Symbiotic microencapsulation to enhance Lactobacillus acidophilus survival

Silva, Karen Cristina Guedes; Cezarino, Eliza Cristina; Michelon, Mariano

doi:10.1016/j.lwt.2017.11.026

Cited by 73 publications

(38 citation statements)

References 34 publications

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“…The viability loss was 30.6% for free cell while 25.1 and 27.1% for microcapsules with and without FOS, respectively at the end of the SIJ incubations. Similar result was reported by Silva et al (2018), who found that the survivability of Lactobacillus acidophilus La-5 was dropped to less than 50% after 4 h of SIJ incubation time.…”

Section: Viability Of Free Lp299v Beads Without and With Fos Under Ssupporting

confidence: 90%

“…It may be due to the fact that alginate is stable under low-pH solutions but it is usually swell in weak basic conditions (Annan et al, 2008). Moreover, chitosan forms a semi-permeable membrane around the porous alginate matrix that allows intestinal basic condition to influence the capsules stability (Gbassi and Vandamme, 2012;Silva et al, 2018). However, chitosan-coated alginate beads were still effective in protecting Lp299v and viability was maintained approximately 10 7 CFU/mL.…”

Section: Viability Of Free Lp299v Beads Without and With Fos Under Smentioning

confidence: 99%

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Microencapsulation of Lactobacillus plantarum 299v incorporated with oligofructose in chitosan coated-alginate beads and its storage stability in ambarella juice

Ng¹,

Wai²,

Nyam³

et al. 2019

MJM

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Aims: Microencapsulation has been used to protect the viability of probiotics in harsh environments such as gastrointestinal conditions and food composition. The present study aimed to optimize the microencapsulation of Lactobacillus plantarum 299v (Lp299v) using co-extrusion by varying two parameters (calcium chloride (CaCl2) and oligofructose (FOS) concentrations) and storage stability of the beads produced in ambarella juice at refrigerated and room temperature. Methodology and results: Chitosan coated-alginate microcapsule prepared with 4.0% (w/v) FOS and 2.5% (w/v) CaCl2 showed highest microencapsulation efficiency (93%). The microcapsules were subjected to gastrointestinal treatment and storage test in ambarella juice. Both encapsulated Lp299v with and without FOS showed higher viabilities compared with free cells after incubated in simulated gastric juice (SGJ) and simulated intestinal juice (SIJ). After 5 h of incubation in SIJ, the viabilities of both encapsulated probiotic with and without FOS were more than 10 7 CFU/mL. The Lp299v were stored in ambarella juice under refrigerated (4 °C) and room temperature (25 °C) for 4 weeks. At 25 °C, all forms of Lp299v lost their viabilities after one week. On the other hand, at 4 °C, viable cells count of both encapsulated Lp299v with and without FOS were reported to be more than 10 7 CFU/mL after 4 weeks of storage. Conclusion, significance and impact of study: Microencapsulation with FOS was able to improve Lp299v's viability during storage in low pH fruit juices compared to those without FOS. The microencapsulated probiotics could be applied in ambarella juice for the development of functional food.

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Section: Viability Of Free Lp299v Beads Without and With Fos Under Ssupporting

confidence: 90%

Section: Viability Of Free Lp299v Beads Without and With Fos Under Smentioning

confidence: 99%

Microencapsulation of Lactobacillus plantarum 299v incorporated with oligofructose in chitosan coated-alginate beads and its storage stability in ambarella juice

Ng¹,

Wai²,

Nyam³

et al. 2019

MJM

View full text Add to dashboard Cite

show abstract

“…According to World Health Organization and Food and Agriculture Organization, consumers are required to consume at least 10 6 –10 7 cfu/ml of probiotics to obtain their health properties (Kechagia et al., 2013; WHO & FAO, 2002). However, various factors might contribute to a reduction in probiotic viable cell counts such as gastrointestinal conditions, food matrices, food production, and storage conditions (Silva et al., 2018). In order to overcome these challenges, microencapsulation of probiotics could protect probiotics against these harsh conditions.…”

Section: Introductionmentioning

confidence: 99%

Storage stability of microencapsulated Lactobacillus rhamnosus GG in hawthorn berry tea with flaxseed mucilage

