2 research outputs found
Layer-by-Layer Coating of Single-Cell Lacticaseibacillus rhamnosus to Increase Viability Under Simulated Gastrointestinal Conditions and Use in Film Formation
Probiotics and prebiotics are widely used as functional food ingredients. Viability of
probiotics in the food matrix and further in the digestive system is still a challenge for
the food industry. Different approaches were used to enhance the viability of probiotics
including microencapsulation and layer-by-layer cell coating. The of aim of this study was
to evaluate the viability of coated Lacticaseibacillus rhamnosus using a layer-by-layer
(LbL) technique with black seed protein (BSP) extracted from Nigella sativa defatted
seeds cakes (NsDSC), as a coating material, with alginate, inulin, or glucomannan,
separately, and the final number of coating layers was 3. The viable cell counts of the
plain and coated L. rhamnosus were determined under sequential simulated gastric fluid
(SGF) for 120 min and simulated intestinal fluid (SIF) for 180 min. Additionally, the viability
after exposure to 37, 45, and 55 C for 30 min was also determined. Generally, the
survivability of coated L. rhamnosus showed significant (p   0.05) improvement (<4, 3,
and 1.5 logs reduction for glucomannan, alginate and inulin, respectively) compared with
plain cells ( 6.7 log reduction) under sequential exposure to SGF and SIF. Moreover, the
cells coated with BSP and inulin showed the best protection for L. rhamnosus under
high temperatures. Edible films prepared with pectin with LbL-coated cells showed
significantly higher values in their tensile strength (TS) of 50% and elongation at the
break (EB) of 32.5% than pectin without LbL-coated cells. The LbL technique showed
a significant protection of probiotic cells and potential use in food application
Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews
Functional foods comprise the largest growing food category due to both consumer demands and health claims by manufacturers. Probiotics are considered one of the best choices for meeting these demands. Traditionally, the food vehicle for introducing probiotics to consumers was dairy products, and to expand the benefits of probiotics for a wider range of consumers, the need to use other food items was essential. To achieve this goal while maximising the benefits of probiotics, protection methods used during food processing were tackled. The microencapsulation of probiotics is a promising methodology for achieving this function. This review highlights the use of the microencapsulation of probiotics in order to functionalise food items that initially were not considered suitable for probiotication, such as baked products, or to increase their functionality such as dairy products. The co-microencapsulation of probiotics with other functional ingredients such polyphenol, prebiotics, or omega-3 is also highlighted