- -

Effect of drying process, encapsulation, and storage on the survival rates and gastrointestinal resistance of L. Salivarius spp. salivarius included into a fruit matrix

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Effect of drying process, encapsulation, and storage on the survival rates and gastrointestinal resistance of L. Salivarius spp. salivarius included into a fruit matrix

Mostrar el registro sencillo del ítem

Ficheros en el ítem

Thumbnail
Nombre: Betoret;Betoret;C ...
Tamaño: 753.4Kb
Formato: PDF
Descripción: Versión editorial
Abrir
dc.contributor.author Betoret, Ester es_ES
dc.contributor.author Betoret Valls, Noelia es_ES
dc.contributor.author Calabuig-Jiménez, Laura es_ES
dc.contributor.author Barrera Puigdollers, Cristina es_ES
dc.contributor.author Dalla Rosa, Marco es_ES
dc.date.accessioned 2021-03-04T04:31:03Z
dc.date.available 2021-03-04T04:31:03Z
dc.date.issued 2020-05 es_ES
dc.identifier.uri http://hdl.handle.net/10251/162957
dc.description.abstract [EN] In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vitro digestion resistance of Lactobacillus salivarius spp. salivarius included into an apple matrix. The physicochemical properties of the food products developed were also evaluated. Although freeze drying processing provided samples with better texture and color, the probiotic content and its resistance to gastrointestinal digestion and storage were higher in hot air dried samples. Non-encapsulated microorganisms in hot air dried apples showed a 79.7% of survival rate versus 40% of the other samples after 28 days of storage. The resistance of encapsulated microorganisms to in vitro digestion was significantly higher (p <= 0.05) in hot air dried samples, showing survival rates of 50-89% at the last stage of digestion depending on storage time. In freeze dried samples, encapsulated microorganisms showed a survival rate of 16-47% at the end of digestion. The different characteristics of the food matrix after both processes had a significant effect on the probiotic survival after the GI digestion. Documented physiological and molecular mechanisms involved in the stress response of probiotic cells would explain these results. es_ES
dc.description.sponsorship Authors thank the postdoctoral grant Juan de la Cierva Incorporacion (IJCI-2016-29679). es_ES
dc.language Inglés es_ES
dc.publisher MDPI es_ES
dc.relation.ispartof Microorganisms es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Microencapsulation es_ES
dc.subject Hot air drying es_ES
dc.subject Freeze drying es_ES
dc.subject Probiotic es_ES
dc.subject Gastrointestinal simulation es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of drying process, encapsulation, and storage on the survival rates and gastrointestinal resistance of L. Salivarius spp. salivarius included into a fruit matrix es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/microorganisms8050654 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//IJCI-2016-29679/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Betoret, E.; Betoret Valls, N.; Calabuig-Jiménez, L.; Barrera Puigdollers, C.; Dalla Rosa, M. (2020). Effect of drying process, encapsulation, and storage on the survival rates and gastrointestinal resistance of L. Salivarius spp. salivarius included into a fruit matrix. Microorganisms. 8(5):1-12. https://doi.org/10.3390/microorganisms8050654 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/microorganisms8050654 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 12 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 8 es_ES
dc.description.issue 5 es_ES
dc.identifier.eissn 2076-2607 es_ES
dc.identifier.pmid 32365887 es_ES
dc.identifier.pmcid PMC7285284 es_ES
dc.relation.pasarela S\414854 es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
