Nataly de Almeida Costa, Ester de Paula Amaral, Gabriel Clementino Pereira, Laura Rodrigues Silveira, Maria José do Amaral e Paiva, Bruno Ricardo de Castro Leite Júnior, Paulo César Stringheta, Daniele de Almeida Paula, Eliane Maurício Furtado Martins, Maurilio Lopes Martins, Érica Nascif Rufino Vieira, Marleny D. A. Saldaña, Afonso Mota Ramos
{"title":"作为鼠李糖乳杆菌 GG 微胶囊壁材的亚肯面粉(Smallanthus sonchifolius):微颗粒的表征及其在皮塔亚果冻中的应用","authors":"Nataly de Almeida Costa, Ester de Paula Amaral, Gabriel Clementino Pereira, Laura Rodrigues Silveira, Maria José do Amaral e Paiva, Bruno Ricardo de Castro Leite Júnior, Paulo César Stringheta, Daniele de Almeida Paula, Eliane Maurício Furtado Martins, Maurilio Lopes Martins, Érica Nascif Rufino Vieira, Marleny D. A. Saldaña, Afonso Mota Ramos","doi":"10.1007/s11947-024-03526-6","DOIUrl":null,"url":null,"abstract":"<p>Different prebiotics have already been used as wall material for the microencapsulation of probiotics by spray drying. In this study, microparticles were developed by spray drying, using yacon flour, rich in oligosaccharides, combined with conventional materials such as maltodextrin and gelatin to microencapsulate <i>Lacticaseibacillus rhamnosus</i> GG. The microparticles obtained were evaluated for encapsulation efficiency, probiotic resistance to heat, and pH variations. The most resistant microparticle was selected. After selection, the microparticle was characterized and evaluated for the viability of the probiotic during 120 days in different storage conditions (− 18, 8, and 25 °C), survival to gastrointestinal conditions in vitro, and its behavior in pitaya jelly. Among the evaluated treatments, the microparticle containing 11.11% maltodextrin, 2.22% gelatin, and 6.67% yacon potato flour showed encapsulation efficiency of 69.92%, high thermal resistance (> 64%) of the probiotic, and survival of the same in acidic pH (> 76%). During storage for 120 days, the probiotic remained viable in the microparticle with counts > 6 log CFU.g<sup>−1</sup> under freezing and resisted in vitro simulated gastrointestinal conditions with approximately 5.64 log CFU.g<sup>−1</sup> of viable cells. The microparticle provided high survival (> 70%) of the probiotic after 60 days of storage at 8 °C in pitaya jelly, causing slight variations in the pH and viscosity of the product. Thus, it is believed that the microparticle composed of maltodextrin, yacon potato flour, and gelatin can carry and protect <i>L. rhamnosus</i> GG during jelly processing and storage steps, being a new alternative to be used in spray drying microencapsulation technology and development of potentially symbiotic foods.</p><h3 data-test=\"abstract-sub-heading\">Graphical Abstract</h3>\n","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"75 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Yacon Flour (Smallanthus sonchifolius) as Wall Material for Microencapsulation of Lacticaseibacillus rhamnosus GG: Characterization of Microparticles and Its Use in Pitaya Jelly\",\"authors\":\"Nataly de Almeida Costa, Ester de Paula Amaral, Gabriel Clementino Pereira, Laura Rodrigues Silveira, Maria José do Amaral e Paiva, Bruno Ricardo de Castro Leite Júnior, Paulo César Stringheta, Daniele de Almeida Paula, Eliane Maurício Furtado Martins, Maurilio Lopes Martins, Érica Nascif Rufino Vieira, Marleny D. A. Saldaña, Afonso Mota Ramos\",\"doi\":\"10.1007/s11947-024-03526-6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Different prebiotics have already been used as wall material for the microencapsulation of probiotics by spray drying. In this study, microparticles were developed by spray drying, using yacon flour, rich in oligosaccharides, combined with conventional materials such as maltodextrin and gelatin to microencapsulate <i>Lacticaseibacillus rhamnosus</i> GG. The microparticles obtained were evaluated for encapsulation efficiency, probiotic resistance to heat, and pH variations. The most resistant microparticle was selected. After selection, the microparticle was characterized and evaluated for the viability of the probiotic during 120 days in different storage conditions (− 18, 8, and 25 °C), survival to gastrointestinal conditions in vitro, and its behavior in pitaya jelly. Among the evaluated treatments, the microparticle containing 11.11% maltodextrin, 2.22% gelatin, and 6.67% yacon potato flour showed encapsulation efficiency of 69.92%, high thermal resistance (> 64%) of the probiotic, and survival of the same in acidic pH (> 76%). During storage for 120 days, the probiotic remained viable in the microparticle with counts > 6 log CFU.g<sup>−1</sup> under freezing and resisted in vitro simulated gastrointestinal conditions with approximately 5.64 log CFU.g<sup>−1</sup> of viable cells. The microparticle provided high survival (> 70%) of the probiotic after 60 days of storage at 8 °C in pitaya jelly, causing slight variations in the pH and viscosity of the product. 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Yacon Flour (Smallanthus sonchifolius) as Wall Material for Microencapsulation of Lacticaseibacillus rhamnosus GG: Characterization of Microparticles and Its Use in Pitaya Jelly
Different prebiotics have already been used as wall material for the microencapsulation of probiotics by spray drying. In this study, microparticles were developed by spray drying, using yacon flour, rich in oligosaccharides, combined with conventional materials such as maltodextrin and gelatin to microencapsulate Lacticaseibacillus rhamnosus GG. The microparticles obtained were evaluated for encapsulation efficiency, probiotic resistance to heat, and pH variations. The most resistant microparticle was selected. After selection, the microparticle was characterized and evaluated for the viability of the probiotic during 120 days in different storage conditions (− 18, 8, and 25 °C), survival to gastrointestinal conditions in vitro, and its behavior in pitaya jelly. Among the evaluated treatments, the microparticle containing 11.11% maltodextrin, 2.22% gelatin, and 6.67% yacon potato flour showed encapsulation efficiency of 69.92%, high thermal resistance (> 64%) of the probiotic, and survival of the same in acidic pH (> 76%). During storage for 120 days, the probiotic remained viable in the microparticle with counts > 6 log CFU.g−1 under freezing and resisted in vitro simulated gastrointestinal conditions with approximately 5.64 log CFU.g−1 of viable cells. The microparticle provided high survival (> 70%) of the probiotic after 60 days of storage at 8 °C in pitaya jelly, causing slight variations in the pH and viscosity of the product. Thus, it is believed that the microparticle composed of maltodextrin, yacon potato flour, and gelatin can carry and protect L. rhamnosus GG during jelly processing and storage steps, being a new alternative to be used in spray drying microencapsulation technology and development of potentially symbiotic foods.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.