Whey Protein-Pullulan (WP/Pullulan) Polymer Blend for Preservation of Viability of<i>Lactobacillus acidophilus</i>

Çabuk, Burcu; Harsa, Şebnem

doi:10.1080/07373937.2015.1021008

Cited by 14 publications

(2 citation statements)

References 65 publications

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“…Maltodextrin, protein, polysaccharides, and reconstituted skimmed milk are the most frequently used encapsulating agents in the encapsulating solution to protect probiotics from the aforementioned adverse factors [25,26]. Some other materials have been suggested for use in the encapsulating solution, such as prebiotics, soluble fiber, microbial polysaccharides (pullulan), and fruit juices; the results are promising as they improve the survival and viability of probiotics during spray-drying encapsulation and during storage [22,25,[29][30][31][32][33]. Prebiotics are of special interest because of their synbiotic relationship with probiotics and because some may act as a thermoprotector [34][35][36].…”

Section: Introductionmentioning

confidence: 99%

Effect of Three Polysaccharides (Inulin, and Mucilage from Chia and Flax Seeds) on the Survival of Probiotic Bacteria Encapsulated by Spray Drying

et al. 2020

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Chia seed mucilage (CM), flaxseed mucilage (FM), and inulin (INL) were used as encapsulating agents to evaluate the possibility of increasing the survival of Lactobacillus casei var. rhamnosus, renamed recently to Lacticaseibacillus rhamnosus, after spray drying. Moreover, the viability of encapsulated L. rhamnosus was determined during the 250 day storage period at 4 °C. In a second stage, the conditions that maximized the survival of L. rhamnosus were evaluated on other probiotic bacteria (Lactiplantibacillus plantarum, Bifidobacterium infantis, and Bifidobacterium longum). Additionally, the viability of encapsulated probiotics during the 60 day storage period at 4 and 25 °C was evaluated. The conditions that maximize the survival of L. rhamnosus (90%) predicted by a face-centered central composite design were 14.4% w/v of maltodextrin, 0.6% w/v of CM, and 90 °C of inlet air temperature. Additionally, under these encapsulating conditions, the survival of L. plantarum, B. infantis, and B. longum was 95%, 97%, and 96%, respectively. The probiotic viability improved during storage at 4 °C but decreased at 25 °C. The highest viability values obtained for probiotics during spray drying and during storage suggest a thermoprotector effect of CM, which would ensure an optimal probiotic efficacy in the product, thus promoting its utilization in the food industry.

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Section: Introductionmentioning

confidence: 99%

Effect of Three Polysaccharides (Inulin, and Mucilage from Chia and Flax Seeds) on the Survival of Probiotic Bacteria Encapsulated by Spray Drying

et al. 2020

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“…Although shorter residence time typically reduces the effect of thermal inactivation, in spray drying this might be outweighed by the need to supply high specific heat of evaporation within the short period of time [99]. Therefore, high inlet temperature of spray dryer is often required and might lead to substantial thermal inactivation [99,100].…”

Section: Spray Dryingmentioning

confidence: 99%

Microorganism preservation by convective air-drying—A review

2017

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Newcastle University ePrints -eprint.ncl.ac.uk Tan DT, Poh PE, Chin SK. Microorganism preservation by convective air-drying-A review. AbstractAt present, microorganisms are mainly preserved by freeze drying. There is, however, lack of studies conducted on various cheaper yet promising convective air drying alternatives. Convective air drying has been proven to produce dried culture with comparable cell survival and final moisture content to that of freeze drying. This paper aims to draw an understanding to application and suitability of convective air drying which indludes spray-, oven, heat pump, fluidised bed, conveyor, and rotary drying to preserve microorganisms. The paper concludes that drying near ambient temperature and the addition of dehydration protectants are important to obtain satisfactory drying quality. ambient temperature and mild processing conditions [28]. Such condition is hypothesised to be favourable towards high cell survival of microorganisms [29].Majority of studies and reviews, however, largely revolve around freeze-drying and cryogenic preservation which are both costly [8,15,30,31]. Although convective air drying has been used to preserve many foodstuffs, research on its applicability for bacteria preservation is still limited [32][33][34][35][36]. This paper is aimed to critically review work on preservation of microbes; looking into the factors that will affect the cell viability in convective air drying and to suggest future directions on the use of convective air drying for microbial preservation. Methods for microorganism preservationWhile there are many means to preserve a desired culture of microorganisms, some methods might be more suitable than the other depending on the purpose of preservation. Based on applicability of the techniques, preservation methods can be distinguished into those that are limited to just laboratory scale and those that can be applied in industry, as some pilot techniques could be simple and reliable but are not scalable [15]. The key difference between laboratory and industrial scale is the amount of culture that needs to be salvaged [26]. For laboratory purposes, low cell survival is sufficient whereas large quantity (and therefore high cell survival) is required for industrial usage [15]. Typical laboratory preservation techniques include smearing and storing on agar or gelatine, cell immersion in paraffin oil, and the adsorption-desiccation of bacteria culture on filter-paper or on pre-dried plugs of starch or silica gel [15,37,38].High number of successfully preserved viable cells is particularly important to ensure possible direct inoculation to the process fluid where the bacterial culture is to be utilised [11]. The laboratory preservation methods mentioned above are unsuitable due to the complexity of the process, requirement of additives, and low recovery rate [15]. Preservation methods which are recognised to be practical for industrial use are subcultivation, freezing, and drying [39,40].

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