Airbrush encapsulation of Lactobacillus rhamnosus GG in dry microbeads of alginate coated with regular buttermilk proteins

Hugues-Ayala, Alma Mireya; Sarabia-Sainz, Jose A.; González‐Ríos, Humberto; Vázquez–Moreno, Luz; Montfort, Gabriela Ramos-Clamont

doi:10.1016/j.lwt.2019.108639

Cited by 19 publications

(12 citation statements)

References 34 publications

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“…( 2010 ) results. It can be said that encapsulation efficiency can be influenced by various factors such as the type of wall and its concentration and the concentration of calcium chloride used in the formulation, the species of the encapsulated microorganisms, the method used, and the particle size (Hugues‐Ayala et al., 2020 ). In general, the obtained results indicated that bacterial damage during the microencapsulation process by the emulsion method was low; therefore, it seemed to be a practical and appropriate method.…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis BB‐12 in pectin and sodium alginate: A comparative study on viability, stability, and structure

Moghanjougi

Bari

Khaledabad

et al. 2021

Food Science & Nutrition

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Section: Resultsmentioning

confidence: 99%

Microencapsulation of Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis BB‐12 in pectin and sodium alginate: A comparative study on viability, stability, and structure

Moghanjougi

Bari

Khaledabad

et al. 2021

Food Science & Nutrition

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“…This yield was smaller than the value we obtained in this work with the two different pretreatment methods (AM and UT), despite not having subjected the capsules to any coating. It is known that the encapsulation efficiency is influenced and depends on various factors such as the alginate concentration (wall material), the concentration and species of the probiotic cells, the content of calcium chloride, and the hardening time after encapsulation [ 42 , 43 ].…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of Lactobacillus gasseri: Characterization, Probiotic Survival, In Vitro Evaluation and Viability in Apple Juice

Varela-Pérez

Romero-Chapol

Castillo-Olmos

et al. 2022

Foods

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The development of functional foods containing probiotic bacteria has become increasingly relevant to improve and maintain health. However, this is often limited to dairy food matrices given the complexity involved in maintaining a stable system together with high microbial viability in matrices such as juices. The objective of this study was to develop and characterize sodium alginate capsules loaded with Lactobacillus gasseri ATCC® 19992 ™ (LG). Cell viability under in vitro gastrointestinal conditions and during storage in apple juice were evaluated. The capsules were prepared by ionic gelation and an emulsification process was performed as pretreatment using two homogenization methods: magnetic stirring (AM) and Ultraturrax® rotor-stator homogenizer (UT). Cell viability after encapsulation was similar in the two processes: ca. 65%. At the end of the in vitro gastrointestinal evaluation, the non-encapsulated probiotic cells did not show any viability, while the AM system was able to retain 100% of its viability and the UT retained 79.14%. The morphology of the capsules consisted of a continuous and homogeneous surface. Cell viability of LG encapsulated in apple juice stored at 4 °C for 21 days was 77% for AM, 55.43 % for UT, and 63.10% for free LG.

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“…To maintain the stability of dextranase activity for application in toothpaste, encapsulation is considered as a suitable procedure to preserve the substance; it protects the substance from adverse conditions [ 28 ]. Optimization of encapsulation for protecting dextranase is a very important stage.…”

Section: Discussionmentioning

confidence: 99%

Optimization of Fungal Dextranase Production and Its Antibiofilm Activity, Encapsulation and Stability in Toothpaste

et al. 2020

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Dextranase catalyzes the degradation of the substrate dextran, which is a component of plaque biofilm. This enzyme is involved in antiplaque accumulation, which can prevent dental caries. The activity of crude dextranase from Penicillium roquefortii TISTR 3511 was assessed, and the maximum value (7.61 unit/g) was obtained at 37 °C and pH 6. The Plackett–Burman design was used to obtain significant factors for enhancing fungal dextranase production, and three influencing factors were found: Dextran, yeast extract concentration and inoculum age. Subsequently, the significant factors were optimized with the Box–Behnken design, and the most suitable condition for dextranase activity at 30.24 unit/g was achieved with 80 g/L dextran, 30 g/L yeast extract and five day- old inoculum. The use of 0.85% alginate beads for encapsulation exhibited maximum dextranase activity at 25.18 unit/g beads, and this activity was stable in toothpaste for three months of testing. This study explored the potential production of fungal dextranase under optimal conditions and its encapsulation using alginate for the possibility of applying encapsulated dextranase as an additive in toothpaste products for preventing dental caries.

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Airbrush encapsulation of Lactobacillus rhamnosus GG in dry microbeads of alginate coated with regular buttermilk proteins

Cited by 19 publications

References 34 publications

Microencapsulation of Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis BB‐12 in pectin and sodium alginate: A comparative study on viability, stability, and structure

Microencapsulation of Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis BB‐12 in pectin and sodium alginate: A comparative study on viability, stability, and structure

Encapsulation of Lactobacillus gasseri: Characterization, Probiotic Survival, In Vitro Evaluation and Viability in Apple Juice

Optimization of Fungal Dextranase Production and Its Antibiofilm Activity, Encapsulation and Stability in Toothpaste

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