STABILITY OF PROBIOTIC BACTERIA ENCAPSULATED BY EXTRUSION METHOD IN CARROT JUICE
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Published:
Dec 27, 2019
Keywords:
Encapsulation Probiotic Stability Carrot juice
Main Article Content
Abstract
Major problem in probiotic-supplemented health product development is the low survival rate of probiotic strains Therefore, encapsulation method has been used to improve the survival rate of the probiotic strains in food products. This study aimed to evaluate the effect of encapsulation to the survival rate of probiotic strains supplemented in carrot juice. Lactobacillus fermentum LF026 and Bifidobacterium animalis BF052 were encapsulated by extrusion method using pectin and sodium alginate as a polymer mixture. Survival rates of encapsulated and non-encapsulated bacteria in carrot juice during storage at 4 °C for six weeks were tested. The results of stability test of both probiotic strains in carrot juice indicated that encapsulated probiotic cells showed the greater survival rate than that of non-encapsulated cells. The obtained results demonstrated that encapsulation of probiotic cell could increase the survival rate of probiotic bacteria in carrot juice.
Article Details
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Research Article
References
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Călinoiu, L., Stefănescu, B. E., Pop I. D., Muntean, L., & Vodnar, D. C. (2019). Chitosan Coating Applications in Probiotic Microencapsulation. Coatings, 9(194); doi:10.3390/coatings9030194.
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Coghettoa, C. C., Brinques, G. B., Siqueira, N. M., Pletsch, J., Duarte Soares, R. M. & Záchia Ayub, M. A. (2016). Electrospraying microencapsulation of Lactobacillus plantarum enhances cell viability under refrigeration storage and simulated gastric and intestinal fluids. Journal of Functional Foods, 24, 316-326.
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Nualkaekul, S., Cook, M. T., Khutoryanskiy, V. V., & Charalampopoulos, D. (2013). Influence of encapsulation and coating materials on the survival of Lactobacillus plantarum and Bifidobacterium longum in fruit juices. Food Research International, 53(1), 304-311.
Phoem, A. N., Chanthachum, S. & Voravuthikunchai, S. P. (2015). Applications of microencapsulated Bifidobacterium longum with Eleutherine americana in fresh milk tofu and pineapple juice. Nutrients, 7(4), 2469-2484.
Poshadri, A., & Kuna, A. (2010). Microencapsulation technology: A review. The Journal of Research ANGRAU, 38(1), 86-102.
Potter, A. S., Foroudi, S., Stamatikos, A., Patil, B. S. & Deyhim, F. (2011). Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults. Nutrition Journal, 10(96), 1-6.
Rafiq, S., Sharma, V., Nazir, A., Rashid, R., Sofi, S.A., Nazir, F., & Nayik, G. (2016).
Development of Probiotic Carrot Juice. Journal of Nutrition and Food
Sciences, 6(4), 1000534.
Sarfaraz, S., Farooq, N., Ashraf, N., Aslam, A., & Sarwar, G. (2016). Non-Pharmacological Use of Daucus Carota Juice (Carrot Juice) as Dietary Intervention in Reducing Hypertension. Enzyme Engineering, 5(2), 1-5.
Sharma, M., & Devi, M. (2014). Probiotics: a comprehensive approach toward health foods. Critical reviews in food science and nutrition, 54(4), 537-552.
Solanki, H. K., Pawar, D. D., Shah, D. A., Prajapati, V. D., Jani, G. K., Mulla, A. M., & Thakar, P. M. (2013). Development of Microencapsulation Delivery System for Long-Term Preservation of Probiotics as Biotherapeutics Agent. BioMed Research International, 620719, 1-21.
Zheng, J., Zhou, Y., Li, S., Zhang, P., Zhou, T., Xu, D. P., & Li, H. B. (2017). Effects and Mechanisms of Fruit and Vegetable Juices on Cardiovascular Diseases. International Journal of Molecular Sciences, 18(3), doi:10.3390/ ijms18030555.
