Open Access

Effect of Microencapsulation on Survival and Stability of Bifidobacterium bifidum BB01 Exposed to Simulated Gastrointestinal Conditions and in Different Food Matrices


Cite

1. Akalin, A.S. & Erisir, D. (2008). Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Food Sci. 73, M184-188. DOI: 10.1111/j.1750-3841.2008.00728.Search in Google Scholar

2. Albertini, B. Vitali, B. Passerini, N. Cruciani, F. Di Sabatino, M. Rodriguez, L. & Brigidi, P. (2010). Development of microparticulate systems for intestinal delivery of Lactobacillus acidophilus and Bifidobacterium lactis. European Journal of Pharmaceutical Sciences, 40, 359–366. DOI: 10.1016/j.ejps.2010.04.011.10.1016/j.ejps.2010.04.01120420903Search in Google Scholar

3. Anal, A.K. & Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology, 18, 240–251. DOI: 10.1016/j.tifs.2007.01.004.10.1016/j.tifs.2007.01.004Search in Google Scholar

4. Annan, N.T. Borza, A.D. & Truelstrup, L.H. (2008). Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions. Food Research Internationa, 41(2), 184-193. DOI: 10.1016/j.foodres.2007.11.001.10.1016/j.foodres.2007.11.001Search in Google Scholar

5. Aragon-Alegro, L. C. Alegro, J. H. A. Cardarelli, H. R. Ming, C. C. & Saad, S. M. I. (2007). Potentially probiotic and synbiotic chocolate mousse. LWT - Food Science and Technology, 40(4), 669-675. DOI: 10.1016/j.lwt.2006.02.020.10.1016/j.lwt.2006.02.020Search in Google Scholar

6. Borges, J.Q. Ferreira, S.R.S.S. & Costa, G.W. (2004). Cinética de sobrevivência de Lactobacillus acidophilus microencapsulados em matriz de alginato de cálcio eveiculados em musse de chocolate. In: Congresso Brasileiro de Ciência e Tecnologia de Alimentos, 19, Recife, 2004.Search in Google Scholar

7. Castro-Cislaghi, F. P. D. Silva, C. D. R. E. Fritzen-Freire, C. B. Lorenz, J. G. & Sant’Anna, E. S. (2012). Bifidobacterium, bb-12 microencapsulated by spray drying with whey: survival under simulated gastrointestinal conditions, tolerance to nacl, and viability during storage. Journal of Food Engineering, 113(2), 186-193. DOI: 10.1016/j.jfoodeng.2012.06.006.10.1016/j.jfoodeng.2012.06.006Search in Google Scholar

8. Chaikham, P. (2015). Stability of probiotics encapsulated with thai herbal extracts in fruit juices and yoghurt during refrigerated storage. Food Bioscience, 12, 61–66. DOI: 10.1016/j.fbio.2015.07.006.10.1016/j.fbio.2015.07.006Search in Google Scholar

9. Chandramouli, V. Kailasapathy, K. Peiris, P. & Jones, M. (2004). An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. In simulated gastric conditions. Journal of Microbiological Methods, 56, 27–35. DOI: 10.1016/j.mimet.2003.09.002.10.1016/j.mimet.2003.09.00214706748Search in Google Scholar

10. Chen, C. Yang, J. Zhu, J, P. & Sun, Y, X. (2012). Research progress of wall materials and methods of probiotic microcapsule. Science and technology of food industry, 33(14), 403-407. DOI: 1002-0306(2012)14-0403-05Search in Google Scholar

11. Chen, H., Ma, D.L., Li Y.C., Liu Y. & Wang. (2016). Optimization the process of microencapsulation of Bifidobacterium bifidum BB01 by Box-Behnken design. Acta Universitatis Cibiniensis Series E: FOOD TECHNOLOGY, 20(2):17-28. DOI: 10.1515/aucft-2016-001210.1515/aucft-2016-0012Search in Google Scholar

12. Chen, H., Song, Y, J., Wang, Y., & Shu, G, W. (2014). Effect of Cell Suspension-Alginate Ratio, Tween 80 and Oil-Water Ratio on microcapsulation of B. bifidum BB01 and BB28. Journal of Pure and Apply Microbiology, 8(2), 1167-1172.Search in Google Scholar