dc.description.references Brahma, S., Sadiq, M. B., & Ahmad, I. (2019). Probiotics in Functional Foods. Reference Module in Food Science. doi:10.1016/b978-0-08-100596-5.22368-8 es_ES
dc.description.references Probiotics in Food-Health and Nutritional Properties and Guidelines for Evaluationhttp://www.fao.org/3/a-a0512e.pdf es_ES
dc.description.references Batista, A. L. D., Silva, R., Cappato, L. P., Almada, C. N., Garcia, R. K. A., Silva, M. C., … Cruz, A. G. (2015). Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses. Food Research International, 77, 627-635. doi:10.1016/j.foodres.2015.08.017 es_ES
dc.description.references Martinez, R. C. R., Aynaou, A.-E., Albrecht, S., Schols, H. A., De Martinis, E. C. P., Zoetendal, E. G., … Smidt, H. (2011). In vitro evaluation of gastrointestinal survival of Lactobacillus amylovorus DSM 16698 alone and combined with galactooligosaccharides, milk and/or Bifidobacterium animalis subsp. lactis Bb-12. International Journal of Food Microbiology, 149(2), 152-158. doi:10.1016/j.ijfoodmicro.2011.06.010 es_ES
dc.description.references Ester, B., Noelia, B., Laura, C.-J., Francesca, P., Cristina, B., Rosalba, L., & Marco, D. R. (2019). Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix. LWT, 111, 883-888. doi:10.1016/j.lwt.2019.05.088 es_ES
dc.description.references Burgain, J., Gaiani, C., Linder, M., & Scher, J. (2011). Encapsulation of probiotic living cells: From laboratory scale to industrial applications. Journal of Food Engineering, 104(4), 467-483. doi:10.1016/j.jfoodeng.2010.12.031 es_ES
dc.description.references 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 Research International, 39(2), 203-211. doi:10.1016/j.foodres.2005.07.007 es_ES
dc.description.references Betoret, E., Betoret, N., Arilla, A., Bennár, M., Barrera, C., Codoñer, P., & Fito, P. (2012). No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori. Journal of Food Engineering, 110(2), 289-293. doi:10.1016/j.jfoodeng.2011.04.027 es_ES
dc.description.references Patrignani, F., Siroli, L., Serrazanetti, D. I., Braschi, G., Betoret, E., Reinheimer, J. A., & Lanciotti, R. (2017). Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk. Food Research International, 97, 250-257. doi:10.1016/j.foodres.2017.04.020 es_ES
dc.description.references Betoret, E., Betoret, N., Rocculi, P., & Dalla Rosa, M. (2015). Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends in Food Science & Technology, 46(1), 1-12. doi:10.1016/j.tifs.2015.07.006 es_ES
dc.description.references Betoret, E., Sentandreu, E., Betoret, N., & Fito, P. (2012). Homogenization pressures applied to citrus juice manufacturing. Functional properties and application. Journal of Food Engineering, 111(1), 28-33. doi:10.1016/j.jfoodeng.2012.01.035 es_ES
dc.description.references Aiba, Y., Suzuki, N., Kabir, A. M. A., Takagi, A., & Koga, Y. (1998). Lactic acid-mediated suppression of Helicobacter pylori by the oral administration of Lactobacillus salivarius as a probiotic in a gnotobiotic murine model. American Journal of Gastroenterology, 93(11), 2097-2101. doi:10.1111/j.1572-0241.1998.00600.x es_ES
dc.description.references Ding, W. K., & Shah, N. P. (2009). Effect of Homogenization Techniques on Reducing the Size of Microcapsules and the Survival of Probiotic Bacteria Therein. Journal of Food Science, 74(6), M231-M236. doi:10.1111/j.1750-3841.2009.01195.x es_ES
dc.description.references Calabuig-Jiménez, L., Betoret, E., Betoret, N., Patrignani, F., Barrera, C., Seguí, L., … Dalla Rosa, M. (2019). High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion. Journal of Food Engineering, 240, 43-48. doi:10.1016/j.jfoodeng.2018.07.012 es_ES
dc.description.references Maskan, M. (2001). Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 177-182. doi:10.1016/s0260-8774(00)00155-2 es_ES
