scholarly journals Resistant Starch-Based Edible Coating Composites for Spray-Dried Microencapsulation of Lactobacillus acidophilus, Comparative Assessment of Thermal Protection, In Vitro Digestion and Physicochemical Characteristics

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 587
Author(s):  
Zafarullah Muhammad ◽  
Rabia Ramzan ◽  
Ruifen Zhang ◽  
Mingwei Zhang
Keyword(s):  
Lactobacillus Acidophilus ◽  
Targeted Delivery ◽  
Resistant Starch ◽  
Thermal Protection ◽  
Composite Coatings ◽  
Whey Protein Concentrate ◽  
Natural Food ◽  
Food Grade ◽  
Resistant Starches ◽  
Spray Dried

Polysaccharides have excellent potential as food-grade coating materials for microencapsulation in pro- and prebiotics-based functional food industry. In this study, potato, maize, and rice resistant starches composite coatings with D-mannose, maltodextrin, and whey protein concentrate were prepared for the spray-dried microencapsulation of Lactobacillus acidophilus KLDS 1.1003. Assessment of different polysaccharide coatings to enhance the longevity of probiotics at high temperatures of spray-drying process, storage, and targeted delivery in the gastrointestinal tract were the key objectives of the present study. The highest microencapsulation efficiencies were shown by maize (95.80%) and potato (94.30%) resistant starches. Similarly, maize resistant starch (MRS)-based composites provided the highest thermal resistance, with Tg 38.77 ± 1.10–93.13 ± 0.81 °C and showed the least 2.1 log cycles viability loss in simulated GI tract. Viability losses during storage were in the following order: control > RRS > PRS > MRS, and the inactivation rate of the microencapsulated cells followed the first-order kinetics (R2 = 0.9264–0.9918). The resistant starch-based spray-dried microcapsules possessed 27.00 ± 0.03 to 52.28 ± 1.02 µm size range and SEM micrographs showed a unified smooth surface without cracks and ruptures. These findings will expand the potential use of natural food-grade coatings in functional foods and allied industries involving spray-dried products.

scholarly journals Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 511-517 ◽  
Author(s):  
Mariana de Araújo Etchepare ◽  
Greice Carine Raddatz ◽  
Érico Marlon de Moraes Flores ◽  
Leila Queiroz Zepka ◽  
Eduardo Jacob-Lopes ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Lactobacillus Acidophilus ◽  
Resistant Starch

scholarly journals Natural food colorant from blackcurrant spray‐dried powder obtained by enzymatic treatment: Characterization and acceptability

2020 ◽  
Author(s):  
Hernando Toscano Martínez ◽  
Maite Gagneten ◽  
Paulo Díaz‐Calderón ◽  
Javier Enrione ◽  
Daniela Salvatori ◽  
...  
Keyword(s):  
Enzymatic Treatment ◽  
Natural Food ◽  
Food Colorant ◽  
Spray Dried

Comparison of Whey Protein Concentrate and Spray-Dried Plasma Protein in Diets for Weanling Pigs1

2007 ◽  
Vol 23 (2) ◽  
pp. 116-122 ◽  
Author(s):  
R.O. Gottlob ◽  
J.M. DeRouchey ◽  
M.D. Tokach ◽  
J.L. Nelssen ◽  
R.D. Goodband ◽  
...  
Keyword(s):  
Whey Protein ◽  
Plasma Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Spray Dried

Tecnología del almidón resistente / Technology of resistant starch

1997 ◽  
Vol 3 (3) ◽  
pp. 149-161 ◽  
Author(s):  
A. Escarpa ◽  
M.C. González
Keyword(s):  
High Pressure ◽  
Resistant Starch ◽  
Point Of View ◽  
Heating And Cooling ◽  
Technological Control ◽  
Different Types ◽  
Retrograded Starch ◽  
Fresh Foods ◽  
Resistant Starches ◽  
Starch Fraction

In recent years the discovery of the starch fraction called resistant starch (RS) has lead to numerous investigations. The nature of this fraction is very heterogeneous, and it comprises different types of resistant starches. From a technological point of view, RS type III or retrograded starch is the most important fraction. This resistant starch is formed after heating and cooling processes which therefore may occur in numerous fresh foods and foodstuffs. This brief review describes the gela tinization and retrogradation, which occur during heating and cooling, involved in the formation of resistant starch. The influence on RS formation of technological processes used in the manu facture of cereals has been studied as well as the influence of certain treatments used in legumes. In addition, the interactions between starch and nutrients such as proteins, lipids and sugars have also been studied. Recently, a high pressure autoclave has been used in a gelatinization system, which allows a better technological control and an increase in RS yields in comparison to conven tional systems.

