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2014 | 13 | 4 |
Tytuł artykułu

Properties of probiotics and encapsulated probiotics in food

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Probiotics are microorganisms which confer health benefits upon application in sufficiently-high viable celi amounts. Probiotics are typically members of Lactobacillus and Bifidobacterium species commonly associated with human gastrointestinal tracts. In the recent past, there has been a rising interest in producing functional foods containing encapsulated probiotic bacteria. Recent studies have been reported using dairy products like cheese, yogurt and ice cream as food carrier, and non-dairy products like meat, fruits, cereals, chocolate, etc. However, the industrial sector contains only few encapsulated probiotic products. Probiotics have been developed by several companies in a capsule or a tablet form. The review compiles probiotics, encapsulation technology and celi life in the food matrices.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
13
Numer
4
Opis fizyczny
p.413-424,ref.
Twórcy
autor
  • Food Engineering Department, Faculty of Engineering, Ege University of Izmir, 35100, Bornova Izmir, Turkey
autor
  • Food Engineering Department, Faculty of Engineering, Ege University of Izmir, 35100, Bornova Izmir, Turkey
Bibliografia
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  • Annan N.T., Borza A.D., Hansen L.T., 2008. Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions. Food Res. Int. 41, 184-193.
  • Antunes A.C.E., Liserre A.M., Coelho A.L.A., Menezes C.R., Moreno I., Yotsuyanagi K., Azambuja N.C., 2013. Acerola nectar with added microencapsulated probiotic. LWT-Food Sci. Techn. 54, 125-131.
  • Burgain J., Gaiani C., Linder M., Scher J., 2011. Encapsulation of probiotic living cells: From laboratory scale to industrial applications. J. Food Eng. 104,467-483.
  • Butstraen C., Salaün F., 2014. Preparation of microcapsules by complex coacervation of gum Arabicand chitosan. Carbohydr. Polym. 99, 608-616.
  • Capela P., Hay T.K.C., Shah N.P., 2006. Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Food Res. Int. 39, 203-211.
  • 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. J. Microb. Meth. 56, 27-35.
  • Chávarri M., Maraňón I., Ares R., Ibáňez F.C., Marzo F., Villarán M.C., 2010. Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. Int. J. Food Microb. 142, 185-189.
  • Cook M.T., Tzortzis C., Charalampopoulos D., Khutoryanskiy V.V., 2012. Microencapsulation of probiotics for gastrointestinal delivery. J. Contr. Release 162, 56-67.
  • Cruz A.G., Antunes A.E.C., Sousa A.L.O.P., Faria J.A.F., Saad S.M.I., 2009. Ice-cream as a probiotic food carrier. Food Res. Int. 42,1233-1239.
  • Estevinho B.H., Rocha F., Santos L., Alves A., 2013. Microencapsulation with chitosan by spray drying for industry applications: A review. Trends Food Sci. Techn. 31, 138-155.
  • Fritzen-Freire C.B., Prudencio E.S., Pinto S.S., Munoz I.B., Amboni R.D.M.C., 2013. Effect of microencapsulation on survival of Bifidobacterium BB-12 exposed to simulated gastrointestinal conditions and heat treatments. LWT - Food Sci. Techn. 50, 39-44.
  • Goktepe 1., Juneja V. K., Ahmedna M., 2006. Probiotics in food safety and human health. Taylor and Francis, NW.
  • Guimaraes R.R., Vendramini A.L.A, Santos A.C., Leite S.G.F., Miguel M.A.L., 2013. Development of probiotic beads similarto fisheggs. J. Funct. Foods 5, 968-973.
  • Heidebach T., Forst P., Kulozik U., 2009. Transglutaminase- induced caseinate gelation for the microencapsulation of probiotic cells. Int. Dairy J. 19, 77-84.
  • Heidebach T., Forst P., Kulozik U., 2010. Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells. J. Food Eng. 98, 309-316.
  • Jiménez-Colmenero F., 2013. Potential applications of multiple emulsions in the development of healthy and functional foods. Food Res. Int. 52, 64-74.
  • Kailasapathy K., 2006. Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT -Food Sci. Techn. 39, 1221-1227.
  • Kim S.J., Chob S.Y., Kimc S.H., Songd O.J., Shind S., Chaa D.S., Park H.J., 2008. Effect of microencapsulation on viability and other characteristics in Lactobacillus acidophilus ATCC 43121. LWT - Food Sci. Techn. 41, 493-500.
  • Krasaekoopt W., Bhandari B., Deeth H., 2003. Evaluation of encapsulation techniques of probiotics for yoghurt. Int. Dairy J. 13,3-13.
  • Lee Y.K., Salminen S., 2009. Handbook of probiotics and prebiotics. John Wiley, NW.
