Search Results (105)

This study aimed to microencapsulate Limosilactobacillus reuteri DSM 17938 to enrich soy yogurt flavored with peach jam. The effect of three concentrations of alginate and coating chitosan were evaluated in terms of probiotic viability, and the physicochemical and sensory properties of soy yogurt. Lim. reuteri was microencapsulated in alginate (1, 2, and 3%) and coated with chitosan (0, 0.4, and 0.8%). Soymilk was fermented using Lactobacillus bulgaricus and Streptococcus thermophilus. Soy yogurt was combined with probiotic beads and peach jam and stored for 27 days at 4 °C. The pH, titratable acidity, and probiotic viability of probiotic peach soy yogurt (PPSY) were determined during storage. Alginate at 3% and alginate (2%) coated with 0.4% chitosan maintained probiotic counts at 8 and 7.5 log CFU/g after 27 days. The pH of PPSY decreases rapidly and drastically during storage when probiotic-free cells are added. The PPSY containing alginate (3%) beads, alginate (2%) coated with chitosan (0.4%), and probiotic-free cells had a similar level of acceptance in color, texture, and odor (p > 0.05), while flavor and overall acceptability were significantly higher (p < 0.05) in PPSY with probiotic beads. These findings support the use of microencapsulation strategies in developing functional plant-based probiotic foods. Full article

The development of bakeable foods supplemented with probiotics requires novel strategies to preserve the functionality of probiotic cells during thermal and gastrointestinal stress conditions. The objective of the present study was to evaluate the protective effect of multilayer double emulsions (W₁/O/W₂) stabilized with pectin-protein complexes on the viability of Limosilactobacillus reuteri (Lr) under thermal treatment (95 °C, 30 min), storage (4 °C, 28 d), and simulated gastrointestinal conditions. Emulsions were prepared with whey protein isolate (WPI) or sodium caseinate (Cas) as outer aqueous phase emulsifiers, followed by pectin coating and ionic gelation with calcium. All emulsions were stable and exhibited high encapsulation efficiency (>92%) with initial viable counts of 9 log CFU/mL. Double emulsions coated with ionically gelled pectin showed the highest protection against heat stress and gastrointestinal conditions due to the formation of a denser layer with lower permeability, regardless of the type of protein used as an emulsifier. At the end of storage, Lr viability exceeded 7 log CFU/mL in cross-linked pectin-coated microcapsules. These microcapsules maintained >6 log CFU/mL after thermal treatment, while viability remained >6.5 log CFU/mL during digestion and >5.0 log CFU/mL after consecutive heat treatment and simulated digestion. According to these results, the combination of double emulsion, multilayer formation and ionic crosslinking emerges as a promising microencapsulation technique. This approach offers enhanced protection for probiotics against extreme thermal and digestive conditions compared to previous studies that only use double emulsions. These findings support the potential application of this encapsulation method for the formulation of functional bakeable products. Full article

Interest in probiotics has not diminished, and techniques to protect them from the environment in which they are found are constantly being innovated. Spray-drying is the most studied and industrially used technique to encapsulate probiotics. Recently, a new process has been developed in which particle formation, alginate cross-linking, and drying are carried out in a single step. In this study, Bifidobacterium infantis, Bifidobacterium longum, Lactobacillus plantarum, and Lactobacillus rhamnosus were microencapsulated by spray-drying using a cross-linked alginate matrix supplemented with chia seed mucilage (CM) or flaxseed mucilage (FM) as the coating material. All formulations evaluated, supplemented with 0.4% (w/v) of CM or FM, including the control formulation showed high survival rates, varying between 87% and 97%. The viability of microencapsulated probiotics was affected by storage temperature. At 4 °C, viability decreased slightly, and after 90 days, the viable probiotic count ranged from 7 to 11 Log CFU/g of dry powder. Meanwhile, viability did not exceed 4 Log CFU/g of dry powder at 37 °C. Probiotic microencapsulation in cross-linked alginate matrices and chia or flaxseed mucilage by spray-drying is presented as a promising alternative for their protection, potentially improving the long-term stability and efficacy of the probiotic product. Full article

