Encapsulation of Lactobacillus acidophilus NCDC 016 cells by spray drying: characterization, survival after in vitro digestion, and storage stability

2020 ◽  
Vol 11 (10) ◽  
pp. 8694-8706
Author(s):  
Divyasree Arepally ◽  
Ravula Sudharshan Reddy ◽  
Tridib Kumar Goswami
Keyword(s):  
Spray Drying ◽  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Gum Arabic ◽  
In Vitro Digestion ◽  
Encapsulated Cells ◽  
Gastrointestinal Conditions ◽  
Drying Technology ◽  
And Storage

L. acidophilus was encapsulated with maltodextrin and different concentrations of gum arabic by spray drying technology. Encapsulated cells have shown better viability under simulated gastrointestinal conditions compared to free cells.

scholarly journals From optimization of synbiotic microparticles prepared by spray-drying to development of new functional carrot juice

2014 ◽  
Vol 20 (4) ◽  
pp. 549-564 ◽  
Author(s):  
Tanja Petreska-Ivanovska ◽  
Lidija Petrushevska-Tozi ◽  
Anita Grozdanov ◽  
Rumenka Petkovska ◽  
Jasmina Hadjieva ◽  
...  
Keyword(s):  
Spray Drying ◽  
Cold Storage ◽  
Carrot Juice ◽  
Encapsulated Cells ◽  
Gastrointestinal Conditions ◽  
High Viability ◽  
Formulation Factors ◽  
Full Factorial ◽  
And Storage ◽  
Design Experiments

Lactobacillus casei loaded chitosan-Ca-alginate microparticles enriched with the prebiotic fructooligosaccharide were prepared using spray-drying method associated with the polymers complexation and cross-linking with calcium. The concentrations of the formulation factors of alginate, chitosan and CaCl2 were optimized using 23 full factorial design. Experiments showed that microparticles with favorable physicochemical properties and high probiotic viability during preparation and storage could be obtained when 40 mg/g sodium alginate, 5 mg/g chitosan and 50 mg/g CaCl2 is used. Stability of L. casei during microencapsulation was identified by FTIR spectroscopy. The viability of the probiotic in the optimal formulation of synbiotic microparticles remained above the therapeutic minimum during incubation of 24 hours in simulated gastrointestinal conditions (7.67?0.4 log cfu/g) as well as after 3 months of cold storage (8.1?0.6 log cfu/g). High viability of L. casei was maintained during 6 weeks of cold storage when carrot juice was enriched with encapsulated cells. The effective preservation of L. casei into synbiotic microparticles provided production of new non-dairy functional food as an alternative of the population who is at risk of lactose intolerance.

scholarly journals Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying

2019 ◽  
Vol 49 (7) ◽  
Author(s):  
Thaiane Marques da Silva ◽  
Juliano Smanioto Barin ◽  
Eduardo Jacob Lopes ◽  
Alexandre José Cichoski ◽  
Erico Marlon de Moraes Flores ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Encapsulation Efficiency ◽  
Freeze Drying ◽  
Gum Arabic ◽  
Significant Protection ◽  
Complex Coacervation ◽  
Gastrointestinal Conditions ◽  
Viability Study ◽  
Different Temperatures ◽  
And Storage

ABSTRACT: Technique of complex coacervation was used to produce microcapsules of Lactobacillus acidophilus La-5 encapsulated in gelatin and gum arabic which were then freeze-drying. Microcapsules were characterized using scanning electron and optical microscopy, and resistance of probiotics was evaluated during release into a simulated gastrointestinal tract and storage at different temperatures. The complex coacervation process produced microcapsules with a high encapsulation efficiency (77.60% and 87.53%), ranging from 127.14-227.05 μm with uniform distribution. Microencapsulation was an efficient approach to achieve significant protection of probiotics against simulated gastrointestinal conditions compared with free cells. Encapsulation also improved the viability of probiotics during storage at either −18 ºC for 120 days, 7 ºC for 105 days or 25 ºC for 45 days. Therefore, complex coacervation was demonstrated to be adequate and promising for encapsulation of probiotics.

scholarly journals Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

2013 ◽  
Vol 7 (5) ◽  
pp. 1255-1268 ◽  
Author(s):  
Christos Soukoulis ◽  
Solmaz Behboudi-Jobbehdar ◽  
Lina Yonekura ◽  
Christopher Parmenter ◽  
Ian Fisk
Keyword(s):  
Spray Drying ◽  
Lactobacillus Acidophilus ◽  
Milk Protein ◽  
Storage Stability ◽  
And Storage

scholarly journals β-Cyclodextrin Does not Alter the Bioaccessibility and the Uptake by Caco-2 Cells of Olive By-Product Phenolic Compounds

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1653 ◽  
Author(s):  
Aurélia Malapert ◽  
Valérie Tomao ◽  
Marielle Margier ◽  
Marion Nowicki ◽  
Béatrice Gleize ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
In Vitro Digestion ◽  
Intestinal Cell ◽  
Coumaric Acid ◽  
Two Phase ◽  
Cell Monolayers ◽  
Vegetation Water ◽  
And Storage ◽  
Olive Mill

Alperujo—a two-phase olive mill waste that is composed of olive vegetation water and solid skin, pulp, and seed fragments - is a highly valuable olive by-product due to its high content in phenolic compounds. In this study, we assessed whether β-cyclodextrin (β-CD), which is used to extract and protect alpejuro phenolic compounds (hydroxytyrosol-O-glucoside, tyrosol, caffeic, and p-coumaric acids) could impact on their bioaccessibility (i.e., the percentage of molecule found in the aqueous phase of the digesta) and uptake by intestinal cells, by using an in vitro digestion model and Caco-2 TC7 cells in culture, respectively. Our results showed that β-CD did not change the bioaccessibility of the selected phenols. Hydroxytyrosol-O-glucoside and caffeic did not cross Caco-2 cell monolayers. Conversely ferulic acid, identified as the main caffeic acid intestinal metabolite, was absorbed through intestinal cell monolayers (~20%). Interestingly, β-CD moderately but significantly improved the local absorption of tyrosol and p-coumaric acid (2.3 + 1.4% and 8.5 ± 4.2%, respectively, p < 0.05), even if their final bioavailability (expressed as bioaccessibility × absorption by Caco-2 cells) was not modified (16.2 ± 0.6% vs. 16.8 ± 0.5% for tyrosol and 32.0 ± 3.2% vs. 37.2 ± 3.2% for p-coumaric acid, from pure alperujo and alperujo complexed with β-CD, respectively). Overall, our results show that β-CD is an interesting extraction and storage agent for phenolic compounds that does not alter their in vitro bioavailability.

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