Pectin-iron capsules: Novel system to stabilise and deliver lactic acid bacteria

Autores
Ghibaudo, María Florencia; Gerbino, Oscar Esteban; Campodallorto, Viviana; Gomez Zavaglia, Andrea
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The delivery of probiotics has been a challenge because microorganisms must overcome harmful environments both at a technological and at a physiological level. Encapsulation is one of the strategies to protect microorganisms against both problems. This work aimed at encapsulating probiotic Lactobacillus plantarum CIDCA 83114 in pectin-iron beads obtained by ionotropic gelation, enabling bacteria safe delivery and providing a source of iron and fibre. Microorganisms in the stationary phase were suspended in a 4% w/v pectin solution at pH 5, and the suspension, dripped into a 150 mM FeSO4 solution. The beads were freeze-dried and stored for 60 days at 4 °C. The morphology of the beads was observed by scanning electron microscopy. Bacterial culturability was determined after freeze-drying, and after the exposure to simulated saliva, gastric and intestinal conditions. The iron and pectin releases were also investigated in the same digestive conditions. Microorganisms were fully entrapped in smooth and spherical pectin-iron beads of ca. 1–2 mm diameter. Bacterial culturability did not decrease during storage. Encapsulation protected microorganisms against simulated digestive conditions, also enabling the complete release of iron and pectins in the gut. The results obtained support the safe delivery of both probiotic bacteria and iron to the gut. As iron deficiency still continuous to be a worldwide problem, using iron-pectin beads could be an adequate strategy to functionalise food products, contributing to attain the recommended iron intake.
Fil: Ghibaudo, María Florencia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Gerbino, Oscar Esteban. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Campodallorto, Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; Argentina
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Encapsulation
Gastro-Intestinal Tract
Ionotropic Gelation
Iron
Lactic Acid Bacteria
Pectin
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/50022
Acceder
id CONICETDig_af7c24da356855924ab385cc4e23e9a9
oai_identifier_str oai:ri.conicet.gov.ar:11336/50022
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Pectin-iron capsules: Novel system to stabilise and deliver lactic acid bacteriaGhibaudo, María FlorenciaGerbino, Oscar EstebanCampodallorto, VivianaGomez Zavaglia, AndreaEncapsulationGastro-Intestinal TractIonotropic GelationIronLactic Acid BacteriaPectinhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The delivery of probiotics has been a challenge because microorganisms must overcome harmful environments both at a technological and at a physiological level. Encapsulation is one of the strategies to protect microorganisms against both problems. This work aimed at encapsulating probiotic Lactobacillus plantarum CIDCA 83114 in pectin-iron beads obtained by ionotropic gelation, enabling bacteria safe delivery and providing a source of iron and fibre. Microorganisms in the stationary phase were suspended in a 4% w/v pectin solution at pH 5, and the suspension, dripped into a 150 mM FeSO4 solution. The beads were freeze-dried and stored for 60 days at 4 °C. The morphology of the beads was observed by scanning electron microscopy. Bacterial culturability was determined after freeze-drying, and after the exposure to simulated saliva, gastric and intestinal conditions. The iron and pectin releases were also investigated in the same digestive conditions. Microorganisms were fully entrapped in smooth and spherical pectin-iron beads of ca. 1–2 mm diameter. Bacterial culturability did not decrease during storage. Encapsulation protected microorganisms against simulated digestive conditions, also enabling the complete release of iron and pectins in the gut. The results obtained support the safe delivery of both probiotic bacteria and iron to the gut. As iron deficiency still continuous to be a worldwide problem, using iron-pectin beads could be an adequate strategy to functionalise food products, contributing to attain the recommended iron intake.Fil: Ghibaudo, María Florencia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Gerbino, Oscar Esteban. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Campodallorto, Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; ArgentinaFil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2017-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/50022Ghibaudo, María Florencia; Gerbino, Oscar Esteban; Campodallorto, Viviana; Gomez Zavaglia, Andrea; Pectin-iron capsules: Novel system to stabilise and deliver lactic acid bacteria; Elsevier; Journal of Functional Foods; 39; 12-2017; 299-3051756-4646CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2017.10.028info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1756464617306370info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:44:56Zoai:ri.conicet.gov.ar:11336/50022instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:44:56.566CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Pectin-iron capsules: Novel system to stabilise and deliver lactic acid bacteria
title Pectin-iron capsules: Novel system to stabilise and deliver lactic acid bacteria
spellingShingle Pectin-iron capsules: Novel system to stabilise and deliver lactic acid bacteria
Ghibaudo, María Florencia
Encapsulation
