Microencapsulation of Lactobacillus paracasei by spray freeze drying

Food Research International

Volumn 43, Issue 1, 2010, Pages 193-202

  Semyonov, David ^a   Ramon, Ory ^a   Kaplun, Zoya ^a   Levin Brener, Luba ^a   Gurevich, Nadya ^a   Shimoni, Eyal ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

Maltodextrin; Microencapsulation; Probiotics; Spray freeze drying; Trehalose

Indexed keywords

CRITICAL FACTORS; FREEZE DRYING; MALTODEXTRINS; MATRIX; NEW PROCESS; OSMOTIC PRESSURE; PROBIOTICS; SOLIDS CONCENTRATIONS; SPRAY FREEZE DRYING;

BACTERIOLOGY; DEWATERING; ENCAPSULATION; FREEZING; PACKAGING; ROTATING MACHINERY; SHOCK ABSORBERS;

CURING;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PARACASEI;

EID: 72149101584     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.028     Document Type: Article

References (60)

1. Adhikari K., Mustapha A., Grun I.U., and Fernando L. Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage. Journal of Dairy Science 83 9 (2000) 1946-1951
2. Aldous B.J., Auffret A.D., and Franks F. The crystallisation of hydrates from amorphous carbohydrates. Cryo Letters 16 (1995) 181
3. Allison S.D., Chang B., Randolph T.W., and Carpenter J.F. Hydrogen bonding between sugar and protein is responsible for inhibition of dehydration-induced protein unfolding. Archives of Biochemistry and Biophysics 365 2 (1999) 289-298
4. Anal A.K., and Singh H. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology 18 5 (2007) 240-251
5. Avaltroni F., Bouquerand P.E., and Normand V. Maltodextrin molecular weight distribution influence on the glass transition temperature and viscosity in aqueous solutions. Carbohydrate Polymers 58 3 (2004) 323-334
6. Berner L.A., and O'Donnell J.A. Functional foods and health claims legislation: Applications to dairy foods. International Dairy Journal 8 5-6 (1998) 355-362
7. Carpenter J., Arakawa T., and Crowe J. Interactions of stabilizing additives with proteins during freeze-drying and freeze-thawing. Development of Biology Standard 74 (1991) 225
8. Carpenter J.F., and Crowe J.H. An infrared spectroscopic study of the interactions of carbohydrates with dried proteins. Biochemistry 28 9 (1989) 3916-3922
9. Carvalho A.S., Silva J., Ho P., Teixeira P., Malcata F.X., and Gibbs P. Relevant factors for the preparation of freeze-dried lactic acid bacteria. International Dairy Journal 14 10 (2004) 835-847
10. Champagne C.P., Gardner N., Brochu E., and Beaulieu Y. The freeze-drying of lactic acid bacterial. A review. Canadian Institute of Food Science and Technology Journal 24 (1991) 118-128
11. Colaco C., Sen S., Thangavelu M., Pinder S., and Roser B. Extraordinary stability of enzymes dried in trehalose - Simplified molecular-biology. Nature Biotechnology 10 9 (1992) 1007-1011
12. Costantino H.R., Firouzabadian L., Hogeland K., Wu C., Beganski C., Carrasquillo K.G., Córdova M., Griebenow K., Zale S.E., and Tracy M.A. Protein spray-freeze drying, effect of atomization conditions on particle size and stability. Pharmaceutical Research 17 11 (2000) 1374-1382
13. Costantino H.R., Firouzabadian L., Wu C.C., Carrasquillo K.G., Griebenow K., Zale S.E., and Tracy M.A. Protein spray freeze drying. 2. Effect of formulation variables on particle size and stability. Journal of Pharmaceutical Sciences 91 2 (2002) 388-395
14. Crowe J.H., Carpenter J.F., and Crowe L.M. The role of vitrification in anhydrobiosis. Annual Review of Physiology 60 (1998) 73-103
15. Crowe J.H., Carpenter J.F., Crowe L.M., and Anchordoguy T.J. Are freezing and dehydration similar stress vectors - A comparison of modes of interaction of stabilizing solutes with biomolecules. Cryobiology 27 3 (1990) 219-231
16. Crowe J.H., and Crowe L.M. Stabilization of membranes in anhydrobiotic animals. In: Leopold C.A. (Ed). Membranes, metabolism and dry organisms (1986), Cornell University Press, Ithaca 188-209
17. Crowe J.H., Crowe L.M., and Carpenter J.F. Preserving dry biomaterials: The water replacement hypothesis, Part 1. Biopharm 6 (1993) 28-32
18. Crowe J.H., Crowe L.M., and Carpenter J.F. Preserving dry biomaterials: The water replacement hypothesis, Part 2. Biopharm 6 (1993) 40-43
19. Crowe L.M., Crowe J.H., Rudolph A., Womersley C., and Appel L. Preservation of freeze-dried liposomes by trehalose. Archives of Biochemistry and Biophysics 242 1 (1985) 240-247
20. de Valdez G.F., Degiori G.S., Holgado A.A.P.D., and Oliver G. Protective effect of adonitol on lactic-acid bacteria subjected to freeze-drying. Applied and Environmental Microbiology 45 1 (1983) 302-304
21. Doleyres Y., and Lacroix C. Technologies with free and immobilised cells for probiotic bifidobacteria production and protection. International Dairy Journal 15 10 (2005) 973-988
22. Dumont F., Marechal P.A., and Gervais P. Influence of cooling rate on Saccharomyces cerevisiae destruction during freezing: Unexpected viability at ultra-rapid cooling rates. Cryobiology 46 1 (2003) 33-42
23. Franks F. The properties of aqueous solutions at subzero temperatures. In: Franks F. (Ed). Water: A comprehensive treatise Vol. 7 (1982), Plenum, New York 15-338
24. Gibson G.R., and Roberfroid M.B. Dietary modulation of the human colonic microbiota - Introducing the concept of prebiotics. Journal of Nutrition 125 6 (1995) 1401-1412
25. Gordon M., and Taylor J.S. Ideal copolymers and the second order transitions of synthetic rubbers. I: Non-crystalline copolymers. Journal of Applied Chemistry 2 (1952) 493-500
26. Guarner F., and Schaafsma G.J. Probiotics. International Journal of Food Microbiology 39 3 (1998) 237-238
27. Hamoudi L., Goulet J., and Ratti C. Effect of protective agents on the viability of Geotrichum candidum during freeze-drying and storage. Journal of Food Science 72 2 (2007) M45-M49
28. Heller M.C., Carpenter J.F., and Randolph T.W. Manipulation of lyophilization-induced phase separation: Implications for pharmaceutical proteins. Biotechnology Progress 13 5 (1997) 590-596
29. Heller M.C., Carpenter J.F., and Randolph T.W. Protein formulation and lyophilization cycle design: Prevention of damage due to freeze-concentration induced phase separation. Biotechnology and Bioengineering 63 2 (1999) 166-174
30. Iglesias H.A., Chirife J., and Buera M.P. Adsorption isotherm of amorphous trehalose. Journal of the Science of Food and Agriculture 75 2 (1997) 183-186
31. Kearney L., Upton M., and Mcloughlin A. Enhancing the viability of Lactobacillus plantarum inoculum by immobilizing the cells in calcium-alginate beads incorporating cryoprotectants. Applied and Environmental Microbiology 56 10 (1990) 3112-3116
32. Koster K.L., Lei Y.P., Anderson M., Martin S., and Bryant G. Effects of vitrified and nonvitrified sugars on phosphatidylcholine fluid-to-gel phase transitions. Biophysical Journal 78 4 (2000) 1932-1946
33. Koster K.L., Maddocks K.J., and Bryant G. Exclusion of maltodextrins from phosphatidylcholine multilayers during dehydration: Effects on membrane phase behaviour. European Biophysics Journal with Biophysics Letters 32 2 (2003) 96-105
34. Lambruschini C., Relini N., Ridi A., Cordone L., and Gliozzi A. Trehalose interacts with phospholipid polar heads in Langmuir monolayers. Langmuir 16 12 (2000) 5467-5470
35. Leslie S.B., Israeli E., Lighthart B., Crowe J.H., and Crowe L.M. Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying. Applied and Environmental Microbiology 61 10 (1995) 3592-3597
36. Levine H., and Slade L. Another view of trehalose for drying and stabilizing biological materials. BioPharm 5 (1992) 36
37. Maa Y.-F., and Prestrelski S.J. Biopharmaceutical powders particle formation and formulation considerations. Current Pharmaceutical Biotechnology 1 3 (2000) 283-302
38. Maa Y.F., Nguyen P.A., Sweeney T., Shire S.J., and Hsu C.C. Protein inhalation powders: Spray drying vs spray freeze drying. Pharmaceutical Research 16 2 (1999) 249-254
39. Maitrot H., Paquin C., Lacroix C., and Champagne C.P. Production of concentrated freeze-dried cultures of Bifidobacterium longum in kappa-carrageenan locust bean gum gel. Biotechnology Techniques 11 7 (1997) 527-531
40. Mizrahi S., Ramon O., SilberbergBouhnik M., Eichler S., and Cohen Y. Scaling approach to water sorption isotherms of hydrogels and foods. International Journal of Food Science and Technology 32 2 (1997) 95-105
41. Morris G.J., Coulson G.E., and Clarke K.J. Freezing-injury in Saccharomyces cerevisiae - The effect of growth-conditions. Cryobiology 25 5 (1988) 471-482
42. Muldrew K., and McGann L.E. Mechanisms of intracellular ice formation. Biophysical Journal 57 3 (1990) 525-532
43. Oldenhof H., Wolkers W.F., Fonseca F., Passot S.P., and Marin M. Effect of sucrose and maltodextrin on the physical properties and survival of air-dried Lactobacillus bulgaricus: An in situ Fourier transform infrared spectroscopy study. Biotechnology Progress 21 3 (2005) 885-892
44. Patist A., and Zoerb H. Preservation mechanisms of trehalose in food and biosystems. Colloids and Surfaces B: Biointerfaces 40 2 (2005) 107-113
45. Picot A., and Lacroix C. Effects of micronization on viability and thermotolerance of probiotic freeze-dried cultures. International Dairy Journal 13 6 (2003) 455-462
46. Sanders M.E. Overview of functional foods: Emphasis on probiotic bacteria. International Dairy Journal 8 5-6 (1998) 341-347
47. Schneider H.A. Conformational entropy contributions to the glass temperature of blends of miscible polymers. Journal of Research of the National Institute of Standards and Technology 102 2 (1997) 229-248
48. Searles J.A., Carpenter J.F., and Randolph T.W. The ice nucleation temperature determines the primary drying rate of lyophilization for samples frozen on a temperature-controlled shelf. Journal of Pharmaceutical Sciences 90 7 (2001) 860-871
49. Selmer-Olsen E., Birkeland S.E., and Sorhaug T. Effect of protective solutes on leakage from and survival of immobilized Lactobacillus subjected to drying, storage and rehydration. Journal of Applied Microbiology 87 3 (1999) 429-437
50. Setser C.S., and Racette W.L. Macromolecule replacers in food-products. Critical Reviews in Food Science and Nutrition 32 3 (1992) 275-297
51. Shah N.P., and Ravula R.R. Microencapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts. Australian Journal of Dairy Technology 55 3 (2000) 139-144
52. Sheu T.Y., Marshall R.T., and Heymann H. Improving survival of culture bacteria in frozen desserts by microentrapment. Journal of Dairy Science 76 7 (1993) 1902-1907
53. Simperler A., Kornherr A., Chopra R., Jones W., Motherwell W.D.S., and Zifferer G. The glass transition temperatures of amorphous trehalose-water mixtures and the mobility of water: An experimental and in silico study. Carbohydrate Research 342 11 (2007) 1470-1479
54. Siuta-Cruce P., and Goulet J. Improving probiotic survival rates: Microencapsulation preserves the potency of probiotic microorganisms in food systems. Food Technology 55 (2001) 37-39
55. Stanton C., Gardiner G., Meehan H., Collins K., Fitzgerald G., Lynch P.B., and Ross R.P. Market potential for probiotics. American Journal of Clinical Nutrition 73 2 (2001) 476S-483S
56. Taylor L.S., and Zografi G. Sugar-polymer hydrogen bond interactions in lyophilized amorphous mixtures. Journal of Pharmaceutical Sciences 87 12 (1998) 1615-1621
57. Teixeira P., Castro H., and Kirby R. Evidence of membrane lipid oxidation of spray-dried Lactobacillus bulgaricus during storage. Letters in Applied Microbiology 22 1 (1996) 34-38
58. Teixeira P.C., Castro M.H., Malcata F.X., and Kirby R.M. Survival of Lactobacillus delbrueckii ssp. bulgaricus following spray-drying. Journal of Dairy Science 78 5 (1995) 1025-1031
59. Webb S.D., Cleland J.L., Carpenter J.F., and Randolph T.W. A new mechanism for decreasing aggregation of recombinant human interferon-gamma by a surfactant: Slowed dissolution of lyophilized formulations in a solution containing 0.03% polysorbate 20. Journal of Pharmaceutical Sciences 91 2 (2002) 543-558
60. Yu Z.S., Johnston K.P., and Williams R.O. Spray freezing into liquid versus spray-freeze drying: Influence of atomization on protein aggregation and biological activity. European Journal of Pharmaceutical Sciences 27 1 (2006) 9-18