Zuidam, N.J., & Shimoni, E. (2009). Overview of microencapsulates for use in food products or processes and methods to take them. In N.J. Zuidam & V. Nedovic (Ed.), Encapsulation Technologies for Active Food Ingredients and Food Processing (pp. 3-29). New York: Springer-Verlag Inc.
Aly, S. A., Galal, E. A., & Elewa, N. A. (2004). Carrot Yoghurt: Sensory, Chemical, Microbiological Properties and Consumer Acceptance. Pakistan Journal of Nutrition, 3(6), 322-330.
Amara, A. A., & Shibl, A. (2015). Role of Probiotics in health improvement,
infection control and disease treatment and management. Saudi Pharmaceutical Journal, 23(2), 107-114.
Bunesova, V., Vlkova, E., Rada, V., Killer, J., & Musilova, S. (2014). Bifidobacteria from the gastrointestinal tract of animals: differences and similarities. Beneficial Microbes, 5(4), 377-388.
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.
Călinoiu, L., Stefănescu, B. E., Pop I. D., Muntean, L., & Vodnar, D. C. (2019). Chitosan Coating Applications in Probiotic Microencapsulation. Coatings, 9(194); doi:10.3390/coatings9030194.
Chaikham, P. (2015). Stability of probiotics encapsulated with Thai herbal extracts in fruit juices and yoghurt during refrigerated storage. Food Bioscience, 12, 61-66.
Champagne, C. P., & Kailasapathy, K. (2008). Encapsulation of probiotics. In N. Garti (Ed.), Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals (pp. 344-369). Cambridge: Woodhead Publishing Ltd.
Charnchai, P., Jantama, S.S., Prasitpuriprecha, C., Kanchanatawee, S., & Jantama, K. (2016). Effects of the Food Manufacturing Chain on the Viability and Functionality of Bifidobacterium animalis through Simulated Gastrointestinal Conditions. Plos One, 11(6), e0157958.
Chávarri, M., Marañón, I., Ares, R., Ibáñez, F. C., Marzo, F., & Villarán Mdel, C. (2010). Microencapsulation of a probiotic and prebiotic in alginate–chitosan capsules improves survival in simulated gastro-intestinal conditions. International Journal of Food Microbiology, 142(1-2), 185–189.
Chaudhary, A. (2019). Probiotic Fruit and Vegetable Juices: Approach Towards a Healthy Gut. International Journal of Current Microbiology and Applied Sciences, 8(6), 1265-1279.
Claesson, M. J., van Sinderen, D. & O’Toole, P. W. (2007). The genus Lactobacillus-a genomic basis for understanding its diversity. FEMS Microbiology Letters, 269(1), 22-28.
Coghettoa, C. C., Brinques, G. B., Siqueira, N. M., Pletsch, J., Duarte Soares, R. M. & Záchia Ayub, M. A. (2016). Electrospraying microencapsulation of Lactobacillus plantarum enhances cell viability under refrigeration storage and simulated gastric and intestinal fluids. Journal of Functional Foods, 24, 316-326.
FAO/WHO. (2002). Guidelines for the evaluation of probiotics in food. Cited 20 May 2018, From: http://www.who.int/foodsafety/fsmanagement/en/ probioticguidelines.htm.
Goderska, K., Czarnecka, M. & Czarnecki, Z. (2007). Effect of Prebiotic Additives to Carrot Juice on The Survivability of Lactobacillus and Bifidobacterium Bacteria. Polish Journal of Food and Nutrition Sciences, 57(4), 427-432.
Jantama, S. S., Phimsuwan, S., Ungchock-Amnuai, S., Charnchai, P., Rungseevijitprapa, W. & Jantama, K. (2016). Evaluation of Survival Rate of Encapsulated Lactobacillus fermentum. LF026 in Yoghurt. Proceeding of The 4th Current Drug Development International Conference 2016 (CDD2016). 1-3 June 2016. Phuket. Thailand.
