Influence of microencapsulation with sweet whey and prebiotics on the survival of Bifidobacterium-BB-12 under simulated gastrointestinal conditions and heat treatments

LWT

Volumn 64, Issue 2, 2015, Pages 1004-1009

  Pinto, Stephanie S ^a   Verruck, Silvani ^a   Vieira, Cleide R W ^a   Prudêncio, Elane S ^a   Amante, Edna Regina ^a   Amboni, Renata D M C ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Inulin; Polydextrose; Probiotic; Spray drying; Stress conditions; Whey

Indexed keywords

HEAT TREATMENT; MICROENCAPSULATION; MICROSTRUCTURE; POLYSACCHARIDES; PROBIOTICS; SPRAY DRYING;

INULIN; POLYDEXTROSE; PROBIOTIC; STRESS CONDITION; WHEY;

DAIRIES;

EID: 84944327728     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.07.020     Document Type: Article

References (31)

1. Ananta, E., Volkert, M., & Knorr, D. (2005). Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. International Dairy Journal, 15(4), 399e409.
2. 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(2),186e193.
3. Del Piano, M., Carmagnola, S., Ballare, M., Sartori, M., Orsello, M., Balzarini, M., et al. (2011). Is microencapsulation the future of probiotic preparations? The increased efficacy of gastro-protected probiotics. Gut Microbes, 2(2), 120e123.
4. Fernandes, R. V. D. B., Borges, S. V., & Botrel, D. A. (2014). Gum arabic/starch/ maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil. Carbohydrate Polymers, 101, 524e532.
5. Fritzen-Freire, C. B., Prudêncio, 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(1),306e312.
6. Fritzen-Freire, C. B., Prudencio, E. S., Pinto, S. S., Mũnoz, I. B., & Amboni, R. D. M. C. (2013). Effect of microencapsulation on survival of Bifidobacterium BB-12 exposed to simulated gastrointestinal conditions and heat treatments. LWT - Food Science and Technology, 50(1), 39e44.
7. Fu, N., & Chen, X. D. (2011). Towards a maximal cell survival in convective thermal drying processes. Food Research International, 44(5), 1127e1149. Golowczyc, M. A., Silva, J., Teixeira, P., De Antoni, G. L., & Abraham, A. G. (2011). Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties. International Journal of Food Microbiology,144(3), 556e560.
8. Golowczyc, M. A., Silva, J., Teixeira, P., De Antoni, G. L., & Abraham, A. G. (2011). Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties. International Journal of Food Microbiology,144(3), 556e560
9. Guo, Z.,Wang, J., Yan, L., Chen,W., Liu, X., & Zhang, H. (2009). In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains. LWT - Food Science and Technology, 42(10),1640e1646.
10. Kim, Y., Faqih, M., & Wang, S. (2001). Factors affecting gel formation of inulin. Carbohydrate Polymers, 46(2), 135e145.
11. Krasaekoopt, W., & Watcharapoka, S. (2014). Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. LWT - Food Science and Technology, 57(2), 761e766.
12. Maciel, G. M., Chaves, K. S., Grosso, C. R. F., & Gigante, M. L. (2014). Microencapsulation of Lactobacillus acidophilus La-5 by spray-drying using sweet whey and skim milk as encapsulating materials. Journal of Dairy Science, 97(4), 1991e1998.
13. Madureira, A. R., Amorim, M., Gomes, A. M., Pintado, M. E., & Malcata, F. X. (2011). Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions. Food Research International, 44(1), 465e470.
14. Paez, R., Lavari, L., Vinderola, G., Audero, G., Cuatrin, a., Zaritzky, N., et al. (2012).Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion. Food Research International, 48(2), 748e754.
15. Picot, A., & Lacroix, C. (2004). Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. International Dairy Journal, 14(6), 505e515.
16. Pinto, S. S., Fritzen-Freire, C. B., Benedetti, S., Murakami, F. S., Petrus, J. C. C., Prudêncio, E. S., et al. (2015). Potential use of whey concentrate and prebiotics as carrier agents to protect Bifidobacterium-BB-12 microencapsulated by spray drying. Food Research International, 67, 400e408.
17. Rajam, R., & Anandharamakrishnan, C. (2015). Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying. LWT - Food Science and Technology, 60(2), 773e780.
18. Ranadheera, R. D. C. S., Baines, S. K., & Adams, M. C. (2010). Importance of food in probiotic efficacy. Food Research International, 43(1), 1e7.
19. 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(11), 869e876.
20. Schell, D., & Beermann, C. (2014). Fluidized bed microencapsulation of Lactobacillus reuteri with sweet whey and shellac for improved acid resistance and in-vitro gastro-intestinal survival. Food Research International, 62, 308e314.
21. Sheu, T. Y., Marshall, R. T., & Heymann, H. (1993). Improving survival of culture bacteria in 591 frozen desserts by microentrapment. Journal of Dairy Science, 76, 1902e1907.
22. Silva, J., Freixo, R., Gibbs, P., & Teixeira, P. (2011). Spray-drying for the production of dried cultures. International Journal of Dairy Technology, 64(3), 321e335.
23. Simpson, P. J., Stanton, C., Fitzgerald, G. F., & Ross, R. P. (2005). Intrinsic tolerance of Bifidobacterium species to heat and oxygen and survival following spray drying and storage. Journal of Applied Microbiology, 99(3), 493e501.
24. Smithers, G. W. (2008). Whey and whey proteinsdFrom "gutter-to-gold" International Dairy Journal, 18(7), 695e704.
25. Soukoulis, C., Behboudi-Jobbehdar, S., Yonekura, L., Parmenter, C., & Fisk, I. (2014). Impact of milk protein type on the viability and storage stability of microencapsulated Lactobacillus acidophilus NCIMB 701748 using spray drying. Food and Bioprocess Technology, 7(5), 1255e1268.
26. Souza, R. R., Bergamasco, R., da Costa, S. C., Feng, X., Faria, S. H. B., & Gimenes, M. L. (2010). Recovery and purification of lactose from whey. Chemical Engineering and Processing: Process Intensification, 49(11), 1137e1143.
27. Trabelsi, I., Bejar, W., Ayadi, D., Chouayekh, H., Kammoun, R., Bejar, S., et al. (2013). Encapsulation in alginate and alginate coated-chitosan improved the survival of newly probiotic in oxgall and gastric juice. International Journal of Biological Macromolecules, 61, 36e42.
28. Tripathi, M. K., & Giri, S. K. (2014). Probiotic functional foods: survival of probiotics during processing and storage. Journal of Functional Foods, 9, 225e241.
29. Vinderola, C. G., & Reinheimer, J. A. (1999). Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria. International Dairy Journal, 9, 497e505.
30. Wada, T., Sugatani, J., Terada, E., Ohguchi, M., & Miwa, M. (2005). Physicochemical characterization and biological effects of inulin enzymatically synthesized from sucrose. Journal of Agricultural and Food Chemistry, 53, 1246e1253.
31. Yonekura, L., Sun, H., Soukoulis, C., & Fisk, I. (2014). Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: technological characterization, storage stability and survival after in vitro digestion. Journal of Functional Foods, 6, 205e214.