Synbiotics: a technological approach in food applications

González‐Herrera, Silvia Marina; Bermúdez-Quiñones, Gabriela; Ochoa-Martínez, Luz Araceli; Rutiaga-Quiñones, Olga Miriam; Gallegos‐Infante, José Alberto

doi:10.1007/s13197-020-04532-0

Cited by 30 publications

(14 citation statements)

References 35 publications

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“…In this way, food products containing both functional ingredients are denominated synbiotic products, providing improved benefits mainly to the intestinal activity, with advantages over using either probiotics or prebiotics alone (Balthazar et al., 2017). Food products containing these ingredients are now more present on markets shelves as consumers demand them (González‐Herrera et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics

Balthazar

Guimarães

Coutinho

et al. 2022

Comp Rev Food Sci Food Safe

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This review was the first to gather literature about the effect of emerging technologies on probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic products can increase probiotic survival and improve probiotic properties (cholesterol attachment, adhesion to Caco‐2 cells, increase angiotensin‐converting enzyme (ACE) inhibitory, antioxidant, and antimicrobial activities, and decrease systolic blood pressure). Furthermore, it can optimize the fermentation process, produce or maintain compounds of interest (bacteriocin, oligosaccharides, peptides, phenolic compounds, flavonoids), improve bioactivity (vitamin, aglycones, calcium), and sensory characteristics. Applying emerging technologies to prebiotic products did not result in prebiotic degradation. Still, it contributed to higher concentrations of bioactive compounds (citric and ascorbic acids, anthocyanin, polyphenols, flavonoids) and health properties (antioxidant activity and inhibition of ACE, α‐amylase, and α‐glucosidase). Emerging technologies may also be applied to obtain postbiotics with increased health effects. In this way, current studies suggest that emerging food processing technologies enhance the efficiency of probiotics and prebiotics in food. The information provided may help food industries to choose a more suitable technology to process their products and provide a basis for the most used process parameters. Furthermore, the current gaps are discussed. Emerging technologies may be used to process food products resulting in increased probiotic functionality, prebiotic stability, and higher concentrations of bioactive compounds. In addition, they can be used to obtain postbiotic products with improved health effects compared to the conventional heat treatment.

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Section: Introductionmentioning

confidence: 99%

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics

Balthazar

Guimarães

Coutinho

et al. 2022

Comp Rev Food Sci Food Safe

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“…(2015). These findings could lead to the conclusion that cocoa powder along with alginate with or without FOS could be a good encapsulant admixture to probiotic cultures usually stored at room temperature (González‐Herrera et al., 2020; Wu et al., 2015) but for a longer shelf‐life (180 days) the encapsulated probiotics could be stored at refrigerated (4 °C) condition.…”

Section: Resultsmentioning

confidence: 99%

Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion

Hossain

Ranadheera

Fang

et al. 2021

Journal of Food Science

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Chocolates can be formulated as a functional food via enrichment with probiotics. However, the added probiotics must overcome the challenges of processing and storage conditions and the harsh gastrointestinal environment. The study aimed to overcome these challenges using two different formulations of cocoa powder as alternative encapsulants along with Na‐alginate (A1) and Na‐alginate and fructooligosaccharides (A2). Seven different probiotic strains were encapsulated individually using the new formulations and viabilities of these encapsulated probiotics were assessed prior to and after they were added to chocolates. The highest achieved encapsulation efficiencies were 93.40% for formulation A1 (with Lactobacillus casei) and 95.36% for formulation A2 (with Lactobacillus acidophilus La5). The encapsulated probiotics with the new formulations maintained higher viability than the recommended therapeutic level (107 colony forming unit [CFU]/g) for up to 180 and 120 days of storage at 4 and 25 °C, respectively. The tested encapsulants improved probiotics survival when subjected to thermal stress and maintained about 9.0 Logs CFU/g at 60 °C. Additionally, the viable numbers of probiotics in fortified chocolates showed higher than 7 Logs CFU/g after 90 days of storage at 25 °C. Both formulations exhibited significantly (P < 0.05) high survivability of probiotics (8.0 Logs CFU/g) during the in vitro gastrointestinal digestion. This study demonstrated that cocoa powder along with Na‐alginate and FOS has the potential to be used as a probiotic encapsulating material, and chocolates could be an excellent carrier for the development of healthy probiotic chocolate products. Practical Application The introduction of cocoa powder as an effective encapsulating agent to deliver probiotics could help the chocolate industry to develop healthy and attractive functional snacks for health‐conscious consumers.

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“…The microencapsulation of L. casei with calcium alginate and whey protein concentrate was shown to significantly improve the viability of probiotics both in carrier food and under conditions simulating those in the gastrointestinal tract [35]. In addition, a symbiotic, a mixture of probiotics and prebiotics, can enhance the efficacy of probiotics and be used as a technological approach in food applications [36].…”

Section: Discussionmentioning

confidence: 99%

Lacticaseibacillus spp.; Probiotic candidates from Palmyra palm sugar, possess antimicrobial, and anti-biofilm activities against methicillin-resistant Staphylococcus aureus

2022

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Background and Aim: Probiotics are beneficial microorganisms that play important roles by adhering to the gut and producing antimicrobial substances to inhibit pathogens. The objective of this study was to isolate and characterize the probiotic lactic acid bacteria (LAB) from Palmyra palm sugar, which can produce antimicrobial compounds against methicillin-resistant Staphylococcus aureus (MRSA), a new zoonotic and food-borne pathogens. Materials and Methods: Twenty-six LAB isolates were isolated from 30 Palmyra palm sugar samples. Three selected LAB were further characterized as probiotics. In addition, the antibacterial and anti-biofilm-forming activities of the probiotics' culture supernatants against MRSA and food-borne pathogens were investigated. Finally, the selected probiotics were identified by aligning 16S rRNA sequences. Results: The three confirmed probiotics, WU 0904, WU 2302, and WU 2503, showed strong antibacterial activities against S. aureus, MRSA, Escherichia coli O157:H7, and Listeria monocytogenes, as measured by a broth microdilution assay. Among the LAB isolates, 82.22-86.58%, 91.83-96.06%, and 64.35-74.93% exhibited resistance to low pH, pancreatin treatment, and bile salts, respectively. It was found that 59.46% and 83.33% auto-aggregation was observed in 2 and 24 h, respectively. Moreover, 50.25-57.24% adhesion was detected after the incubation of the bacterial cells to Caco-2 cells. . Biofilm inhibition (82.81-87.24%) was detected after the treatment of MRSA with the culture supernatants, when compared with that to the control. By the alignment of 16S rRNA sequences, the isolate WU 2302 was identified as Lacticaseibacillus spp. with 98.82% homology when compared to the GenBank database. Conclusion: This study indicates that isolated probiotics can produce antimicrobial compounds against MRSA and food-borne pathogens. The obtained results strongly suggest that these probiotics are promising candidates for pharmaceutical products.

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Synbiotics: a technological approach in food applications

Cited by 30 publications

References 35 publications

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics

Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion

Lacticaseibacillus spp.; Probiotic candidates from Palmyra palm sugar, possess antimicrobial, and anti-biofilm activities against methicillin-resistant Staphylococcus aureus

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