Olive paste as vehicle for delivery of potential probiotic Lactobacillus plantarum 33

Marta Alves; Cátia M Peres; Adrián Hernandez-Mendonza; M Rosário Bronze; Cidália Peres; F Xavier Malcata

doi:10.1016/j.foodres.2015.04.048

Olive paste as vehicle for delivery of potential probiotic Lactobacillus plantarum 33

Food Res Int. 2015 Sep:75:61-70. doi: 10.1016/j.foodres.2015.04.048. Epub 2015 May 12.

Authors

Marta Alves¹, Cátia M Peres¹, Adrián Hernandez-Mendonza², M Rosário Bronze³, Cidália Peres⁴, F Xavier Malcata⁵

Affiliations

¹ Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Avenida da República, P-2780-157 Oeiras, Portugal.
² Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Avenida da República, P-2780-157 Oeiras, Portugal; CIAD, Centro de Investigación en Alimentación y Desarrollo, A. C. Hermosillo, Son., Mexico.
³ Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Avenida da República, P-2780-157 Oeiras, Portugal; Faculdade de Farmácia de Lisboa, Av. das Forças Armadas, 1649-019 Lisboa, Portugal; Instituto de Biologia Experimental e Tecnológica, Apartado 12, P-2780-901 Oeiras, Portugal.
⁴ INIAV, IP, Avenida da República, EAN, P-2780-157 Oeiras, Portugal.
⁵ Department of Chemical Engineering, University of Porto, Rua Dr. Roberto Frias, P-4200-465 Porto, Portugal; LEPABE, Laboratory for Process Engineering, Environment, Biotechnology, and Energy, Rua Dr. Roberto Frias, P-4200-465 Porto, Portugal. Electronic address: fmalcata@fe.up.pt.

PMID: 28454973
DOI: 10.1016/j.foodres.2015.04.048

Abstract

Use of probiotic bacteria and consumes in large - in novel foods to provide beneficial health effects has attracted an increasing interest by the food industry and fermented olives are an excellent example of a new generation of those foods from plant origin so as to assure maximum viability by the time of ingestion during processing and storage of food products, as well as during transit through the gastrointestinal tract. Our study focused on production, characterization and assessment of efficacy of microencapsulation upon survival of probiotic strains and sensory properties of the final olive paste throughout refrigerated storage. Microencapsulation appears to be an effective technique for strain survival, depending on the operating temperature and experimental results on tolerance to gastrointestinal-like conditions, and ability to adhere to intestinal epithelium is thereby presented and discussed. The sensory panel rated all experienced matrices as good, including overall acceptance without significant preference between them. However, the success of microencapsulation was more limited when incorporated into olive paste. Free cells of Lactobacillus plantarum 33 proved able to survive in olive paste during storage at refrigerated temperatures.

Keywords: Alginate — PubChem CID: 6850754; Barium chloride — PubChem CID: 25204; Bile salts — PubChem CID: 439520; Calcium dichloride — PubChem CID:5284359; Cell survival; Chlorohydric acid — PubChem CID: 313; Dyethil ether — PubChem CID: 3283; Ethanol — PubChem CID: 702; Ethylenediaminetetraacetic acid — PubChem CID: 6049; Lactobacillus plantarum 33; Lysozyme — PubChem CID: 24839946; Magnesium dichloride — PubChem CID: 5360315; Magnesium nitrate — PubChem CID: 25212; Microencapsulation; Pancreatin — PubChem CID: 135348268; Pepsin — PubChem CID: 5462499; Phenolphthalein — PubChem CID: 4764; Probiotic; Probiotic olive paste; Sodium chloride — PubChem CID: 5234; Sodium citrate — PubChem CID: 17938267; Sodium hydroxide — PubChem CID: 14798; Trypsin — PubChem CID: 16131405.