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The Use of Probiotic-Loaded Single- and Double-Layered Microcapsules in Cake Production
To date, the probiotic product development studies have mostly focused on dairy-based foods. However, endowing bakery products with probiotic properties not only provides a variety in food selection but would also potentially improve public health when the consumption rates are taken into considerat...
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Published in: | Probiotics and antimicrobial proteins 2019-09, Vol.11 (3), p.840-849 |
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description | To date, the probiotic product development studies have mostly focused on dairy-based foods. However, endowing bakery products with probiotic properties not only provides a variety in food selection but would also potentially improve public health when the consumption rates are taken into consideration. This study aimed to incorporate single- and double-layered microcapsules containing
Saccharomyces boulardii
,
Lactobacillus acidophilus
, and
Bifidobacterium bifidum
, produced by spray drying and chilling, in cake production. Microcapsules were added after baking to the three different types of cakes (cream-filled, marmalade-filled, and chocolate-coated). Additionally, the microcapsules were injected into the center of the cake mix and baked at 200 °C for 20 min, for plain cake only. After baking of plain cakes, the count of
S
.
boulardii
and
L
.
acidophilus
as determined in the double-layered microcapsules produced by spray chilling was 2.9 log cfu/g. The survivability rates of
S
.
boulardii
and
L
.
acidophilus
were also determined as 67.4 and 70.7% in this microcapsule, respectively. However, there were no viable
B
.
bifidum
detected after baking. The free forms of these probiotics did not survive in any plain cake experiments. Single-layered microcapsules produced by spray chilling provided a better protective effect on the probiotics in cream-filled and marmalade-filled cake samples during storage, particularly the cream-filled cakes. This study showed that combined spray chilling and spray drying microencapsulation techniques (double-layered microcapsules) could increase the survivability of probiotic microorganisms during the cake baking process. During storage, the cake samples had a near neutral pH value, and the textural properties deteriorated due to staling. However, cake staling had a limited effect on the sensorial attributes of the cakes and the samples could be readily consumed after storage for 90 days. |
doi_str_mv | 10.1007/s12602-018-9467-y |
format | article |
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Saccharomyces boulardii
,
Lactobacillus acidophilus
, and
Bifidobacterium bifidum
, produced by spray drying and chilling, in cake production. Microcapsules were added after baking to the three different types of cakes (cream-filled, marmalade-filled, and chocolate-coated). Additionally, the microcapsules were injected into the center of the cake mix and baked at 200 °C for 20 min, for plain cake only. After baking of plain cakes, the count of
S
.
boulardii
and
L
.
acidophilus
as determined in the double-layered microcapsules produced by spray chilling was 2.9 log cfu/g. The survivability rates of
S
.
boulardii
and
L
.
acidophilus
were also determined as 67.4 and 70.7% in this microcapsule, respectively. However, there were no viable
B
.
bifidum
detected after baking. The free forms of these probiotics did not survive in any plain cake experiments. Single-layered microcapsules produced by spray chilling provided a better protective effect on the probiotics in cream-filled and marmalade-filled cake samples during storage, particularly the cream-filled cakes. This study showed that combined spray chilling and spray drying microencapsulation techniques (double-layered microcapsules) could increase the survivability of probiotic microorganisms during the cake baking process. During storage, the cake samples had a near neutral pH value, and the textural properties deteriorated due to staling. However, cake staling had a limited effect on the sensorial attributes of the cakes and the samples could be readily consumed after storage for 90 days.</description><identifier>ISSN: 1867-1306</identifier><identifier>EISSN: 1867-1314</identifier><identifier>DOI: 10.1007/s12602-018-9467-y</identifier><identifier>PMID: 30215181</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Applied Microbiology ; Bakery products ; Baking ; Bifidobacterium bifidum - chemistry ; Bifidobacterium bifidum - growth & development ; Bread - microbiology ; Cakes ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chilling ; Chocolate ; Cooking ; Cream ; Dairy products ; Drug Compounding ; Drying ; Food Additives - chemistry ; Food selection ; Lactobacillus acidophilus - chemistry ; Lactobacillus acidophilus - growth & development ; Microbial Viability ; Microbiology ; Microcapsules ; Microencapsulation ; Nutrition ; Probiotics ; Probiotics - chemistry ; Protein Science ; Public health ; Saccharomyces boulardii - chemistry ; Saccharomyces boulardii - growth & development ; Yogurt</subject><ispartof>Probiotics and antimicrobial proteins, 2019-09, Vol.11 (3), p.840-849</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2018</rights><rights>Probiotics and Antimicrobial Proteins is a copyright of Springer, (2018). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c372t-defdb0a44f2247123f95474f1926476714e555aa515536df23b41daec7adb11a3</citedby><cites>FETCH-LOGICAL-c372t-defdb0a44f2247123f95474f1926476714e555aa515536df23b41daec7adb11a3</cites><orcidid>0000-0003-1557-7948</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30215181$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Arslan-Tontul, Sultan</creatorcontrib><creatorcontrib>Erbas, Mustafa</creatorcontrib><creatorcontrib>Gorgulu, Ahmet</creatorcontrib><title>The Use of Probiotic-Loaded Single- and Double-Layered Microcapsules in Cake Production</title><title>Probiotics and antimicrobial proteins</title><addtitle>Probiotics & Antimicro. Prot</addtitle><addtitle>Probiotics Antimicrob Proteins</addtitle><description>To date, the probiotic product development studies have mostly focused on dairy-based foods. However, endowing bakery products with probiotic properties not only provides a variety in food selection but would also potentially improve public health when the consumption rates are taken into consideration. This study aimed to incorporate single- and double-layered microcapsules containing
Saccharomyces boulardii
,
Lactobacillus acidophilus
, and
Bifidobacterium bifidum
, produced by spray drying and chilling, in cake production. Microcapsules were added after baking to the three different types of cakes (cream-filled, marmalade-filled, and chocolate-coated). Additionally, the microcapsules were injected into the center of the cake mix and baked at 200 °C for 20 min, for plain cake only. After baking of plain cakes, the count of
S
.
