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Int. J. Mol. Sci. 2017, 18(12), 2513; doi:10.3390/ijms18122513

Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei

1
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
2
Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
3
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain
*
Author to whom correspondence should be addressed.
Received: 5 September 2017 / Revised: 20 November 2017 / Accepted: 21 November 2017 / Published: 24 November 2017
(This article belongs to the Section Bioactives and Nutraceuticals)
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Abstract

Probiotics are bacteria that can provide health benefits to consumers and are suitable to be added to a variety of foods. In this research, viability of immobilized Lactobacillus casei in alginate with or without sea buckthorn lipid extract were studied during heat treatment and with an in vitro gastrointestinal model. The characterization of the lipid extract was also done using the UV-Vis spectrometry (UV-Vis), high-performance liquid chromatography photodiode array detection method (HPLC-PDA), gas chromatography coupled with mass spectrometry (GS-MS) and Cryo scanning electron microscopy (Cryo-SEM). During heat treatment, the entrapped probiotic cells proved high viability (>6 CFU log/g), even at temperatures above 50 °C. The rich in monounsaturated fatty acids sea buckthorn fraction improved the in vitro digestion passage regarding the probiotic viability. The survival of the probiotic cells was 15% higher after 2 h in the acidic medium of the simulated gastric fluid in the sample where L. casei was encapsulated with the sea buckthorn extract compared with the samples where no extract was added. Thus, this approach may be effective for the future development of probiotic-supplemented foods as foods with health welfare for the consumers. View Full-Text
Keywords: Lactobacillus casei; heat treatment; gastrointestinal passage; sea buckthorn; encapsulation Lactobacillus casei; heat treatment; gastrointestinal passage; sea buckthorn; encapsulation
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Pop, O.L.; Dulf, F.V.; Cuibus, L.; Castro-Giráldez, M.; Fito, P.J.; Vodnar, D.C.; Coman, C.; Socaciu, C.; Suharoschi, R. Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei. Int. J. Mol. Sci. 2017, 18, 2513.

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