Electrospray assisted fabrication of hydrogel microcapsules by single- and double-stage procedures for encapsulation of probiotics

Zaeim, Davood; Sarabi-Jamab, Mahboobe; Ghorani, Behrouz; Kadkhodaee, Rassoul; Tromp, R. Hans

doi:10.1016/j.fbp.2017.01.004

Cited by 58 publications

(31 citation statements)

References 43 publications

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“…Fabrication of hydrogel Ca-alginate/chitosan microcapsules has been employed by Zaeim et al [179] using electrospray techniques. In that study it was revealed that the different microcapsule matrices played an important role on survival of bacteria during storage and acid exposure.…”

Section: Strategies For Enhanced Probiotic Viabilitymentioning

confidence: 99%

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Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

et al. 2019

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Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be addressed during the development of functional food products. Several factors have been claimed to be responsible for reducing the viability of probiotics including matrix acidity, level of oxygen in products, presence of other lactic acid bacteria, and sensitivity to metabolites produced by other competing bacteria. Several approaches are undertaken to improve and sustain microbial cell viability, like strain selection, immobilization technologies, synbiotics development etc. Among them, cell immobilization in various carriers, including composite carrier matrix systems has recently attracted interest targeting to protect probiotics from different types of environmental stress (e.g., pH and heat treatments). Likewise, to successfully deliver the probiotics in the large intestine, cells must survive food processing and storage, and withstand the stress conditions encountered in the upper gastrointestinal tract. Hence, the appropriate selection of probiotics and their effective delivery remains a technological challenge with special focus on sustaining the viability of the probiotic culture in the formulated product. Development of synbiotic combinations exhibits another approach of functional food to stimulate the growth of probiotics. The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.

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Section: Strategies For Enhanced Probiotic Viabilitymentioning

confidence: 99%

“…In that study it was revealed that the different microcapsule matrices played an important role on survival of bacteria during storage and acid exposure. It was also presented that the outer layer of chitosan on Ca-alginate microcapsules was more efficient to protect bacteria at low pH environments [179].…”

Section: Strategies For Enhanced Probiotic Viabilitymentioning

confidence: 99%

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

et al. 2019

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“…The experimental results of Zaeim et al [110] proposed wet-electrospraying as a successful and novel technique for encapsulation of probiotic bacteria (L. plantarum) inside Ca-alginate/chitosan hydrogel microcapsules by single-and double-stage procedure with an encapsulation yield of almost 98%. The cells' viability increased with 1 log cycle compared to the free cells under simulated GI conditions, while the outer layer of chitosan, which was deposited on Ca-alginate microcapsules by double-stage procedure, more efficiently protected bacteria at low pH environments.…”

Section: Chitosan Application According To the Technology And Bio-basmentioning

confidence: 99%

Chitosan Coating Applications in Probiotic Microencapsulation

et al. 2019

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Nowadays, probiotic bacteria are extensively used as health-related components in novel foods with the aim of added-value for the food industry. Ingested probiotic bacteria must resist gastrointestinal exposure, the food matrix, and storage conditions. The recommended methodology for bacteria protection is microencapsulation technology. A key aspect in the advancement of this technology is the encapsulation system. Chitosan compliments the real potential of coating microencapsulation for applications in the food industry due to its physicochemical properties: positive charges via its amino groups (which makes it the only commercially available water-soluble cationic polymer), short-term biodegradability, non-toxicity and biocompatibility with the human body, and antimicrobial and antifungal actions. Chitosan-coated microcapsules have been reported to have a major positive influence on the survival rates of different probiotic bacteria under in vitro gastrointestinal conditions and in the storage stability of different types of food products; therefore, its utilization opens promising routes in the food industry.

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“…It is also worth mentioning that similar setups and principles as those used for electrospraying are also exploited for the electrostatic extrusion encapsulation technique, sometimes known as electrospraying-aided or electrospray-assisted extrusion [35], in which an external electric field is similarly used to break up fluid droplets to reduce their size before gelling them.…”

Section: Description and Basics Of The Electrospraying Techniquementioning

confidence: 99%

Encapsulation of Plant-derived Bioactive Ingredients through Electrospraying for Nutraceuticals and Functional Foods Applications

Gómez‐Mascaraque

López‐Rubio

2020

CMC

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The electrospraying technique, which consists of electrohydrodynamic atomization of polymeric fluids, can be used to generate dry nano- and microparticles by subjecting a polymer solution, suspension or melt to a high voltage (typically in the range of 7-20 kV) electric field. This potential can be exploited for developing nano- and microencapsulation structures under mild temperature conditions. Thus, it constitutes a promising alternative to conventional microencapsulation techniques for sensitive ingredients, like most plant-derived bioactive compounds, especially for their application in the food sector. Given the importance of plants as one of the major sources of dietary bioactive compounds, significant attention has been recently paid to research the encapsulation of phytochemicals through novel techniques such as electrospraying, aiming to provide new tools for the development of innovative functional food products and nutraceuticals. In this review, the latest advances in the application of electrospraying for nano- and microencapsulation of phytochemicals are discussed, with a focus on their potential use in the food sector.

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Electrospray assisted fabrication of hydrogel microcapsules by single- and double-stage procedures for encapsulation of probiotics

Cited by 58 publications

References 43 publications

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

Chitosan Coating Applications in Probiotic Microencapsulation

Encapsulation of Plant-derived Bioactive Ingredients through Electrospraying for Nutraceuticals and Functional Foods Applications

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