Encapsulation of <i>Lacticaseibacillus rhamnosus</i> GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt
This study was aimed to prepare and characterize capsules loaded with <i>Lacticaseibacillus rhamnosus</i> GG (LGG), evaluating cell viability under gastrointestinal in vitro conditions and during storage in yogurt and apple juice, an alternative to traditional probiotic foods for people...
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MDPI AG
2022-02-01
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| Online Access: | https://www.mdpi.com/2076-3417/12/4/2141 |
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| author | Oscar O. Romero-Chapol Abigail Varela-Pérez Ana G. Castillo-Olmos Hugo S. García Jaspreet Singh Pedro J. García-Ramírez Rubí Viveros-Contreras Claudia Y. Figueroa-Hernández Cynthia Cano-Sarmiento |
| author_facet | Oscar O. Romero-Chapol Abigail Varela-Pérez Ana G. Castillo-Olmos Hugo S. García Jaspreet Singh Pedro J. García-Ramírez Rubí Viveros-Contreras Claudia Y. Figueroa-Hernández Cynthia Cano-Sarmiento |
| author_sort | Oscar O. Romero-Chapol |
| collection | DOAJ |
| description | This study was aimed to prepare and characterize capsules loaded with <i>Lacticaseibacillus rhamnosus</i> GG (LGG), evaluating cell viability under gastrointestinal in vitro conditions and during storage in yogurt and apple juice, an alternative to traditional probiotic foods for people who are lactose intolerant. The capsules were prepared by ionic gelation, with an emulsification process as pretreatment. Cell viability of encapsulated LGG was evaluated after two different homogenization processes: magnetic stirring (AM) and Ultraturrax<sup>®</sup> homogenizer (UT). The system with the best relationship between viability and morphology was UT, which produced a viability of 85.80%. During in vitro evaluation, the capsules provided higher protection than free cells, up to 100% of cell viability. The morphology of capsules of both systems displayed a continuous and homogeneous surface. The cell viability of the encapsulated probiotics added in apple juice stored for 22 days at 4 °C was 86.16% for AM and 100% for UT, while the viability of free cells was 80.50%. In natural yogurt, the cell viability of the probiotics encapsulated stored 30 days at 4 °C was 100% for AM, 100% for UT, and 92.68% for free cells. This study suggests an alternative to preserve probiotic bacteria in a potential functional food. |
| first_indexed | 2024-03-09T22:40:14Z |
| format | Article |
| id | doaj.art-0029672d09e648c6b72c3171b731c740 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T22:40:14Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-0029672d09e648c6b72c3171b731c7402023-11-23T18:40:04ZengMDPI AGApplied Sciences2076-34172022-02-01124214110.3390/app12042141Encapsulation of <i>Lacticaseibacillus rhamnosus</i> GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and YogurtOscar O. Romero-Chapol0Abigail Varela-Pérez1Ana G. Castillo-Olmos2Hugo S. García3Jaspreet Singh4Pedro J. García-Ramírez5Rubí Viveros-Contreras6Claudia Y. Figueroa-Hernández7Cynthia Cano-Sarmiento8Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M.A. de Quevedo 2779, Veracruz 91897, Veracruz, MexicoTecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M.A. de Quevedo 2779, Veracruz 91897, Veracruz, MexicoTecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M.A. de Quevedo 2779, Veracruz 91897, Veracruz, MexicoTecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M.A. de Quevedo 2779, Veracruz 91897, Veracruz, MexicoSchool of Food and Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4442, New ZealandInstituto de Ingeniería, Universidad Veracruzana, Juan Pablo II s/n, Boca del Río 94294, Veracruz, MexicoCentro de Investigaciones Biomédicas, Universidad Veracruzana, Dr. Luis Castelazo Ayala S/N Indutrial Ánimas, Xalapa 91190, Veracruz, MexicoCONACYT-Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M. A. de Quevedo 2779, Veracruz 91897, Veracruz, MexicoCONACYT-Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M. A. de Quevedo 2779, Veracruz 91897, Veracruz, MexicoThis study was aimed to prepare and characterize capsules loaded with <i>Lacticaseibacillus rhamnosus</i> GG (LGG), evaluating cell viability under gastrointestinal in vitro conditions and during storage in yogurt and apple juice, an alternative to traditional probiotic foods for people who are lactose intolerant. The capsules were prepared by ionic gelation, with an emulsification process as pretreatment. Cell viability of encapsulated LGG was evaluated after two different homogenization processes: magnetic stirring (AM) and Ultraturrax<sup>®</sup> homogenizer (UT). The system with the best relationship between viability and morphology was UT, which produced a viability of 85.80%. During in vitro evaluation, the capsules provided higher protection than free cells, up to 100% of cell viability. The morphology of capsules of both systems displayed a continuous and homogeneous surface. The cell viability of the encapsulated probiotics added in apple juice stored for 22 days at 4 °C was 86.16% for AM and 100% for UT, while the viability of free cells was 80.50%. In natural yogurt, the cell viability of the probiotics encapsulated stored 30 days at 4 °C was 100% for AM, 100% for UT, and 92.68% for free cells. This study suggests an alternative to preserve probiotic bacteria in a potential functional food.https://www.mdpi.com/2076-3417/12/4/2141probioticencapsulationviability<i>Lacticaseibacillus rhamnosus</i> GG |
| spellingShingle | Oscar O. Romero-Chapol Abigail Varela-Pérez Ana G. Castillo-Olmos Hugo S. García Jaspreet Singh Pedro J. García-Ramírez Rubí Viveros-Contreras Claudia Y. Figueroa-Hernández Cynthia Cano-Sarmiento Encapsulation of <i>Lacticaseibacillus rhamnosus</i> GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt Applied Sciences probiotic encapsulation viability <i>Lacticaseibacillus rhamnosus</i> GG |
| title | Encapsulation of <i>Lacticaseibacillus rhamnosus</i> GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt |
| title_full | Encapsulation of <i>Lacticaseibacillus rhamnosus</i> GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt |
| title_fullStr | Encapsulation of <i>Lacticaseibacillus rhamnosus</i> GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt |
| title_full_unstemmed | Encapsulation of <i>Lacticaseibacillus rhamnosus</i> GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt |
| title_short | Encapsulation of <i>Lacticaseibacillus rhamnosus</i> GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt |
| title_sort | encapsulation of i lacticaseibacillus rhamnosus i gg probiotic survival in vitro digestion and viability in apple juice and yogurt |
| topic | probiotic encapsulation viability <i>Lacticaseibacillus rhamnosus</i> GG |
| url | https://www.mdpi.com/2076-3417/12/4/2141 |
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