Viability of <i<Lactobacillus reuteri</i< DSM 17938 Encapsulated by Ionic Gelation during Refractance Window<sup<®</sup< Drying of a Strawberry Snack

The selection of appropriate probiotic strains is vital for their successful inclusion in foods. These strains must withstand processing to reach consumers with ≥10<sup<6</sup< CFU/g, ensuring effective probiotic function. Achieving this in commercial products is challenging due to sensitivity to temperature during processing. In this work, <i<Lactobacillus reuteri</i< DSM 17938 was microencapsulated by ionic gelation (with alginate or pectin) followed by polymeric coating (with whey protein concentrate or chitosan). Then, such microcapsules were incorporated into a strawberry puree, which was subsequently dehydrated at three temperatures (40 °C, 45 °C, and 50 °C) by Refractance Window<sup<®</sup<. The ultimate aim was to demonstrate the efficacy of the proposed methods from a technological point of view. Kinetic curves of the probiotic’s viability showed a high cell loading (<10<sup<9</sup< CFU/g). Additionally, an average encapsulation efficiency of 91% and a particle size of roughly 200 µm were found. A decrease in the viability of the microorganism was observed as drying temperature and time increased. As a demonstration of the above, in a particular case, drying at 45 °C and 50 °C, viable cells were found up to 165 min and 90 min, respectively; meanwhile, drying at 40 °C, viable cells were reported even after 240 min. The greatest viability preservation was achieved with Refractance Window<sup<®</sup< drying at 40 °C for 240 min when microcapsules coated with whey protein concentrate were incorporated into puree; this procedure showed great potential to produce dehydrated strawberry snacks with moisture (15%), water activity (<i<a<sub<w</sub<</i< < 0.6), and viability (≥10<sup<6</sup< CFU/g) suitable for functional foods. The membrane-stabilizing properties of whey protein concentrate could prevent cell damage. In contrast, probiotics in chitosan-coated capsules showed reduced viability, potentially due to antimicrobial properties and the formation of cracks. These findings signify a breakthrough in the production of dehydrated snacks with the addition of probiotics, addressing challenges in preserving the viability of these probiotics during processing; thus, opening the possibility for the development of a probiotic strawberry snack. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Esmeralda Mosquera-Vivas [verfasserIn] Alfredo Ayala-Aponte [verfasserIn] Liliana Serna-Cock [verfasserIn] Cristian Torres-León [verfasserIn] Diego F. Tirado [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2024

Schlagwörter:	probiotic polymeric coating alginate pectin whey protein concentrate chitosan

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 13(2024), 6, p 823
Übergeordnetes Werk:	volume:13 ; year:2024 ; number:6, p 823

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods13060823

Katalog-ID:	DOAJ10050874X

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allfields	10.3390/foods13060823 doi (DE-627)DOAJ10050874X (DE-599)DOAJdc32ea073e564836b75a661849ded2e8 DE-627 ger DE-627 rakwb eng TP1-1185 Esmeralda Mosquera-Vivas verfasserin aut Viability of <i<Lactobacillus reuteri</i< DSM 17938 Encapsulated by Ionic Gelation during Refractance Window<sup<®</sup< Drying of a Strawberry Snack 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The selection of appropriate probiotic strains is vital for their successful inclusion in foods. These strains must withstand processing to reach consumers with ≥10<sup<6</sup< CFU/g, ensuring effective probiotic function. Achieving this in commercial products is challenging due to sensitivity to temperature during processing. In this work, <i<Lactobacillus reuteri</i< DSM 17938 was microencapsulated by ionic gelation (with alginate or pectin) followed by polymeric coating (with whey protein concentrate