Encapsulation of lactic acid bacteria with alginate/starch capsules

Jankowski, T.; Zielińska, Monika; Wysakowska, A.

doi:10.1007/bf02764447

Cited by 100 publications

(58 citation statements)

References 17 publications

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“…Encapsulation technology has been widely used in cells cultivation system, medicinal drug and nutritional supplements delivery, as well as liquid-liquid extraction [1][2][3][4][5][6][7][8][9]. In general, active ingredients such as living cells, drugs, extracts, nutrients and solvents are encapsulated (or confined) in a gel particle, either in the form of capsule or bead [1][2][3][4][5][6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%

“…In general, active ingredients such as living cells, drugs, extracts, nutrients and solvents are encapsulated (or confined) in a gel particle, either in the form of capsule or bead [1][2][3][4][5][6][7][8][9]. Liquid core capsule is a gel particle made up of an internal liquid core that contains the active ingredient and an external shell "membrane" layer surrounding the active ingredient [4][5][6][7][8]. Compared to beads, the liquid core allows homogeneous mass transfer of the ingredient through the shell membrane [4,5,[7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

“…Liquid core capsule is a gel particle made up of an internal liquid core that contains the active ingredient and an external shell "membrane" layer surrounding the active ingredient [4][5][6][7][8]. Compared to beads, the liquid core allows homogeneous mass transfer of the ingredient through the shell membrane [4,5,[7][8][9][10]. The liquid core also provides ample space for large active ingredient loading and cell growth without enlarging the membrane, thus prevents leakage of the ingredient load, especially the cells into the bulk [4,6].…”

Section: Introductionmentioning

confidence: 99%

“…Compared to beads, the liquid core allows homogeneous mass transfer of the ingredient through the shell membrane [4,5,[7][8][9][10]. The liquid core also provides ample space for large active ingredient loading and cell growth without enlarging the membrane, thus prevents leakage of the ingredient load, especially the cells into the bulk [4,6].…”

Section: Introductionmentioning

confidence: 99%

“…Liquid core capsules are generally made of alginate, and they are formed using the extrusion dripping method [4][5][6][7]. In the formation of liquid core capsules, the active ingredient is mixed with calcium chloride solution and then extruded as droplets into alginate solution.…”

Section: Introductionmentioning

confidence: 99%

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Alginate liquid core capsule formation using the simple extrusion dripping method

Lee

Ibrahim

Chu

et al. 2014

Journal of Polymer Engineering

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Liquid core capsules have been widely used in various biotechnological applications. The capsules could be formed by the simple extrusion dripping method. However, the method requires strict control of several process variables in order to form spherical capsules. The aim of this study was to systematically investigate the influence of process variables of the method on the capsule size and shape. The results showed that the capsules diameter was decreased when the concentration of alginate solution was increased. The capsule diameter was increased when the gelation time and dripping tip diameter were increased. The membrane thickness of the capsules was significantly increased by the concentration of calcium chloride, gelation time and dripping tip diameter. However, the concentration of alginate gave the opposite trend on the membrane thickness of the capsules. As a recommendation, uniform and spherical alginate liquid core capsules could be formed when concentration of calcium chloride was > 10 g/l, the concentration of alginate solution was > 5 g/l and < 20 g/l, gelation solution height in between 1.7 cm and 3.2 cm, and stirring rate of the gelation bath was in the range of 400-500 rpm.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Alginate liquid core capsule formation using the simple extrusion dripping method

Lee

Ibrahim

Chu

et al. 2014

Journal of Polymer Engineering

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Applications of Probiotic Encapsulation in Dairy Products

Chen¹,

Chen²

2007

Encapsulation and Controlled Release Technologies in Food Systems

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The preservation of food by fermentation is one of the oldest methods known to mankind. Fermented dairy products are popular due to their differences in taste and their favorable physiological effects. A typical example is lactic acid fermentation, which is widely used for the preparation of several fermented milk products, such as dahi (curd), yoghurt, sour cream, kefir, acidophilus milk and various varieties of cheeses. Starter cultures have a multifunctional role in dairy fermentations. Dairy starter cultures are carefully selected microorganisms, which are deliberately added to milk to initiate and carry out desired fermentation under controlled conditions in the production of fermented milk products. Most of them belong to lactic acid bacteria (Lactococcus, Lactobacillus, Streptococcus and Leuconostocs). In some cases, few non-lactic starters (bacteria, yeast and mold) are also used along with lactic acid bacteria during manufacturing of specific fermented milk products. Today, fermented dairy products in general are produced locally by using traditional methods. Recently, due to the increased demand for natural nutrients and probiotic products, fermented dairy products have reached a different position and are considered to have an important impact on human health and nutrition.

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Rationales of Nano‐ and Microencapsulation for Food Ingredients

Gunasekaran

2014

Nano‐ and Microencapsulation for Foods

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Encapsulation of lactic acid bacteria with alginate/starch capsules

Cited by 100 publications

References 17 publications

Alginate liquid core capsule formation using the simple extrusion dripping method

Alginate liquid core capsule formation using the simple extrusion dripping method

Applications of Probiotic Encapsulation in Dairy Products

Rationales of Nano‐ and Microencapsulation for Food Ingredients

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