New types of functional peanut butter containing the probiotic strain Bacillus coagulans TBC-169 and Bacillus coagulans microcapsules with different wall materials were developed. After 24 h of in vitro simulated digestion, the peanut butter with high-ester pectin (group A) and inulin (group B) microcapsules still retained 5.94 ± 0.58 × 10⁸ and 1.79 ± 0.73 × 10⁹ CFU/g of Bacillus coagulans, respectively. Both the high-ester pectin and inulin microcapsules could be well preserved in the peanut butter substrate and stored at 4 °C and 25 °C for 120 days. The biological activities of B. coagulans in the two groups were 2.64 ± 0.58 × 10¹⁰ and 2.31 ± 0.4 × 10¹¹ CFU/g, and 5.20 ± 0.10 × 10⁸ and 2.24 ± 0.11 × 10⁹ CFU/g, respectively. The addition of microcapsules improved the texture, stability, and rheological properties of the peanut butter. Differential scanning calorimetry revealed that the microcapsules showed certain binding interactions with the oil and proteins in the peanut butter. The rheological and texture tests demonstrated an improved ductility and reduced hardness and viscosity after the microcapsule addition. Targeted metabolomics identified inulin as a synergistic substrate for Bacillus coagulans in the probiotic peanut butter, which enhanced the functionality and stability of the microencapsulated probiotics. This study delivered essential information and parameters for the preparation of probiotic microcapsule peanut butter and laid the foundation for future research efforts geared toward the formulation, preparation, and characterization of functional peanut butter. Full article

Probiotics play a pivotal role in functional food development owing to their distinct health-promoting properties. This review comprehensively examines probiotics’ classifications and functional mechanisms and their roles in modulating intestinal microbiota, enhancing immunity, and intervening in metabolic diseases. The diverse applications of probiotics in dairy and meat products are examined alongside technological innovations, including microencapsulation, biofilm systems, and personalized strain screening that have been employed to enhance probiotic stability and efficacy in functional foods. We analyze safety concerns and regulatory challenges, emphasizing the need for rigorous pre-market evaluation and international regulatory harmonization. This study aims to review the existing scientific evidence on the application of probiotics in functional foods, providing a theoretical reference for the development of the next generation of high-quality functional foods. Full article

Probiotics have gained prominence and consumer appreciation due to their potential health benefits. However, maintaining their viability and stability during gastric transit remains a challenge. This study aims to enhance the viability of microencapsulated Lactobacillus plantarum in composite microcapsules exposed to simulated gastric juice. The independent variables investigated were low-acyl gellan gum (LAG), bacterial cellulose (BC), and calcium concentrations. The microcapsules were prepared using the internal ionic gelation method. The resulting microcapsules exhibited a uniform size distribution, with a diameter of approximately between 15 to 120 μm, making them suitable for food applications. Response surface methodology (RSM) based on the Box–Behnken design was successfully employed to optimize the concentrations of LAG, BC, and calcium. Under optimal conditions—0.63% w/v LAG, 17.91% w/v BC, and 25.12 mM Ca—the highest L. plantarum viability reached 94.28% after exposure to simulated gastric juice, with an R² value of 99.64%. These findings demonstrate the feasibility of developing multicomponent microcapsules that effectively protect probiotic bacteria against gastric fluids, offering a promising alternative for the food industry in designing probiotic-enriched food systems. Full article

