Encapsulation of Lactobacillus gasseri: Characterization, Probiotic Survival, In Vitro Evaluation and Viability in Apple Juice

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dc.citation.issue5
dc.citation.volume11
dc.contributor.authorVarela-Pérez A
dc.contributor.authorRomero-Chapol OO
dc.contributor.authorCastillo-Olmos AG
dc.contributor.authorGarcía HS
dc.contributor.authorSuárez-Quiroz ML
dc.contributor.authorSingh J
dc.contributor.authorFigueroa-Hernández CY
dc.contributor.authorViveros-Contreras R
dc.contributor.authorCano-Sarmiento C
dc.contributor.editorBekatorou A
dc.coverage.spatialSwitzerland
dc.date.accessioned2023-10-30T02:22:34Z
dc.date.accessioned2023-11-03T05:06:18Z
dc.date.available2022-03-02
dc.date.available2023-10-30T02:22:34Z
dc.date.available2023-11-03T05:06:18Z
dc.date.issued2022-03-02
dc.description.abstractThe development of functional foods containing probiotic bacteria has become increasingly relevant to improve and maintain health. However, this is often limited to dairy food matrices given the complexity involved in maintaining a stable system together with high microbial viability in matrices such as juices. The objective of this study was to develop and characterize sodium alginate capsules loaded with Lactobacillus gasseri ATCC® 19992 ™ (LG). Cell viability under in vitro gastrointestinal conditions and during storage in apple juice were evaluated. The capsules were prepared by ionic gelation and an emulsification process was performed as pretreatment using two homogenization methods: magnetic stirring (AM) and Ultraturrax® rotor-stator homogenizer (UT). Cell viability after encapsulation was similar in the two processes: 65%. At the end of the in vitro gastrointestinal evaluation, the non-encapsulated probiotic cells did not show any viability, while the AM system was able to retain 100% of its viability and the UT retained 79.14%. The morphology of the capsules consisted of a continuous and homogeneous surface. Cell viability of LG encapsulated in apple juice stored at 4 °C for 21 days was 77% for AM, 55.43% for UT, and 63.10% for free LG.
dc.description.confidentialfalse
dc.edition.editionMarch 2022
dc.format.pagination740-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/35267373
dc.identifier.citationVarela-Pérez A, Romero-Chapol OO, Castillo-Olmos AG, García HS, Suárez-Quiroz ML, Singh J, Figueroa-Hernández CY, Viveros-Contreras R, Cano-Sarmiento C. (2022). Encapsulation of Lactobacillus gasseri: Characterization, Probiotic Survival, In Vitro Evaluation and Viability in Apple Juice.. Foods. 11. 5. (pp. 740-).
dc.identifier.doi10.3390/foods11050740
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.issn2304-8158
dc.identifier.numberARTN 740
dc.identifier.piifoods11050740
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69043
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/11/5/740
dc.relation.isPartOfFoods
dc.rights(c) 2022 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectLactobacillus gasseri
dc.subjectencapsulation
dc.subjectprobiotic
dc.subjectviability
dc.titleEncapsulation of Lactobacillus gasseri: Characterization, Probiotic Survival, In Vitro Evaluation and Viability in Apple Juice
dc.typeJournal article
pubs.elements-id452384
pubs.organisational-groupOther
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