Encapsulation of Lactobacillus casei 01 by alginate along with hi-maize starch for exposure to a simulated gut model

Protection and Controlled Gastrointestinal Release of Bromelain by Encapsulating in Pectin–Resistant Starch Based Hydrogel Beads

“…Martin et al (2013) revealed the increased encapsulation efficiency of Lactobacillus fermentum CECT5716Lb Casei cells with increased concentration of starch in alginate-starch-calcium chloride-based hydrogel beads. Similarly, Pankasemsuk et al (2016) demonstrated that an alginate bead containing 1% (w/w) hi-maize starch provided higher viable cells for both gastric and bile fluids than alginate beads alone. Hosseini et al (2014) revealed that adding resistant starch to alginate-starch hydrogel beads improved nisin-loading capacity values compared to alginate beads alone.…”

Progress in microencapsulation of probiotics: A review

“…First, they may be designed to form a physical barrier that protects the probiotics from any problematic components in the surrounding environment such as gastric acids, bile salts, or digestive enzymes. Second, they may be designed to coencapsulate the probiotics with specific nutrients that help the probiotics to survive such as digestible carbohydrates, dietary fibers, proteins, lipids, or minerals (Cotter & Hill, ; Gonzalez‐Ferrero et al., ; Haghshenas et al., ; Huq et al., ; Li et al., ; Pankasemsuk, Apichartsrangkoon, Worametrachanon, & Techarang, ). Third, they may be designed to contain additives that provide a favorable local climate for the probiotics such as antacids to control the local pH (Li et al., ; Yao et al., ).…”

“…Simple microgels typically consist of small spherical particles that contain a network of cross‐linked biopolymers inside, with the pores being filled by an aqueous solution. Various kinds of microgels have been explored for their potential as oral delivery systems for probiotics (Cook, Tzortzis, Charalampopoulos, & Khutoryanskiy, ; Huq et al., ; Khosravi Zanjani, Ghiassi Tarzi, Sharifan, & Mohammadi, ; Pankasemsuk et al., ; Saravanan and Panduranga, ; Trabelsi et al., ; Yeung, Ucok et al., ; Zheng et al., ). The materials used to fabricate microgels are typically biopolymers, such as starch, alginate, carrageenan, gelatin, xanthan gum, and proteins, which usually have good thermal stability, high biocompatibility, low toxicity, and low cost (Huq, Khan, Khan, Riedl, & Lacroix, ; Islam, Yun, Choi, & Cho, ).…”

“…Moreover, complex coacervates can be designed to promote the complete release of encapsulated probiotics from biopolymer microgels (Bosnea et al., ). Recent studies have reported that different biopolymer combinations can be used to successfully assemble complex coacervates suitable for probiotic delivery: whey protein isolate/gum arabic (WPI/GA) (Eratte et al., ), WPI/κ‐carrageenan (Hernandez‐Rodriguez, Lobato‐Calleros, Pimentel‐Gonzalez, & Vernon‐Carter, ), WPI/GA/alginate (Bosnea, Moschakis, Nigam, & Biliaderis, ), gelatin/GA (da Silva et al., ; Zhao et al., ), gelatin/alginate (Yao et al., ), and starch/alginate (Pankasemsuk et al., ). For instance, encapsulation of probiotics in alginate‐gelatin microgels formed through electrostatic complexation has been shown to improve the viability of L. salivarus Li01 after high temperature treatments, long‐term storage, and gastrointestinal passage (Yao et al., ).…”

“…The protective properties of these microgels are attributed to the following factors: gelatin is a protein that has some buffering capacity, which may increase the stability of the probiotics under stomach conditions; the biopolymer network in the alginate/gelatin microgel may be effective at retarding the molecular diffusion of digestive enzymes inside them (Yao et al., ). Alginate‐starch microgels have also been shown to improve the viability of probiotics ( Lactobacillus casei ) under simulated gastrointestinal conditions (Pankasemsuk et al., ). This study also reported that using a combination of high‐maize starch and alginate to assemble the microgels improved the retention of the probiotics, but also provided a prebiotic source (starch) that may improve the viability of the probiotics.…”