13. Cínthiahb, S. & Susanami, S. (2009). Viability of lactobacillus acidophilus la-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of minas fresh cheese during storage. Food Science & Technology, 42(2), 633-640.Search in Google Scholar

14. Collado, C.M. & Sanz, Y. (2006). Method for direct selection of potentially probiotic Bifidobacterium strains from human feces based on their acid-adaptation ability. Journal of Microbiological Methods, 66, 560–563. DOI: 10.1016/j.mimet.2006.01.007.10.1016/j.mimet.2006.01.00716522337Search in Google Scholar

15. Denkova, R. Ilieva, S. Nikolova, D. Evstatieva, Y. Denkova, Z. & Yordanova, M., et al. (2013). Antimicrobial activity of lactobacillus plantarum x2 against pathogenic microorganisms. Bulgarian Journal of Agricultural Science, 19(2), 108-111.Search in Google Scholar

16. Doleyres, Y. & Lacroix, C. (2005). Technologies with free and immobilised cells forprobiotic bifidobacteria production and protection. International Dairy Journal, 15, 973–988. DOI: 10.1016/j.idairyj.2004.11.014.10.1016/j.idairyj.2004.11.014Search in Google Scholar

17. Doleyres, Y. Fliss, I. & Lacroix, C. (2004). Increased stress tolerance of Bifidobacterium longum and Lactococcus lactis produced during continuous mixed-strain immobilized-cell fermentation. Journal of Applied Microbiology, 97, 527–539. DOI: 10.1111/j.1365-2672.2004.02326.x10.1111/j.1365-2672.2004.02326.xSearch in Google Scholar

18. Fritzenfreire, C. B. Prudêncio, E. S. Pinto, S. S. Muñoz, I. B. & Rdmc, A. (2013). Effect of microencapsulation on survival of bifidobacterium bb-12 exposed to simulated gastrointestinal conditions and heat treatments. LWT - Food Science and Technology, 50(1), 39-44. DOI: 10.1016/j.lwt.2012.07.037.10.1016/j.lwt.2012.07.037Search in Google Scholar

19. Goldin, B. R. (1998). Health benefits of probiotics. British Journal of Nutrition, 80(80), S203-7. DOI: 10.1111/j.1748-0159.2009.00147.x10.1111/j.1748-0159.2009.00147.xSearch in Google Scholar

20. Gouin, S. (2004). Micro-encapsulation: Industrial appraisal of existing technologies and trends. Trends in Food Science and Technology, 15, 330–347. DOI: 10.1016/j.tifs.2003.10.005.10.1016/j.tifs.2003.10.005Search in Google Scholar

21. Homayouni, A. Azizi, A. Ehsani, M. R. Yarmand, M. S. & Razavi, S. H. (2008). Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chemistry, 111(1), 50-55. DOI: 10.1016/j.foodchem.2008.03.036.10.1016/j.foodchem.2008.03.036Search in Google Scholar

22. Hu, M. Chen, H. & Shu, G, W. (2010). Study on Bifidobacterium bifidum culture and lyoprotectant [D]. Shaanxi University of Science and Technology, 21-22.Search in Google Scholar

23. Kailasapathy, K. Harmstorf, I. & Phillips, M. (2008). Survival of L. acidophilus and B. animalis ssp. Lactis in stirred fruit yogurts. LWT – Food Science and Technology, 41 (7), 1317–1322. DOI: 10.1016/j.lwt.2007.08.009.10.1016/j.lwt.2007.08.009Search in Google Scholar

24. Krasaekoopt, W. Bhandari, B. & Deeth, H. (2003). Review: evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal, 13 (1), 3–13. DOI:10.1016/S0958-6946(02)00155-3.10.1016/S0958-6946(02)00155-3Search in Google Scholar

25. Li, X.Y. Chenb, X.G. Suna, Z.H. Parkc, H.J. & Chac, D.S. (2011). Preparation of alginate/Chitosan/carboxymethyl chitosan complex microcapsules and application in Lactobacillus casei ATCC 393. Carbohydrate Polymers, 83, 1479–1485. DOI: 10.1016/j.carbpol.2010.09.053.10.1016/j.carbpol.2010.09.053Search in Google Scholar

26. Mandal, S. Puniya, A.K. & Singh, K. (2006). Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-298. International Dairy Journal, 16, 1190–1195. DOI: 10.1016/j.idairyj.2005.10.005.10.1016/j.idairyj.2005.10.005Search in Google Scholar

