Production of probiotic dark chocolate by alginate-chitosan microcapsules containing protective yeast with potent anti-Salmonella activity
Application of encapsulated probiotics in complex food matrices is a promising way to improve their viability and targeted delivery. In the present study, sequencing results of the PCR products led to the identification of Pichia kudriavzevii as the selected yeast isolate (YI) with high thermo-osmot...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Carbohydrate Polymer Technologies and Applications |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893925001586 |
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| author | Sara Shahryari Alireza Sadeghi Maryam Ebrahimi Delasa Rahimi Seid Mahdi Jafari |
| author_facet | Sara Shahryari Alireza Sadeghi Maryam Ebrahimi Delasa Rahimi Seid Mahdi Jafari |
| author_sort | Sara Shahryari |
| collection | DOAJ |
| description | Application of encapsulated probiotics in complex food matrices is a promising way to improve their viability and targeted delivery. In the present study, sequencing results of the PCR products led to the identification of Pichia kudriavzevii as the selected yeast isolate (YI) with high thermo-osmotolerance ability and low survival under simulated gastrointestinal (SGI) conditions. The inhibitory effect of YI on Salmonella enterica was also significantly (p < 0.05) higher than that of the other foodborne bacteria tested. Furthermore, viable and heat-killed cells of YI, as well as its cell-free supernatant reduced ochratoxin A by 35.28, 59.67 and 24.39 %, respectively according to the results of the HPLC-based assay. Moreover, field emission scanning electron microscopy and Fourier transform infrared analyses approved proper encapsulation of YI in alginate-chitosan (Alg-Ch). Survivability of encapsulated yeast under SGI conditions, before and after application in the produced dark chocolate was significantly higher than the free cells. In situ inhibitory activity of encapsulated yeast against S. enterica was also verified compared to the free yeast and free Ch during storage period of the product. Accordingly, the encapsulated yeast can be used as a proper biological preservative in processing of clean-label PRO chocolate. |
| format | Article |
| id | doaj-art-e3bf32cbcda448b78a44b089c510d28f |
| institution | OA Journals |
| issn | 2666-8939 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Carbohydrate Polymer Technologies and Applications |
| spelling | doaj-art-e3bf32cbcda448b78a44b089c510d28f2025-08-20T02:07:39ZengElsevierCarbohydrate Polymer Technologies and Applications2666-89392025-06-011010082010.1016/j.carpta.2025.100820Production of probiotic dark chocolate by alginate-chitosan microcapsules containing protective yeast with potent anti-Salmonella activitySara Shahryari0Alireza Sadeghi1Maryam Ebrahimi2Delasa Rahimi3Seid Mahdi Jafari4Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranDepartment of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Corresponding authors.Food, Drug and Natural Products Health Research Center, Golestan University of Medical Science, Gorgan, IranDepartment of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranDepartment of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, IranApplication of encapsulated probiotics in complex food matrices is a promising way to improve their viability and targeted delivery. In the present study, sequencing results of the PCR products led to the identification of Pichia kudriavzevii as the selected yeast isolate (YI) with high thermo-osmotolerance ability and low survival under simulated gastrointestinal (SGI) conditions. The inhibitory effect of YI on Salmonella enterica was also significantly (p < 0.05) higher than that of the other foodborne bacteria tested. Furthermore, viable and heat-killed cells of YI, as well as its cell-free supernatant reduced ochratoxin A by 35.28, 59.67 and 24.39 %, respectively according to the results of the HPLC-based assay. Moreover, field emission scanning electron microscopy and Fourier transform infrared analyses approved proper encapsulation of YI in alginate-chitosan (Alg-Ch). Survivability of encapsulated yeast under SGI conditions, before and after application in the produced dark chocolate was significantly higher than the free cells. In situ inhibitory activity of encapsulated yeast against S. enterica was also verified compared to the free yeast and free Ch during storage period of the product. Accordingly, the encapsulated yeast can be used as a proper biological preservative in processing of clean-label PRO chocolate.http://www.sciencedirect.com/science/article/pii/S2666893925001586Probiotic yeastAnti-mycotoxigenicAnti-salmonellaAlginate-chitosanMicroencapsulated yeast |
| spellingShingle | Sara Shahryari Alireza Sadeghi Maryam Ebrahimi Delasa Rahimi Seid Mahdi Jafari Production of probiotic dark chocolate by alginate-chitosan microcapsules containing protective yeast with potent anti-Salmonella activity Carbohydrate Polymer Technologies and Applications Probiotic yeast Anti-mycotoxigenic Anti-salmonella Alginate-chitosan Microencapsulated yeast |
| title | Production of probiotic dark chocolate by alginate-chitosan microcapsules containing protective yeast with potent anti-Salmonella activity |
| title_full | Production of probiotic dark chocolate by alginate-chitosan microcapsules containing protective yeast with potent anti-Salmonella activity |
| title_fullStr | Production of probiotic dark chocolate by alginate-chitosan microcapsules containing protective yeast with potent anti-Salmonella activity |
| title_full_unstemmed | Production of probiotic dark chocolate by alginate-chitosan microcapsules containing protective yeast with potent anti-Salmonella activity |
| title_short | Production of probiotic dark chocolate by alginate-chitosan microcapsules containing protective yeast with potent anti-Salmonella activity |
| title_sort | production of probiotic dark chocolate by alginate chitosan microcapsules containing protective yeast with potent anti salmonella activity |
| topic | Probiotic yeast Anti-mycotoxigenic Anti-salmonella Alginate-chitosan Microencapsulated yeast |
| url | http://www.sciencedirect.com/science/article/pii/S2666893925001586 |
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