or chitosan). Then, such microcapsules were incorporated into a strawberry puree, which was subsequently dehydrated at three temperatures (40 °C, 45 °C, and 50 °C) by Refractance Window<sup<®</sup<. The ultimate aim was to demonstrate the efficacy of the proposed methods from a technological point of view. Kinetic curves of the probiotic’s viability showed a high cell loading (<10<sup<9</sup< CFU/g). Additionally, an average encapsulation efficiency of 91% and a particle size of roughly 200 µm were found. A decrease in the viability of the microorganism was observed as drying temperature and time increased. As a demonstration of the above, in a particular case, drying at 45 °C and 50 °C, viable cells were found up to 165 min and 90 min, respectively; meanwhile, drying at 40 °C, viable cells were reported even after 240 min. The greatest viability preservation was achieved with Refractance Window<sup<®</sup< drying at 40 °C for 240 min when microcapsules coated with whey protein concentrate were incorporated into puree; this procedure showed great potential to produce dehydrated strawberry snacks with moisture (15%), water activity (<i<a<sub<w</sub<</i< < 0.6), and viability (≥10<sup<6</sup< CFU/g) suitable for functional foods. The membrane-stabilizing properties of whey protein concentrate could prevent cell damage. In contrast, probiotics in chitosan-coated capsules showed reduced viability, potentially due to antimicrobial properties and the formation of cracks. These findings signify a breakthrough in the production of dehydrated snacks with the addition of probiotics, addressing challenges in preserving the viability of these probiotics during processing; thus, opening the possibility for the development of a probiotic strawberry snack. probiotic polymeric coating alginate pectin whey protein concentrate chitosan Chemical technology Alfredo Ayala-Aponte verfasserin aut Liliana Serna-Cock verfasserin aut Cristian Torres-León verfasserin aut Diego F. Tirado verfasserin aut In Foods MDPI AG, 2013 13(2024), 6, p 823 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:13 year:2024 number:6, p 823 https://doi.org/10.3390/foods13060823 kostenfrei https://doaj.org/article/dc32ea073e564836b75a661849ded2e8 kostenfrei https://www.mdpi.com/2304-8158/13/6/823 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2024 6, p 823
spelling	10.3390/foods13060823 doi (DE-627)DOAJ10050874X (DE-599)DOAJdc32ea073e564836b75a661849ded2e8 DE-627 ger DE-627 rakwb eng TP1-1185 Esmeralda Mosquera-Vivas verfasserin aut Viability of <i<Lactobacillus reuteri</i< DSM 17938 Encapsulated by Ionic Gelation during Refractance Window<sup<®</sup< Drying of a Strawberry Snack 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The selection of appropriate probiotic strains is vital for their successful inclusion in foods. These strains must withstand processing to reach consumers with ≥10<sup<6</sup< CFU/g, ensuring effective probiotic function. Achieving this in commercial products is challenging due to sensitivity to temperature during processing. In this work, <i<Lactobacillus reuteri</i< DSM 17938 was microencapsulated by ionic gelation (with alginate or pectin) followed by polymeric coating (with whey protein concentrate or chitosan). Then, such microcapsules were incorporated into a strawberry puree, which was subsequently dehydrated at three temperatures (40 °C, 45 °C, and 50 °C) by Refractance Window<sup<®</sup<. The ultimate aim was to demonstrate the efficacy of the proposed methods from a technological point of view. Kinetic curves of the probiotic’s viability showed a high cell loading (<10<sup<9</sup< CFU/g). Additionally, an average encapsulation efficiency of 91% and a particle size of roughly 200 µm were found. A decrease in the viability of the microorganism was observed as drying temperature and time increased. As a demonstration of the above, in a particular case, drying at 45 °C and 50 °C, viable cells