scholarly journals Effect of Rennet Casein and Whey Protein Concentrate on Extrusion Behavior of Maize Flour

2020 ◽  
pp. 16-27
Author(s):  
T. R. Thirumuruga Ponbhagavathi ◽  
Ashish Kumar Singh ◽  
P. Narender Raju ◽  
Neelam Upadhyay
Keyword(s):  
Bulk Density ◽  
Whey Protein ◽  
Resistant Starch ◽  
Expansion Ratio ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Maize Flour ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Rennet Casein

The present study was carried out to find out the effect of blending of maize flour (MF) with varying levels of Rennet casein (RC 6, 8%) and Whey protein concentrate-70 (WPC-70  4, 8%) at different feed moisture content (12,14%) on the physico-chemical characteristics (pasting properties, colour, expansion  ratio, bulk density, hardness, water absorption and water solubility index, resistant starch), sensory properties of extrudates and their changes in physico-chemical (TBA and Free Fatty acids) as well as sensory properties of extrudates during storage. Physical parameters like, bulk density, WAI, WSI, expansion ratio, texture profile (hardness and crispiness) shown significant (p<0.05) variation among the treatments. Addition of RC and WPC-70 increased the setback viscosity and decreased the peak, breakdown and final viscosity. The hunter L* value, a* value and b* value were significantly (p< 0.05) affected by the type and level of addition of protein. Incorporation of RC and WPC-70 upto 8% to maize flour was more suitable for protein enriched snack base with good overall acceptability of product. The developed extrudate was packaged in metallized Low Density Polyethylene (LDPE) pouches and stored under 25±1°C and 37±1°C for 1 month and monitored at weekly interval. The resistant starch content of extrudates increased from 45 to 128 mg/ 100 g and 132 mg/ 100 g of sample stored at 25°C and 37°C at the end of storage. Changes in TBA value was non-significant and FFA value increased significantly (p<0.05) due to hydrolytic rancidity. The sensory scores obtained for color and appearance, texture and overall acceptability did not have any significant variation (p>0.05), however the flavour scores decreased significantly (p<0.05) which can be correlated with FFA and TBA value.

scholarly journals Contribution of environmental factors in the formation of biofilms by Alicyclobacillus acidoterrestris on surfaces of the orange juice industry

2020 ◽  
Vol 50 (3) ◽  
Author(s):  
Tatiane Viana Dutra ◽  
Daniela Biral do Prado ◽  
Márcia Maria dos Anjos ◽  
Miguel Machinski Junior ◽  
Jane Martha Graton Mikcha ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Orange Juice ◽  
Biofilm Formation ◽  
Microbial Load ◽  
Natural Food ◽  
Stainless Steel Surface ◽  
Alicyclobacillus Acidoterrestris ◽  
Food Grade ◽  
Rubber Surface ◽  
Initial Load

ABSTRACT: The objective of this study was to evaluate the effect of the initial microbial load, temperature and contact time on the biofilm formation of Alicyclobacillus acidoterrestris on stainless steel and natural food-grade rubber using orange juice as culture medium. The low initial load of A. acidoterrestris (2 log CFU/mL) led to biofilm formation on the stainless steel surface after 48 h of contact at 28 ºC and after 24 h at 45 ºC, and on natural food-grade rubber surface after 48 h of contact at both temperatures. The high initial microbial load (5 log CFU/mL) led to biofilm formation on stainless steel after 4 h of contact at 28 °C and 45 °C, while biofilm was formed on natural food-grade rubber after 8 h of contact at 28 °C and 4 h at 45 °C. The microbial load also affected the presence of spores in biofilm, which was observed on both surfaces only at high initial loads of A. acidoterrestris.

scholarly journals The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk

2014 ◽  
Vol 32 (No. 6) ◽  
pp. 526-531 ◽  
Author(s):  
Š. Horáčková ◽  
P. Sedláčková ◽  
M. Sluková ◽  
M. Plocková
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Whey Protein ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Different Types ◽  
Plant Sources

The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched by whey ingredients. The addition of malt increased significantly the production of d(&ndash;)isomer of lactic acid by Lactobacillus acidophilus CCDM 151 and Lactobacillus casei CCDM 198 and the production of acetic acid by Lactobacillus casei CCDM 198. &nbsp;

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