Probiotics-encapsulated soy beverage spheres: Functional and technological characteristics
DOI:
https://doi.org/10.5327/fst.00387Keywords:
encapsulation, xanthan gum, alginate, Bifidobacterium animalis BB12, soy beverageAbstract
Soy beverage is a healthy and flavorful drink that can be a lactose-free dairy substitute. In this work, probiotic Bifidobacterium animalis BB-12 in soy-based beverages was encapsulated, and the viability of the microorganisms was evaluated under different conditions. Spheres were obtained by dissolving sodium alginate and xanthan gum in a grape-flavored soy beverage and cross-linked with calcium lactate by external ionic gelation. The condition for alginate 1.125% m v-1 and xanthan gum 0.50% m v-1 was selected for the optimal formation of the probiotic spheres by external ionic gelation. The encapsulated probiotics showed persistence at different pH values (2–5). The storage conditions of the spheres in soy beverage resulted in a microbial viability of 8 log CFU g-1 for 30 days. The findings reported in this work may be useful in the design and formulation of probiotic soy beverages.Downloads
References
Alexandre, J. B., Barroso, T. L. C. T., Silva, L. C., Castelo, R. M., Freire, G. A., Nascimento, A. B., Cheng, H. N., Biswas, A., Bruno, L. M., Furtado, R. F. (2024). Encapsulation of beetroot extract (Beta vulgaris L.) obtained by internal and external ionic gelation: a comparative study. Food Science and Technology, 44, e0025. https://doi.org/10.5327/fst.00225
Bastida, A. R., Peirotén, Á., Langa, S., Rodríguez-Mínguez, E., Curiel, J. A., Arqués, J. L., & Landete, J. M. (2023). Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effect. Heliyon, 9, e14991. https://doi.org/10.1016/j.heliyon.2023.e14991
Cai, X., Du, X., Cui, D., Wang, X., Yang, Z., & Zhu, G. (2019). Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation. Food Hydrocolloids, 91, 238-245. https://doi.org/10.1016/j.foodhyd.2019.01.034
Camacho, D. H., Uy, S. J. Y., Cabrera, M. J. F., Lobregas, M. O. S., & Fajardo, T. J. M. C. (2019). Encapsulation of folic acid in copper-alginate hydrogels and it’s slow in vitro release in physiological pH condition. Food Research International, 119, 15-22. https://doi.org/10.1016/j.foodres.2019.01.053
Campos, R. C. A. B., Martins, E. M. F., de Andrade Pires, B., do Carmo Gouveia Peluzio, M., da Rocha Campos, A. N., Ramos, A. M., de Castro Leite Júnior, B. R., de Oliveira Martins, A. D., da Silva, R. R., & Martins, M. L. (2019). In vitro and in vivo resistance of Lactobacillus rhamnosus GG carried by a mixed pineapple (Ananas comosus L. Merril) and jussara (Euterpe edulis Martius) juice to the gastrointestinal tract. Food Research International, 116, 1247-1257. https://doi.org/10.1016/j.foodres.2018.10.012
Chotiko, A., & Sathivel, S. (2016). Three protective agents for pectin-rice bran capsules for encapsulating Lactobacillus plantarum. Food Bioscience, 16, 56-65. https://doi.org/10.1016/j.fbio.2016.10.001
Cofelice, M., Messia, M. C., Marconi, E., Cuomo, F., & Lopez, F. (2023). Effect of the xanthan gum on the rheological properties of alginate hydrogels. Food Hydrocolloids, 142, 108768. https://doi.org/10.1016/j.foodhyd.2023.108768
Cui, L., Chang, S. K. C., & Nannapaneni, R. (2021). Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow’s milk during refrigeration storage (R2). Food Control, 119, 107474. https://doi.org/10.1016/j.foodcont.2020.107474
D’Alessandro, M., Gottardi, D., Parolin, C., Glicerina, V. T., Vitali, B., Lanciotti, R., & Patrignani, F. (2023). Development and characterization of fermented soy beverages containing encapsulated or no encapsulated vaginal probiotics. LWT, 180, 114713. https://doi.org/10.1016/j.lwt.2023.114713
Dalponte Dallabona, I., de Lima, G. G., Cestaro, B. I., Tasso, I. de S., Paiva, T. S., Laureanti, E. J. G., Jorge, L. M. de M., da Silva, B. J. G., Helm, C. V., Mathias, A. L., & Jorge, R. M. M. (2020). Development of alginate beads with encapsulated jabuticaba peel and propolis extracts to achieve a new natural colorant antioxidant additive. International Journal of Biological Macromolecules, 163, 1421-1432. https://doi.org/10.1016/j.ijbiomac.2020.07.256
