Nowadays, functional foods are in increasing demand since they can improve human health. Some bioactive components, such as polyunsaturated fatty acids-rich oils, and healthy microorganisms can be ...affected by their incorporation into food systems or processing. To avoid this, several encapsulation techniques have been developed in the recent years. The aim of this study was to encapsulate a potential probiotic bacteria, Bifidobacterium animalis subsp. lactis INL1 (INL1) and canola oil through an emulsification/gelation process using whey proteins isolate (WPI)/dextran (DX) conjugate obtained by Maillard reaction as emulsifiers. WPI/DX conjugates with dextran of 6 and 100 kDa (WPI/DX6 and WPI/DX100, respectively) were obtained by controlled dry heating. WPI/DX conjugates emulsions showed smaller oil droplets and more stability against creaming than emulsions of WPI alone. This higher stability was correlated with a higher encapsulation efficiency of canola oil in WPI/DX conjugates emulsion-gel gel beads. The viability of INL1 was not affected by the synthesis process. However, the canola oil affected the viability during storage, which indicated that canola oil is not suitable for co-encapsulation of probiotics at long storage times.
•Conjugation by Maillard reaction was achieved between Whey Protein and Dextrans.•Probiotic was encapsulated by emulsification and ionotropic gelation.•The strain was protected in the same way by the three systems under study.•Canola oil might be not suitable for probiotic encapsulation.
Common factors influencing the survival of microbes to spray drying include microbial intrinsic resistance, properties of the carrier, inlet and outlet temperatures, and rate of feeding. In this ...work, cheese whey was used as both a growth medium and a carrier for spray drying of Bifidobacterium animalis subsp. lactis INL1. The growth of the strain was favoured by acid conditions, reaching higher counts when pH was not controlled during fermentation and when pH was controlled at a constant value of 5.5, compared with 6.5. Powders containing ca. 9 log order (cfu/g) of B. lactis INL1 were obtained by direct spray drying of the culture coming out of the fermenter. No differences in survival to spray drying were observed in terms of fermentation conditions. However, fermentation conditions are considered to have influenced the strain's survival along the storage. Spray drying in acid conditions was detrimental to the survival along storage.
Maillard reaction is a natural occurring reaction that takes place when proteins and saccharides are present. In this study, we have investigated the effect of Maillard reaction on some ...physicochemical properties of conjugates of whey proteins isolate (WPI) and dextrans (DX) of different molecular weight and their effects on the mechanical and microstructural properties of acid induced gels. The results indicated that the extent of Maillard reaction depended on DX concentration and DX molecular weight (MW). The higher the DX concentration and the lower the DX MW, the higher the extent of Maillard reaction. Conjugates with DX 6 kDa exhibited a decreased from 4.8 up to 4.4 in the isoelectric point, and a decreased in free sulfhydryl groups from 24.37 to 14.81 μmol SH/gprotein. In order to carried out the acid induced gel formation, all the systems were heated at 9% w/w (68.5 °C for 2 h) to form aggregates, which were confirmed by the increase in intrinsic viscosity values in all the systems. The acid gel formation was carried out by using glucono delta-lactone (GDL), which decreased the pH until the isoelectric point of the systems. WPI/DX conjugates of DX 40 kDa formed acid gels in most all DX concentrations, but the conjugation decreased the gel strength and the Young's modulus as compared with WPI gels. Gelation could not be carried out in systems with DX 6 kDa, indicating that Maillard reaction could change or even inhibit the acid gel formation, depending of its extent. After heating, all the systems increased the surface hydrophobicity (H0) as expected, except for WPI/DX6, which showed similar H0 values before and after heating, indicating that this might be the main reason for the inhibition of gel formation.
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•Whey proteins (WPI) and dextran (DX 6, 40 kDa) conjugates were formed by Maillard reaction (MR).•In WPI/DX 6 conjugate systems the MR had a greater extent than in systems with DX40.•WPI/DX6 had less free sulfhydryl groups and the isoelectric point was lower than in WPI/DX40.•All systems formed aggregates by thermal treatment, checked by intrinsic viscosity values.•MR inhibited the acid induced gelation in WPI/DX6 and decreased the mechanical properties in WPI/DX40.
The reformulation of meat products is a pending task for the scientific-technological sector. Fermented meat products can carry probiotics, and studying their effect during the product shelf life ...currently represents a large area of vacancy. The objective of this work was to study the viability of microencapsulated (E) and unencapsulated (P) Lactiplantibacillus plantarum BFL as well as their effects on the microbiological and physicochemical parameters of fermented sausages preserved at 20 °C and 5 °C during 60 days of storage. The inoculated sausages (P and E) had significantly reduced pH values and potential pathogenic microorganism counts. The viability of encapsulated L. plantarum BFL (E) did not decline during storage as it did in its unencapsulated state (P). In addition, L. plantarum BFL could present an antioxidant effect at 20 °C towards the end of storage. The probiotic L. plantarum BFL generally tolerated the meat matrix conditions; it could be used as a biocontroller since its high viability rates would allow it to be projected as an adjunct culture for the meat industry. However, spray-drying microencapsulation of the probiotic L. plantarum BFL is not recommended as a viability-enhancing strategy in the Salamines Criollos studied in this work.
The reformulation of meat products is a pending task for the scientific-technological sector. Fermented meat products can carry probiotics, and studying their effect during the product shelf life ...currently represents a large area of vacancy. The objective of this work was to study the viability of microencapsulated (E) and unencapsulated (P) Lactiplantibacillus plantarum BFL as well as their effects on the microbiological and physicochemical parameters of fermented sausages preserved at 20 °C and 5 °C during 60 days of storage. The inoculated sausages (P and E) had significantly reduced pH values and potential pathogenic microorganism counts. The viability of encapsulated L. plantarum BFL (E) did not decline during storage as it did in its unencapsulated state (P). In addition, L. plantarum BFL could present an antioxidant effect at 20 °C towards the end of storage. The probiotic L. plantarum BFL generally tolerated the meat matrix conditions; it could be used as a biocontroller since its high viability rates would allow it to be projected as an adjunct culture for the meat industry. However, spray-drying microencapsulation of the probiotic L. plantarum BFL is not recommended as a viability-enhancing strategy in the Salamines Criollos studied in this work.
