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Fermented Milk Products
Published in Debabrata Das, Soumya Pandit, Industrial Biotechnology, 2021
Probiotic microorganisms used in production of functional dairy products: The main source for the isolation of probiotic microorganisms is the human gastrointestinal system. Widely used species are Bifidobacterium and Lactobacillus; other species used are S. thermophilus, E. faecium, E. faecalis, Leuconostoc mesenteroides, Pediococcus acidilactici, E. coli, Propionibacterium freundenreichii, Sporolactobacillus inulinus, and yeasts such as Saccharomyces cerevisiae and Saccharomyces boulardii. In the yoghurt industry recent interest for probiotics has increased as a result of Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, Lactobacillus rhamnosus, and Lactobacillus reuteri. Sometimes combinations of organisms are used, mainly for better results and product quality. In combination with a species named Lactobacillus delbrueckii, L. bulgaricus is mostly used because of its ability to produce aromatic substances such as acetaldehyde and some acids (Gorbach, 1990).
Nanotechnology in Functional Foods and Their Packaging
Published in Alok Dhawan, Sanjay Singh, Ashutosh Kumar, Rishi Shanker, Nanobiotechnology, 2018
Satnam Singh, Shivendu Ranjan, Nandita Dasgupta, Chidambaram Ramalingam
Probiotics are generally referred to as a mixture of bacterial species such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, and Bifidobacterium spp. and are present in dairy foods like yogurts, yogurt-type fermented milk, cheese, puddings, fruit-based drinks, and so on. Their viability in food products can be increased by nanoencapsulation. Nanoencapsulation is desirable to develop designer probiotic bacterial formulations that trigger their delivery to certain parts of the gastrointestinal tract, where they interact with specific receptors (Kailasapathy and Rybka 1997, Vidhyalakshmi et al. 2009). An enhanced shelf life of probiotic organisms has been seen when nanoencapsulated with calcium alginate (Kailasapathy and Rybka 1997). Curcumin, a natural pigment present in turmeric and responsible for its yellow color, has health benefits that can be enhanced by encapsulation in nanoemulsions (Wang et al. 2009). The bioavailability of lycopene can be enhanced by fortifying nanoparticles of lycopene in tomato juice, pasta sauce, and jam (Auweter et al. 1999). The milk protein casein can act as a neutral nanocarrier and be employed as a vehicle for delivering mineral nutrients such as vitamin D2 (Semo et al. 2007).
Nanocomposite Microparticles (nCmP) for Pulmonary Drug Delivery Applications
Published in Raj K. Keservani, Anil K. Sharma, Rajesh K. Kesharwani, Drug Delivery Approaches and Nanosystems, 2017
Zimeng Wang, Elisa A. Torrico-Guzmán, Sweta K. Gupta, Samantha A. Meenach
Another technique applied to enhance stability and solubility of particles is spray-drying. TIP used for the treatment of cystic fibrosis was designed and formulated considering the process parameters related to critical temperature transitions. A room temperature stable product was obtained that requires no refrigeration (Miller et al., 2015). Gentamicin particles for cystic fibrosis developed with L-leucine showed no significant degradation for up to 6 months of storage (Aquino et al., 2012). Spray-freeze-drying is a relatively new method of producing biopharmaceutical powder preparations. It combines the advantages of freeze- and spray-drying techniques in order to get a stable product and increase the solubility of poorly water-soluble drugs. This technique was used to obtain a fine stable probiotic powder of Lactobacillus casei in mannose and CaCO3 (Her, Kim and Lee, 2015). Finally, reaggregation of palygorskite nanofibers containing ofloxacin was successfully overcome by freeze-drying. Comparing with the traditional oven-dried sample, the freeze-dried sample showed enhanced dispersion stability of palygorskite in deionized water (Wang et al., 2014).
Experimental study and optimization of freeze-drying cycles of a model Casei type probiotic bacteria
Published in Drying Technology, 2020
Pierre Verlhac, Séverine Vessot-Crastes, Ghania Degobert, Claudia Cogné, Julien Andrieu, Laurent Beney, Patrick Gervais, Sylvie Moundanga
For our study, we have selected the probiotic strain Lactobacillus Casei ATCC 393 as a model strain.[19,20] It is well known that the freezing protocol of the freeze-drying process has an important influence on the survival of bacteria[15]; this is why we firstly chose to study the impact of the freezing rates on the viability ratios. Thus, the bacteria viability ratios after the freezing step, was experienced with different formulations based with two cryoprotectants, namely the lactose and the polyvinylpyrrolidone (PVP). The lactose is a well-known disaccharide currently used as pharmaceutical excipient as well as food ingredient with dairy products[21,22] and, next, the polyvinylpyrrolidone (PVP) is a pharmaceutical grade polymer widely used as excipient in different pharmaceutical formulations.[23] The combination of these two protectants could offer interesting protection perspectives for long time conservation, because the PVP is known as a glass forming agent which presents a high glass transition temperature values, and, moreover it presents the property to inhibit the lactose crystallization.[24] Indeed, the diffusion phenomenon and the secondary degradation reactions inside the cryo-concentrated phase and inside the glassy freeze-dried matrix could be largely reduced, which might improve the storage times.[25] Besides, as a preliminary study of our project, the thermodynamical characterization of the different mixtures of these components, namely the phase diagrams of the binary frozen systems, water/lactose and water/PVP, and of the ternary frozen system water/lactose/PVP were previously determined in our laboratory.[26]