Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells

Heidebach, Thomas; Först, Petra; Kulozik, Ulrich

doi:10.1016/j.jfoodeng.2010.01.003

Cited by 242 publications

(149 citation statements)

References 58 publications

Supporting

Mentioning

123

Contrasting

Unclassified

Order By: Relevance

“…Encapsulation in TGase cross-linked casein beads improved the survival of Bifidobacterium lactis Bb12 during storage under different temperatures (5 and 25°C) and relative humidity (11-33%) for up to 90 days while it had no protective effect on Lactobacillus paracasei subsp. paracasei F19 (Heidebach et al 2010).…”

Section: Native Caseinmentioning

confidence: 99%

Preparation and properties of milk proteins-based encapsulated probiotics: a review

El-Salam

El-Shibiny

2015

Dairy Sci. & Technol.

View full text Add to dashboard Cite

The potential health and nutritional benefits of probiotics have boosted the demand for functional probiotic foods. The efficacy of probiotics depends on providing a specific number of viable cells on their consumption. Microencapsulation (ME) has been used to provide protection for probiotics all through food processing and marketing until they reach the target site in the gastrointestinal (GI) tract. The biomaterials and techniques used in ME are the main factors affecting the viability of encapsulated probiotics. Milk proteins offer several advantages in comparison to other biomaterials widely used in ME of probiotics. Several techniques have been developed for the use of whey proteins and casein in ME of several Lactobacillus and Bifidobacterium probiotic strains. Also, the survival of probiotics encapsulated in milk proteins during preparation, storage, and in simulated GI environment has been studied. The present review gives an overview on the use of milk proteins in ME of probiotics with emphasis on the efficiency of the developed techniques.

show abstract

Section: Native Caseinmentioning

confidence: 99%

Preparation and properties of milk proteins-based encapsulated probiotics: a review

El-Salam

El-Shibiny

2015

Dairy Sci. & Technol.

View full text Add to dashboard Cite

show abstract

“…Encapsulation of probiotic microorganisms in polymer systems seems to be easy lab-scale process in order to protect probiotics against low pH and high bile concentrations (Anal and Singh, 2007;Heidebach et al, 2010;Lian et al, 2002;Peres et al, 2012;Huq et al, 2013). However, scaling up of this process needs industrial investments.…”

Section: Microencapsulation Materialsmentioning

confidence: 99%

“…Rennet could be used to prepare water-insoluble microcapsules based on milk proteins without significant loss of cells during encapsulation process. In another study, Lactobacillus F19 and Bifidobacterium Bb12 were encapsulated in casein-based microcapsules produced by enzymatic gelation with transglutaminase (Heidebach et al, 2010). Lactobacillus F19 survived in higher numbers in the encapsulated state compared to free cells.…”

Section: Miscellaneous Compoundsmentioning

confidence: 99%

“…These protectants including skim milk powder, whey protein, trehalose, glycerol, betaine, sucrose, glucose, lactose, adonitol and polymers (e.g., polyethylene glycol and dextran) (Anal and Singh, 2007;Heidebach et al, 2010;Lian et al, 2002). For instance, it has been reported that survival of L. helveticus during vacuum drying was improved by addition of 1 % sorbitol (Santivarangkna et al, 2006).…”

Section: Important Parameters Affecting Microencapsulationmentioning

confidence: 99%

See 1 more Smart Citation

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

View full text Add to dashboard Cite

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.

show abstract

“…중합체 시스템에서 프로바이오틱 미생물의 캡슐화는 낮은 pH와 높 은 담즙 농도로부터 프로바이오틱스를 보호하기 위해 실험실 규모의 공정은 쉬워 보일 수 있다 (Anal and Singh, 2007;Heidebach et al, 2010;Lian et al, 2002;Peres et al, 2012;Huq et al, 2013 (Jung et al, 2007;Krasaekoopt et al, 2004;Lee et al, 2004 …”

Section: 캡슐화 재료unclassified

Microencapsulation Technology for Enhancement of Bifidobacterium spp. Viability: A Review

Song¹,

Park²,

Yoo³

et al. 2017

J. Milk Sci. Biotechnol.

View full text Add to dashboard Cite

The intestinal microbiota has been shown to have a vital role in various aspects of human health, and accumulating evidence has shown the beneficial effects of supplementation with bifidobacteria for the improvement of human health, ranging from protection against infection to various positive effects. However, maintaining bacterial cell viability during storage and gastrointestinal transit remains a challenge. Microencapsulation of probiotic bacterial cells provides protection against adverse conditions during processing, storage, and gastrointestinal passage. In this paper, we review the current knowledge, future prospects, and challenges of microencapsulation of probiotic Bifidobacterium spp.

show abstract

Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells

Cited by 242 publications

References 58 publications

Preparation and properties of milk proteins-based encapsulated probiotics: a review

Preparation and properties of milk proteins-based encapsulated probiotics: a review

Technology and potential applications of probiotic encapsulation in fermented milk products

Microencapsulation Technology for Enhancement of Bifidobacterium spp. Viability: A Review

Contact Info

Product

Resources

About