The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions

Probiotics and Antimicrobial Proteins

Volumn 11, Issue 4, 2019, Pages 1348-1354

  Afzaal, Muhammad ^a   Saeed, Farhan ^a   Arshad, Muhammad Umair ^a   Nadeem, Muhammad Tahir ^a   Saeed, Muhammad ^b   Tufail, Tabussam ^a  

^a GOVERNMENT COLLEGE UNIVERSITY   (Pakistan)

^b UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Encapsulation; Gastrointestinal conditions; Ice cream; Probiotic bacteria

Indexed keywords

ALGINIC ACID; CARRAGEENAN; PROBIOTIC AGENT; FOOD ADDITIVE;

ARTICLE; BACTERIAL COUNT; BACTERIAL VIABILITY; BACTERIUM; COLONY FORMING UNIT; CONTROLLED STUDY; DRUG RELEASE; DRUG STABILITY; ENCAPSULATION; FOOD COLOR; FOOD TEXTURE; GASTROINTESTINAL TRACT FUNCTION; ICE CREAM; LACTOBACILLUS ACIDOPHILUS; MICROCAPSULE; ODOR; PARTICLE SIZE; PH; PRIORITY JOURNAL; SENSORY ANALYSIS; SIMULATION; SURVIVAL RATE; TASTE; VISCOSITY; BIFIDOBACTERIUM; CHEMISTRY; DEVICES; DRUG FORMULATION; GASTROINTESTINAL TRACT; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PROCEDURES;

ALGINATES; BIFIDOBACTERIUM; CARRAGEENAN; DRUG COMPOUNDING; FOOD ADDITIVES; GASTROINTESTINAL TRACT; HUMANS; ICE CREAM; LACTOBACILLUS ACIDOPHILUS; MICROBIAL VIABILITY; PROBIOTICS;

EID: 85056660752     PISSN: 18671306     EISSN: 18671314     Source Type: Journal    
DOI: 10.1007/s12602-018-9485-9     Document Type: Article

References (39)

