scholarly journals Encapsulation of Lactobacillus acidophilus La-5 and Bifidobacterium Bb-12 by spray drying and evaluation of its resistance in simulated gastrointestinal conditions, thermal treatments and storage conditions

2018 ◽  
Vol 48 (6) ◽  
Author(s):  
Graciele Lorenzoni Nunes ◽  
Mariana Heldt Motta ◽  
Alexandre José Cichoski ◽  
Roger Wagner ◽  
Édson Irineu Muller ◽  
...  
Keyword(s):  
Thermal Resistance ◽  
Lactobacillus Acidophilus ◽  
Encapsulation Efficiency ◽  
Storage Conditions ◽  
Thermal Treatments ◽  
Spray Dryer ◽  
Gastrointestinal Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Gastrointestinal Simulation

ABSTRACT: Lactobacillus acidophillus La-5 (ML) and Bifidobacterium Bb-12 (MB) microparticles were produced at different temperatures by spray dryer. The influence of different temperatures on the viability, encapsulation efficiency, water activity and moisture were evaluated. Microparticles that presented more viability were submitted to thermal resistance, gastrointestinal simulation, storage stability, morphology and particle size analyses. Drying temperature of 130°C showed higher encapsulation efficiency, 84.61 and 79.73% for Lactobacillus acidophillus (ML) and Bifidobacterium Bb-12 (MB) microparticles, respectively. In the evaluation of thermal resistance and gastrointestinal simulation, the microparticles of Lactobacillus acidophillus La-5 (ML) presented higher survival than Bifidobacterium Bb-12 (MB) under these conditions. In storage viability only the Lactobacillus acidophillus La-5 (ML) microparticles remained viable at all evaluated temperatures during the 120 days. The particle sizes reported were 4.85 for Lactobacillus acidophillus La-5 (ML) and 8.75 for Bifidobacterium Bb-12 (MB), being in agreement with the desired values for products obtained by spray dryer. Finally, the Lactobacillus acidophilus La-5 (ML) microparticles were shown to be more resistant under the conditions evaluated in this study.

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 Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

scholarly journals Ultrasound-Attenuated Microorganisms Inoculated in Vegetable Beverages: Effect of Strains, Temperature, Ultrasound and Storage Conditions on the Performances of the Treatment

2020 ◽  
Vol 8 (8) ◽  
pp. 1219
Author(s):  
Daniela Campaniello ◽  
Maria Rosaria Corbo ◽  
Barbara Speranza ◽  
Milena Sinigaglia ◽  
Antonio Bevilacqua
Keyword(s):  
Analysis Of Variance ◽  
Lactobacillus Acidophilus ◽  
Storage Conditions ◽  
Second Step ◽  
Food Matrix ◽  
Multifactorial Analysis ◽  
Bifidobacterium Animalis ◽  
And Storage ◽  
Lactobacillus Acidophilus La5

Four microorganisms (Lactobacillus acidophilus LA5, Bifidobacterium animalis subsp. lactis DSM 10140 and Lactiplantibacillus plantarum c16 and c19) were attenuated through ultrasound (US) treatments (40% of power for 2, 4 and 6 min; and 60% for 2 min; pulses were set at 2 s) inoculated in rice–oats–almond–soy-based beverages and stored at 4 °C for eight days. All strains were able to survive throughout the storage independently by the food matrix. Concerning the effect on acidification, the results were analyzed through multifactorial analysis of variance (MANOVA) and the key-findings of this were: (i) The treatment with 40% of power for 6 min was the most efficient at delaying acidification; (ii) Lb. acidophilus LA5 showed the best capacity to delay acidification; (iii) in the soy-based beverage a lower acidification was found. In a second step, L. plantarum c16 and c19 were attenuated, inoculated in rice beverage, stored under a thermal abuse (for 4 and 24 h) and then at 4, 15 and 20 °C. The results showed that only when US were combined with refrigeration temperatures were they efficient at delaying acidification. Thus, a perspective for attenuation could be the optimization of the treatment to design an effective way to counteract acidification also under a thermal abuse.

Effects of pasteurization and storage conditions on donkey milk nutritional and hygienic characteristics

2018 ◽  
Vol 85 (4) ◽  
pp. 445-448 ◽  
Author(s):  
Mina Martini ◽  
Federica Salari ◽  
Iolanda Altomonte ◽  
Giuseppe Ragona ◽  
Alice Piazza ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Storage Conditions ◽  
Prolonged Storage ◽  
Microbiological Analysis ◽  
Thermal Treatments ◽  
Donkey Milk ◽  
Freezing Temperatures ◽  
Few Data ◽  
And Storage

