Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk

Dimitrellou, Dimitra; Kandylis, Panagiotis; Petrović, Tanja; Dimitrijević-Branković, Suzana; Lević, Steva; Nedović, Viktor; Kourkoutas, Yiannis

doi:10.1016/j.lwt.2016.03.007

Cited by 86 publications

(75 citation statements)

References 44 publications

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“…Dimitrellou et al . () observed encapsulation efficiency of 72.5% using milk powder and Lactobacillus casei ATCC 393 in microencapsulation by spray drying. Efficiency variations can occur because of the physicochemical properties of the capsules.…”

Section: Resultsmentioning

confidence: 97%

“…Maciel et al (2014) obtained encapsulation efficiency of approximately 76.58% in the microencapsulation of Lactobacillus acidophilus La-5 by spray drying using whey powder and skimmed milk as encapsulating materials. Dimitrellou et al (2016) observed encapsulation efficiency of 72.5% using milk powder and Lactobacillus casei ATCC 393 in microencapsulation by spray drying. Efficiency variations can occur because of the physicochemical properties of the capsules.…”

Section: Encapsulation Efficiency Of Lab Strainsmentioning

confidence: 85%

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Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Andrade

Ramos

Botrel

et al. 2019

Int J of Food Sci Tech

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Summary The probiotic strains Lactobacillus brevis CCMA1284 and Lactobacillus plantarum CCMA0359 were microencapsulated by spray drying using different matrices – whey powder (W), whey powder with inulin (WI) and whey powder with maltodextrin (WM). Viability of the microencapsulated strains in acid and bile juices and during 90 days of storage (seven and 25 °C) was evaluated. The two strains exhibited high encapsulation efficiency (> 86%) by spray drying. The different matrices maintained L. plantarum viability above six log CFU g−1 at 7 °C for 90 days, whereas similar results for L. brevis were observed only for W. The use of inulin as matrix of encapsulation did not enhance bacterial viability in the evaluated conditions. In general, the use of W and WM as matrices was effective for L. plantarum viability. However, only W was effective for L. brevis in the evaluated conditions. The spray drying technique was successfully adopted for the encapsulation of L. plantarum CCMA0359 and L. brevis CCMA1284 strains.

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Section: Resultsmentioning

confidence: 97%

Section: Encapsulation Efficiency Of Lab Strainsmentioning

confidence: 85%

Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Andrade

Ramos

Botrel

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Gomez-Mascaraque et al (2016a) observed a viability loss for L. plantarum CECT using whey protein concentrate (WPC) powder as coating agent during the gastric phase. Similar results have been previously reported using L. casei ATCC 393 microencapsulated with reconstituted skimmed milk that increased cell viability at low pH values (Dimitrellou et al, 2016).…”

Section: In Vitro Simulated Gastrointestinal Conditionssupporting

confidence: 91%

Synbiotic aerated dessert: diet product development and evaluation of the intake effects in individuals with metabolic syndrome

Santos¹

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“…Similar a este resultado, Estudios recientes [76], concluyeron que todas las formulaciones de Lactobacillus rhamnosus CETC 275 fueron estables a una a w < 0,430; adicionalmente, las formulaciones con a w de 0,110 presentaron el mejor recuento celular [76]. La a w se puede controlar con la temperatura de entrada de la cámara de secado, una temperatura de entrada más alta resulta en una menor a w [61], [77].…”

Section: Características De Los Productos Deshidratados De Bal Obtenidosunclassified

Secado por atomización de bacterias ácido lácticas: una revisión

2019

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Las bacterias ácido lácticas (BAL) son microorganismos que se utilizan como cultivos iniciadores o probióticos, los cuales son de interés en la industria alimentaria y farmacéutica. La preservación de las BAL por diferentes métodos de secado es un tema que ha cobrado interés debido al aumento en la demanda de estos microorganismos. El secado por atomización es un método eficaz que permite obtener productos a bajo costo, con relación al secado por liofilización el cual es comúnmente utilizado para estos microorganismos. El objetivo de esta revisión sistemática es presentar de forma organizada los artículos científicos que han sido publicados en procesos de secado por atomización empleando bacterias ácido lácticas (BAL). La metodología utilizada en la búsqueda y selección de los artículos brinda una exploración durante el periodo 2009- 2019. Los resultados de los diferentes artículos consultados se compararon estableciendo las similitudes metodológicas, se discuten los principales microorganismos estudiados, así como los agentes protectores empleados para mejorar la viabilidad durante el secado por atomización, las condiciones y escala de los equipos de secado por atomización y finalmente las características de los productos secos obtenidos. La información aquí compilada brinda unabase para ajustar la metodología de trabajo cuando se propongan procesos de secado por atomización para BAL.

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Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk

Cited by 86 publications

References 44 publications

Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Synbiotic aerated dessert: diet product development and evaluation of the intake effects in individuals with metabolic syndrome

Secado por atomización de bacterias ácido lácticas: una revisión

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