Evaluation of Chios mastic gum as antimicrobial agent and matrix forming material targeting probiotic cell encapsulation for functional fermented milk production

Antonia Terpou, Poonam Singh - Nee Nigam, Loulouda Bosnea, Maria Kanellaki

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Chios mastic gum (Pistacia lentiscus var. chia) was evaluated as an encapsulating matrix-forming material for immobilization of the probiotic strain Lactobacillus casei ATCC393. In addition, was assessed the antimicrobial activity of resins' extracts against various clinical pathogens. The probiotic strain was to be successfully encapsulated within the mastic gum. Milk was fermented by the encapsulated biocatalyst and by free L. casei cells for comparison reasons. Chios mastic gum extracts showed antimicrobial effects against various microorganisms. In addition, a significant reduction of yeasts and fungi observed only in fermented milk produced by the encapsulated biocatalyst. On the contrast, probiotic cell counts were not affected by the presence of mastic gum and retained their high cell counts (>109 CFU g−1) during 8 weeks of storage. GCMS/SPME analysis revealed an enhanced terpene profile accompanied with exceptional organoleptic characteristics. Finally, it is concluded that beneficial synergies between resins antimicrobial properties and bioactive components like probiotic bacteria supplied a novel safety- and health-promoting fermented milk.
LanguageEnglish
Pages109-116
Number of pages8
JournalLWT - Food Science and Technology
Volume97
Early online date21 Jun 2018
DOIs
Publication statusPublished - Nov 2018

Fingerprint

fermented milk
Probiotics
encapsulation
Anti-Infective Agents
probiotics
milk production
Milk
anti-infective agents
Lactobacillus casei
anti-infective properties
resins
Cell Count
Pistacia
cells
Pistacia lentiscus
health promotion
Terpenes
extracts
Enzymes
Immobilization

Keywords

  • Chios mastic gum
  • Antimicrobial properties
  • Probiotics
  • Encapsulation
  • Volatiles
  • Functional fermented milk

Cite this

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title = "Evaluation of Chios mastic gum as antimicrobial agent and matrix forming material targeting probiotic cell encapsulation for functional fermented milk production",
abstract = "Chios mastic gum (Pistacia lentiscus var. chia) was evaluated as an encapsulating matrix-forming material for immobilization of the probiotic strain Lactobacillus casei ATCC393. In addition, was assessed the antimicrobial activity of resins' extracts against various clinical pathogens. The probiotic strain was to be successfully encapsulated within the mastic gum. Milk was fermented by the encapsulated biocatalyst and by free L. casei cells for comparison reasons. Chios mastic gum extracts showed antimicrobial effects against various microorganisms. In addition, a significant reduction of yeasts and fungi observed only in fermented milk produced by the encapsulated biocatalyst. On the contrast, probiotic cell counts were not affected by the presence of mastic gum and retained their high cell counts (>109 CFU g−1) during 8 weeks of storage. GCMS/SPME analysis revealed an enhanced terpene profile accompanied with exceptional organoleptic characteristics. Finally, it is concluded that beneficial synergies between resins antimicrobial properties and bioactive components like probiotic bacteria supplied a novel safety- and health-promoting fermented milk.",
keywords = "Chios mastic gum , Antimicrobial properties , Probiotics , Encapsulation , Volatiles , Functional fermented milk",
author = "Antonia Terpou and {Singh - Nee Nigam}, Poonam and Loulouda Bosnea and Maria Kanellaki",
year = "2018",
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doi = "10.1016/j.lwt.2018.06.045",
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T1 - Evaluation of Chios mastic gum as antimicrobial agent and matrix forming material targeting probiotic cell encapsulation for functional fermented milk production

AU - Terpou, Antonia

AU - Singh - Nee Nigam, Poonam

AU - Bosnea, Loulouda

AU - Kanellaki, Maria

PY - 2018/11

Y1 - 2018/11

N2 - Chios mastic gum (Pistacia lentiscus var. chia) was evaluated as an encapsulating matrix-forming material for immobilization of the probiotic strain Lactobacillus casei ATCC393. In addition, was assessed the antimicrobial activity of resins' extracts against various clinical pathogens. The probiotic strain was to be successfully encapsulated within the mastic gum. Milk was fermented by the encapsulated biocatalyst and by free L. casei cells for comparison reasons. Chios mastic gum extracts showed antimicrobial effects against various microorganisms. In addition, a significant reduction of yeasts and fungi observed only in fermented milk produced by the encapsulated biocatalyst. On the contrast, probiotic cell counts were not affected by the presence of mastic gum and retained their high cell counts (>109 CFU g−1) during 8 weeks of storage. GCMS/SPME analysis revealed an enhanced terpene profile accompanied with exceptional organoleptic characteristics. Finally, it is concluded that beneficial synergies between resins antimicrobial properties and bioactive components like probiotic bacteria supplied a novel safety- and health-promoting fermented milk.

AB - Chios mastic gum (Pistacia lentiscus var. chia) was evaluated as an encapsulating matrix-forming material for immobilization of the probiotic strain Lactobacillus casei ATCC393. In addition, was assessed the antimicrobial activity of resins' extracts against various clinical pathogens. The probiotic strain was to be successfully encapsulated within the mastic gum. Milk was fermented by the encapsulated biocatalyst and by free L. casei cells for comparison reasons. Chios mastic gum extracts showed antimicrobial effects against various microorganisms. In addition, a significant reduction of yeasts and fungi observed only in fermented milk produced by the encapsulated biocatalyst. On the contrast, probiotic cell counts were not affected by the presence of mastic gum and retained their high cell counts (>109 CFU g−1) during 8 weeks of storage. GCMS/SPME analysis revealed an enhanced terpene profile accompanied with exceptional organoleptic characteristics. Finally, it is concluded that beneficial synergies between resins antimicrobial properties and bioactive components like probiotic bacteria supplied a novel safety- and health-promoting fermented milk.

KW - Chios mastic gum

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KW - Probiotics

KW - Encapsulation

KW - Volatiles

KW - Functional fermented milk

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