dc.description.references Lewicki, P. P., & Jakubczyk, E. (2004). Effect of hot air temperature on mechanical properties of dried apples. Journal of Food Engineering, 64(3), 307-314. doi:10.1016/j.jfoodeng.2003.10.014 es_ES
dc.description.references Chiralt, A., Martı́nez-Navarrete, N., Martı́nez-Monzó, J., Talens, P., Moraga, G., Ayala, A., & Fito, P. (2001). Changes in mechanical properties throughout osmotic processes. Journal of Food Engineering, 49(2-3), 129-135. doi:10.1016/s0260-8774(00)00203-x es_ES
dc.description.references Contreras, C., Martín, M. E., Martínez-Navarrete, N., & Chiralt, A. (2005). Effect of vacuum impregnation and microwave application on structural changes which occurred during air-drying of apple. LWT - Food Science and Technology, 38(5), 471-477. doi:10.1016/j.lwt.2004.07.017 es_ES
dc.description.references Santos, M. G., Carpinteiro, D. A., Thomazini, M., Rocha-Selmi, G. A., da Cruz, A. G., Rodrigues, C. E. C., & Favaro-Trindade, C. S. (2014). Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum. Food Research International, 66, 454-462. doi:10.1016/j.foodres.2014.10.010 es_ES
dc.description.references Qaziyani, S. D., Pourfarzad, A., Gheibi, S., & Nasiraie, L. R. (2019). Effect of encapsulation and wall material on the probiotic survival and physicochemical properties of synbiotic chewing gum: study with univariate and multivariate analyses. Heliyon, 5(7), e02144. doi:10.1016/j.heliyon.2019.e02144 es_ES
dc.description.references Alonso García, E., Pérez Montoro, B., Benomar, N., Castillo-Gutiérrez, S., Estudillo-Martínez, M. D., Knapp, C. W., & Abriouel, H. (2019). New insights into the molecular effects and probiotic properties of Lactobacillus pentosus pre-adapted to edible oils. LWT, 109, 153-162. doi:10.1016/j.lwt.2019.04.028 es_ES
dc.description.references Zhang, Y., Lin, J., & Zhong, Q. (2016). Effects of media, heat adaptation, and outlet temperature on the survival of Lactobacillus salivarius NRRL B-30514 after spray drying and subsequent storage. LWT, 74, 441-447. doi:10.1016/j.lwt.2016.08.008 es_ES
dc.description.references Dianawati, D., & Shah, N. P. (2011). Enzyme Stability of Microencapsulated Bifidobacterium animalis ssp. lactis Bb12 after Freeze Drying and during Storage in Low Water Activity at Room Temperature. Journal of Food Science, 76(6), M463-M471. doi:10.1111/j.1750-3841.2011.02246.x es_ES
dc.description.references Anal, A. K., & Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science & Technology, 18(5), 240-251. doi:10.1016/j.tifs.2007.01.004 es_ES
dc.description.references Soares, M. B., Martinez, R. C. R., Pereira, E. P. R., Balthazar, C. F., Cruz, A. G., Ranadheera, C. S., & Sant’Ana, A. S. (2019). The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions. Food Research International, 125, 108542. doi:10.1016/j.foodres.2019.108542 es_ES
dc.description.references Ribeiro, M. C. E., Chaves, K. S., Gebara, C., Infante, F. N. S., Grosso, C. R. F., & Gigante, M. L. (2014). Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt. Food Research International, 66, 424-431. doi:10.1016/j.foodres.2014.10.019 es_ES
dc.description.references Yonekura, L., Sun, H., Soukoulis, C., & Fisk, I. (2014). Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and survival after in vitro digestion. Journal of Functional Foods, 6, 205-214. doi:10.1016/j.jff.2013.10.008 es_ES
dc.description.references Valerio, F., De Bellis, P., Lonigro, S. L., Morelli, L., Visconti, A., & Lavermicocca, P. (2006). In Vitro and In Vivo Survival and Transit Tolerance of Potentially Probiotic Strains Carried by Artichokes in the Gastrointestinal Tract. Applied and Environmental Microbiology, 72(4), 3042-3045. doi:10.1128/aem.72.4.3042-3045.2006 es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem