Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods – a review
TL;DR: Lactic acid bacteria are reviewed as functional starter cultures in fermented foods including different techniques and coating materials used for microencapsulation, factors affecting the microencapulation, methods for evaluating the efficiency of starter cultures and future perspectives to be overcome in this area.
Abstract: Fermented foods are the first processed staple human diet that have been produced and consumed since development of human civilizations. Majority of the fermented foods are made through controlled microbial growth and enzymatic conversions of major and minor food components that gain high values because of its enhanced organoleptic properties. Ease of fermentation, risk in fermentation failure and several functional properties of lactic acid bacteria makes them as suitable starter culture in production of fermented foods. The viability and stability of starter cultures in the fermented foods and gastro intestinal environment are key challenges at industrial scale. Use of encapsulated starter cultures has been considered more in the recent years, due to its improvement in survival and viability under adverse environmental conditions. This paper mainly focuses on reviewing lactic acid bacteria as functional starter cultures in fermented foods including different techniques and coating materials used for microencapsulation, factors affecting the microencapsulation, methods for evaluating the efficiency of starter cultures and future perspectives to be overcome in this area.
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TL;DR: Probiotic milk‐based formulations were spray‐dried with various combinations of prebiotic substances in an effort to generate synbiotic powder products.
Abstract: AIMS Probiotic milk-based formulations were spray-dried with various combinations of prebiotic substances in an effort to generate synbiotic powder products. METHODS AND RESULTS To examine the effect of growth phase and inclusion of a prebiotic substance in the feed media on probiotic viability during spray-drying, Lactobacillus rhamnosus GG was spray-dried in lag, early log and stationary phases of growth in reconstituted skim milk (RSM) (20% w/v) or RSM (10% w/v), polydextrose (PD) (10% w/v) mixture at an outlet temperature of 85-90 degrees C. Stationary phase cultures survived best (31-50%) in both feed media and were the most stable during powder storage at 4-37 degrees C over 8 weeks, with 30-140-fold reductions in cell viability at 37 degrees C in RSM and PD/RSM powders, respectively. Stationary phase Lact. rhamnosus GG was subsequently spray-dried in the presence of the prebiotic inulin in the feed media, composed of RSM (10% w/v) and inulin (10% w/v), and survival following spray-drying was of the order 7.1-43%, while viability losses of 20,000-90,000-fold occurred in these powders after 8 weeks' storage at 37 degrees C. Survival of the Lactobacillus culture after spray-drying in powders produced using PD (20% w/v) or inulin (20% w/v) as the feed media was only 0.011-0.45%. To compare different probiotic lactobacilli during spray-drying, stationary phase Lact. rhamnosus E800 and Lact. salivarius UCC 500 were spray-dried using the same parameters as for Lact. rhamnosus GG in either RSM (20% w/v) or RSM (10% w/v) and PD (10% w/v). Lact. rhamnosus E800 experienced approx. 25-41% survival, yielding powders containing approximately 10(9) CFU g(-1), while Lact. salivarius UCC 500 performed poorly, experiencing over 99% loss in viability during spray-drying in both feed media. In addition to the superior survival of Lact. rhamnosus GG after spray-drying, both strains experienced higher viability losses (570-700-fold) during storage at 37 degrees C over 8 weeks compared with Lact. rhamnosus GG. CONCLUSIONS Stationary phase cultures were most suitable for the spray-drying process, while lag phase was most susceptible. The presence of the prebiotics PD and inulin did not enhance viability during spray-drying or powder storage. SIGNIFICANCE AND IMPACT OF THE STUDY High viability (approximately 10(9) CFU g(-1)) powders containing probiotic lactobacilli in combination with prebiotics were developed, which may be useful as functional food ingredients for the manufacture of probiotic foods.
348 citations
TL;DR: Three main classes of probiotic are proposed including ‘true probiotic’ (TP) referring to viable and active probiotic cell, ‘pseudo-probiotic” (PP) referringto viable and inactive cell, in the forms of vegetative or spore (PPV or PPS) and ‘ghost probiotic ‘ (GP) referringTo provide mentioned comprehensive approach and terminology for all aspects of probiotics benefits.
Abstract: According to the proposed definition by FAO/WHO, probiotics must be alive and abundant once ingested. However, during recent years, new definitions are added to the probiotic terminology such as ‘paraprobiotics’ (dead/inactive cells of probiotics) and ‘postbiotics’ (healthful metabolites of probiotics), because findings have shown that dead cells (intact or ruptured) could also show significant health impacts on human. However, mentioned terms are not accurate and impressive enough to reflect the intended meanings regarding all states of probiotic benefits and it seems that a disturbance and confusion in probiotic glossary has been occurred. As a result, a new terminology based on a new efficient approach and conceptualization is needed for a global agreement and usage. In the present paper, we are honored to propose such terminology to provide mentioned comprehensive approach and terminology for all aspects of probiotic benefits. We are proposing three main classes of probiotic including ‘true probiotic’ (TP) referring to viable and active probiotic cell, ‘pseudo-probiotic’ (PP) referring to viable and inactive cell, in the forms of vegetative or spore (PPV or PPS) and ‘ghost probiotic’ (GP) referring to dead/nonviable cell, in the forms of intact or ruptured (GPI or GPR). Each of these classes are classified into two groups based on their site of action/impact: internal (in vivo) or external (in vitro).
210 citations
TL;DR: The development of new enterococcal probiotics needs a strict assessment with regard to safety aspects for selecting the truly harmlessEnterococcal strains for safe applications, as well as giving some data of the different points of view about this question.
