Use of red onion (Allium cepa L.) residue extract in the co-microencapsulation of probiotics added to a vegan product

Raddatz, Greice Carine; Pinto, Vandré Sonza; Zepka, Leila Queiroz; Barin, Juliano Smanioto; Cichoski, Alexandre José; Silva, Cristiane de Bona da; Lozano-Sánchez, Jesús; Cruz, Adriano G.; Menezes, Cristiano Ragagnin de

doi:10.1016/j.foodres.2022.111854

Cited by 7 publications

(6 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…When these findings were compared with those of our previous study (Guney, 2022), it was clear that the addition of microencapsulated cells had no effect on the pH or total acidity of the samples. Raddatz et al (2022) found a similar result. While the pH for strawberry pulp produced with free cells was 3.61, it was ranged from 3.48 to 3.70 for the strawberry pulp produced with microencapsulated cells.…”

Section: Yeast Countsupporting

confidence: 60%

See 1 more Smart Citation

The Use of both Free and Microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in Cucumber Pickles

Kirmizigul Peker,

Guney,

Sengun

2024

Food Bioprocess Technol

View full text Add to dashboard Cite

This is the first study to produce cucumber pickles using both free and microencapsulated Lactiplantibacillus plantarum HL4 and Pediococcus parvulus HL14, and to investigate the probiotic viability, as well as the physicochemical (pH, total acidity, salt, and color), bioactive (total phenolic content and antioxidant activity) and sensory properties of the pickles during 15 days of fermentation and 9 weeks of storage. L. plantarum HL4 and P. parvulus HL14 were encapsulated with sodium alginate (as a coating agent) and inulin (as a prebiotic source) using an extrusion method. The encapsulation efficiency of L. plantarum HL4 and P. parvulus HL14 was 95.77 ± 6.21% and 94.94 ± 2.94%, respectively. Both free and microencapsulated cells were incorporated into prepared cucumbers at a rate of 1%. Probiotic cucumber pickles kept the highest microencapsulated cell count (> 6 log CFU/g) until the fourth week of storage. This study indicated that the probiotic survivability in samples can be improved by microencapsulation. During fermentation, the pH and total acidity of the samples varied in the range of 3.22–3.97 and 0.19-0.87%, respectively. The antioxidant activity of the samples ranged from 4.54 to 18.70% (DPPH) and from 51.92 to 88.06% (ABTS+). The total phenolic content of the samples varied between 142.83 and 2465.50 mg GAE/L. Moreover, CP-L (samples fermented with L. plantarum HL4) and CP-P (samples fermented with P. parvulus HL14) showed the highest general assessment scores of 6.90 and 6.95 at the end of storage, respectively. This study offers the opportunity for food companies to become competitive in one of the most innovative research areas in the food sector and to meet the requirements and needs of various consumer groups.

show abstract

Section: Yeast Countsupporting

confidence: 60%

“…After the preparation of appropriate dilutions (tenfold serial dilutions in 0.1% PW), 1 mL aliquots were mixed with MRS agar (pH 5.6 ± 0.2) using the pour plate method, and then the plates were incubated at 37 °C for 48-72 h. Encapsulation efficiency (EE) was evaluated using Eq. 1 (Raddatz et al, 2022).…”

Section: Encapsulation Efficiencymentioning

confidence: 99%

The Use of both Free and Microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in Cucumber Pickles

Kirmizigul Peker,

Guney,

Sengun

2024

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…[ 33 ] and Raddatz et al . [ 31 ] reported encapsulation efficiency values of approximately 78% and 92%, respectively, in the encapsulation of L. acidophilus with pectin. Finally, Chávarri et al .…”

Section: Resultsmentioning

confidence: 99%

“…The above values were similar to those reported by Raddatz et al . [ 31 ] in strawberry puree enriched with free and encapsulated probiotic bacteria.…”

Section: Resultsmentioning

confidence: 99%

“…During production of microcapsules, the viability of probiotic bacteria was kept in a range near 10 10 CFU/g. The average encapsulation efficiency was 91%, which could be considered high encapsulation performance, attributable to the process conditions, mainly with the whey protein concentrate coating treatments, which were carried out at 25 °C without the use of organic solvents and with a pH of 4.0 to favor electrostatic interaction between molecules [8,31]. These high encapsulation efficiency values are critical because when encapsulates are introduced into foods, microparticles can provide a sufficiently high number of probiotics that survive the processing conditions and are According to de Vos et al [27] the Z-potential is a measure of the surface electrical charge and can predict interfacial reactions between a biomaterial and the surrounding material.…”

Section: Encapsulation Efficiencymentioning

confidence: 99%

See 1 more Smart Citation

Viability of Lactobacillus reuteri DSM 17938 Encapsulated by Ionic Gelation during Refractance Window® Drying of a Strawberry Snack

Mosquera-Vivas,

Ayala-Aponte,

Serna-Cock

et al. 2024

Foods

View full text Add to dashboard Cite

The selection of appropriate probiotic strains is vital for their successful inclusion in foods. These strains must withstand processing to reach consumers with ≥106 CFU/g, ensuring effective probiotic function. Achieving this in commercial products is challenging due to sensitivity to temperature during processing. In this work, Lactobacillus reuteri DSM 17938 was microencapsulated by ionic gelation (with alginate or pectin) followed by polymeric coating (with whey protein concentrate or chitosan). Then, such microcapsules were incorporated into a strawberry puree, which was subsequently dehydrated at three temperatures (40 °C, 45 °C, and 50 °C) by Refractance Window®. The ultimate aim was to demonstrate the efficacy of the proposed methods from a technological point of view. Kinetic curves of the probiotic’s viability showed a high cell loading (>109 CFU/g). Additionally, an average encapsulation efficiency of 91% and a particle size of roughly 200 µm were found. A decrease in the viability of the microorganism was observed as drying temperature and time increased. As a demonstration of the above, in a particular case, drying at 45 °C and 50 °C, viable cells were found up to 165 min and 90 min, respectively; meanwhile, drying at 40 °C, viable cells were reported even after 240 min. The greatest viability preservation was achieved with Refractance Window® drying at 40 °C for 240 min when microcapsules coated with whey protein concentrate were incorporated into puree; this procedure showed great potential to produce dehydrated strawberry snacks with moisture (15%), water activity (aw < 0.6), and viability (≥106 CFU/g) suitable for functional foods. The membrane-stabilizing properties of whey protein concentrate could prevent cell damage. In contrast, probiotics in chitosan-coated capsules showed reduced viability, potentially due to antimicrobial properties and the formation of cracks. These findings signify a breakthrough in the production of dehydrated snacks with the addition of probiotics, addressing challenges in preserving the viability of these probiotics during processing; thus, opening the possibility for the development of a probiotic strawberry snack.

show abstract

Prospects for Production of Microencapsulated Medicines Based on Plant Extracts (Review)

Semkina,

Beloshapkina,

Dzhavakhyan

2024

Pharm Chem J

View full text Add to dashboard Cite

Use of red onion (Allium cepa L.) residue extract in the co-microencapsulation of probiotics added to a vegan product

Cited by 7 publications

References 54 publications

The Use of both Free and Microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in Cucumber Pickles

The Use of both Free and Microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in Cucumber Pickles

Viability of Lactobacillus reuteri DSM 17938 Encapsulated by Ionic Gelation during Refractance Window® Drying of a Strawberry Snack

Prospects for Production of Microencapsulated Medicines Based on Plant Extracts (Review)

Contact Info

Product

Resources

About