Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feed

Autores
Valle Vargas, Marcelo Fernando; Ruiz Pardo, Ruth Yolanda; Villamil Díaz, Luisa; Alean, Jader; Santagapita, Patricio Roman; Quintanilla Carvajal, Maria Ximena
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
During probiotics manufacturing, drying is a crucial process for stabilization of probioticsafter fermentation, since drying condition could affect viability and functionalityas well as physical properties such as moisture content and water activity, which playkey role in stability of dried probiotics during storage. Therefore, this study aimed toevaluate the effect of spray-drying parameters on the survival of Lactococcus lactisA12 after drying and exposure to gastrointestinal conditions. A combined mixture-processdesign was carried out by evaluating three factors: whey (10–30% w/v),maltodextrin (10–30% w/v), and atomization pressure (1.0–1.5 bar). As the mainresults, a high concentration of whey (30% w/v), low concentration of maltodextrin(10% w/v), and high atomization pressure (1.4 bar) improved survival of spray-driedL. lactis A12 after drying and exposure to pH 3.00 or bile salts with survival ratesranged within 69.25 to 86.24%, 65.89–98.93%, and 89.09–100%, respectively.Under optimal conditions, spray-dried probiotic powder with wall materials (encapsulated)exhibited higher glass transition temperature (64.44 vs 12.65 °C), and lowerhygroscopicity (12.65 vs 64.44%) than spray-dried probiotic without wall materials(non-encapsulated). Moreover, SD probiotic powder exhibited the highest survivalrate (85.88%) at 4 °C during 60 days of storage in comparison to 25 °C and 37 °Cwhich did not survive. Finally, spray-dried L. lactis A12 was included in fish feed andexhibited a survival rate of 80.83% when it was stored at 4 °C after 60 days. It can beconcluded that the use of encapsulating materials, particularly whey and maltodextrin,improved the physical and thermal stability of L. lactis A12 powder during dryingand storage. Also, the results from the stability of supplemented fish feed suggestedthat L. lactis A12 could be included in fish feed.
Fil: Valle Vargas, Marcelo Fernando. Universidad de la Sabana; Colombia
Fil: Ruiz Pardo, Ruth Yolanda. Universidad de la Sabana; Colombia
Fil: Villamil Díaz, Luisa. Universidad de la Sabana; Colombia
Fil: Alean, Jader. Universidad de la Sabana; Colombia
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Fil: Quintanilla Carvajal, Maria Ximena. Universidad de la Sabana; Colombia
Materia
encapsulation
probiotics
spray drying
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/290590
Acceder
id CONICETDig_f9cb4ba64535c72131673739a9d0550d
oai_identifier_str oai:ri.conicet.gov.ar:11336/290590
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feedValle Vargas, Marcelo FernandoRuiz Pardo, Ruth YolandaVillamil Díaz, LuisaAlean, JaderSantagapita, Patricio RomanQuintanilla Carvajal, Maria Ximenaencapsulationprobioticsspray dryinghttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1During probiotics manufacturing, drying is a crucial process for stabilization of probioticsafter fermentation, since drying condition could affect viability and functionalityas well as physical properties such as moisture content and water activity, which playkey role in stability of dried probiotics during storage. Therefore, this study aimed toevaluate the effect of spray-drying parameters on the survival of Lactococcus lactisA12 after drying and exposure to gastrointestinal conditions. A combined mixture-processdesign was carried out by evaluating three factors: whey (10–30% w/v),maltodextrin (10–30% w/v), and atomization pressure (1.0–1.5 bar). As the mainresults, a high concentration of whey (30% w/v), low concentration of maltodextrin(10% w/v), and high atomization pressure (1.4 bar) improved survival of spray-driedL. lactis A12 after drying and exposure to pH 3.00 or bile salts with survival ratesranged within 69.25 to 86.24%, 65.89–98.93%, and 89.09–100%, respectively.Under optimal conditions, spray-dried probiotic powder with wall materials (encapsulated)exhibited higher glass transition temperature (64.44 vs 12.65 °C), and lowerhygroscopicity (12.65 vs 64.44%) than spray-dried probiotic without wall materials(non-encapsulated). Moreover, SD probiotic powder exhibited the highest survivalrate (85.88%) at 4 °C during 60 days of storage in comparison to 25 °C and 37 °Cwhich did not survive. Finally, spray-dried L. lactis A12 was included in fish feed andexhibited a survival rate of 80.83% when