Background/Objectives: Lactobacillus strains are widely used as probiotics in the functional food industry and show potential for treating inflammatory bowel disease (IBD). However, the strain specificity and limited stress resistance of Lactobacillus restricts its therapeutic effectiveness. The aim of this study was to investigate the effects of dietary supplementation with microencapsulated Lactobacillus plantarum 17-1 on the intestinal immune responses, gut microbiota composition, and metabolic characteristics in colitis mice. Methods: Mice were pre-fed a diet containing microencapsulated Lactobacillus plantarum 17-1 for 3 weeks and then treated with 2.5% dextran sulfate sodium (DSS) in drinking water for 8 days to induce colitis. Results: The results showed that microencapsulated Lactobacillus plantarum 17-1 effectively alleviated clinical symptoms and histopathological features of colitis mice and suppressed the up-regulation of pro-inflammatory cytokines IL-6 and IL-17 in the colon of colitis mice. Additionally, Lactobacillus plantarum 17-1 significantly increased the relative abundance of several beneficial bacterial taxa, including Ruminococcaceae_UCG_014, Bacteroides, Prevotellaceae_UCG_001, Lactococcus, Weissella, Pediococcus, and so on. Moreover, it regulated the levels of multiple inflammation-related metabolites involved in linolenic acid metabolism, arachidonic acid metabolism, primary bile acid biosynthesis, and tyrosine metabolism. Conclusions: These results suggest that dietary supplementation with microencapsulated Lactobacillus plantarum 17-1 reduced colitis inflammation in mice by modulating the intestinal microbiota composition and metabolic characteristics, which may serve as a potential therapeutic strategy for IBD. Full article

This work concerns the spray drying of probiotic bacteria Lacticaseibacillus rhamnosus GG suspended in a solution of starch, whey protein concentrate, soy lecithin, and ascorbic acid, with additional selected natural plant-origin liquid oils. The aim of this study was to examine these oils and their concentrations (20% and 30%) on bacterial viability during the spray drying (inlet temperature was 180 °C, outlet temperature from 50 to 54 °C, feed rate around 9 mL/min) and storage for 4 weeks at 4 °C and 20 °C, with attempts to explain the protective mechanism in respect including their fatty acid composition. The viability of microencapsulated bacteria, moisture content, water activity, color properties, morphology, particle size of obtained powders, and thermal properties of encapsulated oils were evaluated. The highest viability of bacterial cells after spray drying 83.7% and 86.0%, was recorded with added borage oil respectively with 20% and 30% oil content. This oil has a lower content of oleic and linoleic acid compared to other applied oils, but a high content of both vitamin E and γ- linoleic acid. However, this study did not confirm unambiguously whether and which of the components present in natural plant oils specifically affect the overall viability of bacteria during spray drying. Full article

Probiotics are increasingly used to promote oral health, with Lacticaseibacillus rhamnosus demonstrating proven effectiveness. Additionally, Heyndrickxia coagulans shows promising potential in this field. Chewing gum has recently been proposed as an innovative delivery method for probiotics. This study aimed to evaluate the kinetics in saliva of Heyndrickxia coagulans SNZ1969^® and Lacticaseibacillus rhamnosus GG in microencapsulated and non-microencapsulated forms (LGG^®) following their administration via sugar-free chewing gums. A randomized cross-over trial was conducted involving 10 volunteers. Participants chewed gums containing one of the probiotic strains for 10 min. Saliva samples were collected at baseline (T₀) and six subsequent time points over 2 h (T₁–T₆). Colony-forming units (CFUs) were identified and quantified. The Tukey’s range test was applied to make pairwise comparisons between different probiotics at every time point, between different time points of the same probiotic, and between the area under the curve describing the kinetics of different probiotics in saliva. At T₁, all probiotics exhibited peak counts, followed by a gradual decline until T₆. H. coagulans SNZ1969^® achieved the highest counts at T₁, T₂, and T₃ (mean log₁₀ CFU/mL: 6.1 ± 0.5; 5.8 ± 0.5; 5.6 ± 0.5, respectively), while the non-microencapsulated form of LGG^® peaked at T₄, T₅, and T₆ (mean log₁₀ CFU/mL: 4.0 ± 0.7; 3.8 ± 0.9; 3.3 ± 1.3, respectively). The participants reported no adverse effects. Probiotics were detectable in saliva up to 2 h post-administration via chewing gum, indicating its suitability as a delivery vehicle. However, significant variability was observed among participants. Full article