Gastro-Intestinal Tract
Ionotropic Gelation
Iron
Lactic Acid Bacteria
Pectin
title_short Pectin-iron capsules: Novel system to stabilise and deliver lactic acid bacteria
title_full Pectin-iron capsules: Novel system to stabilise and deliver lactic acid bacteria
title_fullStr Pectin-iron capsules: Novel system to stabilise and deliver lactic acid bacteria
title_full_unstemmed Pectin-iron capsules: Novel system to stabilise and deliver lactic acid bacteria
title_sort Pectin-iron capsules: Novel system to stabilise and deliver lactic acid bacteria
dc.creator.none.fl_str_mv Ghibaudo, María Florencia
Gerbino, Oscar Esteban
Campodallorto, Viviana
Gomez Zavaglia, Andrea
author Ghibaudo, María Florencia
author_facet Ghibaudo, María Florencia
Gerbino, Oscar Esteban
Campodallorto, Viviana
Gomez Zavaglia, Andrea
author_role author
author2 Gerbino, Oscar Esteban
Campodallorto, Viviana
Gomez Zavaglia, Andrea
author2_role author
author
author
dc.subject.none.fl_str_mv Encapsulation
Gastro-Intestinal Tract
Ionotropic Gelation
Iron
Lactic Acid Bacteria
Pectin
topic Encapsulation
Gastro-Intestinal Tract
Ionotropic Gelation
Iron
Lactic Acid Bacteria
Pectin
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The delivery of probiotics has been a challenge because microorganisms must overcome harmful environments both at a technological and at a physiological level. Encapsulation is one of the strategies to protect microorganisms against both problems. This work aimed at encapsulating probiotic Lactobacillus plantarum CIDCA 83114 in pectin-iron beads obtained by ionotropic gelation, enabling bacteria safe delivery and providing a source of iron and fibre. Microorganisms in the stationary phase were suspended in a 4% w/v pectin solution at pH 5, and the suspension, dripped into a 150 mM FeSO4 solution. The beads were freeze-dried and stored for 60 days at 4 °C. The morphology of the beads was observed by scanning electron microscopy. Bacterial culturability was determined after freeze-drying, and after the exposure to simulated saliva, gastric and intestinal conditions. The iron and pectin releases were also investigated in the same digestive conditions. Microorganisms were fully entrapped in smooth and spherical pectin-iron beads of ca. 1–2 mm diameter. Bacterial culturability did not decrease during storage. Encapsulation protected microorganisms against simulated digestive conditions, also enabling the complete release of iron and pectins in the gut. The results obtained support the safe delivery of both probiotic bacteria and iron to the gut. As iron deficiency still continuous to be a worldwide problem, using iron-pectin beads could be an adequate strategy to functionalise food products, contributing to attain the recommended iron intake.
Fil: Ghibaudo, María Florencia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Gerbino, Oscar Esteban. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Campodallorto, Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; Argentina
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description The delivery of probiotics has been a challenge because microorganisms must overcome harmful environments both at a technological and at a physiological level. Encapsulation is one of the strategies to protect microorganisms against both problems. This work aimed at encapsulating probiotic Lactobacillus plantarum CIDCA 83114 in pectin-iron beads obtained by ionotropic gelation, enabling bacteria safe delivery and providing a source of iron and fibre. Microorganisms in the stationary phase were suspended in a 4% w/v pectin solution at pH 5, and the suspension, dripped into a 150 mM FeSO4 solution. The beads were freeze-dried and stored for 60 days at 4 °C. The morphology of the beads was observed by scanning electron microscopy. Bacterial culturability was determined after freeze-drying, and after the exposure to simulated saliva, gastric and intestinal conditions. The iron and pectin releases were also investigated in the same digestive conditions. Microorganisms were fully entrapped in smooth and spherical pectin-iron beads of ca. 1–2 mm diameter. Bacterial culturability did not decrease during storage. Encapsulation protected microorganisms against simulated digestive conditions, also enabling the complete release of iron and pectins in the gut. The results obtained support the safe delivery of both probiotic bacteria and iron to the gut. As iron deficiency still continuous to be a worldwide problem, using iron-pectin beads could be an adequate strategy to functionalise food products, contributing to attain the recommended iron intake.
publishDate 2017
dc.date.none.fl_str_mv 2017-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/50022
Ghibaudo, María Florencia; Gerbino, Oscar Esteban; Campodallorto, Viviana; Gomez Zavaglia, Andrea; Pectin-iron capsules: Novel system to stabilise and deliver lactic acid bacteria; Elsevier; Journal of Functional Foods; 39; 12-2017; 299-305
1756-4646
CONICET Digital
CONICET
url http://hdl.handle.net/11336/50022
identifier_str_mv Ghibaudo, María Florencia; Gerbino, Oscar Esteban; Campodallorto, Viviana; Gomez Zavaglia, Andrea; Pectin-iron capsules: Novel system to stabilise and deliver lactic acid bacteria; Elsevier; Journal of Functional Foods; 39; 12-2017; 299-305
1756-4646
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2017.10.028
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1756464617306370
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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