535
Views
40
CrossRef citations to date
0
Altmetric
Research Article

Application of whey protein micro-bead coatings for enhanced strength and probiotic protection during fruit juice storage and gastric incubation

, , , , &
Pages 713-728 | Received 18 Oct 2011, Accepted 31 Oct 2011, Published online: 12 Sep 2012

References

  • Ainsley RA, Vuillemard JC, Britten M, Arcand Y, Farnworth E, Champagne CP. Microentrapment of probiotic bacteria in a Ca(2+)-induced whey protein gel and effects on their viability in a dynamic gastro-intestinal model. J Microencapsulation 2005; 22: 603–19
  • Anal AK, Singh H. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends Food Sci Technol 2007; 18: 240–51
  • Auty MA, Gardiner GE, McBrearty SJ, O'Sullivan EO, Mulvihill DM, Collins JK, Fitzgerald GF, Stanton C, Ross RP. Direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with confocal scanning laser microscopy. Appl Environ Microbiol 2001; 67: 420–5
  • Caillet S, Côté J, Doyon G, Sylvain JF, Lacroix M. Effect of juice processing on the cancer chemopreventive effect of cranberry. Food Res Int 2011a; 44: 902–10
  • Caillet S, Côté J, Doyon G, Sylvainc JF, Lacroix M. Antioxidant and antiradical properties of cranberry juice and extracts. Food Res Int 2011b; 44: 1408–13
  • Champagne CP. Some technological challenges in the addition of probioitc bacteria to food. Prebiotics and probiotics science and technology, D Charalampopoulos, RA Rastall. Springer, Berlin 2009; 761–804
  • Chavarri M, Maranon I, Ares R, Ibanez FC, Marzo F, Villaran MD. Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. Int J Food Microbiol 2010; 142: 185–9
  • Coakley M, Ross RP, Donnelly D. Application of the polymerase chain reaction to the rapid analysis of brewery yeast strains. J Inst Brewing 1996; 102: 349–54
  • Conway PL, Gorbach SL, Goldin BR. Survival of lactic acid bacteria in the human stomach and adhesion to intestinal cells. J Dairy Sci 1987; 70: 1–12
  • de Vos P, Faas MM, Spasojevic M, Sikkema J. Encapsulation for preservation of functionality and targeted delivery of bioactive food components. Int Dairy J 2010; 20: 292–302
  • Desmond C, Ross RP, O'Callaghan E, Fitzgerald G, Stanton C. Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia. J Appl Microbiol 2002; 93: 1003–11
  • Ding WK, Shah NP. Survival of free and encapsulated probiotic bacteria in orange and apple juices. Int Food Res J 2008; 15: 219–32
  • Doherty SB, Auty MA, Ross RP, Stanton C, Fitzgerald GF, Brodkorb A. Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection. Food Hydrocolloids 2011a; 25: 1604–17
  • Doherty SB, Auty MA, Stanton C, Ross RP, Fitzgerald GF, Brodkorb A, Survival of entrapped Lactobacillus rhamnosus GG in whey protein micro-beads during simulated ex vivo gastro-intestinal transit. Int Dairy J, 2011b;22:31–43
  • Doherty SB, Brodkorb A. New insights into cell encapsulation and the role of proteins during flow cytometry. 2012, In I. Schmid, ed. Flow cytometry – Recent perspectives: InTech, pp. 373-92. Available at: http://www.intechopen.com/books/flow-cytometry-recent-perspectives/flow-cytometry-analysis-of-complex-protein-matrices. Accessed 31 July 2012
  • Doherty SB, Gee VL, Ross RP, Stanton C, Fitzgerald GF, Brodkorb A. Efficacy of whey protein gel networks as potential viability-enhancing scaffolds for cell immobilization of Lactobacillus rhamnosus GG. J Microbiol Meth 2010a; 80: 231–41
  • Doherty SB, Wang L, Ross RP, Stanton C, Fitzgerald GF, Brodkorb A. Use of viability staining in combination with flow cytometry for rapid viability assessment of Lactobacillus rhamnosus GG in complex protein matrices. J Microbiol Meth 2010b; 82: 301–10
  • Du CT, Wang PL, Francis FJ. Anthocyanins of pomegranate, Punica granatum. J Food Sci 1975; 40: 417–18
  • FAO/WHO. 2001. Report on joint FAO/WHO expert consultation on evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Available at: ftp://ftp.fao.org/docrep/fao/009/a0512e/a0512e00.pdf. Accessed 28 July 2012
  • Francis FJ. Food colourants: Anthocyanins. Critic Rev Food Sci Nutrition 1989; 28: 273–314