Synbiotics, which combine probiotics and prebiotics, represent an innovative approach to developing functional foods with enhanced health benefits compared to their individual components. This study focuses on the production of synbiotics through the microencapsulation of Lactobacillus strains isolated from traditional Mexican fermented beverages, contributing to the advancement of technologies for functional food development. Three Lactobacillus strains (Lacticaseibacillus rhamnosus LM07, Lactiplantibacillus plantarum LM19, and Levilactobacillus brevis LBH1070) were microencapsulated by spray-drying using a mixture of maltodextrin and gum arabic as wall materials and inulin as a prebiotic. The microencapsulation process achieved high survival rates (>90%), low moisture content (~5%), and low water activity (~0.3), ensuring long-term stability. Notably, the microencapsulated strains demonstrated improved tolerance to gastrointestinal conditions, enhanced adhesion properties, and increased antioxidant activity compared to non-microencapsulated strains. These results highlight the potential of microencapsulation as an innovative technology not only to preserve but also to enhance probiotic properties, facilitating the development of functional foods with improved health-promoting properties, extended shelf life, and stability at room temperature. Full article

High rehydration beverage consumption represents a significant opportunity for the integration of biotic products that offer the potential to improve body composition and intestinal health. Quercus sideroxyla (IQS) infusions contain polyphenolic compounds with antioxidant and anti-inflammatory properties, and in combination with probiotic strains and prebiotic materials, they offer a promising alternative for generating designer beverages for physically active people. These beverages were formulated using a combination of IQS, agave fructooligosaccharides (FOS), microencapsulated probiotics of Akkermansia muciniphila and Bifidobacterium longum, electrolytes, and glucose. Stable microencapsulated probiotics were obtained by spray drying, using agave gums (PD > 10) and gum arabic as wall materials. The beverage formulations were generated with different percentages of FOS (A:1.6%, B:1.2%, and C:0.8%). The phenolic profile of the beverages was determined by LC-MS/MS, indicating a difference in the concentration of compounds, highlighting changes associated with the addition of FOS compared with IQS. Sensory analyses indicate a preference for the beverage with the highest FOS concentration. The antioxidant potential of the formulations, determined by ABTS, DPPH, and ORAC, showed no differences between the drinks; however, analyses indicate a positive correlation with quinic acid, t-cinnamic acid, quercetin 3-O-glucoside, and total phenolic content, suggesting a synergistic effect. The drinks with higher FOS content exhibited a higher anti-inflammatory potential (EMA). Therefore, it can be concluded that a rehydrating drink with a higher FOS content offers a prebiotic effect with potential anti-inflammatory activity and, according to the panelists, is a suitable drink for evaluating its effects on body composition and intestinal health in people who have recently started physical activity. Full article

Microencapsulation using a double emulsion system can improve the viability of probiotic cells during storage and digestion. In this study, a double emulsion system W_C/O/W_F was designed to microencapsulate Lactobacillus rhamnosus GG using pea protein (PP) and cellulose nanocrystals (CNCs) at various proportions, and the effect of their proportions on the stability and efficacy of the encapsulation system was studied. The double emulsions were prepared by a two-step emulsification process: the internal aqueous phase containing probiotic strain (W_C) was homogenized into the oil phase (O), which was then homogenized into the external aqueous phase (W_F) containing 15% wall materials with varying proportions of PP and CNCs [F1 (100:0), F2 (96:4), F3 (92:8), F4 (88:12), F5 (84:16), F6 (80:20)]. The incorporation of CNCs significantly lowered the average particle size and improved the stability of the emulsions. The encapsulation efficiency did not differ significantly across the tested formulations (63–68%). To check the effectiveness of the designed system, a simulated digestion study was conducted in two phases: gastric phase and intestinal phase. The double emulsion microencapsulation significantly improved the viability of encapsulated cells during digestion compared against free cells. Microscopic analysis along with assessment of protein hydrolysis of the double emulsions during the simulated digestion demonstrated a two-stage protection mechanism. This study presented promising results for employing a double emulsion system for the microencapsulation of probiotics and the potential of PP and CNCs in designing such systems. Full article

