Effective microencapsulation of Enterococcus faecium in biopolymeric matrices using spray drying
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BIOTECHNOLOGICAL PRODUCTS AND PROCESS ENGINEERING
Effective microencapsulation of Enterococcus faecium in biopolymeric matrices using spray drying Luis A. Cancino-Castillo 1 & César I. Beristain 2 & Luz A. Pascual-Pineda 2 & Rosa I. Ortiz-Basurto 3 & Naida Juárez-Trujillo 3 & Maribel Jiménez-Fernández 2 Received: 21 May 2020 / Revised: 28 September 2020 / Accepted: 4 October 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract The objective of this work was to evaluate the potential of whey protein concentrate (WPC), native agave fructans (NAF), and their mixture (WPC-NAF, 1:1 w/w) as wall materials and evaluate the physicochemical properties and stability of encapsulated Enterococcus faecium during the spray drying, storage, and passage through the simulated gastrointestinal tests. The encapsulated microorganisms with WPC-NAF by spray drying showed greater viability (9.26 log CFU/g) and a higher microencapsulation yield (88.43%). They also had a smaller reduction in the cell count (0.61 log cycles), while the microcapsules produced with NAF had the greatest reduction in viability during the simulated gastrointestinal tests. Similarly, probiotics encapsulated with WPC-NAF revealed a higher survival rate (> 8 log CFU/g) when stored at a water activity of 0.328. The thermal analysis showed that the addition of NAF to the WPC produced a slight shift in the Tg towards temperatures higher than that shown by NAF. Therefore, this study provides evidence that the spray drying process was appropriate to encapsulate the probiotic strain Enterococcus faecium and that the mixture WPC-NAF protected it from adverse drying conditions and improved the viability of Enterococcus faecium during storage and simulated gastrointestinal tests, demonstrating that the combination of NAF and WPC as encapsulating material is adequate in the production of more stable microcapsules with potential application in various foods. Key Points • E. faecium was successfully encapsulated in WPC and NAF. • WPC-NAF offered protection to E. faecium in the gastrointestinal tests and during storage. • Aw around 0.328 positively influenced the viability of the microorganism during storage. Keywords Encapsulation . Gastrointestinal simulation . Prebiotic . Probiotics . Proteins
Introduction Enterococcus faecium is a microorganism involved in the production of soft and semi-hard cheese, which is an inhibitor of
* César I. Beristain [email protected] * Maribel Jiménez-Fernández [email protected] 1
Maestría en Ciencias Alimentarias, Universidad Veracruzana, 91000 Xalapa, Veracruz, Mexico
2
Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, 91000 Xalapa, Veracruz, Mexico
3
TecNM-Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, Av. Tecnológico # 2595, Col. Lagos del Country, CP. 63175 Tepic, Nayarit, Mexico
certain pathogenic microorganisms and which has shown to be a probiotic microorganism with technofunctional properties (Ispirli et al. 2015, 2017). Enterococcus faecium
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