Microencapsulation of Lactobacillus helveticus and Lactobacillus delbrueckii using alginate and gellan gum

Rosas‐Flores, Walfred; Ramos-Ramírez, Emma Gloria; Salazar-Montoya, Juan Alfredo

doi:10.1016/j.carbpol.2013.06.077

Cited by 62 publications

(25 citation statements)

References 29 publications

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“…High-microencapsulation efficiency can be contributed to the non-toxicity of polymer blend and mild conditions of encapsulation process. Similarly, high-encapsulation efficiency values have been observed by other researchers (Doherty et al, 2011;Gebara et al, 2013;Rosas-Flores et al, 2013). However, methods and probiotic strains used in these studies are variable.…”

Section: Effect Of Freeze Drying On Cell Viabilitysupporting

confidence: 59%

Improved viability ofLactobacillus acidophilusNRRL-B 4495 during freeze-drying in whey protein-pullulan microcapsules

Çabuk

Harsa

2015

Journal of Microencapsulation

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In this research, pullulan was incorporated in protein-based encapsulation matrix in order to assess its cryoprotective effect on the viability of freeze-dried (FD) probiotic Lactobacillus acidophilus NRRL-B 4495. This study demonstrated that pullulan in encapsulation matrix resulted in a 90.4% survival rate as compared to 88.1% for whey protein (WPI) encapsulated cells. The protective effects of pullulan on the survival of FD-encapsulated cells in gastrointestinal conditions were compared. FD WPI-pullulan capsules retained higher survived cell numbers (7.10 log CFU/g) than those of FD WPI capsules (6.03 log CFU/g) after simulated gastric juice exposure. Additionally, use of pullulan resulted in an increased viability after bile exposure. FD-free bacteria exhibited 2.18 log CFU/g reduction, while FD WPI and FD WPI-pullulan encapsulated bacteria showed 0.95 and 0.49 log CFU/g reduction after 24 h exposure to bile solution, respectively. Morphology of the FD microcapsules was visualized by scanning electron microscopy.

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Section: Effect Of Freeze Drying On Cell Viabilitysupporting

confidence: 59%

Improved viability ofLactobacillus acidophilusNRRL-B 4495 during freeze-drying in whey protein-pullulan microcapsules

Çabuk

Harsa

2015

Journal of Microencapsulation

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“…This goes to show that neither the incorporation of XG nor enteric coating with chitosan affected the bead size of the Alg based beads. The optimum size of a bead hitherto remains debatable as it varies depending on the applications [18]. Nevertheless, the beads prepared in the present study appeared to be sufficiently large for achieving good cell loading and protection of L. plantarum LAB12 against harmful environmental factors.…”

Section: Bead Sizementioning

confidence: 91%

Chitosan coated alginate–xanthan gum bead enhanced pH and thermotolerance of Lactobacillus plantarum LAB12

Fareez

Lim

Mishra

et al. 2015

International Journal of Biological Macromolecules

136

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“…[5,13] The recently developed emulsification/internal gelation technique was able to produce microcapsules of micron size. [14] Ziar et al [15] used NaALG and starch as wall material to prepare microcapsules by Oil/Water (O/ W) microemulsion, and yielded capsules of 0.2-0.3 mm diameter. Martin et al [16] used ionic internal gelation technology to protect Lactobacillus fermentum CECT5716 with alginate and starch as wall material.…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of alginate–gelatin microencapsulatedBacillus subtilisSL-13 by emulsification/internal gelation

Liang

Yang

et al. 2015

Journal of Biomaterials Science, Polymer Edition

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Gelatin was blended with sodium alginate (NaALG) to obtain a novel microbial fungicide, and dispersed micron Bacillus subtilis SL-13 microspheres prepared by emulsification/internal gelation method. Microscopic examination revealed that microcapsules were nearly spherical in shape. Fourier transform infrared spectroscopy, differential scanning calorimetry, and X-ray diffraction confirmed that the electrostatic interaction was occurred when gelatin added into NaALG. The maximum encapsulation efficiency was 93.44% at a gelatin concentration of 1.5%. Particle size, swelling, and biodegradation of beads increased with gelatin content increase. Furthermore, the viability of encapsulated SL-13 could be preserved at more than 10(8) CFU/mL after 120 d storage at 25 °C. The number of viable cells released from microcapsules presented an initial rapid increase followed by a gradual increase, and reached the maximum as 10(10) CFU/mL on day 35. Thus, it is feasible to prepare uniform, rounded shape, and well-dispersed micron microcapsules of SL-13 via emulsification/internal gelation using NaALG and gelatin composites. This encapsulation strategy could be considered as a potential alternative to future applications in the agricultural industry.

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Microencapsulation of Lactobacillus helveticus and Lactobacillus delbrueckii using alginate and gellan gum

Cited by 62 publications

References 29 publications

Improved viability ofLactobacillus acidophilusNRRL-B 4495 during freeze-drying in whey protein-pullulan microcapsules

Improved viability ofLactobacillus acidophilusNRRL-B 4495 during freeze-drying in whey protein-pullulan microcapsules

Chitosan coated alginate–xanthan gum bead enhanced pH and thermotolerance of Lactobacillus plantarum LAB12

Preparation and characterization of alginate–gelatin microencapsulatedBacillus subtilisSL-13 by emulsification/internal gelation

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