Spray Chilling Microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and Its Use in the Preparation of Savory Probiotic Cereal Bars
The use of probiotic microorganisms has been limited by the difficulty of maintaining their viability during processing and throughout the product’s shelf life. This study evaluated the viability of microencapsulating Lactobacillus acidophilus (LA) and Bifidobacterium animalis subsp. lactis (BL) usi...
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| Veröffentlicht in: | Food and bioprocess technology 2016-08, Vol.9 (8), p.1422-1428 |
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| creator | Bampi, Gabriel Bonetto Backes, Geciane Toniazzo Cansian, Rogério Luis de Matos, Fernando Eustáquio Ansolin, Isabella Maria Araldi Poleto, Bianca Carla Corezzolla, Larissa Rossett Favaro-Trindade, Carmem Sílvia |
| description | The use of probiotic microorganisms has been limited by the difficulty of maintaining their viability during processing and throughout the product’s shelf life. This study evaluated the viability of microencapsulating
Lactobacillus acidophilus
(LA) and
Bifidobacterium animalis
subsp.
lactis
(BL) using the spray chilling technique to add them to savory cereal bars. The results showed that spray chilling generated a powder that was composed of smooth and continuous spheres with low moisture content and low water activity. The microencapsulated microorganisms exhibited a storage viability at least of 90 days as microparticles and in savory cereal bars, and their counts were superior to those resulting from other methods of adding activated and lyophilized probiotics to savory cereal bars. Thus, microparticles prepared by spray chilling are good vehicles for incorporating probiotics into cereal bars and have the potential to release the probiotics in the consumers’ intestines by means of fat digestion. Savory cereal bars that did and did not contain probiotics exhibited no differences in sensorial acceptance or commercial potential. |
| doi_str_mv | 10.1007/s11947-016-1724-z |
| format | Article |
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Lactobacillus acidophilus
(LA) and
Bifidobacterium animalis
subsp.
lactis
(BL) using the spray chilling technique to add them to savory cereal bars. The results showed that spray chilling generated a powder that was composed of smooth and continuous spheres with low moisture content and low water activity. The microencapsulated microorganisms exhibited a storage viability at least of 90 days as microparticles and in savory cereal bars, and their counts were superior to those resulting from other methods of adding activated and lyophilized probiotics to savory cereal bars. Thus, microparticles prepared by spray chilling are good vehicles for incorporating probiotics into cereal bars and have the potential to release the probiotics in the consumers’ intestines by means of fat digestion. Savory cereal bars that did and did not contain probiotics exhibited no differences in sensorial acceptance or commercial potential.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-016-1724-z</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Agriculture ; Bars ; Bifidobacterium animalis ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chilling ; Communication ; Cooling ; Food Science ; Intestine ; Lactobacilli ; Lactobacillus acidophilus ; Microencapsulation ; Microorganisms ; Microparticles ; Moisture content ; Probiotics ; Sensory evaluation ; Shelf life ; Viability ; Water activity ; Water content</subject><ispartof>Food and bioprocess technology, 2016-08, Vol.9 (8), p.1422-1428</ispartof><rights>Springer Science+Business Media New York 2016</rights><rights>Springer Science+Business Media New York 2016.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c349t-1df6dc5e7da3adcce7c43c93717e308c10d51018dcf8ae08c2e53c3aa57bec1a3</citedby><cites>FETCH-LOGICAL-c349t-1df6dc5e7da3adcce7c43c93717e308c10d51018dcf8ae08c2e53c3aa57bec1a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-016-1724-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-016-1724-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Bampi, Gabriel Bonetto</creatorcontrib><creatorcontrib>Backes, Geciane Toniazzo</creatorcontrib><creatorcontrib>Cansian, Rogério Luis</creatorcontrib><creatorcontrib>de Matos, Fernando Eustáquio</creatorcontrib><creatorcontrib>Ansolin, Isabella Maria Araldi</creatorcontrib><creatorcontrib>Poleto, Bianca Carla</creatorcontrib><creatorcontrib>Corezzolla, Larissa Rossett</creatorcontrib><creatorcontrib>Favaro-Trindade, Carmem Sílvia</creatorcontrib><title>Spray Chilling Microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and Its Use in the Preparation of Savory Probiotic Cereal Bars</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>The use of probiotic microorganisms has been limited by the difficulty of maintaining their viability during processing and throughout the product’s shelf life. This study evaluated the viability of microencapsulating
Lactobacillus acidophilus
(LA) and
Bifidobacterium animalis
subsp.
