The effect of enzymatic crosslinking on the viability of probiotic bacteria (Lactobacillus acidophilus) encapsulated by complex coacervation

Silva, Thaiane Marques da; Deus, Cassandra de; Fonseca, Bruna de Souza; Lopes, Eduardo Jacob; Cichoski, Alexandre José; Esmerino, Erick A.; Silva, Cristiane de Bona da; Müller, Edson Irineu; Flores, Érico M.M.; Menezes, Cristiano Ragagnin de

doi:10.1016/j.foodres.2019.108577

Cited by 52 publications

(26 citation statements)

References 25 publications

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“…This study also reported that using a combination of high‐maize starch and alginate to assemble the microgels improved the retention of the probiotics, but also provided a prebiotic source (starch) that may improve the viability of the probiotics. More recently, another type probiotic‐loaded microcapsule was developed by using a transglutaminase enzyme to form intra‐ and intermolecular covalent crosslinks between two amino acid residues of gelatin, which significantly improved the resistance and viability of Lactobacillus acidophilus (da Silva et al., ).…”

Section: Microencapsulation Of Probioticsmentioning

confidence: 99%

Progress in microencapsulation of probiotics: A review

Yao

Xie

et al. 2020

Comp Rev Food Sci Food Safe

298

160

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The potential health benefits of probiotics may not be realized because of the substantial reduction in their viability during food storage and gastrointestinal transit. Microencapsulation can be used to enhance the resistance of probiotics to unfavorable conditions. A range of oral delivery systems has been developed to increase the level of probiotics reaching the colon including embedding and coating systems. This review introduces emerging strategies for the microencapsulation of probiotics and highlights the key mechanisms of their stress–tolerance properties. Recent in vitro and in vivo models for evaluation of the efficiency of probiotic delivery systems are also reviewed. Encapsulation technologies are required to maintain the viability of probiotics during storage and within the human gut so as to increase their ability to colonize the colon. These technologies work by protecting the probiotics from harsh environmental conditions, as well as increasing their mucoadhesive properties. Typically, the probiotics are either embedded inside or coated with food‐grade materials such as biopolymers or lipids. In some cases, additional components may be coencapsulated to enhance their viability such as nutrients or protective agents. The importance of having suitable in vitro and in vivo models to evaluate the efficiency of probiotic delivery systems is also emphasized.

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Section: Microencapsulation Of Probioticsmentioning

confidence: 99%

Progress in microencapsulation of probiotics: A review

Yao

Xie

et al. 2020

Comp Rev Food Sci Food Safe

298

160

View full text Add to dashboard Cite

show abstract

“…In the first stage, 3 immiscible phases: a) core material phase, b) coating material phase, c) liquid manufacturing phase (solvent for the coating material) This separation of phases can be carried out by induction of polymer-polymer interaction, varying the temperature of polymer solution or by addition of a solvent. The second stage involves the deposition of coating material onto the core material and the last stage involves rigidization of the coating material with the help of desolvation or thermal cross-linking technique, resulting in the formation of microcapsules [46]. Da silva et al enhanced the protection from the simulated gastric environment as well as improved viability of the probiotic bacteria Lactobacillus acidophilus by encapsulating it with the coacervation technique and subsequent crosslinking by transglutaminase [47].…”

Section: Coacervation Phase Separationmentioning

confidence: 99%

Probiotics for treating disorders: microencapsulation a boon to potentiate their therapeutic applications

2020

Biointerface Res Appl Chem

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Probiotics are nutraceutical products which have been used substantially for supplementation of the intestinal microbiota. Probiotics have been indicated in the therapy of various disorders such as gastric ulcer, diarrhoea, gastroenteritis, inflammatory bowel disease, colon cancer, urogenital infection, allergy, respiratory infection and to promote the individual’s well-being. The present review article focuses on the mechanism followed by probiotics for inactivating the harmful antigens. The various microencapsulation techniques useful in improving the processing, transit and storage stability of probiotics have also been described. Microencapsulation process linked protection and increased survival rate of probiotics have been discussed systematically.

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“…The microencapsulation (Silva et al, 2019;Frakolaki, Giannou, Kekos, & Tzia, 2020a), the ohmic heating the low -frequency and high-intensity ultrasound (Bhargava, Mor, Kumar, & Sharanagat, 2020), the use of probiotics (Delgado-Fernández, Corzo, Olano, Hernández-Hernández, & Moreno, 2019) and the use of packaging (Terpou et al, 2019b) among others, are among the emerging technologies used as strategies of control to guarantee the quality of the probiotic yogurt without affecting the rheological, organoleptic and shelf life of the product.…”

Section: Introductionmentioning

confidence: 99%

Technological advances in probiotic stability in yogurt: a review

Hussein

Silva

Alves

et al. 2021

RSD

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Yogurt is one of the fermented dairy products widely produced and recognized around the world, in addition it is considered excellent vehicle for probiotics, which are live microorganisms that provide beneficial effects to the individual when consumed in adequate amounts. Thus, the aim of this literature review was to address the factors that affect the viability of probiotics in yogurt during the processing steps (heat treatment, homogenization, and fermentation), storage (acidification rate, pH, carbohydrate fraction, organic acids, oxygen, temperature, time, water activity and moisture content), consumption (gastric juice and bile salts) and shelflife (addition of other ingredients and packaging). However, to preserve the probiotics stability in yogurt and improve the quality and shelf life of products, several new technologies such as microencapsulation, ohmic heating, ultrasound, the addition of prebiotics, and advances in the use of packaging in production with an emphasis on improving the viability, are used and allow secure the minimum recommended level of at probiotics least 109  CFU per gram of product when consumed to have a beneficial effect on health and, moreover, they guarantee the growth and probiotics protection without influencing the flavor, from the production stage until the delivery of these in the gastrointestinal tract. Therefore, it is recognized from this research the need to optimize new technologies in the food environment, seeking to improve consumer products with increasingly favorable purposes for health.

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The effect of enzymatic crosslinking on the viability of probiotic bacteria (Lactobacillus acidophilus) encapsulated by complex coacervation

Cited by 52 publications

References 25 publications

Progress in microencapsulation of probiotics: A review

Progress in microencapsulation of probiotics: A review

Probiotics for treating disorders: microencapsulation a boon to potentiate their therapeutic applications

Technological advances in probiotic stability in yogurt: a review

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