Development and characterization of alginate microcapsules containing Bifidobacterium BB-12 produced by emulsification/internal gelation followed by freeze drying

LWT

Volumn 71, Issue , 2016, Pages 302-308

  Holkem, Augusto Tasch ^a   Raddatz, Greice Carine ^a   Nunes, Graciele Lorenzoni ^a   Cichoski, Alexandre José ^a   Jacob Lopes, Eduardo ^a   Ferreira Grosso, Carlos Raimundo ^b   de Menezes, Cristiano Ragagnin ^a  

^a FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Alginate; Bifidobacterium; Microencapsulation; Probiotics

Indexed keywords

ALGINATE; EMULSIFICATION; FOOD MICROBIOLOGY; GELATION; LOW TEMPERATURE DRYING; MICROENCAPSULATION; MICROSTRUCTURE;

ALGINATE MICROCAPSULES; BIFIDOBACTERIUM; BIFIDOBACTERIUM BB-12; CONTROLLED RELEASE; ENCAPSULATION METHODS; FREEZE-DRYING PROCESS; HUMAN CONSUMPTION; SIMULATED GASTROINTESTINAL CONDITIONS;

PROBIOTICS;

EID: 84962883043     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.04.012     Document Type: Article

References (57)

1. Albertini B., Vitali B., Passerini N., Cruciani F., Sabatino M.D., Rodriguez L., et al. Development of microparticulate systems for intestinal delivery of Lactobacillus acidophilus and Bifidobacterium lactis. European Journal of Pharmaceutical Sciences 2010, 40(4):359-366. 11.
2. 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.
3. Aryana K.J., Mcgrew P. Quality attributes of yogurt with Lactobacillus casei and various prebiotics. LWT - Food Science and Technology 2007, 40:1808-1814.
4. Aureli P., Capurso L., Castellazzi A.M., Clerici M., Giovannini M., Morelli L., et al. Probiotics and health: an evidence-based review. Pharmacological Research 2011, 63:366-376.
5. Bhandari B., Bansal N., Zhang M., Schuck P. Handbook of food powders: processes and properties 2013, Elsevier.
6. Burgain J., Gaiani C., LInder M., Scher J. Encapsulation of probiotic living cells: from laboratory scale to industrial applications. Journal of Food Engineering 2011, 104:467-483. 2011.
7. Cai Y.Z., Corke H. Production and properties of spray-dried Amaranthus betacyanin pigments. Journal of Food Science 2000, 65:1248-1252.
8. Cai S., Zhao M., Fang Y., Nishinari K., Phillips G.O., Jiang F. Microencapsulation of Lactobacillus acidophilus CGMCC1.2686 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources. Food Hydrocolloids 2014, 39:295-300.
9. Castro-Cislaghi F.P., Silva C.D.R., Fritzen-Freire C.B., Lorenz J.G., Sant'Anna E.S. BifidobacteriumBb-12 microencapsulated by spray drying with whey: survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage. Journal of Food Engineering 2012, 113(2):186-193.
10. Chan E.S., Wong S.L., Lee P.P., Lee J.S., Ti T.B., Zhang Z., et al. Effects of starch filler on the physical properties of lyophilized calcium-alginate beads and the viability of encapsulated cells. Carbohydrate Polymers 2011, 83:225-232.
11. Chávarri M., Marañón I., Ares R., Ibáñez F.C., Marzo F., Villarán M.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.
12. 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.
13. Corcoran B.M., Ross R.P., Fitzgerald G.F., Stanton C. Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances. Journal of Applied Microbiology 2004, 96(5):1024-1039.
14. Ding W.K., Shah N.P. Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteria. Food Microbiology and Safety 2007, 72(9):M446-M450.
15. Doleyres Y., Lacroix C. Technologies with free and immobilosed cells for probiotic bifidobacteria production and protection. International Dairy Journal 2004, 15:973-988.
16. Eng-Seng C., Sze-Ling W., Peh-Phong L., Jau-Shya L., Tey B.T., Zhang Z.B., et al. Effect of starch filler on the physical properties of lyophilized calcium-alginate beads and the viability of encapsulated cells. Carbohydrate Polymers 2011, 83:225-232.
17. Etchepare M.A., Raddatz G.C., Flores É.M.M., Zepka L.Q., Jacob-Lopes E., Barin J.S., et al. Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate. LWT - Food Science and Technology 2016, 65:511-517.