Abstract: Enterococci are ubiquitous microorganisms that could be found everywhere; in water, plant, soil, foods, and gastrointestinal tract of humans and animals. They were previously used as starters in food fermentation due to their biotechnological traits (enzymatic and proteolytic activities) or protective cultures in food biopreservation due to their produced antimicrobial bacteriocins called enterocins or as probiotics, live cells with different beneficial characteristics such as stimulation of immunity, anti-inflammatory activity, hypocholesterolemic effect, and prevention/treatment of some diseases. However, in the last years, the use of enterococci in foods or as probiotics caused an important debate because of their opportunistic pathogenicity implicated in several nosocomial infections due to virulence factors and antibiotic resistance, particularly the emergence of vancomycin-resistant enterococci. These virulence traits of some enterococci are associated with genetic transfer mechanisms. Therefore, the development of new enterococcal probiotics needs a strict assessment with regard to safety aspects for selecting the truly harmless enterococcal strains for safe applications. This review tries to give some data of the different points of view about this question.
134 citations
TL;DR: This review describes the application of probiotic cultures in non-dairy food products such as fruits, vegetables, and cereals.
Abstract: Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.
88 citations
TL;DR: There has been a growing interest in its total or partial substitution with others polysaccharides, such as gums, mucilages, prebiotic compounds and microbial exopolysaccharide, which improve the protection and survival of encapsulated cells and allow their incorporation into dairy and non-dairy food products.
80 citations
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TL;DR: In this paper, a timely and targeted release of food ingredients at the right place and the right time is provided by microencapsulation, which can improve the effectiveness of food additives, broaden the application range of ingredients and ensure optimal dosage, thereby improving cost effectiveness for the food manufacturer.
Abstract: Controlled release of food ingredients at the right place and the right time is a key functionality that can be provided by microencapsulation A timely and targeted release improves the effectiveness of food additives, broadens the application range of food ingredients and ensures optimal dosage, thereby improving cost-effectiveness for the food manufacturer Reactive, sensitive or volatile additives (vitamins, cultures, flavors, etc) can be turned into stable ingredients through microencapsulation With carefully fine-tuned controlled release properties, microencapsulation is no longer just an added value technique, but the source of totally new ingredients with matchless properties
1,320 citations
TL;DR: The technologies of encapsulation of polyphenols, including spray drying, coacervation, liposome entrapment, inclusion complexation, cocrystallization, nanoencapsulation, freeze drying, yeast encapsulation and emulsion, are discussed in this paper.
Abstract: Research on and the application of polyphenols, have recently attracted great interest in the functional foods, nutraceutical and pharmaceutical industries, due to their potential health benefits to humans. However, the effectiveness of polyphenols depends on preserving the stability, bioactivity and bioavailability of the active ingredients. The unpleasant taste of most phenolic compounds also limits their application. The utilization of encapsulated polyphenols, instead of free compounds, can effectively alleviate these deficiencies. The technologies of encapsulation of polyphenols, including spray drying, coacervation, liposome entrapment, inclusion complexation, cocrystallization, nanoencapsulation, freeze drying, yeast encapsulation and emulsion, are discussed in this review. Current research, developments and trends are also discussed.
1,220 citations
TL;DR: This review focuses on various aspects of xanthan production, including the producing organism Xanthomonas campestris, the kinetics of growth and production, the downstream recovery of the polysaccharide, and the solution properties ofxanthan.
1,139 citations
TL;DR: Most recent developments include the encapsulation of foods in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization.
Abstract: Encapsulation involves the incorporation of food ingredients, enzymes, cells or other materials in small capsules. Applications for this technique have increased in the food industry since the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability. Encapsulation in foods is also utilized to mask odours or tastes. Various techniques are employed to form the capsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion and rotational suspension separation. Each of these techniques is discussed in this review. A wide variety of foods is encapsulated--flavouring agents, acids bases, artificial sweeteners, colourants, preservatives, leavening agents, antioxidants, agents with undesirable flavours, odours and nutrients, among others. The use of encapsulation for sweeteners such as aspartame and flavours in chewing gum is well known. Fats, starches, dextrins, alginates, protein and lipid materials can be employed as encapsulating materials. Various methods exist to release the ingredients from the capsules. Release can be site-specific, stage-specific or signalled by changes in pH, temperature, irradiation or osmotic shock. In the food industry, the most common method is by solvent-activated release. The addition of water to dry beverages or cake mixes is an example. Liposomes have been applied in cheese-making, and its use in the preparation of food emulsions such as spreads, margarine and mayonnaise is a developing area. Most recent developments include the encapsulation of foods in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization. New markets are being developed and current research is underway to reduce the high production costs and lack of food-grade materials.
1,112 citations
TL;DR: This review focuses mainly on current knowledge and techniques used in the microencapsulation of probiotic microorganisms to enhance their viability during fermentation, processing and utilization in commercial products.
Abstract: Because of their perceived health benefits, probiotics have been incorporated into a range of dairy products, including yoghurts, soft-, semi-hard and hard cheeses, ice cream, milk powders and frozen dairy desserts. However, there are still several problems with respect to the low viability of probiotic bacteria in dairy foods. This review focuses mainly on current knowledge and techniques used in the microencapsulation of probiotic microorganisms to enhance their viability during fermentation, processing and utilization in commercial products. Microencapsulation of probiotic bacteria can be used to enhance the viability during processing, and also for the targeted delivery in gastrointestinal tract.
910 citations