Until now there are only few data on the effects of thermal treatments on the nutritional and hygienic characteristics of donkey milk. This Research Communication aims to provide information on the effects of pasteurization (at +65 °C for 30 min) and prolonged storage at refrigeration and freezing temperatures (21 d at + 3 °C ± 2 °C and up to 90 d at −20 °C ± 5 °C) on some nutritional and hygienic characteristics of Amiata donkey milk. The milk was monitored by chemical and microbiological analysis. Pasteurization ensured compliance with EC Regulation No 1441/2007, as Enterobacteriaceae were never found in the milk, or during storage at refrigeration and freezing temperatures. Colony count at 30 °C in pasteurized milk never went beyond 1 log CFU/ml. The heat treatment and the storage did not result in any variations in the main constituents of the milk. Only a decrease in lactose and few variations in some fatty acids at 90 d of freezing were observed. In conclusion, pasteurization was able to achieve and maintain a high hygienic-sanitary quality over time; storage at refrigeration or freezing temperatures did not alter the nutritional quality of fat and the gross composition of the product. These findings are useful to improve knowledge on the milk shelf life in order to guarantee safety and nutritional quality for infants who need small quantities of daily milk.

scholarly journals Preservation of Azotobacter chroococcum vegetative cells in dry polymers

2014 ◽  
Vol 20 (2) ◽  
pp. 201 ◽  
Author(s):  
Daniel Rojas-Tapias ◽  
Oriana Ortega Sierra ◽  
Diego Rivera Botía ◽  
Ruth Bonilla
Keyword(s):  
Storage Conditions ◽  
Azotobacter Chroococcum ◽  
Bacterial Degradation ◽  
Protective Agent ◽  
Degradation Rates ◽  
Different Temperatures ◽  
And Storage ◽  
Temperature Time ◽  
Long Term Preservation

We studied the preservation of Azotobacter chroococcum C26 using three dry polymers: carrageenin, sodium alginate, and HPMC, using a method of accelerated degradation. Bacterial viability, as response variable, was measured at three temperatures in four different times, which was followed by calculation of bacterial degradation rates. Results showed that temperature, time of storage, and protective agent influenced both viability and degradation rates (P;lt;0.05). We observed, using the Arrhenius thermodynamic model, that the use of polymers increased the activation energy of bacterial degradation compared to control. We obtained thermodynamic models for each polymer, based on the Arrhenius equation, which predicted the required time for thermal degradation of the cells at different temperatures. Analysis of the models showed that carrageenin was the best polymer to preserve A. chroococcum C26 since ~ 900 days are required at 4 ºC to reduce its viability in two log units. We conclude, therefore, that long-term preservation of A. chroococcum C26 using dry polymers is suitable under adequate preservation and storage conditions.

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 Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1264
Author(s):  
Mateusz Różański ◽  
Katarzyna Pielech-Przybylska ◽  
Maria Balcerek
Keyword(s):  
Volatile Compounds ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Deionized Water ◽  
Higher Alcohols ◽  
Alcohol Content ◽  
C Storage ◽  
Physicochemical Stability ◽  
Different Temperatures ◽  
And Storage

The purpose of this study was to investigate the effects of alcohol by volume (ABV) and storage temperature on changes in the clarity of rye and plum distillates, and their content of volatile compounds. Distillates with initial ABVs of 93.26% v/v (rye distillate) and 82.03% v/v (plum distillate) were diluted with deionized water to 40, 50, and 70% v/v. The samples were stored in darkness at different temperatures (−18 °C, 0 °C, 8 °C, 20 °C) for 8 weeks. The results showed that reducing the alcohol content and storage temperature caused turbidity to increase. The samples prepared from rye distillate were characterized by significantly lower turbidity than those produced from plum distillate. The highest increase in turbidity in comparison to the controls was observed in the samples with 40% v/v alcohol content stored at a temperature of −18 °C. Storage of the rye and plum distillates samples at different temperatures resulted in changes to the concentrations of volatile compounds, i.e., lower levels of acetaldehyde and higher alcohols, and increased content of esters. However, the alcohol content and storage temperature had no statistically significant effect on methanol concentration.

scholarly journals Simple and double microencapsulation of Lactobacillus acidophilus with chitosan using spray drying

2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Isela A. Flores-Belmont ◽  
Enrique Palou ◽  
Aurelio López-Malo ◽  
María Teresa Jiménez-Munguía
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Spray Drying ◽  
Lactobacillus Acidophilus ◽  
Microbial Reduction ◽  
Second Step ◽  
Spray Dryer ◽  
Step Process ◽  
Gastrointestinal Conditions ◽  
Spray Dried

