Effect Of Microencapsulation Of Lactobacillus Acidophilus La-5 On Physicochemical, Sensory And Microbiological Characteristics Of Stirred Probiotic Yoghurt

The aim of this study was to evaluate the characteristics of probiotic stirred yoghurt and the survival of free and microencapsulated cells of Lactobacillus acidophilus LA-5 during refrigerated storage. L. acidophilus LA-5 was microencapsulated by ionic gelation and complex coacervation techniques using pectin and whey protein as wall and coating materials, respectively. The survival of probiotics subjected to conditions simulating the passage through the gastrointestinal tract and the sensory acceptance of yoghurts were evaluated after 35. days of refrigerated storage. The yoghurt containing encapsulated L. acidophilus LA-5 showed lower post-acidification and improved probiotics survival (62%) when compared to the yoghurt containing free cells of L. acidophilus LA-5 (10%) after 35. days of refrigerated storage. The encapsulated L. acidophilus LA-5 showed higher survival than the free microorganism during simulated gastrointestinal conditions. After 35. days of storage, no significant difference was observed for the attributes appearance, aroma, flavor, and overall impression for both samples. However, with respect to the attribute texture, the yoghurt containing encapsulated L. acidophilus LA-5 was less accepted than yoghurt containing free cells of L. acidophilus LA-5. Microencapsulation of L. acidophilus LA-5 by ionic gelation and complex coacervation provided lower post-acidification in probiotic yoghurts, and protection to the microorganism, during 35. days of refrigerated storage and during the passage through the simulated gastrointestinal conditions.66424431Adhikari, K., Mustapha, A., Grun, I.U., Survival and metabolic activity of microencapsulated Bifidobacterium longum in stirred yogurt (2003) Journal of Food Science, 68, pp. 275-280Regulamento técnico sobre padrões microbiológicos para alimentos. Resolução RDC No. 12-02/01/2001, , http://portal.anvisa.gov.br/wps/wcm/connect/a47bab8047458b909541d53fbc4c6735/RDC_12_2001.pdf?MOD=AJPERES, Accessed Jul. 10, 2014Annan, N.T., Borza, A.D., Hansen, L.T., Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions (2008) Food Research International, 41, pp. 184-193Antunes, A.E.C., Marasca, E.T.G., Moreno, I., Dourado, F.M., Rodrigues, L.G., Lerayer, A.L.S., Desenvolvimento de buttermilk probiótico (2007) Ciência e Tecnologia de Alimentos, 27, pp. 83-90(2006) Official method of analysis, , Association of Official Analytical Chemists, GaithesburgBrandão, E.M., Andrade, C.T., Influência de fatores estruturais no processo de gelificação de pectinas de alto grau de metoxilação (1999) Polímeros: Ciência e Tecnologia, pp. 38-44ANVISA - Agência Nacional de Vigilância Sanitária. Resolução RDC n° 359, de 23/12/2003 (2003) Regulamento Técnico de Porções de Alimentos Embalados para Fins de Rotulagem Nutricional, , http://www.anvisa.gov.br, Brasil Diário Oficial da União, Brasília, (Available in:Ministério da Agricultura Pecuária e Abastecimento. Instrução Normativa n° 46, de 23/10/2007 (2007) Regulamento Técnico de Identidade e Qualidade de Leites Fermentados, p. 5. , http://www.agricultura.gov.br, Brasil Diário Oficial da União, Brasília, (Seção 1, Available in:Brinques, G.B., Ayub, M.A.Z., Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration and yogurt (2011) Journal of Food Engineering, 103, pp. 123-128Burey, P., Bhandari, B.R., Howes, T., Godley, M.J., Hydrocoloid gel particles: Formation, characterization, and application (2008) Critical Reviews in Food Science and Nutrition, 48, pp. 361-377Chandramouli, V., Kailasapathy, K., Peiris, P., Jones, M., An improved method of microencapsulation to protect Lactobacillus spp. in simulated gastric conditions (2004) Journal of Microbiological Methods, 56, pp. 27-35Charteris, W.P., Kelly, P.M., Morelli, L., Collins, J.K., Ingredient selection criteria for probiotic microorganisms in functional dairy foods (1998) International Journal of Dairy Technology, 51, pp. 123-136Chávarri, M., Marañón, I., Ares, R., Ibáñez, F.C., Marzo, F., Villarán, M.C., Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions (2010) International Journal of Food Microbiology, 142, pp. 185-189Dave, R.I., Shah, N.P., Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and Bifidobacteria (1996) Journal of Dairy Science, 79, pp. 1529-1536De Man, J.C., Rogosa, M., Sharpe, M.E., A medium for the cultivation of lactobacilli (1960) Journal of Applied Microbiology, 23, pp. 130-135Del