boulardii
and
L
.
acidophilus
as determined in the double-layered microcapsules produced by spray chilling was 2.9 log cfu/g. The survivability rates of
S
.
boulardii
and
L
.
acidophilus
were also determined as 67.4 and 70.7% in this microcapsule, respectively. However, there were no viable
B
.
bifidum
detected after baking. The free forms of these probiotics did not survive in any plain cake experiments. Single-layered microcapsules produced by spray chilling provided a better protective effect on the probiotics in cream-filled and marmalade-filled cake samples during storage, particularly the cream-filled cakes. This study showed that combined spray chilling and spray drying microencapsulation techniques (double-layered microcapsules) could increase the survivability of probiotic microorganisms during the cake baking process. During storage, the cake samples had a near neutral pH value, and the textural properties deteriorated due to staling. However, cake staling had a limited effect on the sensorial attributes of the cakes and the samples could be readily consumed after storage for 90 days.</description><subject>Applied Microbiology</subject><subject>Bakery products</subject><subject>Baking</subject><subject>Bifidobacterium bifidum - chemistry</subject><subject>Bifidobacterium bifidum - growth & development</subject><subject>Bread - microbiology</subject><subject>Cakes</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chilling</subject><subject>Chocolate</subject><subject>Cooking</subject><subject>Cream</subject><subject>Dairy products</subject><subject>Drug Compounding</subject><subject>Drying</subject><subject>Food Additives - chemistry</subject><subject>Food selection</subject><subject>Lactobacillus acidophilus - chemistry</subject><subject>Lactobacillus acidophilus - growth & development</subject><subject>Microbial Viability</subject><subject>Microbiology</subject><subject>Microcapsules</subject><subject>Microencapsulation</subject><subject>Nutrition</subject><subject>Probiotics</subject><subject>Probiotics - chemistry</subject><subject>Protein Science</subject><subject>Public health</subject><subject>Saccharomyces boulardii - chemistry</subject><subject>Saccharomyces boulardii - growth & development</subject><subject>Yogurt</subject><issn>1867-1306</issn><issn>1867-1314</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNp1kMtKAzEUhoMotl4ewI0MuHEzmpNru5R6hYqCisuQmZypU6eTmnQWfXtTWisIrvLD-c6f5CPkBOgFUKovIzBFWU5hkA-F0vlyh_RhkAJwELvbTFWPHMQ4pVQpzug-6XHKQMIA-uT99QOzt4iZr7Ln4IvaL-oyH3vr0GUvdTtpMM9s67Jr3xUpj-0SQxo91mXwpZ3HrsGY1W02sp-4anBduah9e0T2KttEPN6ch-Tt9uZ1dJ-Pn-4eRlfjvOSaLXKHlSuoFaJiTGhgvBpKoUUFQ6aEVhoESimtlSAlV65ivBDgLJbaugLA8kNyvu6dB__VYVyYWR1LbBrbou-iYUAlVUJxldCzP-jUd6FNrzOMaa4SR0WiYE2l_8UYsDLzUM9sWBqgZmXdrK2bZN2srJtl2jndNHfFDN1240dzAtgaiGnUTjD8Xv1_6zeD4ot0</recordid><startdate>20190901</startdate><enddate>20190901</enddate><creator>Arslan-Tontul, Sultan</creator><creator>Erbas, Mustafa</creator><creator>Gorgulu, Ahmet</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FE</scope><scope>8FH</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M7P</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-1557-7948</orcidid></search><sort><creationdate>20190901</creationdate><title>The Use of Probiotic-Loaded Single- and Double-Layered Microcapsules in Cake Production</title><author>Arslan-Tontul, Sultan ; Erbas, Mustafa ; Gorgulu, Ahmet</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c372t-defdb0a44f2247123f95474f1926476714e555aa515536df23b41daec7adb11a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Applied Microbiology</topic><topic>Bakery products</topic><topic>Baking</topic><topic>Bifidobacterium bifidum - chemistry</topic><topic>Bifidobacterium bifidum - growth & development</topic><topic>Bread - microbiology</topic><topic>Cakes</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chilling</topic><topic>Chocolate</topic><topic>Cooking</topic><topic>Cream</topic><topic>Dairy products</topic><topic>Drug Compounding</topic><topic>Drying</topic><topic>Food Additives - chemistry</topic><topic>Food selection</topic><topic>Lactobacillus acidophilus - chemistry</topic><topic>Lactobacillus acidophilus - growth & development</topic><topic>Microbial Viability</topic><topic>Microbiology</topic><topic>Microcapsules</topic><topic>Microencapsulation</topic><topic>Nutrition</topic><topic>Probiotics</topic><topic>Probiotics - chemistry</topic><topic>Protein Science</topic><topic>Public health</topic><topic>Saccharomyces boulardii - chemistry</topic><topic>Saccharomyces boulardii - growth & development</topic><topic>Yogurt</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Arslan-Tontul, Sultan</creatorcontrib><creatorcontrib>Erbas, Mustafa</creatorcontrib><creatorcontrib>Gorgulu, Ahmet</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Biological Science 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>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><jtitle>Probiotics and antimicrobial proteins</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Arslan-Tontul, Sultan</au><au>Erbas, Mustafa</au><au>Gorgulu, Ahmet</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Use of Probiotic-Loaded Single- and Double-Layered Microcapsules in Cake Production</atitle><jtitle>Probiotics and antimicrobial proteins</jtitle><stitle>Probiotics & Antimicro. Prot</stitle><addtitle>Probiotics Antimicrob Proteins</addtitle><date>2019-09-01</date><risdate>2019</risdate><volume>11</volume><issue>3</issue><spage>840</spage><epage>849</epage><pages>840-849</pages><issn>1867-1306</issn><eissn>1867-1314</eissn><abstract>To date, the probiotic product development studies have mostly focused on dairy-based foods. However, endowing bakery products with probiotic properties not only provides a variety in food selection but would also potentially improve public health when the consumption rates are taken into consideration. This study aimed to incorporate single- and double-layered microcapsules containing
Saccharomyces boulardii
,
Lactobacillus acidophilus
, and
Bifidobacterium bifidum
, produced by spray drying and chilling, in cake production. Microcapsules were added after baking to the three different types of cakes (cream-filled, marmalade-filled, and chocolate-coated). Additionally, the microcapsules were injected into the center of the cake mix and baked at 200 °C for 20 min, for plain cake only. After baking of plain cakes, the count of
S
.
boulardii
and
L
.
acidophilus
as determined in the double-layered microcapsules produced by spray chilling was 2.9 log cfu/g. The survivability rates of
S
.
boulardii
and
L
.
acidophilus
were also determined as 67.4 and 70.7% in this microcapsule, respectively. However, there were no viable
B
.
bifidum
detected after baking. The free forms of these probiotics did not survive in any plain cake experiments. Single-layered microcapsules produced by spray chilling provided a better protective effect on the probiotics in cream-filled and marmalade-filled cake samples during storage, particularly the cream-filled cakes. This study showed that combined spray chilling and spray drying microencapsulation techniques (double-layered microcapsules) could increase the survivability of probiotic microorganisms during the cake baking process. During storage, the cake samples had a near neutral pH value, and the textural properties deteriorated due to staling. However, cake staling had a limited effect on the sensorial attributes of the cakes and the samples could be readily consumed after storage for 90 days.</abstract><cop>New York</cop><pub>Springer US</pub><pmid>30215181</pmid><doi>10.1007/s12602-018-9467-y</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0003-1557-7948</orcidid></addata></record> |
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source | Springer Nature:Jisc Collections:Springer Nature Read and Publish 2023-2025: Springer Reading List |
subjects | Applied Microbiology Bakery products Baking Bifidobacterium bifidum - chemistry Bifidobacterium bifidum - growth & development Bread - microbiology Cakes Chemistry Chemistry and Materials Science Chemistry/Food Science Chilling Chocolate Cooking Cream Dairy products Drug Compounding Drying Food Additives - chemistry Food selection Lactobacillus acidophilus - chemistry Lactobacillus acidophilus - growth & development Microbial Viability Microbiology Microcapsules Microencapsulation Nutrition Probiotics Probiotics - chemistry Protein Science Public health Saccharomyces boulardii - chemistry Saccharomyces boulardii - growth & development Yogurt |
title | The Use of Probiotic-Loaded Single- and Double-Layered Microcapsules in Cake Production |
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