The aim of this study was to evaluate the survival of Lactobacillus acidophilus that had been simple or double spray dried using chitosan to cause microencapsulation and which had been exposed to model gastrointestinal conditions. In addition, the study also determined the physicochemical properties of the powder containing the microencapsulated probiotic.Chitosan-inulin or chitosan-maltodextrin (1:15 or 1:25) solutions were inoculated with 1012 cfu mL-1 of L. acidophilus, for simple microencapsulation. The different solutions were dried using a spray dryer with an inlet air temperature of 130°C and a solution flux of 4.8 g min-1. A two-step process was used for the double microencapsulation. In the first step, the probiotic was added to a gelatin-maltodextrin (1:25) solution and then spray dried; for the second step, the microencapsulated probiotic was added to a chitosan-inulin or chitosan-maltodextrin (1:25) solution and then it was spray dried again.With the simple microencapsulated probiotic, a microbial reduction of 7 log cycles was obtained. With the double microencapsulated probiotic only 3 log reductions were achieved. The double microencapsulated probiotic thus demonstrated greater resistance to simulated gastrointestinal conditions. The powders produced were shown to have water activity values of 0.176 - 0.261 at 25 °C and moisture content of 0.8 – 1.0%, which are characteristic of spray dried products. The bulk density was significantly (p < 0.05) lower (300 kg m-3) for simple than for double (400 kg m-3) microencapsulated probiotic powders. Solubility and dispersibility of the powder microcapsules were better at lower pH values.Double microencapsulation using a process of spray drying is therefore recommended for probiotics, thus exploiting chitosan’s insolubility in water, which can be applied for the of development food products.

scholarly journals Measures of reproducibility in sampling and laboratory processing methods in high-throughput microbiome analysis

2018 ◽  
Author(s):  
Patricia Vera-Wolf ◽  
Juan P. Cárdenas ◽  
Amanda M. Morton ◽  
Tomás Norambuena ◽  
Rafael Torres ◽  
...  
Keyword(s):  
High Throughput ◽  
Community Analysis ◽  
Storage Conditions ◽  
Microbial Community Analysis ◽  
Rrna Gene ◽  
Microbial Composition ◽  
Different Temperatures ◽  
Stool Samples ◽  
Stool Specimens ◽  
And Storage

AbstractMicrobial community analysis can be biased by multiple technical factors, such as storage conditions, DNA extraction, or amplification conditions. In a high-throughput laboratory that relies on samples obtained from thousands of different subjects, knowledge of the extent of subject-introduced sampling and storage variation on the outcome of the inferred microbiome, as well as the effect of laboratory-introduced variation caused by reagent batches, equipment, or operator on the consistency of these processes within the laboratory is paramount. Here, we analyzed the effect of sampling from different parts of the same stool specimen or on different consecutive days, as well as short-term storage of samples at different temperatures on microbiome profiles obtained by 16S rRNA gene amplification. Each of these factors had relatively little effect on the microbial composition. In addition, replicate amplification of 44 stool samples showed reproducible results. Finally, 363 independent replicate extractions and amplifications of a single human homogenized stool (HS) specimen showed reproducible results (average Lin’s correlation = 0.95), with little variation introduced by HS batch, operator, extraction equipment, or DNA sequencer. In all cases, variations between replicates were significantly smaller than those between individual samples; subject identity always was the largest determinant. We propose that homogenized stool specimens could be used as quality control to routinely monitor the laboratory process and to validate new methods.

Impact of Temperature Storage Conditions of Halyomorpha halys (Hemiptera: Pentatomidae) Eggs on Parasitism by Anastatus reduvii (Hymenoptera: Eupelmidae)

2019 ◽  
Author(s):  
Emily C Ogburn ◽  
James F Walgenbach
Keyword(s):  
Storage Conditions ◽  
Halyomorpha Halys ◽  
Host Feeding ◽  
Stink Bug ◽  
Eastern United States ◽  
Stink Bugs ◽  
Different Temperatures ◽  
Anastatus Reduvii ◽  
The Impact ◽  
And Storage

Abstract Brown marmorated stink bug, Halyomorpha halys Stål, is an invasive species of Asian origin that is an important agricultural pest in the eastern United States. Sentinel egg masses are tools used to assess the impact of natural enemies on H. halys populations. To determine the effect of host egg age and storage conditions on their susceptibility to parasitism, H. halys eggs were stored at different temperatures for different lengths of time and then exposed to Anastatus reduvii (Howard), a native natural enemy of H. halys occurring in eastern North America. For eggs stored at 15, 20, and 25°C and then exposed to A. reduvii, the number of host eggs from which parasitoid offspring emerged declined with age of eggs. Control eggs (exposed to parasitoids without being stored) and those eggs stored for only 5.5 degree-days (DD) (=0.5 days) at 25°C yielded the highest percentage of parasitoids at 88.2 and 88.3%, respectively. For eggs stored at 20 and 25°C for 7.3 DD to about 36 DD, offspring emerged from about 58 to 73% of eggs, and total parasitism (emerged + unemerged parasitoids) ranged from about 70 to 80%. Parasitoid emergence was significantly lower for host eggs stored at 15°C for comparable times at 20 and 25°C. Stink bugs nymphs hatched from <0.6% of all eggs. Parasitoid-induced host egg abortion was an important component of egg mortality caused by A. reduvii, with underdeveloped stink bug nymphs, undifferentiated cell contents, and parasitoid host feeding occurring across all storage treatments.

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