Background: Microencapsulation improves the storage, handling, and administration of probiotics by protecting them from environmental factors and adverse conditions in the gastrointestinal tract. This process facilitates their controlled delivery in the body, which can simplify their use in therapies without compromising their therapeutic efficacy. Objectives: This study investigates the microencapsulation of Lactiplantibacillus plantarum LM-20, its probiotic properties, and its effects in a murine model of ulcerative colitis. Methods/Results: Synbiotic microencapsulation was carried out using spray drying with maltodextrin, gum Arabic, and inulin, achieving an encapsulation efficiency of 90.76%. The resulting microcapsules exhibited remarkable resistance to simulated gastrointestinal conditions in vitro, maintaining a survival rate of 90%. The drying process did not compromise the probiotic characteristics of the bacteria, as they demonstrated enhanced auto-aggregation, hydrophobicity, and phenol tolerance. The therapeutic potential of the microencapsulated synbiotic was evaluated in a murine model of dextran sodium sulfate-induced ulcerative colitis. The results revealed that mice treated with microencapsulated Lactiplantibacillus plantarum LM-20 showed an 83.3% reduction in the disease activity index (DAI) compared to the ulcerative colitis control group. Moreover, a significant decrease was observed in pro-inflammatory cytokine levels (IL-1β and TNF-α) and myeloperoxidase activity, with values comparable to those of the healthy control group. Conclusions: These findings suggest that microencapsulated Lactiplantibacillus plantarum LM-20 could be a promising candidate for therapeutic applications in the prevention and management of ulcerative colitis. Full article

The role of prebiotics and probiotics in promoting gut health is increasingly recognized in food development and nutrition research. This study explored the enhancement of probiotic viability in the food industry through microencapsulated synbiotics, focusing on Lactiplantibacillus plantarum NCIMB 11974 with fructooligosaccharides (FOSs) and inulin as prebiotics. The effect of encapsulation in a chitosan-coated alginate matrix on probiotic survival under simulated gastrointestinal conditions showed a significant effect of 2% FOS concentration on the growth of Lactiplantibacillus plantarum NCIMB 11974. The optimization of microencapsulation parameters by the Taguchi method revealed a 2% sodium alginate concentration, a nozzle size of 200 µm, and a concentration of 0.4% chitosan solution as ideal, producing microcapsules with an estimated average diameter of 212 µm. Viability assessments in simulated gastric juice and simulated intestinal juice showed that chitosan-coated alginate microcapsules notably enhanced probiotic survival, achieving log 8 CFU mL⁻¹ viability in both environments, a marked improvement over the uncoated variant. The study emphasizes the importance of microencapsulation, particularly by sodium alginate and chitosan, as a viable strategy to improve the survival and delivery of probiotics through the digestive system. By improving the stability and survivability of probiotics, microencapsulation promises to expand the use of synbiotics in various foods, contributing to the development of functional foods with health-promoting properties. Full article

Probiotics provide significant health benefits, but their viability is often compromised during production, storage, and passage through the gastrointestinal tract. These challenges hinder their effective incorporation into functional applications, particularly in dairy functional foods, in which factors such as acidity, oxygen exposure, and storage conditions negatively impact cell survival. The focus was on functional dairy foods, particularly on pasta filata cheeses. Indeed, the use of probiotics in pasta filata cheeses presents significant challenges due to the specific manufacturing processes, which encompass the application of high temperatures and other harsh conditions. These factors can adversely affect the viability and availability of probiotic microorganisms. However, microencapsulation has emerged as a promising solution, offering a protective barrier that enhances probiotic stability, improves survival rates, and facilitates targeted release in the gastrointestinal environment. This review examines the pivotal role of microencapsulation in stabilising probiotics for functional applications, emphasising its relevance in high-value food systems. Functional applications, including foods designed to offer essential nutritional benefits and promote host health, play a crucial role in disease prevention and immune system support, reducing the risk of infections and other physiological impairments. Key microencapsulation technologies are analysed, focusing on their benefits, limitations, and challenges related to scalability and industrial implementation. Additionally, this review discusses strategies to optimise formulations, ensure the sensory quality of final products, and explore future opportunities for expanding innovative applications that align with growing consumer demand for health-promoting solutions. Full article