Kechagia, M., Basoulis, D., Konstantopoulou, S., Dimitriadi, D., Gyftopoulou, K., Skarmoutsou, N., & Fakiri, E. M. (2013). Health Benefits of Probiotics: A Review. ISRN nutrition, 2013, doi:10.5402/2013/481651.
Korbekandi, H., Mortazavian, A.M., & Iravani, S. (2011). Technology and stability of probiotic in fermented milks. In N. Shah (Ed.), probiotic and prebiotic foods: Technology, Stability and Benefits to the human health (pp. 131-163). New York: Nova Science Ltd.
Krasaekoopt, W., Bhandari, B. & Deeth, H. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal, 13(1), 3–13.
Krasaekoopt, W. & Watcharapoka, S. (2014). Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. Food Science and Technology, 57, 761-766.
Lee, K. Y., Heo, T. (2000). Survival of Bifidobacterium longum immobilized in calcium alginate beads in simulated gastric juices and bile salts solution. Applied and Environmental Microbiology, 66, 869–873.
Martín, M. J., Lara-Villoslada, F., Ruiz, M. A., & Morales, M. (2015). Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects. Innovative Food Science and Emerging Technologies, 27, 15-25.
Mokhtari, S., Jafari, S. M. & Khomeiri, M. (2018). Survival of encapsulated probiotics in pasteurized grape juice and evaluation of their properties during storage. Food Science and Technology International, 52, 1042–1048.
Nualkaekul, S., Cook, M. T., Khutoryanskiy, V. V., & Charalampopoulos, D. (2013). Influence of encapsulation and coating materials on the survival of Lactobacillus plantarum and Bifidobacterium longum in fruit juices. Food Research International, 53(1), 304-311.
Phoem, A. N., Chanthachum, S. & Voravuthikunchai, S. P. (2015). Applications of microencapsulated Bifidobacterium longum with Eleutherine americana in fresh milk tofu and pineapple juice. Nutrients, 7(4), 2469-2484.
Poshadri, A., & Kuna, A. (2010). Microencapsulation technology: A review. The Journal of Research ANGRAU, 38(1), 86-102.
Potter, A. S., Foroudi, S., Stamatikos, A., Patil, B. S. & Deyhim, F. (2011). Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults. Nutrition Journal, 10(96), 1-6.
Rafiq, S., Sharma, V., Nazir, A., Rashid, R., Sofi, S.A., Nazir, F., & Nayik, G. (2016).
Development of Probiotic Carrot Juice. Journal of Nutrition and Food
Sciences, 6(4), 1000534.
Sarfaraz, S., Farooq, N., Ashraf, N., Aslam, A., & Sarwar, G. (2016). Non-Pharmacological Use of Daucus Carota Juice (Carrot Juice) as Dietary Intervention in Reducing Hypertension. Enzyme Engineering, 5(2), 1-5.
Sharma, M., & Devi, M. (2014). Probiotics: a comprehensive approach toward health foods. Critical reviews in food science and nutrition, 54(4), 537-552.
Solanki, H. K., Pawar, D. D., Shah, D. A., Prajapati, V. D., Jani, G. K., Mulla, A. M., & Thakar, P. M. (2013). Development of Microencapsulation Delivery System for Long-Term Preservation of Probiotics as Biotherapeutics Agent. BioMed Research International, 620719, 1-21.
Zheng, J., Zhou, Y., Li, S., Zhang, P., Zhou, T., Xu, D. P., & Li, H. B. (2017). Effects and Mechanisms of Fruit and Vegetable Juices on Cardiovascular Diseases. International Journal of Molecular Sciences, 18(3), doi:10.3390/ ijms18030555.
Zuidam, N.J., & Shimoni, E. (2009). Overview of microencapsulates for use in food products or processes and methods to take them. In N.J. Zuidam & V. Nedovic (Ed.), Encapsulation Technologies for Active Food Ingredients and Food Processing (pp. 3-29). New York: Springer-Verlag Inc.