Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

Food and Bioprocess Technology

Volumn 7, Issue 5, 2014, Pages 1255-1268

  Soukoulis, Christos ^a   Behboudi Jobbehdar, Solmaz ^a   Yonekura, Lina ^a   Parmenter, Christopher ^a   Fisk, Ian ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Probiotics; Storage stability; Sugars; Thermoprotection

Indexed keywords

GLASS; GLASS TRANSITION; MICROENCAPSULATION; POWDERS; PROTEINS; SPRAY DRYING; STABILITY; SUGARS;

ARRHENIUS KINETICS; HIGHEST TEMPERATURE; LACTOBACILLUS ACIDOPHILUS; PROBIOTICS; STORAGE STABILITY; STORAGE TEMPERATURES; THERMOPROTECTION; WHEY PROTEIN CONCENTRATE;

STORAGE (MATERIALS);

LACTOBACILLUS ACIDOPHILUS;

EID: 84897914937     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1120-x     Document Type: Article

References (55)

1. Ananta, E., Volkert, M., & Knorr, D. (2005). Cellular injuries and storage stability of spray dried Lactobacillus rhamnosus GG. International Dairy Journal, 15, 399-409.
2. Antunes, A. E. C., Cazetto, T. F., & Bolini, H. M. A. (2005). Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate. International Journal of Dairy Technology, 58(3), 169-173.
3. Barbosa-Cánovas, G. V., Ortega-Rivas, E., Juliano, P., & Yan, H. (2005). Food Powders: Physical properties, processing and functionality. New York, USA: Kluwer Academic.
4. Behboudi-Jobbedhar, S., Soukoulis, C., Yonekura, L., & Fisk, I. D. (2013) Optimisation of spray drying conditions for the production of maximally viable L. acidophilus NCIMB 701748. Drying Technology: An International Journal, doi: 10. 1080/07373937. 2013. 788509.
5. Burgain, J., Gaiani, C., Linder, M., & Scher, J. (2011). Encapsulation of probiotic living cells: from laboratory scale to industrial applications. Journal of Food Engineering, 104, 467-483.
6. Castro, H. P., Teixeira, P. M., & Kirby, R. (1997). Evidence of membrane damage in Lactobacillus bulgaricus following freeze drying. Journal of Applied Microbiology, 82(1), 87-94.
7. Cesáro, A., De Giacomo, O., & Sussich, F. (2007). Water interplay in trehalose polymorphism. Food Chemistry, 106, 1318-1328.
8. Champagne, C. P., Ross, R. P., Saarela, M., Hansen, K. F., & Charalampopoulos, D. (2011). Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. International Journal of Food Microbiology, 149, 185-193.
9. Cho, S. S., & Finocchiaro, T. E. (2010). Handbook of prebiotics and probiotics: Health benefits and food applications. Boca Raton, FL, USA: CRC Press - Taylor and Francis group.
10. Corcoran, B. M., Ross, R. P., Fitzgerald, G. F., & Stanton, C. (2004). Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances. Journal of Applied Microbiology, 96, 1024-1039.
11. Corcoran, B. M., Stanton, C., Fitzgerald, G., & Ross, R. P. (2008). Life under stress: the probiotic stress response and how it may be manipulated. Current Pharmaceutical Design, 14, 1382-1399.
12. Cruz, A. G., Antunes, A. E. C., Sousa, A. L. O. P., Faria, J. A. F., & Saad, S. M. I. (2009). Ice cream as probiotic food carrier. Food Research International, 42(9), 1233-1239.
13. Dave, R. I., & Shah, N. P. (1998). Ingredient supplementation effects on viability of probiotic bacteria in yogurt. Journal of Dairy Science, 81, 2804-2816.
14. De Castro-Cislaghi, F. P., Silva, C. D. R. E., Fritzen-Freire, C. B., Lorenz, J. G., & Sant'Anna, E. S. (2012). Bifidobacterium Bb-12 microencapsulated by spray drying with whey: survival under simulated gastrointestinal conditions, tolerance to NaCl and viability during storage. Journal of Food Engineering, 113, 186-193.
15. Dommels, Y. E. M., Kemperman, R. A., Zebregs, Y. E. M. P., Draaisma, R. B. M., Jol, A., Wolvers, D. A. W., et al. (2009). Survival of Lactobacillus reuteri DSM 17938 and Lactobacillus rhamnosus GG in the human gastrointestinal tract with daily consumption of a low-fat probiotic spread. Applied and Environmental Microbiology, 75, 6198-6204.
16. Fang, Y., Rogers, S., Selomulya, C., & Chen, X. D. (2012). Functionality of milk protein concentrate: effect of spray drying temperature. Biochemical Engineering Journal, 62, 101-105.
