Coating Lacticaseibacillus rhamnosus GG in Alginate Systems: an Emerging Strategy Towards Improved Viability in Orange Juice

Fruit juices are successfully proposed as suitable probiotic vehicles, but researchers’ efforts should be developed to avoid effects of bacteria overgrowing on sensory and nutritional cues of final products and to preserve viability of probiotic bacteria during storage. In the present study, encapsu...

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Published in:AAPS PharmSciTech 2021-04, Vol.22 (3), p.123-123, Article 123
Main Authors: Bonaccorso, Angela, Russo, Nunziatina, Romeo, Alessia, Carbone, Claudia, Grimaudo, Maria Aurora, Alvarez-Lorenzo, Carmen, Randazzo, Cinzia, Musumeci, Teresa, Caggia, Cinzia
Format: Article
Language:English
Subjects:
Alginates - chemistry
Biochemistry
Biomedical and Life Sciences
Biomedicine
Biotechnology
Citrus sinensis
Fruit and Vegetable Juices - microbiology
Functional Food - analysis
Lactobacillus casei
Microbial Viability
Nanoparticles
Particle Size
Pharmaceutical Vehicles
Pharmacology/Toxicology
Pharmacy
Probiotics - administration & dosage
Research Article
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Summary:Fruit juices are successfully proposed as suitable probiotic vehicles, but researchers’ efforts should be developed to avoid effects of bacteria overgrowing on sensory and nutritional cues of final products and to preserve viability of probiotic bacteria during storage. In the present study, encapsulation of Lacticaseibacillus rhamnosus GG strain in alginate systems was performed through ionotropic gelation technology. The alginate systems were optimized by using Box-Behnken Design to investigate the influence of three independent variables at three different levels: particle mean size and polydispersity index. The optimized probiotic-loaded alginate particles were added to orange juice samples. The viability of the probiotic strain, both as free and microencapsulated, was evaluated in orange juice stored at 5°C for 35 days. Morphology and size of probiotic-loaded alginate particles were found suitable for incorporation into juice. TEM analysis revealed that unloaded systems were clustered as nanoparticles (CL_NP), while the loaded sample appeared as a coated system (Coated_LGG). Microbiological evaluation revealed that the encapsulation assured the survival of Coated_LGG, with a reduction of less than 1-unit log in cellular density after 35 days of refrigerated storage in orange juice. Results indicated that the encapsulated bacteria did not affect the macroscopic properties neither the microbiological characteristic of orange juice; thus, it can be proposed as functional food.
ISSN:1530-9932
1530-9932
DOI:10.1208/s12249-021-01996-x