Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Food Research International

Volumn 106, Issue , 2018, Pages 81-89

  Quintana, G ^a   Gerbino, E ^a   Gomez Zavaglia A ^a  

^a Centro de Investigación   (Argentina)

Author keywords

Freeze drying; Lactic acid bacteria; Oil in water emulsions; Spray drying; Stability

Indexed keywords

BACILLI; CHEMICAL STABILITY; CONVERGENCE OF NUMERICAL METHODS; DRYING; EMULSIFICATION; EMULSIONS; ENCAPSULATION; LACTIC ACID; LOW TEMPERATURE DRYING; MICROORGANISMS; OILS AND FATS; OXIDATION; PARTICLE SIZE; PEROXIDES; SPRAY DRYING; STABILITY;

FREEZE DRYING; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; OIL-IN-WATER (O/W) EMULSION; OIL-IN-WATER EMULSIONS; PHYSICAL CHARACTERIZATION; POLYDISPERSITY INDICES; WATER ACTIVITY;

BACTERIA;

CASEIN; OIL; PEROXIDE; PROBIOTIC AGENT; WATER;

BACTERIAL COUNT; CHEMISTRY; DESICCATION; DRUG FORMULATION; EMULSION; FOOD INDUSTRY; FREEZE DRYING; FUNCTIONAL FOOD; GROWTH, DEVELOPMENT AND AGING; HUMAN; INDUSTRIAL WASTE; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIAL VIABILITY; MICROCAPSULE; MICROSCOPY; OXIDATION REDUCTION REACTION; PROCEDURES; SOYBEAN;

CAPSULES; CASEINS; COLONY COUNT, MICROBIAL; DESICCATION; DRUG COMPOUNDING; EMULSIONS; FOOD INDUSTRY; FREEZE DRYING; FUNCTIONAL FOOD; HUMANS; INDUSTRIAL WASTE; LACTOBACILLUS PLANTARUM; MICROBIAL VIABILITY; MICROSCOPY; OILS; OXIDATION-REDUCTION; PEROXIDES; PROBIOTICS; SOYBEANS; WATER;

EID: 85039698528     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.12.053     Document Type: Article

References (45)

