Coated alginate–chitosan particles to improve the stability of probiotic yeast

Santos, Matheus Augusto Silva; Machado, Mariana T. C.

doi:10.1111/ijfs.14829

Cited by 29 publications

(13 citation statements)

References 41 publications

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“…According to a study using alginate and chitosan to encapsulate probiotic yeasts, the combination of alginate and chitosan made the product more resistant to different temperature values. In addition, thanks to the combination of alginate and chitosan used in the coating, it provides an advantage because it reduces the large pores in the capsules obtained as a result of encapsulation (Santos & Machado, 2020). Furthermore, the results showed that the use of chitosan is not suitable coating agent for the encapsulation of Zn‐chlorophyll derivatives due to the bad odor because of the dissolution of chitosan in acetic acid and the undesired effect on green color due to its pH value.…”

Section: Resultsmentioning

confidence: 99%

Electrically assisted ionic gelling encapsulation of enzymatically extracted zinc‐chlorophyll derivatives from stinging nettle (Urtica urens L.)

Tekin

Bilek

2021

J Food Process Engineering

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This study evaluates the effect of four different encapsulation techniques. Zn‐chlorophyll derivatives obtained by enzymatic extraction with 26.80% yield compared to nonenzymatic extraction from stinging nettle were encapsulated with (i) ionic gelling, (ii) ionic gelling + chitosan coating, (iii) electrically assisted ionic gelling (iv) electrically assisted ionic gelling + chitosan coating methods. The decrease in total chlorophyll content at the end of the 8 weeks storage in the capsules according to the initial amount was found to be 17.32, 44.97, 4.18 and 26.52%, respectively. Depending on the total chlorophyll content, the decrease in a* value in the capsules according to the initial amount was found to be 30.00, 68.63, 8.16 and 53.04%, respectively. The capsules prepared by the electrical method provided the highest protection of chlorophyll during storage. Chitosan application as a second layer to capsules resulted in an increase in chlorophyll decay in both ionic gelling and electrically assisted ionic gelling methods (p < 0.05). It has been determined that the application of chitosan in chlorophyll encapsulation is not appropriate due to the poor color and malodor effect. Practical applications Natural colorants are food additives that are widely used to increase the acceptance of products in the food industry. Nowadays, the demand of consumers for natural products has increased the studies on this subject and the search for solutions to problems. The most important problem of natural colorants is their low stability. The development of natural colorants with high stability requires different techniques such as encapsulation or innovations in the molecular structure. With the applied techniques, the stability of natural products can be increased as well as innovative forms of the products obtained can find market share in the industry.

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Section: Resultsmentioning

confidence: 99%

Electrically assisted ionic gelling encapsulation of enzymatically extracted zinc‐chlorophyll derivatives from stinging nettle (Urtica urens L.)

Tekin

Bilek

2021

J Food Process Engineering

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“…In experiments where the gastric environment was simulated, chitosan coating was more efficient than poly-l-lysine and alginate coatings in protecting probiotics, which represents a possible route to overcome the challenges of oral delivery [68]. Furthermore, chitosan coating with drying processes can prolong the long-term storage of some probiotics at different temperatures [69].…”

Section: Polymeric Materials In Probiotic Encapsulationmentioning

confidence: 99%

Novel Developments on Stimuli-Responsive Probiotic Encapsulates: From Smart Hydrogels to Nanostructured Platforms

et al. 2022

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Biomaterials engineering and biotechnology have advanced significantly towards probiotic encapsulation with encouraging results in assuring sufficient bioactivity. However, some major challenges remain to be addressed, and these include maintaining stability in different compartments of the gastrointestinal tract (GIT), favoring adhesion only at the site of action, and increasing residence times. An alternative to addressing such challenges is to manufacture encapsulates with stimuli-responsive polymers, such that controlled release is achievable by incorporating moieties that respond to chemical and physical stimuli present along the GIT. This review highlights, therefore, such emerging delivery matrices going from a comprehensive description of addressable stimuli in each GIT compartment to novel synthesis and functionalization techniques to currently employed materials used for probiotic’s encapsulation and achieving multi-modal delivery and multi-stimuli responses. Next, we explored the routes for encapsulates design to enhance their performance in terms of degradation kinetics, adsorption, and mucus and gut microbiome interactions. Finally, we present the clinical perspectives of implementing novel probiotics and the challenges to assure scalability and cost-effectiveness, prerequisites for an eventual niche market penetration.

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“…Charged interactions ensure a secure and even coating, even when common materials are used such as alginate and chitosan. [66,[85][86][87] An example of this was the emulsification of free cells (B. longum) in an alginate hydrogel that were dip-coated in a chitosan solution. [70] This 36 μm coating slightly decreased the encapsulation yield, but dramatically increased survivability in simulated gastric fluid (SGF) (pH 2.5) and simulated intestinal fluid (SIF) with bile salts (pH 6.8).…”

Section: Single Component Core + Single Component Shellmentioning

confidence: 99%

Biopolymer‐Based Multilayer Microparticles for Probiotic Delivery to Colon

Talebian

Schofield

Valtchev

et al. 2022

Adv Healthcare Materials

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The potential health benefits of probiotics may not be realized because of the substantial reduction in their viability during food storage and gastrointestinal transit. Microencapsulation has been successfully utilized to improve the resistance of probiotics to critical conditions. Owing to the unique properties of biopolymers, they have been prevalently used for microencapsulation of probiotics. However, majority of microencapsulated products only contain a single layer of protection around probiotics, which is likely to be inferior to more sophisticated approaches. This review discusses emerging methods for the multilayer encapsulation of probiotic using biopolymers. Correlations are drawn between fabrication techniques and the resultant microparticle properties. Subsequently, multilayer microparticles are categorized based on their layer designs. Recent reports of specific biopolymeric formulations are examined regarding their physical and biological properties. In particular, animal models of gastrointestinal transit and disease are highlighted, with respect to trials of multilayer microencapsulated probiotics. To conclude, novel materials and approaches for fabrication of multilayer structures are highlighted.

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Coated alginate–chitosan particles to improve the stability of probiotic yeast

Cited by 29 publications

References 41 publications

Electrically assisted ionic gelling encapsulation of enzymatically extracted zinc‐chlorophyll derivatives from stinging nettle (Urtica urens L.)

Electrically assisted ionic gelling encapsulation of enzymatically extracted zinc‐chlorophyll derivatives from stinging nettle (Urtica urens L.)

Novel Developments on Stimuli-Responsive Probiotic Encapsulates: From Smart Hydrogels to Nanostructured Platforms

Biopolymer‐Based Multilayer Microparticles for Probiotic Delivery to Colon

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