  • Li X.Y, Chenb X.G, Suną Z.W., Parkc H.J., Chac D.S., 2011. Preparation of alginate/chitosan/carboxymethyl chitosan complex microcapsules and application in Lactobacillus casei ATCC 393. Carbohydr. Polym. 83, 1479-1485.
  • Makinen K., Berger B., Bel-Rhlid R., Ananta E., 2012. Science and technology for the mastership of probiotic applications in food products. J. Biotechn. 162, 356-365.
  • Martins E.M.F., Ramos A.M., Vanzela E.S.L., Stringheta P.C., Pinto C.L.O., Martins J.M., 2013. Products of vegetable origin: A new alternative for the consumption of probiotic bacteria. Food Res. Int. 51, 764-770.
  • Matalanis A., Jones O.G., McClements D.J., 2011. Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds. Food Hydrocoli. 25, 1865-1880.
  • Nag A., Han K.S., Singh H., 2011. Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum. Int. Dairy J. 21,247-253.
  • Nedovic V., Kalusevic A., Manojlovic V., Levic S., Bugarski B., 2011. An overview of encapsulation technologies for foodapplications. ProcediaFood Sci. 1, 1806-1815.
  • Nualkaekula S., Lentona D., Cooka M.T., Khutoryanskiy V.V., Charalampopoulos D., 2012. Chitosan coated alginate beads for the survival of microencapsulated Lacto- bacillus plantarum in pomegranate juice. Carbohydrate Polymers. 90, 1281-1287.
  • Okuro P.K., Thomazini M., Balieiro J.C.C., Liberał R.D.C.O., Favaro-Trindade C.S., 2013. Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability. Food Res. Int. 53, 96-103.
  • Pedroso D.L., Thomazini M., Heinemann R.J.B., Favaro- Trindade C.S., 2012. Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling. Int. Dairy J. 26, 127-132.
  • Pereira A.L.F., Maciel T.C., Rodrigues S., 2011. Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food Res. Int. 44, 1276-1283.
  • Pimentel-González D.J., Campos-Montiel R.G., Lobato- -Calleros C., Pedroza-Islas R., Vemon-Carter E.J., 2009. Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions. Food Res. Int. 42, 292-297.
  • Prasanna P.H.P., Grandison A.S., Charalampopoulos D., 2014. Bifidobacteria in milk products: An overview of physiological.biochemical, exopolysaccharide production, selection, milk products and health benefits. Food Res. Int. 55, 247-262.
  • Rehaiem A., Belgacem Z.B., Edalatian M.R., Martinez B., Rodriguez A., Mania M., Guerra N.P., 2014. Assessment of potential probiotic properties and multiple bacteriocin encoding-genes of the technological performing strain Enlerococcus faecium MMRA. Food Contr. 37, 343-350.
  • Rivera-Espinoza Y., Gallardo-Navarro Y., 2010. Non-dairy probiotic products. Food Microbiol. 27, 1-11.
  • Semyonov D., Ramon O., Shimoni E., 2011. Using ultrasonic vacuum spray diyer to produce highly viable dry probiotics. LWT - Food Sci. Techn. 44, 1844-1852.
  • Shi L.E., Li Z.H., Zhang Z.L., Zhang T.T., Yu W.M., Zhou M.L., Tang Z.X., 2013. Encapsulation of Lactobacillus bulgaricus in carrageenan-locust bean gum coated milk microspheres with double layer structure. LWT - Food Sci. Techn. 54, 147-151.
  • Sungsoo Cho S., Finocchiaro E.T., 2010. Handbook of prebiotics and probiotics ingredients health benefits and food applications. CRC Press NW.
  • Trabelsi I., Bejar W., Ayadi D., Chouayekh H., Kammoun R., Bejar S., Salah R.B., 2013. Encapsulation in alginate and alginate coated-chitosan improved the survival of newly probiotic in oxgall and gastric juice. Int. J. Biol. Macromol. 61,36-42.
  • Tulumoglu S., Yuksekdag Z.N., Beyatli Y., Simsek O., Ci- nar B., Yaşar E., 2013. Probiotic properties of lactobacilli species isolated from children’s feces. Anaerobe 24, 36-42.
  • Vasiljevic T., Shah N.P., 2008. Probiotics - From Metchnikoff to bioactives. Int. Dairy J. 18, 714-728.
  • Vitali B., Minervini G., Rizzello C.G., Spisni E., Maccaferri S., Brigidi P., Gobbetti M., Cagno R., 2012. Novel probiotic candidates for humans isolated from raw fruits and vegetables. Food Microbiol. 31,116-125.
  • Weinbreck F., Bodnár I„ Marco M.L., 2010. Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products? Int. J. Food Microbiol. 136, 364-367.
  • Ying D.Y., Schwanderc S., Weerakkodya R., Sanguansria L., Gantenbein-Demarchic C., Augustina M.A., 2013. Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice. J. Funct. Foods 5, 98-105.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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