Farahmand, A., Ghorani, B., Emadzadeh, B., Sarabi-Jamab, M., Emadzadeh, M., Modiri, A., & Tucker, N. (2022). Millifluidic-assisted ionic gelation technique for encapsulation of probiotics in double-layered polysaccharide structure. Food Research International, 160, 111699. https://doi.org/10.1016/j.foodres.2022.111699
Jang, Y., & Koh, E. (2023). Characterization and storage stability of aronia anthocyanins encapsulated with combinations of maltodextrin with carboxymethyl cellulose, gum Arabic, and xanthan gum. Food Chemistry, 405, 135002. https://doi.org/10.1016/j.foodchem.2022.135002
Juan, Z., Chen, J., Ding, B., Yongping, L., Liu, K., Wang, L., Le, Y., Liao, Q., Shi, J., Huang, J., Wu, Y., Ma, D., Ouyang, W., & Tong, J. (2022). Probiotic supplement attenuates chemotherapy-related cognitive impairment in patients with breast cancer: a randomized, double-blind, and placebo-controlled trial. European Journal of Cancer, 161, 10-22. https://doi.org/10.1016/j.ejca.2021.11.006
Khoshdouni Farahani, Z., Mousavi, M., Seyedain Ardebili, M., & Bakhoda, H. (2023). Stability, physicochemical, rheological and sensory properties of beverage containing encapsulated jujube extract with sodium alginate stabilized by sodium alginate and Gellan gum. Food Chemistry Advances, 2, 100195. https://doi.org/10.1016/j.focha.2023.100195
Kondaveeti, S., Petri, D. F. S., & Jeong, H. E. (2022). Efficiency of air-dried and freeze-dried alginate/xanthan beads in batch, recirculating and column adsorption processes. International Journal of Biological Macromolecules, 204, 345-355. https://doi.org/10.1016/j.ijbiomac.2022.02.011
Kumari, M., Kokkiligadda, A., Dasriya, V., & Naithani, H. (2022). Functional relevance and health benefits of soymilk fermented by lactic acid bacteria. Journal of Applied Microbiology, 133, 104-119. https://doi.org/10.1111/jam.15342
Kurozawa, L. E., & Hubinger, M. D. (2017). Hydrophilic food compounds encapsulation by ionic gelation. Current Opinion in Food Science, 15, 50-55. https://doi.org/10.1016/j.cofs.2017.06.004
Li, Q., Lin, H., Li, J., Liu, L., Huang, J., Cao, Y., Zhao, T., McClements, D. J., Chen, J., Liu, C., Liu, J., Shen, P., & Zhou, M. (2023). Improving probiotic (Lactobacillus casei) viability by encapsulation in alginate-based microgels: Impact of polymeric and colloidal fillers. Food Hydrocolloids, 134, 108028. https://doi.org/10.1016/j.foodhyd.2022.108028
Liu, W., Zheng, C., Li, Q., Xu, T., Cao, W., Shi, M., Huang, F., Liu, L., Luo, Y., Zhang, W., Xiao, Q., Liu, Z., & Deng, X. (2023). Preoperative oral probiotics relieve insulin resistance and gut dysbacteriosis in patients with gastric cancer after gastrectomy. Journal of Functional Foods, 101, 105426. https://doi.org/10.1016/j.jff.2023.105426
Marchesin, J. C., Celiberto, L. S., Orlando, A. B., de Medeiros, A. I., Pinto, R. A., Zuanon, J. A. S., Spolidorio, L. C., dos Santos, A., Taranto, M. P., & Cavallini, D. C. U. (2018). A soy-based probiotic drink modulates the microbiota and reduces body weight gain in diet-induced obese mice. Journal of Functional Foods, 48, 302-313. https://doi.org/10.1016/j.jff.2018.07.010
Morais, S. G. G., da Silva Campelo Borges, G., dos Santos Lima, M., Martín-Belloso, O., & Magnani, M. (2019). Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp. Food Research International, 126, 108681. https://doi.org/10.1016/j.foodres.2019.108681
Nguyen, B. T., Bujna, E., Fekete, N., Tran, A. T. M., Rezessy-Szabo, J. M., Prasad, R., & Nguyen, Q. D. (2019). Probiotic beverage from pineapple juice fermented with Lactobacillus and Bifidobacterium strains. Frontiers in Nutrition, 6. https://doi.org/10.3389/fnut.2019.00054
Noor, A., Murad, M. A., Chitra, A. J., Babu, S. N., & Govindarajan, S. (2022). Alginate based encapsulation of polyphenols of Piper betel leaves: Development, stability, bio- accessibility and biological activities. Food Bioscience, 47, 101715. https://doi.org/10.1016/j.fbio.2022.101715