were found up to 165 min and 90 min, respectively; meanwhile, drying at 40 °C, viable cells were reported even after 240 min. The greatest viability preservation was achieved with Refractance Window<sup<®</sup< drying at 40 °C for 240 min when microcapsules coated with whey protein concentrate were incorporated into puree; this procedure showed great potential to produce dehydrated strawberry snacks with moisture (15%), water activity (<i<a<sub<w</sub<</i< < 0.6), and viability (≥10<sup<6</sup< CFU/g) suitable for functional foods. The membrane-stabilizing properties of whey protein concentrate could prevent cell damage. In contrast, probiotics in chitosan-coated capsules showed reduced viability, potentially due to antimicrobial properties and the formation of cracks. These findings signify a breakthrough in the production of dehydrated snacks with the addition of probiotics, addressing challenges in preserving the viability of these probiotics during processing; thus, opening the possibility for the development of a probiotic strawberry snack. probiotic polymeric coating alginate pectin whey protein concentrate chitosan Chemical technology Alfredo Ayala-Aponte verfasserin aut Liliana Serna-Cock verfasserin aut Cristian Torres-León verfasserin aut Diego F. Tirado verfasserin aut In Foods MDPI AG, 2013 13(2024), 6, p 823 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:13 year:2024 number:6, p 823 https://doi.org/10.3390/foods13060823 kostenfrei https://doaj.org/article/dc32ea073e564836b75a661849ded2e8 kostenfrei https://www.mdpi.com/2304-8158/13/6/823 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2024 6, p 823
allfields_unstemmed	10.3390/foods13060823 doi (DE-627)DOAJ10050874X (DE-599)DOAJdc32ea073e564836b75a661849ded2e8 DE-627 ger DE-627 rakwb eng TP1-1185 Esmeralda Mosquera-Vivas verfasserin aut Viability of <i<Lactobacillus reuteri</i< DSM 17938 Encapsulated by Ionic Gelation during Refractance Window<sup<®</sup< Drying of a Strawberry Snack 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The selection of appropriate probiotic strains is vital for their successful inclusion in foods. These strains must withstand processing to reach consumers with ≥10<sup<6</sup< CFU/g, ensuring effective probiotic function. Achieving this in commercial products is challenging due to sensitivity to temperature during processing. In this work, <i<Lactobacillus reuteri</i< DSM 17938 was microencapsulated by ionic gelation (with alginate or pectin) followed by polymeric coating (with whey protein concentrate or chitosan). Then, such microcapsules were incorporated into a strawberry puree, which was subsequently dehydrated at three temperatures (40 °C, 45 °C, and 50 °C) by Refractance Window<sup<®</sup<. The ultimate aim was to demonstrate the efficacy of the proposed methods from a technological point of view. Kinetic curves of the probiotic’s viability showed a high cell loading (<10<sup<9</sup< CFU/g). Additionally, an average encapsulation efficiency of 91% and a particle size of roughly 200 µm were found. A decrease in the viability of the microorganism was observed as drying temperature and time increased. As a demonstration of the above, in a particular case, drying at 45 °C and 50 °C, viable cells were found up to 165 min and 90 min, respectively; meanwhile, drying at 40 °C, viable cells were reported even after 240 min. The greatest viability preservation was achieved with Refractance Window<sup<®</sup< drying at 40 °C for 240 min when microcapsules coated with whey protein concentrate were incorporated into puree; this procedure showed great potential to produce dehydrated strawberry snacks with moisture (15%), water activity (<i<a<sub<w</sub<</i< < 0.6), and viability (≥10<sup<6</sup< CFU/g) suitable for functional foods. The membrane-stabilizing properties of whey protein concentrate could prevent cell damage. In contrast, probiotics in chitosan-coated capsules showed reduced