18. Fritzen-Freire C.B., Prudêncio E.S., Amboni R.D.M.C., Pinto S.S., Negrão-Murakami A.N., Murakami F.S. Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics. Food Research International 2012, 45:306-312.
19. George M., Abraham T.E. Polyionic hydrocolloids for the intestinal delivery of protein drugs: alginate and chitosan - a review. Journal of Controlled Release 2006, 114(1):1-14.
20. Golowczyc M.A., Silva J., Abraham A.G., De Antoni G.L., Teixeira P. Preservation of probiotic strains isolated from kefir by spray drying. Letters in Applied Microbiology 2010, 50:7-12.
21. Gomi A., Iino T., Nonaka C., Miyazaki K., Ishikawa F. Health benefits of fermented milk containing Bifidobacterium bifidum YIT 10347 on gastric symptoms in adults. Journal of Dairy Science 2015, 98(4):2277-2283.
22. Hansen Chr Method for counting probiotic bacteria. Lactobacillus acidophilus, Lactobacillus casei and Bifidobacteria in milk products made with nutrish cultures 1999, (Horsholm, Dinamarca).
23. Heidebach T., Först 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.
24. Homayouni A., Azizi A., Ehsani M.R., Yarmand M.S., Razavi S.H. Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chemistry 2008, 111(1):50-55.
25. Huang S., Fu X. Cell behavior on microparticles with different surface morphology. Journal of Alloys and Compounds 2010, 493(1-2):246-251.
26. Iyer C., Kailasapathy K. Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria in simulated gastrointestinal conditions and in yoghurt. Journal of Food Science 2005, 70:M18-M23.
27. Lian W.C., Hsiao H.C., Chou C.C. Viability of microencapsulated bifidobacteria in simulated gastric juice and bile solution. International Journal of Food Microbiology 2003, 86(3):293-301.
28. Madureira A.R., Amorim A.M., Pintado M.E., Malcata F.X. Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions. Food Research International 2011, 44:465-470.
29. Madureira A.R., Pereira C.I., Truszkowska K., Gomes A.M., Pintado M.E., Malcata F.X. Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract. International Dairy Journal 2005, 15(6-9):921-927.
30. Martin M.J., Lara-villoslada F., Ruiz M.A., Morales M.E. Effect of unmodified starch on viability of alginate-encapsulated Lactobacillus fermentum CECT5716. LWT - Food Science and Technology 2013, 53(2):480-486.
31. Martín M.J., Lara-Villoslada F., Ruiz M.A., Morales M.E. Microencapsulation of bacteria: a review of different technologies and their impact on the probiotic effects. Innovative Food Science & Emerging Technologies 2015, 27:15-25.
32. Meng X.C., Stanton C., Fitzgerald G.F., Daly C., Ross R.P. Anhydrobiotics: the challenges of drying probiotic cultures. Food Chemistry 2008, 106:1406-1416.
33. Mortazavian A., Razavi S.H., Ehsani M.R., Sohrabvandi S. Principles and methods of microencapsulation of probiotic microorganisms. Iranian Journal of Biotechnology 2007, 5:1-18.
34. Okuro P.K., Thomazini M., Balieiro J.C.C., Liberal R.D.C.O., Fávaro-Trindade C.S. Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability. Food Research International 2013, 53(1):96-103.
35. O'Riordan K., Andrews D., Buckle K., Conway P. Evaluation of microencapsulation of a Bifidobacterium strain with starch as an approach to prolonging viability during storage. Journal of Applied Microbiology 2001, 91(6):1059-1066.
36. Pedroso D.L., Thomazini M., Heinemann R.J.B., Favaro-Trindade C.S. Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling. International Dairy Journal 2012, 26(2):127-132.
37. Pinto S.S., Fritzen-Freire C.B., Benedetti S., Murakami F.S., Petrus J.C.C., Prudêncio E.S., et al. Potential use of whey concentrate and prebiotics as carrier agents to protect Bifidobacterium BB-12 microencapsulated by spray drying. Food Research International 2015, 67:400-408.
38. Poncelet D., Lencki R., Beaulieu C., Halle J.P., Neufeld R.J., Fournier A. Production of alginate beads by emulsification internal gelation. 1. Methodology. Applied Microbiology and Biotechnology 1992, 38(1):39-45.