it was stored at 4 °C after 60 days. It can beconcluded that the use of encapsulating materials, particularly whey and maltodextrin,improved the physical and thermal stability of L. lactis A12 powder during dryingand storage. Also, the results from the stability of supplemented fish feed suggestedthat L. lactis A12 could be included in fish feed.Fil: Valle Vargas, Marcelo Fernando. Universidad de la Sabana; ColombiaFil: Ruiz Pardo, Ruth Yolanda. Universidad de la Sabana; ColombiaFil: Villamil Díaz, Luisa. Universidad de la Sabana; ColombiaFil: Alean, Jader. Universidad de la Sabana; ColombiaFil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; ArgentinaFil: Quintanilla Carvajal, Maria Ximena. Universidad de la Sabana; ColombiaPublic Library of Science2025-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/290590Valle Vargas, Marcelo Fernando; Ruiz Pardo, Ruth Yolanda; Villamil Díaz, Luisa; Alean, Jader; Santagapita, Patricio Roman; et al.; Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feed; Public Library of Science; Plos One; 20; 5; 5-2025; 1-251932-6203CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1371/journal.pone.0323000info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T14:31:56Zoai:ri.conicet.gov.ar:11336/290590instacron: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:34982026-08-25 14:31:56.85CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feed
title Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feed
spellingShingle Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feed
Valle Vargas, Marcelo Fernando
encapsulation
probiotics
spray drying
title_short Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feed
title_full Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feed
title_fullStr Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feed
title_full_unstemmed Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feed
title_sort Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feed
dc.creator.none.fl_str_mv Valle Vargas, Marcelo Fernando
Ruiz Pardo, Ruth Yolanda
Villamil Díaz, Luisa
Alean, Jader
Santagapita, Patricio Roman
Quintanilla Carvajal, Maria Ximena
author Valle Vargas, Marcelo Fernando
author_facet Valle Vargas, Marcelo Fernando
Ruiz Pardo, Ruth Yolanda
Villamil Díaz, Luisa
Alean, Jader
Santagapita, Patricio Roman
Quintanilla Carvajal, Maria Ximena
author_role author
author2 Ruiz Pardo, Ruth Yolanda
Villamil Díaz, Luisa
Alean, Jader
Santagapita, Patricio Roman
Quintanilla Carvajal, Maria Ximena
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv encapsulation
probiotics
spray drying
topic encapsulation
probiotics
spray drying
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv During probiotics manufacturing, drying is a crucial process for stabilization of probioticsafter fermentation, since drying condition could affect viability and functionalityas well as physical properties such as moisture content and water activity, which playkey role in stability of dried probiotics during storage. Therefore, this study aimed toevaluate the effect of spray-drying parameters on the survival of Lactococcus lactisA12 after drying and exposure to gastrointestinal conditions. A combined mixture-processdesign was carried out by evaluating three factors: whey (10–30% w/v),maltodextrin (10–30% w/v), and atomization pressure (1.0–1.5 bar). As the mainresults, a high concentration of whey (30% w/v), low concentration of maltodextrin(10% w/v), and high atomization pressure (1.4 bar) improved survival of spray-driedL. lactis A12 after drying and exposure to pH 3.00 or bile salts with survival ratesranged within 69.25 to 86.24%, 65.89–98.93%, and 89.09–100%, respectively.Under optimal conditions, spray-dried probiotic powder with wall materials (encapsulated)exhibited higher glass transition temperature (64.44 vs 12.65 °C), and lowerhygroscopicity (12.65 vs 64.44%) than spray-dried probiotic without wall materials(non-encapsulated). Moreover, SD probiotic powder exhibited the highest survivalrate (85.88%) at 4 °C during 60 days of storage in comparison to 25 °C and 37 °Cwhich did not survive. Finally, spray-dried L. lactis A12 was included in fish feed andexhibited a survival rate of 80.83% when it was stored at 4 °C after 60 days. It can beconcluded that the use of encapsulating materials, particularly whey and maltodextrin,improved the physical and thermal stability of L. lactis A12 powder during dryingand storage. Also, the results from the stability of supplemented fish feed suggestedthat L. lactis A12 could be included in fish feed.
