Microencapsulated probiotics using emulsification technique coupled with internal or external gelation process

Protection of Lactobacillus acidophilus under in vitro gastrointestinal conditions employing binary microcapsules containing inulin

“…In the present study, smaller diameters were obtained than those obtained by Cai et al (2014), who microencapsulated L. acidophilus with alginate by emulsification obtaining microcapsules with mean sizes ranging from 323 to 343 mm. Similar results were also published by Song et al (2013), who studied microencapsulation of yeast by internal gelation and found microcapsule size with diameters between 35 and350 mm. Likewise, Wang et al (2016) reported large size of microcapsules (1.5 mm) loaded with Lactobacillus plantarum, employing SA with or without inulin as inner layer and skim milk as outer layer.…”

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

“…With the use of encapsulated enzymes by emulsification in cheese production, there was an increased rate of proteolysis compared with free enzyme production (KAILASAPATHY & LAM, 2005). SONG et al (2013) microencapsulated probiotics by emulsification in alginate-chitosan, demonstrating more resistance in simulated gastrointestinal conditions. Some encapsulation methods and their size ranges of the microcapsules are shown in table 2.…”

Improving surface and mechanical properties of alginate films by using ethanol as a co-solvent during external gelation

“…Ruktanonchai, & Supaphol, 2011). In order to achieve a homogeneous gel, the internal gelation method has been established as it can control introduce or release of the crosslinking ion from insoluble calcium salt in an acidified medium (Goh, Heng, & Chan, 2012a;Kaklamani, Cheneler, Grover, Adams, & Bowen, 2014;Lee & Mooney, 2012;Song, Yu, Gao, Liu, & Ma, 2013). However, internal gelation has the disadvantage of difficulty to be applied on a large scale (Goh, Heng, & Chan, 2012a;Kaklamani et al, 2014;Sun & Tan, 2013).…”