A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products

Arepally, Divyasree; Reddy, Ravula Sudharshan; Coorey, Ranil

doi:10.1007/s11947-022-02796-2

Cited by 22 publications

(12 citation statements)

References 164 publications

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“…In terms of morphology and encapsulation efficiency, the size of microcapsules obtained in this study is lower than that reported by Arepally et al (2022) , who discovered that the size of microcapsules ranged from 82 to 149.37 µm. Generally, in the fermentation process, the microcapsule size is less than 1 mm, which is the source of mechanical instability.…”

Section: Discussioncontrasting

confidence: 86%

Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions

Afzaal

Saeed

Hussain

et al. 2022

Saudi Journal of Biological Sciences

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Section: Discussioncontrasting

confidence: 86%

Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions

Afzaal

Saeed

Hussain

et al. 2022

Saudi Journal of Biological Sciences

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“…However, patients with lactose intolerance lack or produce insu cient lactase (Claeys, et al, 2013). Lactose intolerance is a problem worldwide, affecting up to 70% of the global population (Arepally, et al, 2022;Singh, et al, 2022). Therefore, the hydrolysis of lactose in dairy processing is of great signi cance (Jansson-Knodell, et al, 2020; Perets, et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

The Brønsted-Lewis acid sites in Metal-organic framework nanozymes for cooperatively enhancing the hydrolysis of lactose

Yi,

Xing,

et al. 2024

Preprint

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In order to solve the problem of the low efficiency of lactose hydrolysis using traditional metal-organic frameworks (MOFs) nanozymes, Brønsted acid active sites (-COOH) were introduced into Fe-MIL-101 nanozymes to enhance the lactose hydrolysis activity of MOFs bearing Lewis acid sites in this study. When compared to Fe-MIL-101, Fe-MIL-101-COOH exhibited improved catalytic performance, showing a lactose conversion rate of up to 78%. Our experiments suggested that this enhancement could be attributed to the synergistic effect between the Brønsted acidic COOH groups and Lewis acidic Fe clusters. Furthermore, Fe-MIL-101-COOH displayed good stability and reusability with no significant loss in catalytic activity observed after at least five consecutive cycles. Our results showed that the activity of Fe-MIL-101-COOH with Brønsted acid active sites was better than that of Fe-MIL-101. Fe-MIL-101-COOH could be applied to the hydrolysis of lactose in milk powder and the conversion rate of lactose was higher than 48%. This study provided theoretical support for the design of MOFs nanozymes.

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“…However, most probiotics have a considerable loss of viability after passing through the digestive tract due to their low stomach pH tolerance and high concentration of bile salts in the small intestine (Premjit & Mitra, 2021 ). In addition, when incorporated into commercial products, intrinsic or process factors such as low pH, high water activity, high shear stress during food manufacturing, or high cooking temperatures can negatively affect the integrity of the probiotic strain (Arepally et al, 2022 ; Camelo-Silva et al, 2022 ; Sharma et al, 2022 ). In this sense, microencapsulation has been disseminated as a technology that protects probiotic cells within a polymeric matrix.…”

Section: Introductionmentioning

confidence: 99%

Membrane Emulsification as an Emerging Method for Lacticaseibacillus rhamnosus GG® Encapsulation

Camelo‐Silva

Figueredo

Cesca

et al. 2023

Food Bioprocess Technol

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Techniques capable of producing small-sized probiotic microcapsules with high encapsulation yields are of industrial and scientific interest. In this study, an innovative membrane emulsification system was investigated in the production of microcapsules containing Lacticaseibacillus rhamnosus GG ® (Lr), sodium alginate (ALG), and whey protein (WPI), rice protein (RPC), or pea protein (PPC) as encapsulating agents. The microcapsules were characterized by particle size distribution, optical microscopy, encapsulation yield, morphology, water activity, hygroscopicity, thermal properties, Fourier-transform infrared spectroscopy (FTIR), and probiotic survival during in vitro simulation of gastrointestinal conditions. The innovative encapsulation technique resulted in microcapsules with diameters varying between 18 and 29 μm, and encapsulation yields > 93%. Combining alginate and whey, rice, or pea protein improved encapsulation efficiency and thermal properties. The encapsulation provided resistance to gastrointestinal fluids, resulting in high probiotic viability at the end of the intestinal phase (> 7.18 log CFU g −1 ). The proposed encapsulation technology represents an attractive alternative to developing probiotic microcapsules for future food applications. Graphical Abstract Supplementary Information The online version contains supplementary material available at 10.1007/s11947-023-03099-w.

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A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products

Cited by 22 publications

References 164 publications

Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions

Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions

The Brønsted-Lewis acid sites in Metal-organic framework nanozymes for cooperatively enhancing the hydrolysis of lactose

Membrane Emulsification as an Emerging Method for Lacticaseibacillus rhamnosus GG® Encapsulation

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