17. FAO/WHO. (2006). Probiotics in food. Health and nutritional properties and guidelines for evaluation. Rome, Italy: FAO Food and Nutrition Paper No. 85.
18. Fritzen-Freire, C. B., Prudencio, E. S., Amboni, R. D. M. C., Pinto, S. S., Negrao-Murakami, A. N., & Murakami, F. S. (2012). Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics. Food Research International, 45, 306-312.
19. Fu, N., & Chen, X. D. (2011). Towards a maximal cell survival in convective thermal drying processes. Food Research International, 44, 1127-1149.
20. Gardiner, G. E., O'Sullivan, E., Kelly, J., Auty, M. A. E., Fitzgerald, G. F., Collins, J. K., et al. (2000). Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L. salivarius strains during heat treatment and spray drying. Applied and Environmental Microbiology, 66, 2605-2615.
21. Garre, E., Raginel, F., Palacios, A., Julien, A., & Matallana, E. (2010). Oxidative stress responses and lipid peroxidation damage are induced during dehydration in the production of dry active wine yeasts. International Journal of Food Microbiology, 136, 295-303.
22. Ghandi, A., Powell, I., Chen, X. D., & Adhikari, B. (2012). Drying kinetics and survival studies of dairy bacteria in convective air drying environment using single droplet drying. Journal of Food Engineering, 110(3), 405-417.
23. Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., & Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Research International, 40(9), 1107-1121.
24. Heidebach, T., Först, P., & Kulozik, U. (2009). Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells. International Dairy Journal, 19, 77-84.
25. Heidebach, T., Först, P., & Kulozik, U. (2010). Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells. Journal of Food Engineering, 98, 309-319.
26. Jayasundera, M., Adhikari, B., Aldred, P., & Ghandi, A. (2009). Surface modification of spray dried food and emulsion powders with surface-active proteins: a review. Journal of Food Engineering, 93, 266-277.
27. Karel, M., Anglea, S., Buera, P., Karmas, R., Levi, G., & Roos, Y. (1994). Stability-related transitions of amorphous foods. Thermochimica Acta, 246, 249-269.
28. Kinsella, J. F. (1984). Milk proteins: physicochemical and functional properties. Critical Reviews in Food Science and Nutrition, 21(3), 197-262.
29. Lapsiri, W., Bhandari, B., & Wanchaitanawong, P. (2012). Viability of Lactobacillus plantarum TISTR 2075 in different protectants during spray drying and storage. Drying Technology: An International Journal, 30, 1407-1412.
30. Li, X. Y., Chen, X. G., Liu, C. S., Peng, H. N., & Cha, D. S. (2008). Effect of trehalose and drying process on the survival of encapsulated Lactobacillus casei ATCC 393. Drying Technology: An International Journal, 26, 895-901.
31. Malmo, C., La Storia, A., & Mauriello, G. (2011). Microencapsulation of Lactobacillus reuteri DSM 17938 cells coated in alginate beads with chitosan by spray drying to use as a probiotic cell in a chocolate soufflé. Food and Bioprocess Technology. doi: 10. 1007/s11947-011-0755-8.
32. Mantzouridou, F., Spanou, A., & Kiosseoglou, V. (2012). An inulin-based dressing emulsion as a potential probiotic food carrier. Food Research International, 46(1), 260-269.
33. Martinez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L., & Fizman, S. M. (2011). Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT- Food Science and Technology, 44, 729-736.
34. O'Brien-Nabors, L. (2012). Alternative sweeteners. Boca Raton, USA: CRC Press.
35. Passot, S., Cenard, S., Douania, I., Tréléa, I. C., & Fonseca, F. (2012). Critical water activity and amorphous state for optimal preservation of lyophilized lactic acid bacteria. Food Chemistry, 132, 1699-1705.
36. Pérez-Chabela, M. L., Lara-Labastida, R., Rodriguez-Huezo, E., & Totosaus, A. (2012). Effect of spray drying encapsulation of thermotolerant lactic acid bacteria on meat batters properties. Food and Bioprocess Technology. doi: 10. 1007/s11947-012-0865-y.