Nsengiyumva, E. M., & Alexandridis, P. (2022). Xanthan gum in aqueous solutions: Fundamentals and applications. International Journal of Biological Macromolecules, 216, 583-604. https://doi.org/10.1016/j.ijbiomac.2022.06.189
Paludo, M. C., de Oliveira, S. B. P., de Oliveira, L. F., Colombo, R. C., Gómez-Alonso, S., Hermosín-Gutiérrez, I., Prata, R., Lima, A. F., Filho, J. T., Ballus, C. A., & Godoy, H. T. (2021). Phenolic composition of peels from different Jaboticaba species determined by HPLC-DAD-ESI/MSn and antiproliferative activity in tumor cell lines. Current Plant Biology, 29, 100233. https://doi.org/10.1016/j.cpb.2021.100233
Pongjanyakul, T., & Puttipipatkhachorn, S. (2007). Xanthan-alginate composite gel beads: Molecular interaction and in vitro characterization. International Journal of Pharmaceutics, 331, 61-71. https://doi.org/10.1016/j.ijpharm.2006.09.011
Rasika, D. M., Vidanarachchi, J. K., Rocha, R. S., Balthazar, C. F., Cruz, A. G., Sant’Ana, A. S., & Ranadheera, C. S. (2021). Plant-based milk substitutes as emerging probiotic carriers. Current Opinion in Food Science, 38, 8-20. https://doi.org/10.1016/j.cofs.2020.10.025
Riley, N. A. (1941). Projection sphericity. Journal of Sedimentary Petrology, 11(2), 94-97. https://doi.org/10.1306/D426910C-2B26-11D7-8648000102C1865D
Silva, M. P., Tulini, F. L., Matos-Jr, F. E., Oliveira, M. G., Thomazini, M., & Fávaro-Trindade, C. S. (2018). Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions. Food Hydrocolloids, 83, 109-117. https://doi.org/10.1016/j.foodhyd.2018.05.001
Ta, L. P., Bujna, E., Antal, O., Ladányi, M., Juhász, R., Szécsi, A., Kun, S., Sudheer, S., Gupta, V. K., & Nguyen, Q. D. (2021). Effects of various polysaccharides (alginate, carrageenan, gums, chitosan) and their combination with prebiotic saccharides (resistant starch, lactosucrose, lactulose) on the encapsulation of probiotic bacteria Lactobacillus casei 01 strain. International Journal of Biological Macromolecules, 183, 1136-1144. https://doi.org/10.1016/j.ijbiomac.2021.04.170
Tan, L. L., Mahotra, M., Chan, S. Y., & Loo, S. C. J. (2022). In situ alginate crosslinking during spray-drying of lactobacilli probiotics promotes gastrointestinal-targeted delivery. Carbohydrate Polymers, 286, 119279. https://doi.org/10.1016/j.carbpol.2022.119279
Tanganurat, P. (2020). Probiotics encapsulated fruit juice bubbles as functional food product. International Journal of GEOMATE, 19, 145-150. https://doi.org/10.21660/2020.72.5640
Vinceković, M., Viskić, M., Jurić, S., Giacometti, J., Bursać Kovačević, D., Putnik, P., Donsì, F., Barba, F. J., & Režek Jambrak, A. (2017). Innovative technologies for encapsulation of Mediterranean plants extracts. Trends in Food Science and Technology, 69, 1-12. https://doi.org/10.1016/j.tifs.2017.08.001
Vivek, K., Mishra, S., Pradhan, R. C., Nagarajan, M., Kumar, P. K., Singh, S. S., Manvi, D., & Gowda, N. N. (2023). A comprehensive review on microencapsulation of probiotics: technology, carriers and current trends. Applied Food Research, 3(1), 100248. https://doi.org/10.1016/j.afres.2022.100248
Wen, Q., Wang, X., Liu, B., Lu, L., Zhang, X., Swing, C. J., & Xia, S. (2022). Effect of synergism between sodium alginate and xanthan gum on characteristics of composite film and gloss of areca nut coating. Food Bioscience, 50, 102113. https://doi.org/10.1016/j.fbio.2022.102113
Xu, X., Cui, H., Xu, J., Yuan, Z., Liu, X., Fan, X., Li, J., Zhu, D., & Liu, H. (2022). Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder. LWT, 157, 113096. https://doi.org/10.1016/j.lwt.2022.113096
Yuan, Y., Yin, M., Chen, L., Liu, F., Chen, M., & Zhong, F. (2022). Effect of calcium ions on the freeze-drying survival of probiotic encapsulated in sodium alginate. Food Hydrocolloids, 130, 107668. https://doi.org/10.1016/j.foodhyd.2022.107668
Zanetti, B. G., Soldi, V., & Lemos-Senna, E. (2002). Efeito da adição de polietilenoglicóis nas formulações de microesferas de acetobutirato de celulose sobre a eficiência de encapsulação da carbamazepina e morfologia das partículas. Revista Brasileira de Ciência do Solo, 38. https://doi.org/10.1590/S1516-93322002000200012
