Article
Food Science & Technology
Dwivedi Rishabh, Ajith Athira, Radhakrishnan Preetha, G. Nagamaniammai
Summary: Probiotic strains isolated from Gundruk and fermented carrot juice showed promising probiotic properties, including lactic acid production, NaCl tolerance, and acid tolerance. The strains demonstrated susceptibility to antibiotics, as well as antioxidant and antagonistic properties against foodborne pathogens. The microencapsulation of Enterococcus faecalis(K13) in carrot juice using freeze-drying and spray drying techniques showed good storage stability.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Vanja Seregelj, Dubravka Skrobot, Jovana Kojic, Lato Pezo, Olja Sovljanski, Vesna Tumbas Saponjac, Jelena Vulic, Alyssa Hidalgo, Andrea Brandolini, Jasna Canadanovic-Brunet, Gordana Cetkovic
Summary: This study investigated the quality of durum wheat pasta enriched with carrot waste encapsulates and determined consumer preferences for this type of product. The results showed that replacement of semolina with the encapsulates led to changes in nutritional quality, as well as color and texture, but these changes were acceptable. The study suggests that carrot waste can be a promising material for producing high-quality pasta.
Article
Nutrition & Dietetics
Kuebra Kucukgoz, Monika Trzaskowska
Summary: The potential health benefits of probiotics have been demonstrated by many studies, with non-dairy probiotic products known for their quality and nutritional values. Fermentation with probiotics can improve the sensory properties of plant-based raw materials. Shifting market shares towards plant-based probiotic products may help mitigate environmental challenges, and consuming non-dairy probiotic food can contribute to climate change mitigation.
Article
Biochemistry & Molecular Biology
Fenfen Wang, Rui Yang, Jing Wang, Anqi Wang, Mei Li, Rui Wang, Padraig Strappe, Zhongkai Zhou
Summary: In this study, propionylated potato starch with different degrees of substitution was prepared, and the potential of encapsulating Lactobacillus rhamnosus GG was analyzed. The results showed that propionylation increased the thermal stability and resistance to digestion and hydrophobicity of the starch. The micro-capsulated LGG derived from propionylated starch demonstrated higher resistance to acidic conditions and greater storage stability at low temperatures.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Summary: This study evaluated the suitability of a teff-based substrate for developing probiotic functional beverages, finding that both Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) could grow and produce desired products in the substrate. The combination of the two evaluated lactobacilli strains reduced fermentation time, indicating the potential for producing functional probiotic beverages using teff flour as a substrate without any supplements.
Article
Chemistry, Applied
Yu-Jun Wan, Tao Hong, Hui-Fang Shi, Jun-Yi Yin, Todor Koev, Shao-Ping Nie, Robert G. Gilbert, Ming-Yong Xie
Summary: Comparing the molecular structures of water-soluble polysaccharides from fermented and un-fermented carrot pulp revealed that the latter had higher weight-average molecular weights and more fragmented particles on the surface.
CARBOHYDRATE POLYMERS
(2021)
Article
Pharmacology & Pharmacy
Katarina Jokicevic, Shari Kiekens, Eline Byl, Ilke De Boeck, Eline Cauwenberghs, Sarah Lebeer, Filip Kiekens
Summary: This study developed a probiotic nasal spray derived from URT with potential probiotic effects through spray drying, showing long-term stability and high cell survival rate. The spray demonstrated excellent cell adhesion and antimicrobial activity, indicating its potential as a health-promoting product for URT diseases control and prevention.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS
(2021)
Review
Food Science & Technology
Jakub Kieps, Radoslaw Dembczynski
Summary: This study compares different drying methods for probiotic formulations, discusses factors affecting the quality and stability of such formulations, and proposes countermeasures to address these challenges. It also explores the latest trends and developments in drying technologies and probiotic production.
Article
Engineering, Chemical
Ricardo Duran Baron, Marcelo Fernando Valle-Vargas, Greilis Quintero-Gamero, Maria Ximena Quintanilla-Carvajal, Jader Alean
Summary: This study focused on encapsulating citrulline extract from watermelon rind using spray drying, with commercial pectin concentration playing a significant role in improving drying yield and encapsulation efficiency. Optimal spray drying conditions were identified for stable powder production, showing potential for use as a food additive to create functional products for human consumption.
Article
Chemistry, Applied
Khashayar Sarabandi, Zahra Akbarbaglu, Seyed Hadi Peighambardoust, Ali Ayaseh, Seid Mahdi Jafari
Summary: In this study, poppy-pollen extract was successfully microencapsulated using the spray-drying process. The encapsulation efficiency of phenolic and anthocyanins, as well as the antioxidant activity, were maintained. Thermal stability and morphological analyses showed the degradation and decomposition of particles' surface compounds during storage. The use of spray-dried PP extract in producing attractive red color for gummy candies was verified.
Article
Plant Sciences
Pariya Darvishzadeh, Valerie Orsat, Sebastien P. Faucher
Summary: The study aimed to encapsulate water kefir microorganisms and bioactive compounds in Russian olive water kefir to develop a synbiotic functional powder using spray drying, with optimal conditions observed at an inlet air temperature of 120°C, 35% feed flow rate, and 7% drying aid concentration. The physicochemical properties of the spray-dried powder showed promising characteristics compared to freeze-dried powder, indicating potential for use in commercial products.
PLANT FOODS FOR HUMAN NUTRITION
(2021)
Article
Biochemistry & Molecular Biology
Vanja Seregelj, Lorenzo Estivi, Andrea Brandolini, Gordana Cetkovic, Vesna Tumbas Saponjac, Alyssa Hidalgo
Summary: The encapsulation of carrot waste oil extract improved the antioxidant properties of durum wheat pasta. Freeze-drying was more effective in protecting carotenoids from degradation compared to spray-drying. The activation energies tended to be higher in freeze-dried encapsulates.
Review
Biotechnology & Applied Microbiology
Harpreet Kaur, Gurjeet Kaur, Syed Azmal Ali
Summary: Numerous studies have shown the link between consumption of fermented dairy foods and improved health outcomes. Fermented dairy probiotics stimulate the growth of good bacteria in the gut, leading to improved human health. The fermented functional food matrix plays a crucial role in buffering and protecting probiotic strains.
FERMENTATION-BASEL
(2022)
Review
Food Science & Technology
Ruchi Sharma, Ali Rashidinejad, Seid Mahdi Jafari
Summary: The alteration in human micro-flora leads to an increase in pathogenic bacteria, causing gastrointestinal diseases. Supplementing food products with probiotics can eliminate pathogenic bacteria and stimulate specific genes to regulate immune response. Spray drying bacteria is a sustainable method that allows bulk production and improved resistance through encapsulation in protective matrices.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Review
Food Science & Technology
Yuyan Xu, Mingsheng Dong, Hongmei Xiao, Siew Young Quek, Yukiharu Ogawa, Guangyuan Ma, Chuang Zhang
Summary: Probiotic powders produced by spray drying have advantages of high efficiency, cost-saving, and good powder properties. However, the harsh drying and digestion processes can reduce cell viability, limiting the effectiveness of live cells. Therefore, there is a need to develop targeted delivery systems using spray drying to protect bacteria and maintain their physiological functions. This review highlights recent studies on spray-dried targeted delivery vehicles for probiotics, focusing on strategies to protect bacteria, particle formation mechanism, and the targeted release and colonization of live cells. Further research is needed to improve the functional properties of microcapsules and understand the effects of spray drying on bacterial physiology for industrialization and commercialization.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)