Stability of probiotic Lactobacillus plantarum in dry microcapsules under accelerated storage conditions

Food Research International

Volumn 74, Issue , 2015, Pages 208-216

  Albadran, Hanady A ^a   Chatzifragkou, Afroditi ^a   Khutoryanskiy, Vitaliy V ^a   Charalampopoulos, Dimitris ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Alginate; Chitosan; Fluid bed drying; Freeze drying; Lactobacillus plantarum; Microencapsulation; Probiotic; Storage stability

Indexed keywords

ALGINATE; BACILLI; CELLS; CHITIN; CHITOSAN; CYTOLOGY; DRYING; ENCAPSULATION; LOW TEMPERATURE DRYING; MICROENCAPSULATION; STABILITY;

FLUID BED DRYING; FREEZE DRYING; LACTOBACILLUS PLANTARUM; PROBIOTICS; STORAGE STABILITY;

FOOD STORAGE;

LACTOBACILLUS PLANTARUM;

EID: 84936940183     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.05.016     Document Type: Article

References (51)

1. Anal A.K., Singh H. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science & Technology 2007, 18(5):240-251.
2. Aulton M.E., Cooper J.W. Pharmaceutics: the science of dosage form design 1988, Churchill Livingstone, Edinburgh; New York. 1st ed.
3. Bhale S., No H.K., Prinyawiwatkul W., Farr A.J., Nadarajah K., Meyers S.P. Chitosan coating improves shelf life of eggs. Journal of Food Science 2003, 68(7):2378-2383.
4. Brinques G.B., Ayub M.A.Z. Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt. Journal of Food Engineering 2011, 103(2):123-128.
5. Champagne C.P., Fustier P. Microencapsulation for the improved delivery of bioactive compounds into foods. Current Opinion in Biotechnology 2007, 18(2):184-190.
6. Champagne C.P., Kailasapathy K. Encapsulation of probiotics. Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals 2008, 154:344-369.
7. Champagne C.P., Ross R.P., Saarela M., Hansen K.F., Charalampopoulos D. Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. International Journal of Food Microbiology 2011, 149(3):185-193.
8. Chandramouli V., Kailasapathy K., Peiris P., Jones M. An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions. Journal of Microbiological Methods 2004, 56(1):27-35.
9. Chávarri M., Marañón I., Ares R., Ibáñez F.C., Marzo F., Villarán M.D.C. Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. International Journal of Food Microbiology 2010, 142(1-2):185-189.
10. Chavez B.E., Ledeboer A.M. Drying of probiotics: Optimization of formulation and process to enhance storage survival. Drying Technology 2007, 25(7-8):1193-1201.
11. Chien P.J., Sheu F., Yang F.H. Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. Journal of Food Engineering 2007, 78(1):225-229.
12. Cook M.T., Saratoon T., Tzortzis G., Edwards A., Charalampopoulos D., Khutoryanskiy V.V. CLSM method for the dynamic observation of pH change within polymer matrices for oral delivery. Biomacromolecules 2013, 14(2):387-393.
13. Cook M.T., Tzortzis G., Charalampopoulos D., Khutoryanskiy V.V. Production and evaluation of dry alginate-chitosan microcapsules as an enteric delivery vehicle for probiotic bacteria. Biomacromolecules 2011, 12(7):2834-2840.
14. Cook M.T., Tzortzis G., Charalampopoulos D., Khutoryanskiy V.V. Microencapsulation of probiotics for gastrointestinal delivery. Journal of Controlled Release 2012, 162(1):56-67.
15. Cruz A.G., Castro W.F., Faria J.A.F., Bolini H.M.A., Celeghini R.M.S., Raices R.S.L., et al. Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage. Food Research International 2013, 51:723-728.
16. Daud W.R.W. Fluidized bed dryers - Recent advances. Advanced Powder Technology 2008, 19(5):403-418.
17. Dianawati D., Mishra V., Shah N.P. Stability of microencapsulated Lactobacillus acidophilus and Lactococcus lactis ssp. cremoris during storage at room temperature at low aw. Food Research International 2013, 50(1):259-265.
18. Ding W.K., Shah N.P. An improved method of microencapsulation of probiotic bacteria for their stability in acidic and bile conditions during storage. Journal of Food Science 2009, 74(2):M53-M61.
19. FAO/WHO Guidelines for the evaluation of probiotics in food. Food and Agriculture Organization of the United Nations and World Health Organization Group Report 2002, (London, Ontario, Canada).
20. Fu N., Chen X.D. Towards a maximal cell survival in convective thermal drying processes. Food Research International 2011, 44(5):1127-1149.
21. Heidebach T., Forst P., Kulozik U. Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells. Journal of Food Engineering 2010, 98(3):309-316.
22. Jen A.C., Wake M.C., Mikos A.G. Review: Hydrogels for cell immobilization. Biotechnology and Bioengineering 1996, 50(4):357-364.
23. Jowitt R., Wagstaffe P.J. The certification of the water content of microcrystalline cellulose at 10 water activities, CRM 302. Commission of the European Communities, Community Bureau of Reference, EUR 12429 1989.
24. Krasaekoopt W., Bhandari B., Deeth H. The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. International Dairy Journal 2004, 14(8):737-743.
25. Krasaekoopt W., Bhandari B., Deeth H.C. Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage. LWT - Food Science and Technology 2006, 39(2):177-183.
