Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt

Picot, Arnaud; Lacroix, Christophe

doi:10.1016/j.idairyj.2003.10.008

Cited by 452 publications

(294 citation statements)

References 35 publications

(44 reference statements)

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“…It was reported that an optimal combination of capsule for probiotic survival in gastric conditions included 3 % sodium alginate, 1 % pancreatic digested casein and 3 % sodium alginate. Moreover, caseinate and fructo-oligosaccharides with either dried glucose syrup or resistant starch were found to provide protection (Picot and Lacroix, 2004;Lee et al, 2004;Muthukumarasamy et al, 2006;Rokka and Rantamäki, 2010).…”

Section: Alginatementioning

confidence: 99%

“…The low pH of the stomach and the presence of bile salts in the small intestine are the main reasons for the dramatic decline in viability of delivered cells (Tamime et al, 2005;Kosin and Rakshit, 2006;Korbekandi et al, 2011) . Many investigations have documented the positive effects of microencapsulation of probiotic microorganisms and their survival in fermented milks and gastrointestinal tract (Adhikari et al, 2000;Sultana et al, 2000;Sun and Griffiths, 2000;Krasaekoopt et al, 2004;Picot and Lacroix, 2004;Iyer and Kailasapathy, 2005;Kailasapathy, 2006). Some important applications of microencapsulation in the food industry are summarized in figure 3 (Anal and Singh, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal-and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.

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Section: Alginatementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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“…In food industry, spray drying is a commonly applied encapsulation method producing large amounts of microcapsules in one continuous process step (Kailasapathy, 2002;Picot and Lacroix, 2004). This method is very suitable when microencapsulated probiotics need to be dried in order to allow storage over a long period.…”

Section: Spray Drying Techniquementioning

confidence: 99%

“…Mainly high temperatures which are used during the process are adverse to encapsulate heat sensitive LAB (Kailasapathy, 2002). Technological properties of LAB strains and in particular their heat resistance should be considered when applying these sensitive organisms for spray-drying encapsulation as well as during the spray-drying process applied inlet and outlet temperatures, which might have considerable impacts on the microencapsulation efficiency of microcapsules (Picot and Lacroix, 2004;Su et al, 2007). High temperature and osmotic pressure during the process are leading to dehydration of LAB which results in a significant living cell loss and reduced resistance against adverse effects due to damaged cell membranes (Meng et al, 2008).…”

Section: Spray Drying Techniquementioning

confidence: 99%

Microencapsulation of Lactic Acid Bacteria (LAB)

Feucht¹,

Kwak²

2013

Korean Journal for Food Science of Animal Resources

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Lactic acid bacteria (LAB) are added to different food products for a long time due to health beneficial effects on human host. LAB is applied in dairy products, such as yoghurt, cheese, and various fermented products, and also in non-dairy products, such as sausages. However, reaching the human gut alive as well as in a sufficient cell amount to exert positive health effects is still a big challenge, due to LAB sensitive character and vulnerability against harsh and detrimental conditions in human digestive system. Keeping physiological activity of sensitive LAB strains alive is for the formulation of novel food products with a probiotic health claim of utmost interest, thus microencapsulation has been applied and investigated as a promising technique for a good and reliable protection. Microencapsulation allows reduced cell injury or cell loss by retaining cells within the encapsulating membrane and can be enforced by spray-drying, emulsion, extrusion, and a range of other technologies in combination with an appropriate coating material, such as alginate, chitosan, and mixture of these two polymers. In this review, established and well-studied microencapsulation techniques with their favored coating materials, as well as the recent applications of microencapsulated LAB into dairy products will be discussed.

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“…The loading capability of these microspheres can be improved by modifying the outer surface of the protein microspheres, the interior core or the matrix structure. Various techniques can be employed to form the protein microspheres, including spray drying [9], an oil in water emulsion method [10] and a sonochemical approach [11]. Suslick and co-workers [6,12] have carried out pioneering work on the ultrasonic synthesis of protein microspheres.…”

Section: Introductionmentioning

confidence: 99%

Sonochemical synthesis of liquid-encapsulated lysozyme microspheres

Zhou

Leong

Melino

et al. 2010

Ultrasonics Sonochemistry

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a b s t r a c tLiquid-encapsulated lysozyme microspheres were successfully synthesized using a sonochemical method. The encapsulation of four different liquids, namely, sunflower oil, tetradecane, dodecane and perfluorohexane on the formation, stability and morphology of the lysozyme microspheres was studied. Among the four different liquids used for encapsulation, perfluorohexane-filled microspheres were found to be most stable in the dried state with a narrow size distribution. In order to explore the possibility of encapsulating biofunctional molecules (e.g., drugs) within these microspheres, liquids containing a fluorescent dye (Nile red) were encapsulated and the ultrasound-induced release of these dye-loaded liquids was studied. The fluorescence data for the liquid-filled lysozyme microspheres demonstrated the potential use of the sonochemical technique for synthesizing these ''vehicles" for the encapsulation and the controlled delivery of dyes, flavours, fragrances or drugs.

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Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt

Cited by 452 publications

References 35 publications

Technology and potential applications of probiotic encapsulation in fermented milk products

Technology and potential applications of probiotic encapsulation in fermented milk products

Microencapsulation of Lactic Acid Bacteria (LAB)

Sonochemical synthesis of liquid-encapsulated lysozyme microspheres

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