viability, potentially due to antimicrobial properties and the formation of cracks. These findings signify a breakthrough in the production of dehydrated snacks with the addition of probiotics, addressing challenges in preserving the viability of these probiotics during processing; thus, opening the possibility for the development of a probiotic strawberry snack. probiotic polymeric coating alginate pectin whey protein concentrate chitosan Chemical technology Alfredo Ayala-Aponte verfasserin aut Liliana Serna-Cock verfasserin aut Cristian Torres-León verfasserin aut Diego F. Tirado verfasserin aut In Foods MDPI AG, 2013 13(2024), 6, p 823 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:13 year:2024 number:6, p 823 https://doi.org/10.3390/foods13060823 kostenfrei https://doaj.org/article/dc32ea073e564836b75a661849ded2e8 kostenfrei https://www.mdpi.com/2304-8158/13/6/823 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2024 6, p 823
allfieldsGer	10.3390/foods13060823 doi (DE-627)DOAJ10050874X (DE-599)DOAJdc32ea073e564836b75a661849ded2e8 DE-627 ger DE-627 rakwb eng TP1-1185 Esmeralda Mosquera-Vivas verfasserin aut Viability of <i<Lactobacillus reuteri</i< DSM 17938 Encapsulated by Ionic Gelation during Refractance Window<sup<®</sup< Drying of a Strawberry Snack 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The selection of appropriate probiotic strains is vital for their successful inclusion in foods. These strains must withstand processing to reach consumers with ≥10<sup<6</sup< CFU/g, ensuring effective probiotic function. Achieving this in commercial products is challenging due to sensitivity to temperature during processing. In this work, <i<Lactobacillus reuteri</i< DSM 17938 was microencapsulated by ionic gelation (with alginate or pectin) followed by polymeric coating (with whey protein concentrate or chitosan). Then, such microcapsules were incorporated into a strawberry puree, which was subsequently dehydrated at three temperatures (40 °C, 45 °C, and 50 °C) by Refractance Window<sup<®</sup<. The ultimate aim was to demonstrate the efficacy of the proposed methods from a technological point of view. Kinetic curves of the probiotic’s viability showed a high cell loading (<10<sup<9</sup< CFU/g). Additionally, an average encapsulation efficiency of 91% and a particle size of roughly 200 µm were found. A decrease in the viability of the microorganism was observed as drying temperature and time increased. As a demonstration of the above, in a particular case, drying at 45 °C and 50 °C, viable cells were found up to 165 min and 90 min, respectively; meanwhile, drying at 40 °C, viable cells were reported even after 240 min. The greatest viability preservation was achieved with Refractance Window<sup<®</sup< drying at 40 °C for 240 min when microcapsules coated with whey protein concentrate were incorporated into puree; this procedure showed great potential to produce dehydrated strawberry snacks with moisture (15%), water activity (<i<a<sub<w</sub<</i< < 0.6), and viability (≥10<sup<6</sup< CFU/g) suitable for functional foods. The membrane-stabilizing properties of whey protein concentrate could prevent cell damage. In contrast, probiotics in chitosan-coated capsules showed reduced viability, potentially due to antimicrobial properties and the formation of cracks. These findings signify a breakthrough in the production of dehydrated snacks with the addition of probiotics, addressing challenges in preserving the viability of these probiotics during processing; thus, opening the possibility for the development of a probiotic strawberry snack. probiotic polymeric coating alginate pectin whey protein concentrate chitosan Chemical technology Alfredo Ayala-Aponte verfasserin aut Liliana Serna-Cock verfasserin aut Cristian Torres-León verfasserin aut Diego F. Tirado verfasserin aut In Foods MDPI AG, 2013 13(2024), 6, p 823 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:13 year:2024 number:6, p 823 https://doi.org/10.3390/foods13060823 kostenfrei https://doaj.org/article/dc32ea073e564836b75a661849ded2e8 kostenfrei https://www.mdpi.com/2304-8158/13/6/823 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2024 6, p 823
