Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage

Olivares, Araceli; Soto, Carmen; Caballero, Eduardo; Altamirano, Claudia

doi:10.1016/j.ejbt.2019.10.002

Cited by 43 publications

(36 citation statements)

References 22 publications

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“…Interestingly, our results demonstrated only an insignificant decrease in viability after 7 days of storage; this result was in contrast to literature findings that showed how the viability of free probiotic cultures in fruit juices is difficult to maintain for low pH, high concentration of dissolved oxygen, and low concentrations of free amino acids and peptides ( 3 ).…”

Section: Resultscontrasting

confidence: 99%

“…Probiotics are living microorganisms that, when administered in adequate amounts, confer beneficial effects to the host ( 2 ). The health effects of probiotics are strain-specific and dose-dependent ( 3 ). Recently, non-dairy products have been considered as an alternative for consumers who are lactose intolerant, allergic to milk proteins, hypercholesterolemic, or strictly vegetarian ( 3 ).…”

Section: Introductionmentioning

confidence: 99%

“…The health effects of probiotics are strain-specific and dose-dependent ( 3 ). Recently, non-dairy products have been considered as an alternative for consumers who are lactose intolerant, allergic to milk proteins, hypercholesterolemic, or strictly vegetarian ( 3 ). Consequently, several fermented vegetables or fruit-based products ( 4 , 5 ) are being proposed and forecasted to take a large share of the global market, representing one of the main challenging strategy for food industry ( 6 , 7 ).…”

Section: Introductionmentioning

confidence: 99%

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Coating Lacticaseibacillus rhamnosus GG in Alginate Systems: an Emerging Strategy Towards Improved Viability in Orange Juice

et al. 2021

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Fruit juices are successfully proposed as suitable probiotic vehicles, but researchers’ efforts should be developed to avoid effects of bacteria overgrowing on sensory and nutritional cues of final products and to preserve viability of probiotic bacteria during storage. In the present study, encapsulation of Lacticaseibacillus rhamnosus GG strain in alginate systems was performed through ionotropic gelation technology. The alginate systems were optimized by using Box-Behnken Design to investigate the influence of three independent variables at three different levels: particle mean size and polydispersity index. The optimized probiotic-loaded alginate particles were added to orange juice samples. The viability of the probiotic strain, both as free and microencapsulated, was evaluated in orange juice stored at 5°C for 35 days. Morphology and size of probiotic-loaded alginate particles were found suitable for incorporation into juice. TEM analysis revealed that unloaded systems were clustered as nanoparticles (CL_NP), while the loaded sample appeared as a coated system (Coated_LGG). Microbiological evaluation revealed that the encapsulation assured the survival of Coated_LGG, with a reduction of less than 1-unit log in cellular density after 35 days of refrigerated storage in orange juice. Results indicated that the encapsulated bacteria did not affect the macroscopic properties neither the microbiological characteristic of orange juice; thus, it can be proposed as functional food.

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Section: Resultscontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Coating Lacticaseibacillus rhamnosus GG in Alginate Systems: an Emerging Strategy Towards Improved Viability in Orange Juice

et al. 2021

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“…The microencapsulation of L. casei with sodium alginate by emulsion system showed difference in viability according to the fruit juice. A 100% rate of viability in pineapple juice and 91% in orange juice was found whereas no viability was found at the end of the storage period in raspberry juice, because of the absorption of high concentrations of anthocyanin inside microcapsules [165].…”

Section: Optimized Inoculation To Ensure Lab Viabilitymentioning

confidence: 95%

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

et al. 2020

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Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the diversity of microbiota of spontaneous fermentations, autochthonous starters can be selected, and their higher performance than allochthonous LAB was demonstrated. Achieving long-term storage and constant high quality of these beverages requires additional processing steps, such as heat treatment. Alternatives to conventional treatments are investigated as they can better preserve nutritional properties, extract bioactive compounds and promote the growth and metabolism of LAB. Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices. More knowledge on the metabolic activity of lactic acid bacterium consortium in fruit or vegetable juices has become a bottleneck for the understanding and the prediction of changes in bioactive compounds for functional beverages development. Hopefully, the recent developments of metabolomics and methods to describe enzymatic machinery can result in the reconstruction of fermentative pathways.

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“…Because of the optimum pH range of Lactobacillus is between 5.5 and 6.2 (Olivares et al, 2019), the pH adjustment of the original acidic pH to a neutral value with sterile NaOH resulted in a one-tenth increase in order of magnitude (data not shown).…”

Section: Effect Of Ph and Strain Adaptation To Scjmentioning

confidence: 99%

Development of lactic acid fermented, probiotic sour cherry juice

et al. 2020

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Nowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumer health, have increased. Several studies have proved that fruit juices can become a suitable carrier or medium for probiotic organisms. Therefore, the aim of our study was to investigate the possibility of the probiotication of sour cherry juice (SCJ) by fermentation with probiotic starter culture. During the fermentation 9 Lactobacillus strains were used and Újfehértói fürtös sour cherry species as raw material. To reach the recommended probiotic cell count we investigated the pH adjustment, supplementation of nutrients, the effect of dilution, and strain adaptation to SCJ. In our study the properties of the strains – such as reproduction and metabolism – and its effect on the raw material were investigated. A significant difference was observed between the number of viable cells of certain Lactobacillus strains, that is important in point of view of the development of probiotic-containing products. Furthermore, the lactic acid fermented SCJ can enhance the polyphenol content and antioxidant activity to promote the health of consumers.

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Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage

Cited by 43 publications

References 22 publications

Coating Lacticaseibacillus rhamnosus GG in Alginate Systems: an Emerging Strategy Towards Improved Viability in Orange Juice

Coating Lacticaseibacillus rhamnosus GG in Alginate Systems: an Emerging Strategy Towards Improved Viability in Orange Juice

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

Development of lactic acid fermented, probiotic sour cherry juice

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