37. Pinto, S. S., Fritzen-Freire, C. B., Muñoz, I. B., Barreto, P. L. M., Prudêncio, E. S., & Amboni, R. D. M. C. (2012). Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt. Journal of Food Engineering, 111(4), 563-569.
38. Reddy, K. B. P. K., Madhu, A. N., & Prupella, S. G. (2009). Comparative survival and evaluation of functional properties of spray dried lactic acid bacteria. International Journal of Dairy Technology, 62, 240-248.
39. Reineccius, G. A. (2001). Multiple-core encapsulation - the spray drying of food ingredients. In P. Vilstrup (Ed.), Microencapsulation of food ingredients (pp. 151-185). Surrey: Leatherhead Publishing.
40. Rodrigues, D., Sousa, S., Rocha-Santos, T., Silva, J. P., Sousa Lobo, J. M., Costa, P., et al. (2011). Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules. International Dairy Journal, 21, 869-876.
41. Rodrigues, D., Sousa, S., Gomes, A. M., Pintado, M. M., Silva, J. P., Costa, P., et al. (2012). Stability of Lactobacillus paracasei as free cells or encapsulated in alginate-based microcapsules in low pH fruit juices. Food and Bioprocess Technology, 5(7), 2748-2757.
42. Roos, Y. H. (1995). Phase transitions in foods. California, USA: Academic Press.
43. Saad, N., Delattre, C., Urdaci, M., Schmitter, J. M., & Bressollier, P. (2013). An overview of the last advances in probiotic and prebiotic field. LWT- Food Science and Technology, 50, 1-16.
44. Saarela, M., Virkajärvi, I., Nohynek, L., Vaari, A., & Mättö, J. (2006). Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals. International Journal of Food Microbiology, 112(2), 171-178.
45. Salminen, S., Collado, M. C., Isolauri, E., & Gueimonde, M. (2009). Microbial-host interactions: selecting the right probiotics and prebiotics for infants. Nestlé Nutrition Workshop Series: Pediatric program, 64, 201-217.
46. Santivarangkna, C., Kulozik, U., & Foerst, P. (2006). Effect of carbohydrates on the survival of Lactobacillus helveticus during vacuum drying. Letters in Applied Microbiology, 42, 271-276.
47. Santivarangkna, C., Aschenbrenner, M., Kulozik, U., & Foerst, P. (2011). Role of glassy state on stabilities of freeze-dried probiotics. Journal of Food Science, 76(8), R152-R156.
48. Semyonov, D., Ramon, O., & Shimoni, E. (2011). Using ultrasonic vacuum spray dryer to produce highly viable probiotics. LWT- Food Science and Technology, 44, 1844-1852.
49. Shrestha, A. K., Howes, T., Adhikari, B. P., & Bhandhari, B. R. (2008). Spray drying of skim milk mixed with milk permeate: effect of drying behavior, physicochemical properties and storage stability of powder. Drying Technology: An International Journal, 26, 239-247.
50. Sunny-Roberts, E. O., & Knorr, D. (2009). The protective effect of monosodium glutamate on survival of Lactobacillus rhamnosus GG and Lactobacillus rhamnosus E-97800 (E800) strains during spray-drying and storage in trehalose-containing powders. International Dairy Journal, 19, 209-214.
51. Sunny-Roberts, E. O., & Knorr, D. (2011). Cellural injuries on spray-dried Lactobacillus rhamnosus GG and its stability during food storage. Nutrition and Food Science, 41, 191-200.
52. Sussich, F., & Cesáro, A. (2000). Transitions and phenomenology of a, a-trehalose polymorphs inter-conversion. Journal of Thermal Analysis and Calorimetry, 62, 757-768.
53. Tonon, R. V., Brabet, C., & Hubinger, M. D. (2008). Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying. Journal of Food Engineering, 88(3), 411-418.
54. Ying, D. Y., Phoon, M. C., Sanguansri, L., Weerakkody, R., Burgar, I., & Augustin, M. A. (2010). Microencapsulated Lactobacillus rhamnosus GG powders: relationship of powder physical properties to probiotic survival during storage. Journal of Food Science, 75, E588-E595.
55. Ying, D. Y., Sun, J., Sanguansri, L., Weerakkody, R., & Augustin, M. A. (2012). Enhanced survival of spray-dried microencapsulated Lactobacillus rhamnosus GG in the presence of glucose. Journal of Food Engineering, 109, 597-602.