A prebiotic-based biopolymeric encapsulation system for improved survival of Lactobacillus rhamnosus

被引:47
作者
Azam, Muhammad [1 ]
Saeed, Muhammad [1 ]
Pasha, Imran [1 ]
Shahid, Muhammad [2 ]
机构
[1] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad 38000, Punjab, Pakistan
[2] Univ Agr Faisalabad, Dept Biochem, Faisalabad 38000, Punjab, Pakistan
关键词
Probiotics; Encapsulation; L; rhamnosus; Fructooligosaccharides; Sodium alginate; Musa acuminate; INTERNATIONAL SCIENTIFIC ASSOCIATION; SHORT-CHAIN FRUCTOOLIGOSACCHARIDES; CONSENSUS STATEMENT; PROBIOTICS; MICROENCAPSULATION; BANANA; VIABILITY; STORAGE; FUNCTIONALITY; ACIDOPHILUS;
D O I
10.1016/j.fbio.2020.100679
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Fructooligosaccharides (FOS) improve viability of probiotics and gastrointestinal health. FOS and alginate as encapsulation material, can provide better structure of beads to improve the survival of probiotics. The present study focused on FOS extraction from banana peel to encapsulate L. rhamnosus and explore its in vitro survival through structural interactive optimization of encapsulation materials. FOS and sodium alginate (SA) were used for encapsulation of L. rhamnosus with different formulations, e.g., M-0 (100% SA), M-1 (75% SA + 25% FOS), M-2 (50% SA + 50% FOS), M-3 (25% SA + 75% FOS) and M-4 (FOS 100%). The stability of free and encapsulated L. rhamnosus was assessed using gastrointestinal conditions. All the treatments provided better encapsulation efficiency except M-4. Microencapsulation significantly maintained viability of L. rhamnosus using simulated gastric conditions, bile salt, low pH and during storage. M-2 was considered as the best encapsulation treatment for survival of L. rhamnosus. The SA beads have pores but addition of FOS improved the structure of the beads. Fourier transform infrared spectrometry results showed the presence of FOS and SA in the respective treatments. Principal component analysis (PCA) explained differences among bead formulations using spectral data. In simulated gastric juice, maximum viability was observed (8.5 +/- 0.1 log CFU/mL) due to increased concentration of FOS. The FOS were extracted from banana peel and successfully used as a prebiotic encapsulation material for effective delivery of L. rhamnosus. The different combinations of wall materials provided an opportunity to develop beads with better structure and protection.
引用
收藏
页数:12
相关论文
共 55 条
[31]   Application of probiotic delivery systems in meat products [J].
Pasqualin Cavalheiro, Carlos ;
Ruiz-Capillas, Claudia ;
Herrero, Ana M. ;
Jimenez-Colmenero, Francisco ;
de Menezes, Cristiano Ragagnin ;
Martins Fries, Leadir Lucy .
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2015, 46 (01) :120-131
[32]   The effect of prebiotics on the viability of encapsulated probiotic bacteria [J].
Peredo, A. G. ;
Beristain, C. I. ;
Pascual, L. A. ;
Azuara, E. ;
Jimenez, M. .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 73 :191-196
[33]   Influence of microencapsulation with sweet whey and prebiotics on the survival of Bifidobacterium-BB-12 under simulated gastrointestinal conditions and heat treatments [J].
Pinto, Stephanie S. ;
Verruck, Silvani ;
Vieira, Cleide R. W. ;
Prudencio, Elane S. ;
Amante, Edna Regina ;
Amboni, Renata D. M. C. .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 64 (02) :1004-1009
[34]  
Puminat W., 2013, Journal of Food Science and Engineering, V3, P141
[35]   Assessing the capability of Fourier transform infrared spectroscopy in tandem with chemometric analysis for predicting poultry meat spoilage [J].
Rahman, Ubaid Ur ;
Sahar, Amna ;
Pasha, Imran ;
Rahman, Sajjad Ur ;
Ishaq, Anum .
PEERJ, 2018, 6
[36]   Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying [J].
Rajam, R. ;
Anandharamakrishnan, C. .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 60 (02) :773-780
[37]   Non-bovine milk products as emerging probiotic carriers: recent developments and innovations [J].
Ranadheera, Chaminda Senaka ;
Naumovski, Nenad ;
Ajlouni, Said .
CURRENT OPINION IN FOOD SCIENCE, 2018, 22 :109-114
[38]   Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product [J].
Rascon, M. P. ;
Huerta-Vera, K. ;
Pascual-Pineda, L. A. ;
Contreras-Oliva, A. ;
Flores-Andrade, E. ;
Castillo-Morales, M. ;
Bonilla, E. ;
Gonzalez-Morales, I. .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 92 :490-496
[39]   Recent developments in prebiotics to selectively impact beneficial microbes and promote intestinal health [J].
Rastall, Robert A. ;
Gibson, Glenn R. .
CURRENT OPINION IN BIOTECHNOLOGY, 2015, 32 :42-46
[40]   Effect of natural polymers on the survival of Lactobacillus casei encapsulated in alginate microspheres [J].
Rodrigues, Fabio J. ;
Omura, Michele H. ;
Cedran, Marina F. ;
Dekker, Robert F. H. ;
Barbosa-Dekker, Aneli M. ;
Garcia, Sandra .
JOURNAL OF MICROENCAPSULATION, 2017, 34 (05) :431-439