakery products are an emerging category in the probiotic food sector and are attracting increasing research interest [ 140 ]. The addition of alginate and chitosan to microcapsules can effectively protect Lactobacillus acidophilus and is an effective method for the production of probiotic bread [ 140 ].…”

Section: Applications Prospects and Challengesmentioning

confidence: 99%

“…Bakery products are an emerging category in the probiotic food sector and are attracting increasing research interest [ 140 ]. The addition of alginate and chitosan to microcapsules can effectively protect Lactobacillus acidophilus and is an effective method for the production of probiotic bread [ 140 ]. Alginate/fish gelatin capsules improve the survival of probiotics during baking and storage and are an effective bread enhancer [ 106 ].…”

Section: Applications Prospects and Challengesmentioning

confidence: 99%

Microencapsulating Alginate-Based Polymers for Probiotics Delivery Systems and Their Application

et al. 2022

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Probiotics exhibit many health benefits and a great potential for broad applications in pharmaceutical fields, such as prevention and treatment of gastrointestinal tract diseases (irritable bowel syndrome), prevention and therapy of allergies, certain anticancer effects, and immunomodulation. However, their applications are limited by the low viability and metabolic activity of the probiotics during processing, storage, and delivery in the digestive tract. To overcome the mentioned limitations, probiotic delivery systems have attracted much attention. This review focuses on alginate as a preferred polymer and presents recent advances in alginate-based polymers for probiotic delivery systems. We highlight several alginate-based delivery systems containing various types of probiotics and the physical and chemical modifications with chitosan, cellulose, starch, protein, fish gel, and many other materials to enhance their performance, of which the viability and protective mechanisms are discussed. Withal, various challenges in alginate-based polymers for probiotics delivery systems are traced out, and future directions, specifically on the use of nanomaterials as well as prebiotics, are delineated to further facilitate subsequent researchers in selecting more favorable materials and technology for probiotic delivery.

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“…Due to the intrinsic different resistance of the diverse probiotics, specific microencapsulation process optimization must be evaluated from time to time. Proof that there is not a valid encapsulation method to be indiscriminately used for all microorganisms is largely reported in the literature [14,[54][55][56][57][58][59].…”

Section: Probioticmentioning

confidence: 99%

Current Advantages in the Application of Microencapsulation in Functional Bread Development

Tolve

Bianchi

Lomuscio

et al. 2022

Foods

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Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread is generally poor in other micro- and macronutrients. Rising consumer demand for healthier food has resulted in the growth of studies focused on bread fortification with bioactive ingredients (i.e., vitamins, prebiotics, and vegetable extracts). However, the baking process leads to the reduction (or even lessening) of the added substance. In addition, the direct inclusion of bioactive compounds and additives in bread has other limitations, such as adverse effects on sensory characteristics and undesirable interaction with other food ingredients. Encapsulation allows for overcoming these drawbacks and at the same time improves the overall quality and shelf-life of bread by controlling the release, protection, and uniform distribution of these compounds. In the last ten years, several studies have shown that including micro/nano-encapsulated bioactive substances instead of free compounds allows for the enrichment or fortification of bread, which can be achieved without negatively impacting its physicochemical and textural properties. This review aims to identify and highlight useful applications in the production of new functional bread through encapsulation technology, summarizing the heath benefit and the effect of microcapsule inclusion in dough and bread from a technological and sensory point of view.

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Survival of fluidized bed encapsulated Lactobacillus acidophilus under simulated gastro-intestinal conditions and heat treatment during bread baking

Cited by 14 publications

References 35 publications

Probiotics: mechanism of action, health benefits and their application in food industries

Probiotics: mechanism of action, health benefits and their application in food industries

Microencapsulating Alginate-Based Polymers for Probiotics Delivery Systems and Their Application

Current Advantages in the Application of Microencapsulation in Functional Bread Development

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