Wai

How

Pui

2020

J. Food Process. Preserv.

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Viability of probiotics could be affected by the production process, storage in the food matrix, and the digestion processes in the human body. This study aimed to determine the storage stability of microencapsulated Lactobacillus rhamnosus GG with flaxseed mucilage in hawthorn berry tea. The different formulation was used to microencapsulate L. rhamnosus GG with or without the addition of flaxseed mucilage in the wall and core material. The L. rhamnosus GG microencapsulated with alginatepectin-flaxseed mucilage and flaxseed mucilage in hawthorn berry tea under simulated gastrointestinal digestion showed the highest viability (7.5 log 10 cfu/ml) at 4°C after 4 weeks of storage. The encapsulated L. rhamnosus GG with or without flaxseed mucilage had higher total phenolic content and antioxidant capacity in comparison to free L. rhamnosus GG cells at both temperatures after 4 weeks of storage. The results indicated that flaxseed mucilage had successfully protected L. rhamnosus GG from the harsh environment. Practical applications The microencapsulated L. rhamnosus GG in the hawthorn berry tea has met the minimum requirement of 10 6-10 7 cfu/ml probiotic cells to exert therapeutic health effects. Besides, the optimized L. rhamnosus GG microbeads with flaxseed mucilage could enhance the functional properties of hawthorn berry tea. Therefore, the L.

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“…Ikatan mereka pada akhirnya akan membentuk ikatan silang dalam molekul karagenan. Ini bisa menyebabkan beberapa cairan (mengandung sukrosa) yang awalnya bebas terperangkap dalam struktur (Silva, Cezarino, Michelon, & Sato, 2018).…”

Section: Pendahuluanunclassified

Pengaruh Perbandingan Rumput Laut dan Susu Terhadap Karakteristik Yoghurt Probiotik Rumput Laut

Sukarminah

Cahyana

Rialita

et al. 2020

Peran Teaching Factory Di Perguruan Tinggi Vokasi Dalam Mendukung Ketahanan Pangan Pada Era New Normal

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Yogurt probiotik rumput laut adalah produk makanan fermentasi bakteri asam laktat yang menggunakan susu dan rumput laut merah Eucheuma cottonii sebagai bahan bakunya. Rumput laut memberikan efek fungsional pada inang dan berdampak pada tekstur yogurt. Penelitian ini bertujuan untuk mengetahui rumusan keseimbangan rumput laut dan susu skim yang mempengaruhi karakteristik yoghurt untuk disukai oleh panelis. Metode penelitian yang digunakan adalah metode eksperimen menggunakan analisis rancangan acak kelompok dengan 5 perlakuan dan 3 ulangan. perlakuan yang diberikan adalah formulasi keseimbangan antara rumput laut dan susu 5:95, 15:85, 25:75, 35:65, dan 45:55 (v / v). keseimbangan Yogurt rumput laut dan susu 25:75 (v / v) memberikan karakteristik yogurt terbaik dengan pH 4,21; total padatan terlarut 16,75 brix; viskositas 765,67 mPas; total asam titrasi 0,64%; total bakteri asam laktat 6,9x108 cfu / mL; total bakteri probiotik 2,9 x 108 cfu / mL; kandungan protein 3,03%; 2,2% dari kandungan serat makanan dan karakteristik organoleptik yang meliputi warna 3,91% (suka), aroma 3,73 (suka), rasa 3,11 (biasa), ketebalan 3,6 (suka), keasaman 3,22 (normal), tekstur 3,45 (biasa), tekstur 3,45 (biasa) dan penampilan keseluruhan 3,64 (Suka).

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Symbiotic microencapsulation to enhance Lactobacillus acidophilus survival

Cited by 73 publications

References 34 publications

Microencapsulation of Lactobacillus plantarum 299v incorporated with oligofructose in chitosan coated-alginate beads and its storage stability in ambarella juice

Microencapsulation of Lactobacillus plantarum 299v incorporated with oligofructose in chitosan coated-alginate beads and its storage stability in ambarella juice

Storage stability of microencapsulated Lactobacillus rhamnosus GG in hawthorn berry tea with flaxseed mucilage

Pengaruh Perbandingan Rumput Laut dan Susu Terhadap Karakteristik Yoghurt Probiotik Rumput Laut

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