Piano, M., Morellic, L., Strozzi, G.P., Allesina, S., Barba, M., Deidda, F., Probiotics: From research to consumer (2006) Digestive and Liver Disease, 38, pp. S248-S255Ding, W.K., Shah, N.P., Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteria (2007) Journal of Food Science, 72, pp. 446-450(2001) Evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria, p. 34. , (Córdoba)Fávaro-Trindade, C.S., Grosso, C.R.F., The effect of the immobilisation of Lactobacillus acidophilus and Bifidobacterium lactis in alginate on their tolerance to gastrointestinal secretions (2000) Milchwissenschaft, 55, pp. 496-499Gbassi, G.K., Vandamme, T., Ennahar, S., Marchioni, E., Microencapsulation of Lactobacillus plantarum spp. in an alginate matrix coated with whey proteins (2009) International Journal of Food Microbiology, 129, pp. 103-105Gebara, C., Chaves, K.S., Ribeiro, M.C.E., Souza, F.N., Grosso, C.R.F., Gigante, M.L., Viability of Lactobacillus acidophilus LA-5 in pectin-whey protein microparticles during exposure to simulated gastrointestinal conditions (2013) Food Research International, 51, pp. 872-878Gerez, C.L., Font de Valdez, G., Gigante, M.L., Grosso, C.R.F., Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH (2012) Letters in Applied Microbiology, 54, pp. 552-556Grosso, C.R.F., Fávaro-Trindade, C.S., Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt (2004) Brazilian Journal of Microbiology, 35, pp. 151-156Hansen, L.T., Allan-Wojtas, P.M., Jin, Y.L., Paulson, A.T., Survival of Ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions (2002) Food Microbiology, 19, pp. 35-45Heller, J.K., Probiotic bacteria in fermented foods: Product characteristics and starter organisms (2001) American Journal of Clinical Nutrition, 73, pp. 374S-379S. , (Suppl.)Kailasapathy, K., Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt (2006) LWT - Food Science and Technology, 39, pp. 1221-1227Kailasapathy, K., Sureeta, B.S., Effect of storage on shelf life and viability of freeze-dried and microencapsulated Lactobacillus acidophilus and Bifidobacterium infantis cultures (2004) Australian Journal of Dairy Technology, 59, pp. 204-208Krasaekoopt, W., Bhandari, B., Deeth, H., The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria (2004) International Dairy Journal, 14, pp. 737-743Krasaekoopt, W., Bhandari, B., Deeth, H., Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage (2006) LWT - Food Science and Technology, 39, pp. 177-183Lambert, J.M., Winbreck, F., Kleerebezem, M., In vitro analysis of protection of the enzyme bile salt hydrolase against enteric conditions by whey protein-gum Arabic microencapsulation (2008) Journal of Agricultural and Food Chemistry, 56, pp. 8360-8364Liu, Z., Jiang, Z., Zhou, K., Li, P., Liu, G., Zhang, B., Screening of bifidobacteria with acquired tolerance to human gastrointestinal tract (2007) Anaerobe, 13, pp. 215-219Lomer, M.C.E., Parkes, G.C., Sanderson, J.D., Review article: Lactose intolerance in clinical practice - myths and realities (2008) Alimentary pharmacology & therapeutics, 27, pp. 93-103Mohammadi, R., Mortazavian, A.M., Khosrokhava, R., Cruz, A.G., Probiotic ice cream: Viability of probiotic bacteria and sensory properties (2011) Annals of microbiology, 61, pp. 411-424Mokarram, R.R., Mortazavi, S.A., Habibi Najafi, M.B., Shahidi, F., The influence of multi stage alginate coating on survivability of potential probiotic bacteria in simulated gastric and intestinal juice (2009) Food research international, 42, pp. 1040-1045Mortazavian, A.M., Ehsani, M.R., Azizi, A., Razavi, S.H., Mousavi, S.M., Sohrabvandi, S., Viability of calcium-alginate-microencapsulated probiotic bacteria in Iranian yogurt drink (Doogh) during refrigerated storage and under simulated gastrointestinal conditions (2008) Australian Journal of Dairy Technology, 63, pp. 24-29Mortazavian, A.M., Razavi, S.H., Ehsani, M.R., Sohrabvandi, S., Principles and methods of microencapsulation of probiotic microorganisms (2007) Iranian Journal of Biotechnology, 5, pp. 1-18Mozzi, F., Gerbino, E., Font De Valdez, G., Torino, M.I., Functionality of exopolysaccharides produced by lactic acid bacteria in an in vitro gastric system (2009) Journal of Applied Microbiology, 107, pp. 56-64Nazzaro, F., Fratianni, F., Nicolaus, B., Poli, A., Orlando, P., The prebiotic source influences the growth, biochemical features and survival under simulated gastrointestinal conditions of the probiotic Lactobacillus acidophilus (2012) Anaerobe, 18, pp. 280-285Palomar, M.M., Galdeano, C.M., Perdigón, G., Influence of a probiotic lactobacillus strain on the intestinal ecosystem in a stress model mouse (2014) Brain, Behavior, and Immunity, 35, pp. 77-85Parkar, S.G., Redgate, E.L., Wibisono, R., Luo, X., Koh, E.T.H., SchrorDer, R., Gut health benefits of kiwifruit pectins: Comparison with commercial functional polysaccharides (2010) Journal of Functional Foods, 2, pp. 210-218Patil, J.S., Kamalapur, M.V., Marapur, S.C., Kadam, D.V., Ionotropic gelation and polyelectrolyte complexation: The novel techniques to design hydrogel particulate sustained, modulated drug delivery system: A review (2010) Digest Journal of Nanomaterials and Biostructures, 5, pp. 241-248Pavunc, A.L., Beganovic, J., Kos, B., Buneta, A., Beluhan, I., Suskovic, J., Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt (2011) International Journal of Dairy Technology, 64, pp. 254-261Picot, A., Lacroix, C., Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt (2004) International Dairy Journal, 14, pp. 505-515Pinto, S.S., Fritzen-Freire, C.B., Munoz, I.B., Barreto, P.L.M., Prudencio, E.S., Amboni, R.D.M.C., Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt (2012) Journal of Food Engineering, 111, pp. 563-569Ranadheera, C.S., Evans, C.A., Adams, M.C., Baines, S.K., In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat's milk ice cream and yogurt (2012) Food research international, 49, pp. 619-625Sanders, M.E., Marco, M.L., Food formats for effective delivery of probiotics (2010) Annual review of food science and technology, 1, pp. 65-85Shah, N.P., Probiotic bacteria: Selective enumeration and survival in dairy foods (2000) Journal of Dairy Science, 83, pp. 894-907Shoji, A.S., Oliveira, A.C., Balieiro, J.C.C., Freitas, O., Thomazini, M., Heinemann, R.J.B., Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt (2013) Food and bioproducts processing, 91, pp. 83-88Siró, I., Kápolna, E., Kápolna, B., Lugasi, A., Functional food. Product development, marketing and consumer acceptance - A review (2008) Appetite, 51, pp. 456-467Sodini, I., Morin, P., Olabi, A., Jiménez-Flores, R., Compositional and functional properties of buttermilk: A comparison between sweet, sour, and whey buttermilk (2006) Journal of Dairy Science, 89, pp. 525-536Souza, F.N., Gebara, C., Ribeiro, M.C.E., Chaves, K.S., Gigante, M.L., Grosso, C.R.F., Production and characterization of microparticles containing pectin and whey proteins (2012) Food research international, 49, pp. 560-566Srinivas, D., Mital, B.K., Garg, S.K., Utilization of sugars by Lactobacillus acidophilus strains (1990) International Journal of Food Microbiology, 10, pp. 51-58Stanton, C., Gardiner, G., Meehan, H., Collins, K., Fitzgerald, G., Lynch, P.B., Market potential for probiotics (2001) American Journal of Clinical Nutrition, 73, pp. 476-483Tripathi, M.K., Giri, S.K., Probiotic functional foods: Survival of probiotics during processing and storage (2014) Journal of Functional Foods, 9, pp. 225-241Tuohy, K.M., Probert, H.M., Smejkal, C.W., Gibson, G.R., Using probiotics and prebiotics to improve gut health (2003) Drug discovery today, 8, pp. 692-700Vasiljevic, T., Shah, N.P., Probiotics - From Metchnikoff to bioactives (2008) International Dairy Journal, 18, pp. 714-728Villanueva, N.D.M., Da Silva, M.A.A.P., Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps (2009) Food quality and preference, 20, pp. 1-12Vinderola, C.G., Reinheimer, J.A., Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria (1999) International dairy journal, 9, pp. 497-505Voo, W.P., Ravindra, P., Tey, B.T., Chan, E.S., Comparison of alginate and pectin based beads for production of poultry probiotic cells (2011) Journal of Bioscience and Bioengineering, 111, pp. 294-299Walstra, P., Wouters, J.T.M., Geurts, T.J., (2006) Dairy science and technology, , CRC Press, Taylor & Francis Group, Boca Raton, (744pp.)Wang, J., Guo, Z., Zhang, Q., Yan, L., Chen, W., Liu, M.X., Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage (2009) Journal of Dairy Science, 92, pp. 2468-2476Zacarchenco, P.B., Massaguer-Roig, S., Enumeration of Streptococcus thermophilus in the presence of Bifidobacterium longum and Lactobacillus acidophilus - Effect of incubation temperature and atmospheric conditions (2004) Milchwissenchaft, 59, pp. 370-372Zhu, Y., Luo, T.M., Jobin, C., Young, H.A., Gut microbiota and probiotics in colon tumorigenesis (2011) Cancer letters, 309, pp. 119-127Ziar, H., Gérard, P., Riazi, A., Calcium alginate-resistant starch mixed gel improved the survival of Bifidobacterium animalis subsp. lactis Bb12 and Lactobacillus rhamnosus LBRE-LSAS in yogurt and simulated gastrointestinal conditions (2012) International Journal of Food Science and Technology, 47, pp. 1421-142