1. Aquilina, G., Bach, A., Bampidis, V., Bastos, M.L., Flachowsky, G., Gralak, M.A., Westendorf, J., Scientific opinion on the safety and efficacy of probiotic LACTINA® (Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus lactis, Streptococcus thermophilus and Enterococcus faecium) for chickens for fattening and piglets. EFSA Journal 11 (2013), 3170–3183.
2. Association of Official Analytical Chemists (AOAC), Official methods of analysis. 13th ed, 1980, AOAC International, Washington, DC, USA.
3. Association of Official Analytical Chemists (AOAC), Washington, DC, USA. 16th ed, 1995.
4. Bae, E.K., Lee, S.J., Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. Journal of Microencapsulation 25 (2008), 549–560.
5. Bai, L., McClements, D.J., Extending emulsion functionality: Post-homogenization modification of droplet properties. PRO 4 (2016), 17–35.
6. Binsi, P.K., Nayak, N., Sarkar, P.C., Jeyakumari, A., Ashraf, P.M., Ninan, G., Ravishankar, C.N., Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics. Food Chemistry 219 (2017), 158–168.
7. Borhan, F.P., Gani, S.S.A., Shamsuddin, R., The use of D-optimal mixture design in optimising okara soap formulation for stratum corneum application. The Scientific World Journal, 2014, 173979 (8 pages https://www.hindawi.com/journals/tswj/2014/173979/).
8. Chávarri, M., Marañón, I., & Villarán, M. C. (2012) Encapsulation technology to protect probiotic bacteria. In Probiotics. Chapter 23. Eds. E.C. Rigobelo. ISBN: 978-953-51-0776-7, 654 pages, InTech.
9. Dianawati, D., Mishra, V., Shah, N.P., Viability, acid and bile tolerance of spray dried probiotic bacteria and some commercial probiotic supplement products kept at room temperature. Journal of Food Science 81 (2016), M1472–1479.
10. Evans, M., Ratcliffe, I., Williams, P.A., Emulsion stabilisation using polysaccharide–protein complexes. Current Opinion in Colloid & Interface Science 18 (2013), 272–282.
11. FAO, Fats and fatty acids in human nutrition report of an expert consultation. FAO Food and Nutrition Paper. 91, 2010, FAO, Rome (Final report).
12. Garrote, G.L., Abraham, A.G., De Antoni, G.L., Chemical and microbiological characterisation of kefir grains. Journal of Dairy Research 68 (2001), 639–652.
13. Golowczyc, M.A., Gugliada, M.J., Hollmann, A., Delfederico, L., Garrote, G.L., Abraham, A.G., De Antoni, G., Characterization of homofermentative lactobacilli isolated from kefir grains: Potential use as probiotic. Journal of Dairy Research 75 (2008), 211–217.
14. Golowczyc, M.A., Silva, J., Teixeira, P., De Antoni, G.L., Abraham, A.G., Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties. International Journal of Food Microbiology 144 (2011), 556–560.
15. Hill, C., Guarner, F., Reid, G., Gibson, G.R., Merenstein, D.J., Pot, B., Sanders, M.E., Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology & Hepatology 11 (2014), 506–514.
16. Hou, R.C.W., Lin, M.Y., Wang, M.M., Tzen, J.T., Increase of viability of entrapped cells of Lactobacillus delbrueckii ssp. bulgaricus in artificial sesame oil emulsion. Journal of Dairy Science 86 (2003), 424–428.
17. Hugo, A.A., Kakisu, E., De Antoni, G.L., Pérez, P.F., Lactobacilli antagonize biological effects of enterohaemorrhagic Escherichia coli in vitro. Letters in Applied Microbiology 46 (2008), 613–619.
18. IUPAC, Standard methods for the analysis of oils, fats and derivates. P.C.H.A, (eds.) International Union of Pure and Applied Chemistry, 1992, Oxford, Blackwell Scientific Publications Inc, England, Oxford.
19. Ixtaina, V.Y., Julio, L.M., Wagner, J.R., Nolasco, S.M., Tomás, M.C., Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying. Powder Technology 271 (2015), 26–34.
20. Jacobsen, C., Understanding and reducing oxidative flavour deterioration in foods. Decker, E.A., Elias, R., McClements, D.J., (eds.) Oxidation in foods and beverages and antioxidant applications Woodhead Publishing Series in Food Science, Technology and Nutrition, 2010, Woodhead Publishing, Cambridge, UK, 122–142.
21. Kakisu, E., Abraham, A.G., Tironi Farinati, C., Ibarra, C., De Antoni, G.L., Lactobacillus plantarum isolated from kefir protects vero cells from cytotoxicity by type-II Shiga toxin from Escherichia coli O157:H7. Journal of Dairy Research 80 (2013), 64–71.
22. Kakisu, E., Bolla, P., Abraham, A.G., de Urraza, P., De Antoni, G.L., Lactobacillus plantarum isolated from kefir: Protection of cultured Hep-2 cells against Shigella invasion. International Dairy Journal 33 (2013), 22–26.
