Sustainability and controlled release behavior of microencapsulated Lactobacillus plantarum PRK7 and its application in probiotic yogurt production

Kowsalya, Mariyappan; Sudha, Kattakgounder Govindaraj; Ali, Saheb; Velmurugan, Thangavel; Rajeshkumar, Mohan Prasanna

doi:10.1016/j.fbio.2023.102430

Cited by 12 publications

(6 citation statements)

References 38 publications

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“…The encapsulation of L. casei ATCC 334 prevented an accelerated post‐acidification which agree with the results of probiotic microencapsulation challenges reported by Kowsalya et al . (2023) and Saeed et al . (2022).…”

Section: Resultsmentioning

confidence: 96%

The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek‐style yoghurt

Murua‐Pagola,

Abadía‐García,

Vázquez‐Aguilar

et al. 2024

Int J of Dairy Tech

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This work evaluated the physicochemical and rheological properties of Greek‐style yoghurt supplemented with microencapsulated Lactobacillus casei ATCC 334 cells. The microencapsulation was able to protect the probiotic cells during yoghurt fermentation, and up to 21 days of cold storage, as well as to the exposure under gastrointestinal conditions. Samples added with free cells showed the lowest values of G′ (867 ± 31.76) after 24 h of fermentation and the highest values of G′ and G″ after 14 days of cold storage. The yoghurt added with microencapsulated cells exhibited greater firmness and the lowest adhesiveness values.

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Section: Resultsmentioning

confidence: 96%

The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek‐style yoghurt

Murua‐Pagola,

Abadía‐García,

Vázquez‐Aguilar

et al. 2024

Int J of Dairy Tech

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“…2019; Kowsalya et al . 2023). One gramme of microcapsules was mixed with 8 mL of EDTA‐2Na solution at pH 8.0 for complete disintegration of the microcapsules.…”

Section: Methodsmentioning

confidence: 99%

“…The wet microcapsules were placed in sterile petri dishes and pre‐frozen at −20°C for 12 ~ 24 h. Subsequently, the microcapsules were freeze‐dried in a vacuum drying freezer (2XZ‐2 Rotary Vane Vacuum Pump; Henan Lanfan trade limited company, Zhengzhou, China) at −40°C, 1000 Pa for 12 h (Kowsalya et al . 2023). Freeze‐dried microcapsules (0.5 g) were hydrated in distilled water for 2 h and then in simulated gastric fluid (SGF) (Shanghai Yuanye Biotechnology Co. Ltd, Shanghai, China) for 15 min, then the water around the microcapsules was absorbed with filter paper before being weighed again.…”

Section: Methodsmentioning

confidence: 99%

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Preparation of W/O/W Lactiplantibacillus plantarumL₃ microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentation systems

Qi,

Zhu,

et al. 2023

Int J of Dairy Tech

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This work aimed to characterise water‐in‐oil‐in‐water (W/O/W) microcapsules loading Lactiplantibacillus plantarum L3 in a simulated fermentation and storage process for yoghurt, providing support for their potential application in complex fermented milk systems. The encapsulating efficiency of microencapsulated L. plantarum L3 with modified pectin was 96.79%, the aerobic plate count was 7.83 log cfu/g after simulated gastrointestinal treatment. The microencapsulated L. plantarum L3 delayed the post‐acidification of MRS medium. The cell‐free supernatant produced during the MRS storage period had a bacteriostatic effect. W/O/W microcapsules showed great prospects for application as a probiotics carrier in dairy products.

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“…The microencapsulated spheres containing the core material are in the micro‐ to millimeter size range. Various microencapsulation methods such as emulsion, spray drying, and extrusion exist (Kowsalya et al., 2023 ). One of the other techniques used in microencapsulation is extrusion.…”

Section: Introductionmentioning

confidence: 99%

Aloe vera jelly dessert supplemented with Lactobacillus curvatus encapsulated in Plantago major mucilage and sodium alginate: Characterization of physicochemical, sensory properties and survivability against low pH, salt, heat, and cold storage

Sekhavatizadeh,

Derakhshan,

Ganje

et al. 2024

Food Science & Nutrition

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The goal of this research was to assess the free Lactobacillus curvatus (FLC) and microencapsulated L. curvatus (MLC) survivability using sodium alginate and Plantago major mucilage (PMM), as a second layer to produce probiotic aloe vera jelly dessert (AVJD). To determine bead characteristics, the aspect ratio of the bead, survival in 72°C, and cold storage were assessed as well as for AVJD, survivability of probiotics in simulated gastrointestinal condition (SGIC), and storage time. The results showed that all the beads are spherical (aspect ratio = 1.12), and under heat stress conditions, MLC showed a higher survival rate (50.15%) compared to FLC (not detected after 5 min). The number of survived probiotics in the MLC sample (8.65 log CFU/mL) was higher than FLC (7.52 log CFU/g) on the 28th day. In AVJD, the MLC survived at a minimum scientific adequate number of probiotics (6.88 log CFU/mL) on the 28th day. In SGIC, the final survival rates of FLC and MLC samples were 14.24% and 71.04%, respectively. These results suggest that using alginate and PMM is a promising method to protect L. curvatus (LC) from harsh environmental conditions and in AVJD.

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Sustainability and controlled release behavior of microencapsulated Lactobacillus plantarum PRK7 and its application in probiotic yogurt production

Cited by 12 publications

References 38 publications

The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek‐style yoghurt

The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek‐style yoghurt

Preparation of W/O/W Lactiplantibacillus plantarumL₃ microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentation systems

Aloe vera jelly dessert supplemented with Lactobacillus curvatus encapsulated in Plantago major mucilage and sodium alginate: Characterization of physicochemical, sensory properties and survivability against low pH, salt, heat, and cold storage

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Sustainability and controlled release behavior of microencapsulated Lactobacillus plantarum PRK7 and its application in probiotic yogurt production

Cited by 12 publications

References 38 publications

The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek‐style yoghurt

The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek‐style yoghurt

Preparation of W/O/W Lactiplantibacillus plantarumL3 microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentation systems

Aloe vera jelly dessert supplemented with Lactobacillus curvatus encapsulated in Plantago major mucilage and sodium alginate: Characterization of physicochemical, sensory properties and survivability against low pH, salt, heat, and cold storage

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Preparation of W/O/W Lactiplantibacillus plantarumL₃ microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentation systems