allfieldsSound	10.3390/foods13060823 doi (DE-627)DOAJ10050874X (DE-599)DOAJdc32ea073e564836b75a661849ded2e8 DE-627 ger DE-627 rakwb eng TP1-1185 Esmeralda Mosquera-Vivas verfasserin aut Viability of <i<Lactobacillus reuteri</i< DSM 17938 Encapsulated by Ionic Gelation during Refractance Window<sup<®</sup< Drying of a Strawberry Snack 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The selection of appropriate probiotic strains is vital for their successful inclusion in foods. These strains must withstand processing to reach consumers with ≥10<sup<6</sup< CFU/g, ensuring effective probiotic function. Achieving this in commercial products is challenging due to sensitivity to temperature during processing. In this work, <i<Lactobacillus reuteri</i< DSM 17938 was microencapsulated by ionic gelation (with alginate or pectin) followed by polymeric coating (with whey protein concentrate or chitosan). Then, such microcapsules were incorporated into a strawberry puree, which was subsequently dehydrated at three temperatures (40 °C, 45 °C, and 50 °C) by Refractance Window<sup<®</sup<. The ultimate aim was to demonstrate the efficacy of the proposed methods from a technological point of view. Kinetic curves of the probiotic’s viability showed a high cell loading (<10<sup<9</sup< CFU/g). Additionally, an average encapsulation efficiency of 91% and a particle size of roughly 200 µm were found. A decrease in the viability of the microorganism was observed as drying temperature and time increased. As a demonstration of the above, in a particular case, drying at 45 °C and 50 °C, viable cells were found up to 165 min and 90 min, respectively; meanwhile, drying at 40 °C, viable cells were reported even after 240 min. The greatest viability preservation was achieved with Refractance Window<sup<®</sup< drying at 40 °C for 240 min when microcapsules coated with whey protein concentrate were incorporated into puree; this procedure showed great potential to produce dehydrated strawberry snacks with moisture (15%), water activity (<i<a<sub<w</sub<</i< < 0.6), and viability (≥10<sup<6</sup< CFU/g) suitable for functional foods. The membrane-stabilizing properties of whey protein concentrate could prevent cell damage. In contrast, probiotics in chitosan-coated capsules showed reduced viability, potentially due to antimicrobial properties and the formation of cracks. These findings signify a breakthrough in the production of dehydrated snacks with the addition of probiotics, addressing challenges in preserving the viability of these probiotics during processing; thus, opening the possibility for the development of a probiotic strawberry snack. probiotic polymeric coating alginate pectin whey protein concentrate chitosan Chemical technology Alfredo Ayala-Aponte verfasserin aut Liliana Serna-Cock verfasserin aut Cristian Torres-León verfasserin aut Diego F. Tirado verfasserin aut In Foods MDPI AG, 2013 13(2024), 6, p 823 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:13 year:2024 number:6, p 823 https://doi.org/10.3390/foods13060823 kostenfrei https://doaj.org/article/dc32ea073e564836b75a661849ded2e8 kostenfrei https://www.mdpi.com/2304-8158/13/6/823 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2024 6, p 823
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source	In Foods 13(2024), 6, p 823 volume:13 year:2024 number:6, p 823
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spellingShingle	Esmeralda Mosquera-Vivas misc TP1-1185 misc probiotic misc polymeric coating misc alginate misc pectin misc whey protein concentrate misc chitosan misc Chemical technology Viability of <i<Lactobacillus reuteri</i< DSM 17938 Encapsulated by Ionic Gelation during Refractance Window<sup<®</sup< Drying of a Strawberry Snack