27. Martoni, C., Bhathena, J., Jones, M.L., Urbanska, A.M., Chen, H., & Prakash, S. (2007). Investigation of microencapsulated BSH active Lactobacillus in the simulated human GI tract. Journal of Biomedicine and Biotechnology, 2007, 13684-13684. DOI: 10.1155/2007/13684.10.1155/2007/13684221758418273409Search in Google Scholar

28. Matias, N. S. Padilha, M. Bedani, R. & Saad, S. M. I. (2016). In vitro, gastrointestinal resistance of lactobacillus acidophilus, la-5 and bifidobacterium animalis, bb-12 in soy and/or milk-based synbiotic apple ice creams. International Journal of Food Microbiology, 234, 83-93. DOI: 10.1016/j.ijfoodmicro.2016.06.037.10.1016/j.ijfoodmicro.2016.06.037Search in Google Scholar

29. Mi, Y. Su, R. Fan, D. D. Zhu, X. L. & Zhang, W. N. (2013). Preparation of no- carboxymethyl chitosan coated alginate microcapsules and their application to bifidobacterium longum, bioma 5920. Materials Science & Engineering C Materials for Biological Applications, 33(5), 3047-53. DOI: 10.1016/j.msec.2013.03.035.10.1016/j.msec.2013.03.035Search in Google Scholar

30. Park, H. J. Lee, G. H. Jun, J. H. Son, M. Choi, Y. S. & Choi, M. K., et al. (2016). Formulation and in vivo evaluation of probiotics-encapsulated pellets with hydroxypropyl methylcellulose acetate succinate (hpmcas). Carbohydrate Polymers, 136, 692-699. DOI: 10.1016/j.carbpol.2015.09.083.10.1016/j.carbpol.2015.09.083Search in Google Scholar

31. Shah, N. P. (2007). Functional cultures and health benefits. International Dairy Journal, 17(11), 1262-1277. DOI: 10.1016/j.idairyj.2007.01.014.10.1016/j.idairyj.2007.01.014Search in Google Scholar

32. Sohail, A. Turner, M. Coombes, A., Bostrom, T. & Bhandari, B. (2011). Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method. International Journal of Food Microbiology, 145, 162–168. DOI: 10.1016/j.ijfoodmicro.2010.12.007.10.1016/j.ijfoodmicro.2010.12.007Search in Google Scholar

33. Sun, W. & Griffiths, M. W. (2000). Survival of bifidobacteria in yogurt and simulated gastric juice following immobilization in gellan–xanthan beads. International Journal of Food Microbiology, 61, 17–25. DOI: 10.1016/S0168-1605(00)00327-5.10.1016/S0168-1605(00)00327-5Search in Google Scholar

34. Tripathi, M.K. & Giri, S.K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. J. Funct. Foods, 9, 225-241. DOI: 10.1016/j.jff.2014.04.030.10.1016/j.jff.2014.04.030Search in Google Scholar

35. Truelstrup Hansen, L. Allan-Wojtas, P.M. Jin, Y.L. & Paulson, A.T. (2002). Survival of Ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions. Food Microbiology, 19, 35–45. DOI: 10.1006/fmic.2001.0452.10.1006/fmic.2001.0452Search in Google Scholar

36. Yang, L. You, L. X. Zhang, Y. L. Chen, H. Y. Yang, B. & Zhang, F. K. (2012). Processing Characteristics of Compound Microcapsules of Immune Colostrum and Bifidobacteria. Food science, 23, 150-154. DOI: 1002-6630(2012)23-0150-05Search in Google Scholar

37. Ying, D. Y. Sanguansri, L. & Weerakkody, R. et al. (2016). Effect of encapsulant matrix on stability of microencapsulated probiotics. Journal of Functional Foods, 25, 447-458. DOI: 10.1016/j.jff.2016.06.020.10.1016/j.jff.2016.06.020Search in Google Scholar

38. Zhang, F. Zhao, M. Wang, W. & Hu, T. F. (2011). Encapsulation of bifidobacterium bifidum in improved alginate microcapsules to prolonging viability. Advanced Materials Research, 183-185, 1481-1485. DOI: 10.4028/www.scientific.net/AMR.183-185.1481.10.4028/www.scientific.net/AMR.183-185.1481Search in Google Scholar

eISSN:
2344-150X
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Industrial Chemistry, other, Food Science and Technology