Fil: Valle Vargas, Marcelo Fernando. Universidad de la Sabana; Colombia
Fil: Ruiz Pardo, Ruth Yolanda. Universidad de la Sabana; Colombia
Fil: Villamil Díaz, Luisa. Universidad de la Sabana; Colombia
Fil: Alean, Jader. Universidad de la Sabana; Colombia
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Fil: Quintanilla Carvajal, Maria Ximena. Universidad de la Sabana; Colombia
description During probiotics manufacturing, drying is a crucial process for stabilization of probioticsafter fermentation, since drying condition could affect viability and functionalityas well as physical properties such as moisture content and water activity, which playkey role in stability of dried probiotics during storage. Therefore, this study aimed toevaluate the effect of spray-drying parameters on the survival of Lactococcus lactisA12 after drying and exposure to gastrointestinal conditions. A combined mixture-processdesign was carried out by evaluating three factors: whey (10–30% w/v),maltodextrin (10–30% w/v), and atomization pressure (1.0–1.5 bar). As the mainresults, a high concentration of whey (30% w/v), low concentration of maltodextrin(10% w/v), and high atomization pressure (1.4 bar) improved survival of spray-driedL. lactis A12 after drying and exposure to pH 3.00 or bile salts with survival ratesranged within 69.25 to 86.24%, 65.89–98.93%, and 89.09–100%, respectively.Under optimal conditions, spray-dried probiotic powder with wall materials (encapsulated)exhibited higher glass transition temperature (64.44 vs 12.65 °C), and lowerhygroscopicity (12.65 vs 64.44%) than spray-dried probiotic without wall materials(non-encapsulated). Moreover, SD probiotic powder exhibited the highest survivalrate (85.88%) at 4 °C during 60 days of storage in comparison to 25 °C and 37 °Cwhich did not survive. Finally, spray-dried L. lactis A12 was included in fish feed andexhibited a survival rate of 80.83% when it was stored at 4 °C after 60 days. It can beconcluded that the use of encapsulating materials, particularly whey and maltodextrin,improved the physical and thermal stability of L. lactis A12 powder during dryingand storage. Also, the results from the stability of supplemented fish feed suggestedthat L. lactis A12 could be included in fish feed.
publishDate 2025
dc.date.none.fl_str_mv 2025-05
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/11336/290590
Valle Vargas, Marcelo Fernando; Ruiz Pardo, Ruth Yolanda; Villamil Díaz, Luisa; Alean, Jader; Santagapita, Patricio Roman; et al.; Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feed; Public Library of Science; Plos One; 20; 5; 5-2025; 1-25
1932-6203
CONICET Digital
CONICET
url http://hdl.handle.net/11336/290590
identifier_str_mv Valle Vargas, Marcelo Fernando; Ruiz Pardo, Ruth Yolanda; Villamil Díaz, Luisa; Alean, Jader; Santagapita, Patricio Roman; et al.; Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feed; Public Library of Science; Plos One; 20; 5; 5-2025; 1-25
1932-6203
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1371/journal.pone.0323000
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Public Library of Science
publisher.none.fl_str_mv Public Library of Science
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
_version_ 1874774091686215680
score 13.24418

Publicaciones similares