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Alginate-Persian Gum-prebiotics microencapsulation impacts on the survival rate of Lactococcus lactis ABRIINW-N19 in orange juice

In order to commercialize functional foods, probiotic cells must exhibit high resistance to enzymatic and digestive conditions as well as acceptable stability under different heat/humidity conditions. Therefore, to achieve the above goals and controlled release, probiotics are microencapsulated with...

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Main Authors: Nami, Yousef, Lornezhad, Gilda, Kiani, Amir, Abdullah, Norhafizah, Haghshenas, Babak
Format: Article
Language:English
Published: Elsevier 2020
Online Access:http://psasir.upm.edu.my/id/eprint/87793/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/87793/
https://www.sciencedirect.com/science/article/pii/S002364382030178X
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spelling my.upm.eprints.877932022-06-15T04:40:05Z http://psasir.upm.edu.my/id/eprint/87793/ Alginate-Persian Gum-prebiotics microencapsulation impacts on the survival rate of Lactococcus lactis ABRIINW-N19 in orange juice Nami, Yousef Lornezhad, Gilda Kiani, Amir Abdullah, Norhafizah Haghshenas, Babak In order to commercialize functional foods, probiotic cells must exhibit high resistance to enzymatic and digestive conditions as well as acceptable stability under different heat/humidity conditions. Therefore, to achieve the above goals and controlled release, probiotics are microencapsulated with appropriate protective methods and matrix materials. This study investigated the stability, survival rate, colony release and pH/sugar content of free and microencapsulated probiotic cells in orange juice. Seven types of herbal-based hydrogels (alginate-Persian Gum (PG)) were mixed with various prebiotic (fructooligosaccharides (FOS), and inulin) concentrations and then were used for microencapsulation of Lactococcus lactis ABRIINW-N19 by extrusion method. All formulations showed high encapsulation efficiency (≥98.4%) and acceptable viability of probiotic cells in simulated digestive conditions (≥61%) compared to free cells. All gel formulations showed high stability of viable cells during 6 weeks storage in orange juice at 4 °C. In expansion, they were released after 2 h in colonic conditions and were stable for up to 12 h. Furthermore, a decrease in pH/glucose content and prebiotic activity was observed in formulations containing FOS and Inulin. In summary, this study showed that the new alginate-PG-inulin polymer has the potential to be used as a matrix for microencapsulation of probiotic cells in fruit juice. Elsevier 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/87793/1/ABSTRACT.pdf Nami, Yousef and Lornezhad, Gilda and Kiani, Amir and Abdullah, Norhafizah and Haghshenas, Babak (2020) Alginate-Persian Gum-prebiotics microencapsulation impacts on the survival rate of Lactococcus lactis ABRIINW-N19 in orange juice. LWT - Food Science and Technology, 124. art. no. 109190. pp. 1-8. ISSN 0023-6438; ESSN: 1096-1127 https://www.sciencedirect.com/science/article/pii/S002364382030178X 10.1016/j.lwt.2020.109190
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description In order to commercialize functional foods, probiotic cells must exhibit high resistance to enzymatic and digestive conditions as well as acceptable stability under different heat/humidity conditions. Therefore, to achieve the above goals and controlled release, probiotics are microencapsulated with appropriate protective methods and matrix materials. This study investigated the stability, survival rate, colony release and pH/sugar content of free and microencapsulated probiotic cells in orange juice. Seven types of herbal-based hydrogels (alginate-Persian Gum (PG)) were mixed with various prebiotic (fructooligosaccharides (FOS), and inulin) concentrations and then were used for microencapsulation of Lactococcus lactis ABRIINW-N19 by extrusion method. All formulations showed high encapsulation efficiency (≥98.4%) and acceptable viability of probiotic cells in simulated digestive conditions (≥61%) compared to free cells. All gel formulations showed high stability of viable cells during 6 weeks storage in orange juice at 4 °C. In expansion, they were released after 2 h in colonic conditions and were stable for up to 12 h. Furthermore, a decrease in pH/glucose content and prebiotic activity was observed in formulations containing FOS and Inulin. In summary, this study showed that the new alginate-PG-inulin polymer has the potential to be used as a matrix for microencapsulation of probiotic cells in fruit juice.
format Article
author Nami, Yousef
Lornezhad, Gilda
Kiani, Amir
Abdullah, Norhafizah
Haghshenas, Babak
spellingShingle Nami, Yousef
Lornezhad, Gilda
Kiani, Amir
Abdullah, Norhafizah
Haghshenas, Babak
Alginate-Persian Gum-prebiotics microencapsulation impacts on the survival rate of Lactococcus lactis ABRIINW-N19 in orange juice
author_facet Nami, Yousef
Lornezhad, Gilda
Kiani, Amir
Abdullah, Norhafizah
Haghshenas, Babak
author_sort Nami, Yousef
title Alginate-Persian Gum-prebiotics microencapsulation impacts on the survival rate of Lactococcus lactis ABRIINW-N19 in orange juice
title_short Alginate-Persian Gum-prebiotics microencapsulation impacts on the survival rate of Lactococcus lactis ABRIINW-N19 in orange juice
title_full Alginate-Persian Gum-prebiotics microencapsulation impacts on the survival rate of Lactococcus lactis ABRIINW-N19 in orange juice
title_fullStr Alginate-Persian Gum-prebiotics microencapsulation impacts on the survival rate of Lactococcus lactis ABRIINW-N19 in orange juice
title_full_unstemmed Alginate-Persian Gum-prebiotics microencapsulation impacts on the survival rate of Lactococcus lactis ABRIINW-N19 in orange juice
title_sort alginate-persian gum-prebiotics microencapsulation impacts on the survival rate of lactococcus lactis abriinw-n19 in orange juice
publisher Elsevier
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/87793/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/87793/
https://www.sciencedirect.com/science/article/pii/S002364382030178X
_version_ 1736835698072223744
score 13.211869

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