  • Giusti MM, Wrolstad RE. Anthocyanins. Characterization and measurement with UV-visible spectroscopy. In Wrolstad RE, Schwartz SJ, eds. 2001, Current protocols in food analytical chemistry, Vol. Unit F1.2. New York: Wiley. DOI: 10.1002/0471142913.faf0102s00
  • Hiller B, Lorenzen PC. Surface hydrophobicity of physicochemically and enzymatically treated milk proteins in relation to techno-functional properties. J Agric Food Chem 2008; 56: 461–8
  • Homayouni A, Azizi A, Ehsani MR, Yarmand MS, Razavi SH. Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chem 2008; 111: 50–5
  • Iyer C, Kailasapathy K, Peiris P. Evaluation of survival and release of encapsulated bacteria in ex vivo porcine gastrointestinal contents using a green fluorescent protein gene-labelled E. coli. LWT – Food Sci Technol 2004; 37: 639–42
  • Kato A, Matsuda T, Matsudomi N, Kobayashi K. Determination of protein hydrophobicity using sodium dodecyl sulfate binding. J Agr Food Chem 1984; 32: 284–8
  • Kehoe JJ, Morris ER, Brodkorb A. The influence of bovine serum albumin on β-lactoglobulin denaturation, aggregation and gelation. Food Hydrocolloids 2007; 21: 747–55
  • Kitabatake N, Kinekawa YI. Digestibility of bovine milk whey protein and β-lactoglobulin in vitro and in vivo. J Agr Food Chem 1998; 46: 4917–23
  • Kos B, Suskovic J, Goreta J, Matosic S. Effect of protectors on the viability of Lactobacillus acidophilus M92 in simulated gastrointestinal conditions. Food Technol Biotechnol 2000; 38: 121–7
  • Krasaekoopt W, Bhandari B, Deeth HC. Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage. LWT – Food Sci Technol 2006; 39: 177–83
  • Kulkarni AP, Aradhya SM. Chemical changes and antioxidant activity in pomegranate arils during fruit development. Food Chem 2005; 93: 319–24
  • Laemmli UK. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970; 227: 680–5
  • Lee J, Durst RW, Wrolstad RE. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. J AOAC Int 2005; 88: 1269–78
  • Lee KY, Heo TR. Survival of Bifidobacterium longum immobilized in calcium alginate beads in simulated gastric juices and bile salt solution. Appl Environ Microbiol 2000; 66: 869–73
  • Ly MH, Vo NH, Le TM, Belin JM, Wache Y. Diversity of the surface properties of Lactococci and consequences on adhesion to food components. Colloids and Surfaces. B, Biointerfaces 2006; 52: 149–53
  • Muller JA, Ross RP, Fitzgerald GF, Stanton C. Manufacture of probiotic bacteria. Prebiotics and probiotics science and technology, D Charalampopoulos, RA Rastall. Springer, Berlin 2009; 725–59
  • Picot A, Lacroix C. Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. Int Dairy J 2004; 14: 505–15
  • Saarela M, Rantala M, Hallamaa K, Nohynek L, Virkajärvi I, Mättö J. Stationary-phase acid and heat treatments for improvement of the viability of probiotic lactobacilli and bifidobacteria. J Appl Microbiol 2004; 96: 1205–14
  • Saarela M, Virkajarvi I, Alakomi HL, Sigvart-Mattila P, Matto J. Stability and functionality of freeze-dried probiotic bifidobacterium cells during storage in juice and milk. Int Dairy J 2006a; 16: 1477–82
  • Saarela M, Virkajarvi I, Nohynek L, Vaari A, Mättö J. Fibres as carriers for lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals. Int J Food Microbiol 2006b; 112: 171–8
  • Sultana K, Godward G, Reynolds N, Arumugaswamy R, Peiris P, Kailasapathy K. Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. Int J Food Microbiol 2000; 62: 47–55
  • Sun W, Griffiths MW. Survival of bifidobacteria in yogurt and simulated gastric juice following immobilization in gellan-xanthan beads. Int J Food Microbiol 2000; 61: 17–25
  • van Hoogmoed CG, Busscher HJ, de Vos P. Fourier transform infrared spectroscopy studies of alginate-PLL capsules with varying compositions. J Biomed Mater: Part A 2007; 67: 172–8
  • Vardin H, Fenerciog˘lu H. Study on the development of pomegranate juice processing technology: Clarification of pomegranate juice. Nahrung 2003; 47: 300–3

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.