26. Kurtmann L., Carlsen C.U., Risbo J., Skibsted L.H. Storage stability of freeze-dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate. Cryobiology 2009, 58(2):175-180.
27. Lacroix C., Yildirim S. Fermentation technologies for the production of probiotics with high viability and functionality. Current Opinion in Biotechnology 2007, 18(2):176-183.
28. Lee K.Y., Heo T.R. Survival of Bifidobacterium longum immobilized in calcium alginate beads in simulated gastric juices and bile salt solution. Applied and Environmental Microbiology 2000, 66(2):869-873.
29. Leslie S.B., Israeli E., Lighthart B., Crowe J.H., Crowe L.M. Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying. Applied and Environmental Microbiology 1995, 61(10):3592-3597.
30. Maganha L.C., Rosim R.E., Corassin C.H., Cruz A.G., Faria J.A.F., Oliveira C.A.F. Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar. International Journal of Dairy Technology 2014, 67:89-94.
31. Mandal S., Puniya A.K., Singh K. Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-298. International Dairy Journal 2006, 16(10):1190-1195.
32. Mortazavian A., Razavi S.H., Ehsani M.R., Sohrabvandi S. Principles and methods of microencapsulation of probiotic microorganisms. Iranian Journal of Biotechnology (IJB) 2007, 5(1).
33. No H.K., Meyers S.P., Prinyawiwatkul W., Xu Z. Applications of chitosan for improvement of quality and shelf life of foods: A review. Journal of Food Science 2007, 72(5):R87-R100.
34. Nualkaekul S., Cook M.T., Khutoryanskiy V.V., Charalampopoulos D. Influence of encapsulation and coating materials on the survival of Lactobacillus plantarum and Bifidobacterium longum in fruit juices. Food Research International 2013, 53(1):304-311.
35. Nualkaekul S., Lenton D., Cook M.T., Khutoryanskiy V.V., Charalampopoulos D. Chitosan coated alginate beads for the survival of microencapsulated Lactobacillus plantarum in pomegranate juice. Carbohydrate Polymers 2012, 90(3):1281-1287.
36. Perina N.P., Granato D., Hirota C., Cruz A.G., Bogsan C.S.B., Oliveira M.N. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt. Food Research International 2015, 70:134-141.
37. Poddar D., Das S., Jones G., Palmer J., Jameson G.B., Haverkamp R.G., et al. Stability of probiotic Lactobacillus paracasei during storage as affected by the drying method. International Dairy Journal 2014, 39(1):1-7.
38. Rassis D.K., Saguy I.S., Nussinovitch A. Collapse, shrinkage and structural changes in dried alginate gels containing fillers. Food Hydrocolloids 2002, 16(2):139-151.
39. Santagapita P.R., Mazzobre M.F., Buera M.D.P. Invertase stability in alginate beads: Effect of trehalose and chitosan inclusion and of drying methods. Food Research International 2012, 47(2):321-330.
40. Santivarangkna C., Kulozik U., Foerst P. Alternative drying processes for the industrial preservation of lactic acid starter cultures. Biotechnology Progress 2007, 23(2):302-315.
41. Santivarangkna C., Kulozik U., Foerst P. Inactivation mechanisms of lactic acid starter cultures preserved by drying processes. Journal of Applied Microbiology 2008, 105(1):1-13.
42. Selmer-Olsen E., Sorhaug T., Birkeland S.E., Pehrson R. Survival of Lactobacillus helveticus entrapped in Ca-alginate in relation to water content, storage and rehydration. Journal of Industrial Microbiology & Biotechnology 1999, 23(2):79-85.
43. Siaterlis A., Deepika G., Charalampopoulos D. Effect of culture medium and cryoprotectants on the growth and survival of probiotic lactobacilli during freeze drying. Letters in Applied Microbiology 2009, 48(3):295-301.
44. Strasser S., Neureiter M., Geppl M., Braun R., Danner H. Influence of lyophilization, fluidized bed drying, addition of protectants, and storage on the viability of lactic acid bacteria. Journal of Applied Microbiology 2009, 107(1):167-177.
45. Talwalkar A., Kailasapathy K. A review of oxygen toxicity in probiotic yogurts: Influence on the survival of probiotic bacteria and protective techniques. Comprehensive Reviews in Food Science and Food Safety 2004, 3(3):117-124.
46. Teixeira P.C., Castro M.H., Malcata F.X., Kirby R.M. Survival of Lactobacillus delbrueckii ssp. bulgaricus following spray-drying. Journal of Dairy Science 1995, 78(5):1025-1031.
47. Vesterlund S., Salminen K., Salminen S. Water activity in dry foods containing live probiotic bacteria should be carefully considered: A case study with Lactobacillus rhamnosus GG in flaxseed. International Journal of Food Microbiology 2012, 157(2):319-321.
48. Wang Y.C., Yu R.C., Chou C.C. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage. International Journal of Food Microbiology 2004, 93(2):209-217.
49. Weinbreck F., Bodnár I., Marco M.L. Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products?. International Journal of Food Microbiology 2010, 136(3):364-367.
50. Ying D.Y., Phoon M.C., Sanguansri L., Weerakkody R., Burgar I., Augustin M.A. Microencapsulated Lactobacillus rhamnosus GG powders: relationship of powder physical properties to probiotic survival during storage. Journal of Food Science 2010, 75(9):E588-E595.
51. Zuidam N.J., Shimoni E. Overview of microencapsulates for use in food products or processes and methods to make them 2010, Springer, New York.