scholarly journals Microencapsulation of Lactobacillus casei in chitosan-Ca-alginate microparticles using spray-drying method

2012 ◽  
Vol 31 (1) ◽  
pp. 115 ◽  
Author(s):  
Tanja Petreska Ivanovska ◽  
Lidija Petruševska-Tozi ◽  
Margita Dabevska Kostoska ◽  
Nikola Geškovski ◽  
Anita Grozdanov ◽  
...  
Keyword(s):  
Spray Drying ◽  
Lactobacillus Casei ◽  
Freeze Drying ◽  
Drying Method ◽  
Effective Protection ◽  
Viable Cells ◽  
Therapeutic Value ◽  
Polyelectrolyte Complexation ◽  
Average Size ◽  
Positively Charged

In this study, the probiotic Lactobacillus casei was microencapsulated using the method of spray-drying combined with polyelectrolyte complexation of alginate, fructooligosaccharide and chitosan, and cross-linking with calcium chloride, followed by freeze-drying. Survival rate and physicochemical properties of the prepared microparticles were evaluated. In addition, viability of Lactobacillus casei in simulated gastric and intestinal juices was investigated. Positively charged microparticles with average size of 11.08±1.1 μm and high cell viability of 10.98±0.11 log cfu/g were prepared. The synbiotic microparticles were stable during exposure to simulated gastric and intestinal juices, while release of viable cells above the therapeutic value (8.31±0.14 log cfu/g) in the simulated colonic pH was observed.The presented method for microencapsulation of synbiotics shows potential for effective protection of viable probiotic cells during exposure to harsh environmental conditions.

scholarly journals Biocompatibility and osteoconductivity of scaffold porous composite collagen–hydroxyapatite based coral for bone regeneration

2020 ◽  
Vol 18 (1) ◽  
pp. 584-590 ◽  
Author(s):  
◽  
Dyah Hikmawati ◽  
Umi Kulsum ◽  
Djony Izak Rudyardjo ◽  
Retna Apsari ◽  
...  
Keyword(s):  
Bone Regeneration ◽  
Freeze Drying ◽  
Bone Growth ◽  
Viable Cell ◽  
Drying Method ◽  
Porous Composite ◽  
Viable Cells

AbstractThe synthesis of collagen–hydroxyapatite composites has been carried out, and the biocompatibility and osteoconductivity properties have been tested. This research was conducted to determine the ability of hydroxyapatite–collagen composites to support the bone growth through the graft surface. Hydroxyapatite used in this study was synthesized from coral with a purity of 96.6%, while collagen was extracted from the chicken claw. The process of forming a scaffold of collagen–hydroxyapatite composites was carried out using the freeze-drying method at −80°C for 4 h. The biocompatibility characteristics of the sample through the cytotoxicity tests showed that the percentage of viable cells in collagen–hydroxyapatite biocomposite was 108.2%, which is higher than the percentage of viable cells of hydroxyapatite or collagen material. When the viable cell is above 100%, collagen–hydroxyapatite composites have excellent osteoconductivity as a material for bone regeneration.

scholarly journals Effects of Storage Conditions on Degradation of Chlorophyll and Emulsifying Capacity of Thylakoid Powders Produced by Different Drying Methods

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 669
Author(s):  
Karolina Östbring ◽  
Ingegerd Sjöholm ◽  
Marilyn Rayner ◽  
Charlotte Erlanson-Albertsson
Keyword(s):  
Relative Humidity ◽  
Spray Drying ◽  
Freeze Drying ◽  
Functional Foods ◽  
Storage Conditions ◽  
Drying Methods ◽  
Drying Method ◽  
Equivalent Effect ◽  
Emulsifying Capacity

Thylakoid membranes isolated from spinach have previously been shown to inhibit lipase/co-lipase and prolong satiety in vivo. There is a need to develop thylakoid products that not only have the desired characteristics and functionality after processing, but also are stable and provide equivalent effect on appetite over the promised shelf life. The aim of the present study was therefore to evaluate how the thylakoid powders’ characteristics and functionality were affected by moisture during storage. Thylakoids produced by drum-drying, spray-drying, and freeze-drying were incubated in controlled atmosphere with different relative humidity (10 RH%, 32 RH%, 48 RH% and 61 RH%) for 8 months. The water content in all powders was increased during storage. The water absorption was moisture-dependent, and the powders were considered hygroscopic. Relative humidity showed a definite influence on the rate of chlorophyll degradation and loss of green color in thylakoid powders after storage which correlated with impaired emulsifying capacity. Spray-dried powder had the overall highest chlorophyll content and emulsifying capacity at all RH-levels investigated. Spray drying was therefore considered the most suitable drying method yielding a powder with best-maintained functionality after storage. The results can be applied towards quality control of high-quality functional foods with appetite suppressing abilities.

scholarly journals Effect of prebiotic content on functional and physicochemical properties of Lactobacillus casei loaded chitosan-Ca-alginate microparticles