1. Sibel Y, Fahrettin G (2008) Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. J Food Eng 86(1):122–132
2. Fito P, Chiralt A, Betoret N, Gras M, Chafer M, Martinez-Monzo J, Andres A, Vidal D (2000) Vacuum impregnation and osmotic dehydration on matrix engineering application in functional fresh food development. J Food Eng 49(2–3):175–183
3. Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, Calder PC (2014) Expert consensus document: the international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol 11(8):506–514
4. Hashemi M, Gheisari HR, Shekarforoush S (2015) Preparation and evaluation of low-calorie functional ice cream containing insulin, lactulose and Bifidobacterium lactis. Int J Dairy Technol 68:183–189
5. PDL DS, de Fátima Bezerra M, Olbrich dos Santos KM, Pinto Correia RT (2015) Potentially probiotic ice cream from goat’s milk: characterization and cell viability during processing, storage and simulated gastrointestinal conditions. Food Sci Technol 62:452–457
6. Agrawal R (2005) Probiotics: an emerging food supplement with health benefits. Food Biotechnol 19(3):227–246
7. Sanders ME, Marco ML (2010) Food formats for effective delivery of probiotics. Annu Rev Food Sci Technol 1:65–85
8. Burgain J, Gaiani C, Linder M, Scher J (2011) Encapsulation of probiotic living cells: from laboratory scale to industrial applications. J Food Eng 104(4):467–483
9. Stella M, Alzamora DS, María S, Tapia AL-M, Welti-Chanes J, Fito P (2005) Novel functional foods from vegetable matrices impregnated with biologically active compounds. J Food Eng 67(1–2):205–214
10. Champagne CP, Ross RP, Saarela M, Hansen KF, Charalampopoulos D (2011) Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. Int J Food Microbiol 149(3):185–193
11. Shah NP (2000) Probiotic bacteria: selective enumeration and survival in dairy foods. J Dairy Sci 83(4):894–907
12. Vasilyevich T, Shah NP (2008) Probiotics—from Metchnikoff to bioactives. Int Dairy J 18(7):714–728
13. Shi LE, Li ZH, Zhang ZL, Zhang TT, Yu WM, Zhou ML, Tang ZX (2013) Encapsulation of Lactobacillus bulgaricus in carrageenan-locust bean gum coated milk microspheres with double layer structure. LWT Food Sci Technol 54(1):147–151
14. Kanmani P, Kumar RS, Yuvaraj N, Paari KA, Pattukumar V, Arul V (2011) Cryopreservation and microencapsulation of a probiotic in alginate-chitosan capsules improve survival in simulated gastrointestinal conditions. Biotechnol Bioprocess Eng 16(6):1106–1114
15. Mortazavian AM, Moslemi M, Sohrabvandi S (2016) Microencapsulation of probiotics and applications in food fermentation. Fermented foods, part I. Biochemistry and Biotechnology 170–195
16. Mortazavian AM, Razavi SH, Ehsani MR, Sohrabvandi S (2007) A review: principles and methods of microencapsulation of probiotics. Iran J Biotechnol 5:1–18
17. Abghari A, Sheikh-Zeinoddin M, Soleimanian-Zad S (2011) Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus. rhamnosus. Int J Food Sci Technol 46(1):84–92
18. Krasaekoopt W, Bhandari B, Deeth HC (2006) Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT-and conventionally treated milk during storage. LWT Food Sci Technol 39(2):177–183
19. Nualkaekul S, Lenton D, Cook MT, Khutoryanskiy VV, Charalampopoulos D (2012) Chitosan coated alginate beads for the survival of microencapsulated Lactobacillus plantarum in pomegranate juice. Carbohydr Polym 90(3):1281–1287
20. Saxelin M, Tynkkynen S, Mattila-Sandholm T, de Vos WM (2005) Probiotic and other functional microbes: from markets to mechanisms. Curr Opin Biotechnol 16(2):204–211
21. Gill H, Prasad J (2008) Probiotics, immunomodulation, and health benefits in bioactive components of milk. Springer, NY, pp 423–454
22. Nadelman P, Frazao JV, Vieira TI, Balthazar CF, Andrade MM, Cruz AG, Maia LC (2017) The performance of probiotic fermented sheep milk and ice cream sheep milk in inhibiting enamel mineral loss. Food Res Int 97:184–190
23. Ayyash M, Al-Nuaimi AK, Al-Mahadin S, Liu SQ (2018) In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: a comparative study with fermented bovine milk. Food Chem 239:588–597
24. Balthazar CF, Silva HL, Esmerino EA, Rocha RS, Moraes J, Carmo MA, Franco RM (2018) The addition of inulin and Lactobacillus casei in sheep milk ice cream. Food Chem 246:464–472
25. Chamgagne CP, Gomes da Cruz A, Daga M (2018) Strategies to improve the functionality of probiotics in supplements and foods. Curr Opin Food Sci 22:160–166
26. Cruz AG, Antunes AEC, Sousa ALOP, Faria JAF, Saad SMI (2009) Ice-cream as a probiotic food carrier. Food Res Int 42(9):1233–1372
27. Fonseca FGA, Esmerino EA, Filho ERT, Ferraz JP, Cruz AGD, Bolini HMA (2016) Novel and successful free comments method for sensory characterization of chocolate ice cream: a comparative study between pivot profile and comment analysis. J Dairy Sci 99(5):3408–3420
28. Esmerino EA, Ferraz JP, Filho ERT, Pinto LPF, Freitas MQ, Cruz AG, Bolini HMA (2017) Consumers perceptions toward 3 different fermented dairy products: insights from focus groups, word association, and projective mapping. J Dairy Sci 100(11):8849–8860
29. Yeung TW, Arroyo-Maya IJ, McClements DJ, Sela D (2016) A microencapsulation of probiotics in hydrogel particles: enhancing Lactobacillus lactis subsp. cremoris LM0230 viability using calcium alginate beads. Food Funct 7(4):1797–1804
30. Chávarri M, Marañón I, Ares R, Ibáñez FC, Marzo F, del Carmen Villarán M (2010) Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. Int J Food Microbiol 142(1):185–189
31. Karthikeyan N, Elango A, Kumaresan G, Gopalakrishnamurty TR, Pandiyan C (2013) Augmentation of probiotic viability in ice cream using microencapsulation technique. J Adv Vet Anim 2(1):76–83
32. Haynes IN, Playne MJ (2002) Survival of probiotic cultures in low-fat ice-cream. Aust J Dairy Technol 57(1):10
33. Sheu TY, Marshall RT (1993) Micro entrapment of lactobacilli in calcium alginate gels. J Food Sci 58(3):557–561
34. Homayouni A, Azizi A, Ehsani MR, Yarmand MS, Razavi SH (2008) Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chem 111(1):50–55
35. Damodharan K, Palaniyandi SA, Yang SH, Suh JW (2017) Co-encapsulation of lactic acid bacteria and prebiotic with alginate-fenugreek gum-locust bean gum matrix: viability of encapsulated bacteria under simulated gastrointestinal condition and during storage time. Biotechnol Bioprocess Eng 22(3):265–271
36. Shi LE, Li ZH, Li DT, Xu M, Chen HY, Zhang ZL, Tang ZX (2013) Encapsulation of probiotic Lactobacillus bulgaricus in alginate–milk microspheres and evaluation of the survival in simulated gastrointestinal conditions. J Food Eng 117(1):99–104
37. Iyer C, Kailasapathy K (2005) Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt. J Food Sci 70(1):18–23
38. Dantas AB, Jesus VF, Silva R, Almada CN, Esmerino EA, Cappato LP, Silva MC, Raices RSL, Cavalcanti RN, Carvalho CC, Sant’Ana AS, Bolini HMA, Freitas MQ, Cruz AG (2016) Manufacture of probiotic minas frescal cheese with Lactobacillus casei Zhang. J Dairy Sci 99(1):18–30
39. Iqbal R, Zahoor T, Huma N, Jamil A, Ünlü G (2018) In-vitro GIT tolerance of microencapsulated Bifidobacterium bifidum ATCC 35914 using polysaccharide-protein matrix. Probiotics Antimicrob Proteins: 1–10. 10.1007/s12602-017-9384-5