Shelf life stability of lactobacilli encapsulated in raspberry powder: Insights into non-dairy probiotics

References

• Alamilla-Beltrán L, Chanona-Pérez JJ, Jiménez-Aparicio AR, Gutiérrez-López GF. 2005. Description of morphological changes of particles along spray drying. J Food Eng 67:179–184
   Web of Science ®Google Scholar
• Anal AK, Singh H. 2007. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends Food Sci Tech 18:240–251
   Web of Science ®Google Scholar
• Anekella K, Orsat V. 2013. Optimization of microencapsulation of probiotics in raspberry juice by spray drying. LWT: Food Sci Tech 50:17–24
   Google Scholar
• Boza Y, Barbin D, Scamparini ARP. 2004. Effect of spray-drying on the quality of encapsulated cells of Beijerinckia sp. Process Biochem 39:1275–1284
   Web of Science ®Google Scholar
• Chavez BE, Ledeboer AM. 2007. Drying of probiotics: optimization of formulation and process to enhance storage survival. Dry Tech 25:1193–1201
   Web of Science ®Google Scholar
• Cebeci A, Gürakan A. 2003. Properties of potential probiotic Lactobacillus plantarum strains. Food Microbiol 20:511–518
   Web of Science ®Google Scholar
• Corcoran BM, Ross RP, Fitzgerald GF, Stanton C. 2004. Comparative survival of probiotic Lactobacilli spray-dried in the presence of prebiotic substances. J Appl Microbiol 96:1024–1039
   PubMed Web of Science ®Google Scholar
• Desmond C, Ross RP, O'Callaghan E, Fitzgerald G, Stanton C. 2002. Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia. J Appl Microbiol 93:1003–1011
   PubMed Web of Science ®Google Scholar
• Ding WK, Shah NP. 2007. Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteria. J Food Sci 72:M446–M450
   PubMed Web of Science ®Google Scholar
• Fávaro-Trindade CS, Grosso CRF. 2002. Microencapsulation of L. acidophilus (La-05) and B. lactis (Bb-12) and evaluation of their survival at the pH values of the stomach and in bile. J Microencapsul 19:485–494
   PubMed Web of Science ®Google Scholar
• Gardiner GE, O'Sullivan E, Kelly J, Auty MAE, Fitzgerald GF, Collins JK, Ross RP, Stanton C. 2000. Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L. salivarius strains during heat treatment and spray drying. Appl Environ Microbiol 66:2605–2612
   PubMed Web of Science ®Google Scholar
• Gardiner GE, Bouchier P, O'Sullivan E, Kelly J, Kevin Collins J, Fitzgerald G, Paul Ross R, Stanton C. 2002. A spray-dried culture for probiotic Cheddar cheese manufacture. Int Dairy J 12:749–756
   Web of Science ®Google Scholar
• Gharsallaoui A, Roudaut G, Chambin O, Voilley A, Saurel R. 2007. Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Res Int 40:1107–1121
   Web of Science ®Google Scholar
• Hansen LT, Allan-Wojtas PM, Jin YL, Paulson AT. 2002. Survival of Ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions. Food Microbiol 19:35–45
   Web of Science ®Google Scholar
• Ishibashi N, Tatematsu T, Shimamura S, Tomita M, Okonogi S. 1985. Effect of water activity on the viability of freeze-dried bifidobacteria. Fundamentals and applications of freeze-drying to biology materials. Drugs Foodstuffs 2:227–234
   Google Scholar
• Kabeir BM, Mustafa S, Wong S, Saari N, Yazid AM. 2009. Heat adaptation towards improve survival of Bifidobacterium longum BB536 during the spray drying of Sudanese fermented Medida. Afr J Biotech 8:1615–1618
   Google Scholar
• Koc B, Yilmazer MS, Balkir P, Ertekin FK. 2010. Spray drying of yogurt: optimization of process conditions for improving viability and other quality attributes. Dry Tech 28:495–507
   Web of Science ®Google Scholar
• Krasaekoopt W, Bhandari B, Deeth H. 2004. The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. Int Dairy J 14:737–743
   Web of Science ®Google Scholar
• Kumar P, Mishra HN. 2004. Yoghurt powder – a review of process technology, storage and utilization. Food Bioprod Process 82:133–142
   Web of Science ®Google Scholar
• Liong MT, Shah NP. 2005. Acid and bile tolerance and cholesterol removal ability of lactobacilli strains. J Dairy Sci 88:55–66
   PubMed Web of Science ®Google Scholar
• Lorca GL, de Valdez GF. 2001. A low-pH-inducible, stationary-phase acid tolerance response in Lactobacillus acidophilus CRL 639. Curr Microbiol 42:21–25
   Google Scholar
• Luckow T, Delahunty C. 2004. Which juice is ‘healthier'? A consumer study of probiotic non-dairy juice drinks. Food Qual Prefer 15:751–759