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topic_title	TP1-1185 Viability of <i<Lactobacillus reuteri</i< DSM 17938 Encapsulated by Ionic Gelation during Refractance Window<sup<®</sup< Drying of a Strawberry Snack probiotic polymeric coating alginate pectin whey protein concentrate chitosan
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title	Viability of <i<Lactobacillus reuteri</i< DSM 17938 Encapsulated by Ionic Gelation during Refractance Window<sup<®</sup< Drying of a Strawberry Snack
ctrlnum	(DE-627)DOAJ10050874X (DE-599)DOAJdc32ea073e564836b75a661849ded2e8
title_full	Viability of <i<Lactobacillus reuteri</i< DSM 17938 Encapsulated by Ionic Gelation during Refractance Window<sup<®</sup< Drying of a Strawberry Snack
author_sort	Esmeralda Mosquera-Vivas
journal	Foods
journalStr	Foods
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lang_code	eng
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publishDateSort	2024
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author_browse	Esmeralda Mosquera-Vivas Alfredo Ayala-Aponte Liliana Serna-Cock Cristian Torres-León Diego F. Tirado
container_volume	13
class	TP1-1185
format_se	Elektronische Aufsätze
author-letter	Esmeralda Mosquera-Vivas
doi_str_mv	10.3390/foods13060823
author2-role	verfasserin
title_sort	viability of <i<lactobacillus reuteri</i< dsm 17938 encapsulated by ionic gelation during refractance window<sup<®</sup< drying of a strawberry snack
callnumber	TP1-1185
title_auth	Viability of <i<Lactobacillus reuteri</i< DSM 17938 Encapsulated by Ionic Gelation during Refractance Window<sup<®</sup< Drying of a Strawberry Snack
abstract	The selection of appropriate probiotic strains is vital for their successful inclusion in foods. These strains must withstand processing to reach consumers with ≥10<sup<6</sup< CFU/g, ensuring effective probiotic function. Achieving this in commercial products is challenging due to sensitivity to temperature during processing. In this work, <i<Lactobacillus reuteri</i< DSM 17938 was microencapsulated by ionic gelation (with alginate or pectin) followed by polymeric coating (with whey protein concentrate or chitosan). Then, such microcapsules were incorporated into a strawberry puree, which was subsequently dehydrated at three temperatures (40 °C, 45 °C, and 50 °C) by Refractance Window<sup<®</sup<. The ultimate aim was to demonstrate the efficacy of the proposed methods from a technological point of view. Kinetic curves of the probiotic’s viability showed a high cell loading (<10<sup<9</sup< CFU/g). Additionally, an average encapsulation efficiency of 91% and a particle size of roughly 200 µm were found. A decrease in the viability of the microorganism was observed as drying temperature and time increased. As a demonstration of the above, in a particular case, drying at 45 °C and 50 °C, viable cells were found up to 165 min and 90 min, respectively; meanwhile, drying at 40 °C, viable cells were reported even after 240 min. The greatest viability preservation was achieved with Refractance Window<sup<®</sup< drying at 40 °C for 240 min when microcapsules coated with whey protein concentrate were incorporated into puree; this procedure showed great potential to produce dehydrated strawberry snacks with moisture (15%), water activity (<i<a<sub<w</sub<</i< < 0.6), and viability (≥10<sup<6</sup< CFU/g) suitable for functional foods. The membrane-stabilizing properties of whey protein concentrate could prevent cell damage. In contrast, probiotics in chitosan-coated capsules showed reduced viability, potentially due to antimicrobial properties and the formation of cracks. These findings signify a breakthrough in the production of dehydrated snacks with the addition of probiotics, addressing challenges in preserving the viability of these probiotics during processing; thus, opening the possibility for the development of a probiotic strawberry snack.