23. Li, Y., Hao, J., Cheng, Y., Zhao, R., Yin, L., Li, L., Improvement of okara mouthfeel by Aspergillus niger and Aspergillus oryzae fermentation. Nongye Gongcheng Xuebao/Trans Chinese Society of Agricultural Engineering 28 (2012), 248–253.
24. de Man, J.O., Rogosa, M., Sharpe, M.E., A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology 23 (1960), 130–135.
25. Månsson, H.L., Fatty acids in bovine milk fat. Food & Nutrition Research 52 (2008), 1–3.
26. Matthaus, B., Özcan, M.M., Al Juhaimi, F., Some rape/canola seed oils: Fatty acid composition and tocopherols. Zeitschrift für Naturforschung. Section C 71 (2016), 73–77.
27. McClements, D.J., Food emulsions: Principles, practice and techniques. 1999, CRC Press, Florida.
28. Miyagawa, Y., Adachi, S., Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil. Bioscience, Biotechnology, and Biochemistry 81 (2017), 625–633.
29. Nzikou, J.M., Matos, L., Bouanga-Kalou, G., Ndangui, C.B., Pambou-Tobi, N.P.G., Kimbouguila, A., Desobry, S., Chemical composition of the seeds and oil of sesame (Sesamum indicum L.) grown in Congo-Brazzaville. Advance Journal of Food Science and Technology 1 (2009), 6–11.
30. Partanen, R., Hakala, P., Sjövall, O., Kallio, H., Forssell, P., Effect of relative humidity on the oxidative stability of microencapsulated sea buckthorn seed oil. Journal of Food Science 70 (2005), E37–E43.
31. Pereyra Boué M.M., Costamagna, D., Rodríguez, P., Speltini, C., Coppo, G., Auto-oxidation of commercial vegetable oils. Rumbos Technologicos 1 (2009), 53–63.
32. Petrovic, T., Nedovic, V., Dimitrijevic-Brankovic, S., Bugarski, B., Lacroix, C., Protection of probiotic microorganism by microencapsulation. Chemical Industry and Chemical Engineering Quarterly 13 (2007), 169–174.
33. Pimentel-González, D.J., Campos-Montiel, R.G., Lobato-Calleros, C., Pedroza-Islas, R., Vernon-Carter, E.J., Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions. Food Research International 42 (2009), 292–297.
34. Quintana, G., Gerbino, E., Gomez-Zavaglia, A., Okara: A nutritionally valuable by-product able to stabilize Lactobacillus plantarum during freeze-drying, spray-drying, and storage. Frontiers in Microbiology 8 (2017), 641–650.
35. Quitain, A.T., Oro, K., Shunsaku, K., Moriyoshi, T., Recovery of oil components of okara by ethanol-modified supercritical carbon dioxide extraction. Bioresource Technology 97 (2006), 1509–1514.
36. Rodríguez-Huezo, M.E., Estrada-Fernandez, A.G., García-Almendarez, B.E., Ludena-Urquizo, F., Campos-Montiel, R.G., Pimentel-Gonzalez, D.J., Viability of Lactobacillus plantarum entrapped in double emulsion during Oaxaca cheese manufacture, melting and simulated intestinal conditions. Food Science and Technology 59 (2014), 768–773.
37. Sander, A., Penovic, T., Droplet size distribution obtained by atomization with two-fluid nozzles in a spray-dryer. Chemical Engineering and Technology 37 (2014), 1–13.
38. Santos, M., Gerbino, E., Araujo-Andrade, C., Tymczyszyn, E.E., Gomez-Zavaglia, A., Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy. Food Research International 59 (2014), 53–60.
39. Shurtleff, W., Aoyagi, A., Tofu & soymilk production: A craft and technical manual. 2000, Soyfoods Center, Lafayette, CA. (USA).
40. Stanojevic, S.P., Barac, M.B., Pesic, M.B., Jankovic, V.S., Vucelic-Radovic, B.V., Bioactive proteins and energy value of okara as a byproduct in hydrothermal processing of soy milk. Journal of Agricultural and Food Chemistry 61 (2013), 9210–9219.
41. Tripathi, M.K., Giri, S.K., Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods 9 (2014), 225–241.
42. Tymczyszyn, E.E., Díaz, M.R., Pataro, A., Sandonato, N., Gómez-Zavaglia, A., Disalvo, E.A., Critical water activity for the preservation of Lactobacillus bulgaricus by vacuum drying. International Journal of Food Microbiology 128 (2008), 342–347.
43. Vong, W.C., Liu, S.Q., Biovalorisation of okara (soybean residue) for food and nutrition. Trends in Food Science and Technology 52 (2016), 139–147.
44. Walstra, P., Wouters, J.T.M., Geurts, T.J., Dairy science and technology. 2nd Edition, 2005, CRC Taylor and Francis, Boca Raton (USA).
45. Zhang, Y., Lin, J., Zhong, O., The increased viability of probiotic Lactobacillus salivarius NRRL B-30514 encapsulated in emulsions with multiple lipid-protein-pectin layers. Food Research International 71 (2015), 9–15.