39. Prisco A.D., Maresca D., Ongeng D., Mauriello G. Microencapsulation by vibrating technology of the probiotic strain Lactobacillus reuteri DSM 17938 to enhance its survival in foods and in gastrointestinal environment. LWT - Food Science and Technology 2015, 61(2):452-462.
40. Rajam R., Anandharamakrishnan C. Spray freeze drying method for microencapsulation of Lactobacillus plantarum. Journal of Food Engineering 2015, 166:95-103.
41. Rajam R., Karthik P., Parthasarathi S., Joseph G.S., Anandharamakrishnan C. Effect of whey protein - alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions. Journal of Functional Foods 2012, 4(4):891-898.
42. Ranadheera R.D.C.S., Baines S.K., Adams M.C. Importance of food in probiotic efficacy. Food Research International 2010, 43:1-7.
43. Salminen S., Kenifel W., Ouwehand A.C. Probiotics, applications in dairy products. Encyclopedia of dairy sciences 2011, 503-511. Academic Press, San Diego, California. J.W. Fuquay, P.F. Fox, P.L.H. Mcsweeney (Eds.).
44. Salvim M.O., Thomazini M., Pelaquim F.P., Urbano A., Moraes I.C.F., Favaro-Trindade C.S. Production and structural characterization of solid lipid microparticles loaded with soybean protein hydrolysate. Food Research International 2015, 76(3):689-696.
45. Sheu T.Y., Marshall R.T. Microentrapment of lactobacilli in calcium aginate gels. Journal of Food Science 1993, 54(3):557-561.
46. Smrdel P., Bogataj M., Zega A., Planinsek O., Mrhar A. Shape optimization and characterization of polysaccharide beads prepared by ionotropic gelation. Journal of Microencapsulation 2008, 25(2):90-105.
47. Song H., Yu W., Gao M., Liu X., Ma X. Microencapsulated probiotics using emulsification technique coupled with internal or external gelation process. Carbohydrate Polymers 2013, 96(1):181-189.
48. Sousa S., Gomes A.M., Pintado M.M., Malcata F.X., Silva J.P., Sousa J.M., et al. Encapsulation of probiotic strains in plain or cysteine-supplemented alginate improves viability at storage below freezing temperatures. Engineering in Life Science 2012, 12:457-465.
49. Sugawara S., Imai T., Otagiri M. The controlled release of prednisolone using alginate gel. Pharmaceutical Research 1994, 11:272-277.
50. Su L.C., Lin C.W., Chen M.J. Development of an oriental-style dairy product coagulated by microcapsules containing probiotics and filtrates from fermented rice. International Journal of Dairy Technology 2007, 60(1):49-54.
51. Teanpaisan R., Chooruk A., Wannun A., Wichienchot S., Piwat S. Survival rates of human-derived probiotic Lactobacillus paracasei SD1 in milk powder using spray drying. Songklanakarin Journal of Science and Technology 2012, 34:241-245.
52. Tonon R.V., Brabet C., Pallet D., Brat P., Hubinger M.D. Physicochemical and morphological characterisation of açai (Euterpe oleraceae Mart.) powder produced with different carrier agents. International Journal of Food Science and Technology 2009, 44:1950-1958.
53. Verruck S., Prudêncio E.S., Müller C.M.O., Fritzen-Freire C.B., Amboni R.D.M.C. Influence of Bifidobacterium Bb-12 on the physicochemical and rheological properties of buffalo Minas Frescal cheese during cold storage. Journal of Food Engineering 2015, 151:34-42.
54. Verruck S., Prudêncio E.S., Vieira C.R.W., Amante E.R., Amboni R.D.M.C. The buffalo Minas Frescal cheese as a protective matrix of Bifidobacterium BB-12 under in vitro simulated gastrointestinal conditions. LWT - Food Science and Technology 2015, 63(2):1179-1183.
55. Yotsuyanagi T., Ohkubo T., Ohhashi T., Ikeda K. Calcium induced gelation of alginic acid and pH-sensitive reswelling of dried gels. Chemical Pharmaceutical Bulletin 1987, 35:1555-1563.
56. Yúfera M., Fernández-Díaz C., Pascual E. Food microparticles for larval fish prepared by internal gelation. Aquaculture 2005, 248(1-4):253-262.
57. Zou Q., Zhao J., Liu X., Tian F., Zhang H., Zhang H., et al. Microencapsulation of Bifidobacterium bifidum F-35 in reinforced alginate microspheres prepared by emulsification/internal gelation. International Journal of Food Science & Technology 2011, 46(8):1672-1678.