lactis
(BL) using the spray chilling technique to add them to savory cereal bars. The results showed that spray chilling generated a powder that was composed of smooth and continuous spheres with low moisture content and low water activity. The microencapsulated microorganisms exhibited a storage viability at least of 90 days as microparticles and in savory cereal bars, and their counts were superior to those resulting from other methods of adding activated and lyophilized probiotics to savory cereal bars. Thus, microparticles prepared by spray chilling are good vehicles for incorporating probiotics into cereal bars and have the potential to release the probiotics in the consumers’ intestines by means of fat digestion. Savory cereal bars that did and did not contain probiotics exhibited no differences in sensorial acceptance or commercial potential.</description><subject>Agriculture</subject><subject>Bars</subject><subject>Bifidobacterium animalis</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chilling</subject><subject>Communication</subject><subject>Cooling</subject><subject>Food Science</subject><subject>Intestine</subject><subject>Lactobacilli</subject><subject>Lactobacillus acidophilus</subject><subject>Microencapsulation</subject><subject>Microorganisms</subject><subject>Microparticles</subject><subject>Moisture content</subject><subject>Probiotics</subject><subject>Sensory evaluation</subject><subject>Shelf life</subject><subject>Viability</subject><subject>Water activity</subject><subject>Water content</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp1kc1q3TAQhU1poWmaB-hO0E03TjWWf5fNpT-BWxJIshZz5XGioGu5Grtw80R9zM7FJYVCVzOc-c5IzMmyd6DPQevmIwN0ZZNrqHNoijJ_epGdQGeqvIKye_ncG_06e8P8qHWtSzAn2a-bKeFBbR58CH68V9-9S5FGhxMvAWcfRxUHtUU3xx06gRZWUvs4iePYj7268IMIMp4p-WUvmt9j8Kx42fF0roJM_IpezqzumJQf1fxA6jrRhOn5mRv8GdNB1LjzcfZObSgRBnWBid9mrwYMTGd_6ml29-Xz7eZbvr36ern5tM2dKbs5h36oe1dR06PB3jlqXGlcZxpoyOjWge4r0ND2bmiRRCioMs4gVs2OHKA5zT6se6cUfyzEs917dhQCjhQXttDWrSkKDZWg7_9BH-OSRvmdLUrQbVm3uhMKVkoOy5xosFOS-6SDBW2P2dk1OyvZ2WN29kk8xephYcd7Sn83_9_0G7EzoNc</recordid><startdate>20160801</startdate><enddate>20160801</enddate><creator>Bampi, Gabriel Bonetto</creator><creator>Backes, Geciane Toniazzo</creator><creator>Cansian, Rogério Luis</creator><creator>de Matos, Fernando Eustáquio</creator><creator>Ansolin, Isabella Maria Araldi</creator><creator>Poleto, Bianca Carla</creator><creator>Corezzolla, Larissa Rossett</creator><creator>Favaro-Trindade, Carmem Sílvia</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20160801</creationdate><title>Spray Chilling Microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and Its Use in the Preparation of Savory Probiotic Cereal Bars</title><author>Bampi, Gabriel Bonetto ; Backes, Geciane Toniazzo ; Cansian, Rogério Luis ; de Matos, Fernando Eustáquio ; Ansolin, Isabella Maria Araldi ; Poleto, Bianca Carla ; Corezzolla, Larissa Rossett ; Favaro-Trindade, Carmem Sílvia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c349t-1df6dc5e7da3adcce7c43c93717e308c10d51018dcf8ae08c2e53c3aa57bec1a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Agriculture</topic><topic>Bars</topic><topic>Bifidobacterium animalis</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chilling</topic><topic>Communication</topic><topic>Cooling</topic><topic>Food Science</topic><topic>Intestine</topic><topic>Lactobacilli</topic><topic>Lactobacillus acidophilus</topic><topic>Microencapsulation</topic><topic>Microorganisms</topic><topic>Microparticles</topic><topic>Moisture content</topic><topic>Probiotics</topic><topic>Sensory evaluation</topic><topic>Shelf life</topic><topic>Viability</topic><topic>Water activity</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bampi, Gabriel Bonetto</creatorcontrib><creatorcontrib>Backes, Geciane Toniazzo</creatorcontrib><creatorcontrib>Cansian, Rogério Luis</creatorcontrib><creatorcontrib>de Matos, Fernando Eustáquio</creatorcontrib><creatorcontrib>Ansolin, Isabella Maria Araldi</creatorcontrib><creatorcontrib>Poleto, Bianca Carla</creatorcontrib><creatorcontrib>Corezzolla, Larissa Rossett</creatorcontrib><creatorcontrib>Favaro-Trindade, Carmem Sílvia</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agriculture Science Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering collection</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bampi, Gabriel Bonetto</au><au>Backes, Geciane Toniazzo</au><au>Cansian, Rogério Luis</au><au>de Matos, Fernando Eustáquio</au><au>Ansolin, Isabella Maria Araldi</au><au>Poleto, Bianca Carla</au><au>Corezzolla, Larissa Rossett</au><au>Favaro-Trindade, Carmem Sílvia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Spray Chilling Microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and Its Use in the Preparation of Savory Probiotic Cereal Bars</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2016-08-01</date><risdate>2016</risdate><volume>9</volume><issue>8</issue><spage>1422</spage><epage>1428</epage><pages>1422-1428</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>The use of probiotic microorganisms has been limited by the difficulty of maintaining their viability during processing and throughout the product’s shelf life. This study evaluated the viability of microencapsulating
Lactobacillus acidophilus
(LA) and
Bifidobacterium animalis
subsp.
lactis
(BL) using the spray chilling technique to add them to savory cereal bars. The results showed that spray chilling generated a powder that was composed of smooth and continuous spheres with low moisture content and low water activity. The microencapsulated microorganisms exhibited a storage viability at least of 90 days as microparticles and in savory cereal bars, and their counts were superior to those resulting from other methods of adding activated and lyophilized probiotics to savory cereal bars. Thus, microparticles prepared by spray chilling are good vehicles for incorporating probiotics into cereal bars and have the potential to release the probiotics in the consumers’ intestines by means of fat digestion. Savory cereal bars that did and did not contain probiotics exhibited no differences in sensorial acceptance or commercial potential.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11947-016-1724-z</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1935-5130 |
| ispartof | Food and bioprocess technology, 2016-08, Vol.9 (8), p.1422-1428 |
| issn | 1935-5130 1935-5149 |
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| source | Springer Nature - Complete Springer Journals |
| subjects | Agriculture Bars Bifidobacterium animalis Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Chilling Communication Cooling Food Science Intestine Lactobacilli Lactobacillus acidophilus Microencapsulation Microorganisms Microparticles Moisture content Probiotics Sensory evaluation Shelf life Viability Water activity Water content |
| title | Spray Chilling Microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and Its Use in the Preparation of Savory Probiotic Cereal Bars |
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