2012 ◽  
Vol 58 ◽  
pp. 42-52 ◽  
Author(s):  
Tanja Petreska Ivanovska ◽  
Kristina Mladenovska ◽  
Zoran Kavrakovski ◽  
Liljana Bogdanovska ◽  
Anita Grozdanov ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Spray Drying ◽  
Lactobacillus Casei ◽  
Storage Conditions ◽  
Drying Method ◽  
Significant Difference ◽  
Ca Alginate

This study aims to evaluate the influence of different concentrations of fructooligosaccharide (FOS) as prebiotic on functional and physicochemical properties of Lactobacillus casei loaded chitosan-Ca-alginate microparticles prepared by spray-drying method, after preparation and 6-month storage at 4 °C. Prebiotic compound positively influenced the viability of L. casei during preparation of the microparticles and in storage conditions, while no significant difference of the probiotic viability was observed when different concentrations of FOS in a range of 1.5 - 5% w/w were applied. Having in regard that non-significant improvement in the functional and physicochemical properties of the microparticles with increased content of the FOS was observed, the concentration of 1.5% w/w was recommended as an optimal for preparation of synbiotic loaded microparticles.

scholarly journals The Increasing of L-Type Methacrylate Acid Copolymer Level on Protection of Lactobacillus casei in the Microencapsulation Process using Spray Drying Method

2020 ◽  
Vol 8 (4) ◽  
pp. 1429-1433
Keyword(s):  
Spray Drying ◽  
Delivery System ◽  
Methacrylic Acid ◽  
Lactobacillus Casei ◽  
P Value ◽  
Inlet Temperature ◽  
Drying Method ◽  
Acid Copolymer ◽  
The Matrix ◽  
Probiotic Delivery

Lactobacillus casei is a type of probiotic that provides health benefits. Probiotics have an action target in the intestine but die at pH 2 in the stomach, so that need a delivery system that can protect probiotic bacteria in the stomach and released it in intestine. The matrix that is accordance probiotic delivery system is L-type methacrylic acid copolymer. The aim of this study is to determine the effect of 0.5% and 1.0% L-type methacrylic acid copolymer level on Lactobacillus casei protection in microencapsulation process by spray drying method at the inlet temperature of 110°C. Lactobacillus casei probiotic microparticle was made into two formula that is 0,5% and 1,0% by spray drying method at the inlet temperature of 110°C. Moisture content of microparticle in formula I was 9,56% ± 0,21 and in formula II was 7,34% ± 0,17. Mean of particle size of formula I and formula II were 3,34 μm ± 0,05 and 4,08 μm ± 0,05. P value of Lactobacillus casei protection test on the temperature of probiotic microparticle is 0.027 and the p-value of viscosity of matrix solvent is 0.011. 0.5% and 1.0 L-type methacrylic acid copolymer level increased Lactobacillus casei protection against temperature during the microencapsulation process by spray drying method at inlet temperature of 110 °C.

scholarly journals Influence of k-casein genotype on heat stability and cheese making properties of milk powder

Mljekarstvo ◽  
2021 ◽  
pp. 269-280
Author(s):  
Alexandr Gennadyevich Kruchinin ◽  
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Milk Powder ◽  
Heat Stability ◽  
Model Systems ◽  
Drying Method ◽  
Cheese Making ◽  
Rennet Coagulation ◽  
Ph Range ◽  
Physical And Chemical

In this study the effect of k-casein gene polymorphism on the technological characteristics of milk powder obtained by spray (AA1:BB1) and freeze drying (AA2:BB2) was investigated. Standardized and generally accepted methods were used in the field of physical and chemical control of dairy products, as well as methods for assessing the heat stability and cheese making properties of milk. The most heat-resistant were the samples with a predominance of milk obtained from cows with the AA CSN3 genotype, in the pH range from 6.4 to 7.0 (36-91 minutes for AA1:BB1 and 37-101 minutes for AA2:BB2). In systems with a fraction of 25 % to 100 % of milk from cows with the AA CSN3 genotype obtained by freeze drying, higher (by 3-10 %) stabilization qualities of protein were revealed when heated in the pH range from 6.4 to 7.0 compared to spray drying. The analysis of the results regarding the cheese making properties showed that with an increase in the proportion of milk from cows with the BB CSN3 genotype from 0 % to 100 % in model systems, the rennet coagulation time decreases for all samples, regardless of the drying method. It was also found that when using freeze drying, coagulum of all samples were assigned to the highest class of milk quality in terms of cheese making properties, while during spray drying only the samples consisting of min. 75 % or completely of milk obtained from cows with genotype BB CSN3 corresponded to this category.

