Accesso libero

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

INFORMAZIONI SU QUESTO ARTICOLO

Cita

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
Lingua:
Inglese
Frequenza di pubblicazione:
2 volte all'anno
Argomenti della rivista:
Industrial Chemistry, other, Food Science and Technology