   Web of Science ®Google Scholar
• Mattila-Sandholm T, Myllärinen P, Crittenden R, Mogensen G, Fondén R, Saarela M. 2002. Technological challenges for future probiotic foods. Int Dairy J 12:173–182
   Web of Science ®Google Scholar
• Meng XC, Stanton C, Fitzgerald GF, Daly C, Ross RP. 2008. Anhydrobiotics: the challenges of drying probiotic cultures. Food Chem 106:1406–1416
   Web of Science ®Google Scholar
• Peighambardoust SH, Golshan Tafti A, Hesari J. 2011. Application of spray drying for preservation of lactic acid starter cultures: a review. Trends Food Sci Tech 22:215–224
   Web of Science ®Google Scholar
• Ranadheera RDCS, Baines SK, Adams MC. 2010. Importance of food in probiotic efficacy. Food Res Int 43:1–7
   Web of Science ®Google Scholar
• Reddy KBPK, Madhu AN, Prapulla SG. 2009. Comparative survival and evaluation of functional probiotic properties of spray-dried lactic acid bacteria: original research. Int J Dairy Tech 62:240–248
   Web of Science ®Google Scholar
• Reid G. 2002. The role of cranberry and probiotics in intestinal and urogenital tract health. Crit Rev Food Sci Nutr 42:293–300
   PubMed Web of Science ®Google Scholar
• Rivera-Espinoza Y, Gallardo-Navarro Y. 2010. Non-dairy probiotic products. Food Microbiol 27:1–11
   PubMed Web of Science ®Google Scholar
• Riveros B, Ferrer J, Bórquez R. 2009. Spray drying of a vaginal probiotic strain of Lactobacillus. Dry Tech 27:123–132
   Web of Science ®Google Scholar
• Rokka S, Rantamäki P. 2010. Protecting probiotic bacteria by microencapsulation: challenges for industrial applications. Eur Food Res Tech 231:1–12
   Web of Science ®Google Scholar
• Simpson PJ, Stanton C, Fitzgerald GF, Ross RP. 2005. Intrinsic tolerance of Bifidobacterium species to heat and oxygen and survival following spray drying and storage. J Appl Microbiol 99:493–501
   PubMed Web of Science ®Google Scholar
• Tang H, Yuan J, Xie C-h, Wei H. 2007. Antibiotic susceptibility of strains in Chinese medical probiotic products. J Med Colleges PLA 22:149–152
   Google Scholar
• Teixeira P, Castro H, Kirby R. 1995a. Spray drying as a method for preparing concentrated cultures of Lactobacillus bulgaricus. J Appl Bacteriol 78:456–462
   Google Scholar
• Teixeira PC, Castro MH, Malcata FX, Kirby RM. 1995b. Survival of Lactobacillus delbrueckii ssp. bulgaricus following spray drying. J Dairy Sci 78:1025–1031
   Web of Science ®Google Scholar
• Teixeira P, Castro H, Kirby R. 1996. Evidence of membrane lipid oxidation of spray-dried Lactobacillus bulgaricus during storage. Lett Appl Microbiol 22:34–38
   Web of Science ®Google Scholar
• Van de Guchte M, Serror P, Chervaux C, Smokvina T, Ehrlich SD, Maguin E. 2002. Stress responses in lactic acid bacteria. Antonie van Leeuwenhoek. Int J Gen Mol Microbiol 82:187–216
   Google Scholar
• Vasiljevic T, Shah NP. 2008. Probiotics -- from metchnikoff to bioactives. Int Dairy J 18:714–728
   Web of Science ®Google Scholar
• Vasudha S, Mishra HN. 2013. Non dairy probiotic beverages. Int Food Res J 20:7–15
   Google Scholar
• Vinderola G, Cespedes M, Mateolli D, Cardenas P, Lescano M, Aimaretti N, Reinheimer J. 2011. Changes in gastric resistance of Lactobacillus casei in flavoured commercial fermented milks during refrigerated storage. Int J Dairy Tech 64:269–275
   Web of Science ®Google Scholar
• Wang YC, Yu RC, Chou CC. 2004. Viability of lactic acid bacteria and Bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage. Int J Food Microbiol 93:209–217
   PubMed Web of Science ®Google Scholar
• Weinbreck F, Bodnár I, Marco ML. 2010. Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products? Int J Food Microbiol 136:364–367
   PubMed Web of Science ®Google Scholar
• Ying DY, Phoon MC, Sanguansri L, Weerakkody R, Burgar I, Augustin MA. 2010. Microencapsulated Lactobacillus rhamnosus GG powders: relationship of powder physical properties to probiotic survival during storage. J Food Sci 75:E588–E599
   PubMed Web of Science ®Google Scholar
• Yoon KY, Woodams EE, Hang YD. 2004. Probiotication of tomato juice by lactic acid bacteria. J Microbiol 42:315–318
   PubMed Web of Science ®Google Scholar
• Zamora LM, Carretero C, Parés D. 2006. Comparative survival rates of lactic acid bacteria isolated from blood, following spray-drying and freeze-drying. Food Sci Tech Int 12:77–84
   Web of Science ®Google Scholar