abstractGer	The selection of appropriate probiotic strains is vital for their successful inclusion in foods. These strains must withstand processing to reach consumers with ≥10<sup<6</sup< CFU/g, ensuring effective probiotic function. Achieving this in commercial products is challenging due to sensitivity to temperature during processing. In this work, <i<Lactobacillus reuteri</i< DSM 17938 was microencapsulated by ionic gelation (with alginate or pectin) followed by polymeric coating (with whey protein concentrate or chitosan). Then, such microcapsules were incorporated into a strawberry puree, which was subsequently dehydrated at three temperatures (40 °C, 45 °C, and 50 °C) by Refractance Window<sup<®</sup<. The ultimate aim was to demonstrate the efficacy of the proposed methods from a technological point of view. Kinetic curves of the probiotic’s viability showed a high cell loading (<10<sup<9</sup< CFU/g). Additionally, an average encapsulation efficiency of 91% and a particle size of roughly 200 µm were found. A decrease in the viability of the microorganism was observed as drying temperature and time increased. As a demonstration of the above, in a particular case, drying at 45 °C and 50 °C, viable cells were found up to 165 min and 90 min, respectively; meanwhile, drying at 40 °C, viable cells were reported even after 240 min. The greatest viability preservation was achieved with Refractance Window<sup<®</sup< drying at 40 °C for 240 min when microcapsules coated with whey protein concentrate were incorporated into puree; this procedure showed great potential to produce dehydrated strawberry snacks with moisture (15%), water activity (<i<a<sub<w</sub<</i< < 0.6), and viability (≥10<sup<6</sup< CFU/g) suitable for functional foods. The membrane-stabilizing properties of whey protein concentrate could prevent cell damage. In contrast, probiotics in chitosan-coated capsules showed reduced viability, potentially due to antimicrobial properties and the formation of cracks. These findings signify a breakthrough in the production of dehydrated snacks with the addition of probiotics, addressing challenges in preserving the viability of these probiotics during processing; thus, opening the possibility for the development of a probiotic strawberry snack.
abstract_unstemmed	The selection of appropriate probiotic strains is vital for their successful inclusion in foods. These strains must withstand processing to reach consumers with ≥10<sup<6</sup< CFU/g, ensuring effective probiotic function. Achieving this in commercial products is challenging due to sensitivity to temperature during processing. In this work, <i<Lactobacillus reuteri</i< DSM 17938 was microencapsulated by ionic gelation (with alginate or pectin) followed by polymeric coating (with whey protein concentrate or chitosan). Then, such microcapsules were incorporated into a strawberry puree, which was subsequently dehydrated at three temperatures (40 °C, 45 °C, and 50 °C) by Refractance Window<sup<®</sup<. The ultimate aim was to demonstrate the efficacy of the proposed methods from a technological point of view. Kinetic curves of the probiotic’s viability showed a high cell loading (<10<sup<9</sup< CFU/g). Additionally, an average encapsulation efficiency of 91% and a particle size of roughly 200 µm were found. A decrease in the viability of the microorganism was observed as drying temperature and time increased. As a demonstration of the above, in a particular case, drying at 45 °C and 50 °C, viable cells were found up to 165 min and 90 min, respectively; meanwhile, drying at 40 °C, viable cells were reported even after 240 min. The greatest viability preservation was achieved with Refractance Window<sup<®</sup< drying at 40 °C for 240 min when microcapsules coated with whey protein concentrate were incorporated into puree; this procedure showed great potential to produce dehydrated strawberry snacks with moisture (15%), water activity (<i<a<sub<w</sub<</i< < 0.6), and viability (≥10<sup<6</sup< CFU/g) suitable for functional foods. The membrane-stabilizing properties of whey protein concentrate could prevent cell damage. In contrast, probiotics in chitosan-coated capsules showed reduced viability, potentially due to antimicrobial properties and the formation of cracks. These findings signify a breakthrough in the production of dehydrated snacks with the addition of probiotics, addressing challenges in preserving the viability of these probiotics during processing; thus, opening the possibility for the development of a probiotic strawberry snack.
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700
container_issue	6, p 823
title_short	Viability of <i<Lactobacillus reuteri</i< DSM 17938 Encapsulated by Ionic Gelation during Refractance Window<sup<®</sup< Drying of a Strawberry Snack
url	https://doi.org/10.3390/foods13060823 https://doaj.org/article/dc32ea073e564836b75a661849ded2e8 https://www.mdpi.com/2304-8158/13/6/823 https://doaj.org/toc/2304-8158
remote_bool	true
author2	Alfredo Ayala-Aponte Liliana Serna-Cock Cristian Torres-León Diego F. Tirado
author2Str	Alfredo Ayala-Aponte Liliana Serna-Cock Cristian Torres-León Diego F. Tirado
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doi_str	10.3390/foods13060823
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up_date	2024-07-03T15:06:34.139Z
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