Comparative Survival Rates of Lactic Acid Bacteria Isolated from Blood, Following Spray-drying and Freeze-drying

2006 ◽  
Vol 12 (1) ◽  
pp. 77-84 ◽  
Author(s):  
L. M. Zamora ◽  
C. Carretero ◽  
D. Parés
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Spray Drying ◽  
Freeze Drying ◽  
Survival Rates ◽  
Storage Period ◽  
Cellular Damage ◽  
Viable Cells ◽  
Porcine Blood ◽  
Freeze Dried

The effect of two dehydration technologies, spray-drying and freeze-drying, on the viability of 12 lactic acid bacteria (LAB) were compared. All LAB cultures had been previously isolated from porcine blood and were candidates to be used as biopreservatives in order to maintain the quality of porcine blood until further processing to obtain added-value blood derivatives is carried out. The residual viability and the reductions in microbial counts in dried LAB samples at 20 °C and 5 °C during 60-day storage were determined. Cellular damage due to freeze-drying was observed immediately after drying whereas cellular damage due to spray-drying did not become evident until the subsequent phase of storage. For most of the strains, the faster decrease in viability of spray-dried as compared to freeze-dried cultures was compensated by the higher percentage of viable cells obtained after dehydration, leading to comparable survival rates at the end of the storage period. Dehydration resulted in a good alternative to freezing at 80 °C for preservation purposes. Spray-drying has been shown to be as suitable as freeze-drying for preserving LAB strains during a 2-month storage period. Results suggest the possibility of achieving a good formulation system for the LAB strains with a high number of viable cells to be used for the industrial development of bioprotective cultures.

scholarly journals Aplicación Biotecnológica En La Obtención De Un Simbiótico Encapsulado A Base De Diferentes Niveles De Inulina Y (Lactobacillus Casei)/Biotechnological Application in Obtaining a Simbiotic Encapsulated by Different Levels of (Lactobacillus Casei) and Inu

2020 ◽  
Author(s):  
Sandra Paola ◽  
Silva Puzma ◽  
Cesar Iván ◽  
Flores Mancheno ◽  
Iván Patricio ◽  
...  
Keyword(s):  
Spray Drying ◽  
Lactobacillus Casei ◽  
Experimental Unit ◽  
Unit Size ◽  
Drying Method ◽  
Biotechnological Application ◽  
High Concentration ◽  
Atomization Process ◽  
Hydrolysis Of ◽  
Different Levels

En los Laboratorios de Biotecnología de la Facultad de Ciencias de la Escuela Superior Politécnica de Chimborazo y de la Universidad Técnica Particular de Loja, se evaluó la combinación de 6 tipos de simbióticos encapsulados mediante el método Spray Drying, aplicando para cada uno un diseño completamente al azar en arreglo bifactorial, con 10 repeticiones por tratamiento y un tamaño de unidad experimental de 200 ml, utilizando (50, 100 y 150) mg de (Lactobacillus casei) combinados con (40 y 80) mg de Inulina, determinándose estadísticamente la mejor combinación con 150 mg de (Lactobacillus casei) y 80 mg de Inulina ya que presentó una mayor cantidad de bacterias ácido lácticas 2.99 E+06 UFC/g, en tanto que en el proceso de atomización se reportó una disminución de estas frente al conteo inicial debido a que la Inulina actúa como tampón frente a lo elevados ∘Brix de la biomasa resultado de la alta concentración de maltodextrina (1:3), mientras que por efecto del material encapsulante que es obtenido por hidrolisis de almidón la densidad se encuentra en una media de 0.66 g/ml que es relativamente bajo y un pH dentro de los rangos de neutralidad, además se observó que las variables de estudio no tuvieron una influencia frente a la adición cantidades inulina si no por otros factores antes mencionados, por lo que se recomienda realizar micrografía eléctrica de barrido (E-SEM) de los polvos para profundizar en el análisis y de igual manera la utilizar la micro encapsulación en distintas matrices alimentarias. In the Biotechnology Laboratories of the Faculty of Sciences of the Higher Polytechnic School of Chimborazo and of the Private Technical University of Loja, the combination of 6 types of symbiotic encapsulated by the Spray Drying method was evaluated, applying for each one a completely chance in a bifactorial arrangement, with 10 repetitions per treatment and an experimental unit size of 200 ml, using (50, 100 and 150) mg of (Lactobacillus casei) combined with (40 and 80) mg of Inulin, statistically determining the best combination with 150 mg of (Lactobacillus casei) and 80 mg of Inulin since it presented a greater quantity of lactic acid bacteria 2.99 E + 06 CFU / g, while in the atomization process a decrease of these compared to the initial count was reported due to that Inulin acts as a buffer against the high ∘Brix of the biomass resulting from the high concentration of maltodextrin (1: 3), while by effect of the encapsulant material that is obtained by hydrolysis of starch the density is found in an average of 0.66 g / ml that is relatively low and a pH within the ranges of neutrality, in addition it was observed that the study variables did not have an influence on the addition of inulin amounts if not by other factors mentioned above, so it is recommended to perform scanning electric micrography (E-SEM) of the powders to deepen the analysis and in the same way to use the micro encapsulation in different dietary matrices. Palabras claves: Simbiótico, Encapsulamiento, Lactobacillus casei, Inulina. Keywords: Symbiotic, Encapsulation, Lactobacillus casei, Inulin.

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