Microencapsulation of probiotics by efficient vibration technology

Olivares, Araceli; Silva, Paulina; Altamirano, Claudia

doi:10.1080/02652048.2017.1390005

Cited by 32 publications

(23 citation statements)

References 28 publications

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“…The droplet size depends on jet diameter, the velocity of the extruded fluid, viscosity, surface tension, and the frequency of disturbance. During the last decades, studies focused on the microencapsulation of probiotic have been using the vibrating technology [37,[49][50][51].…”

Section: Methods For Microencapsulation Of Probioticsmentioning

confidence: 99%

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

et al. 2020

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The consumption of probiotics has been associated with a wide range of health benefits for consumers. Products containing probiotics need to have effective delivery of the microorganisms for their consumption to translate into benefits to the consumer. In the last few years, the microencapsulation of probiotic microorganisms has gained interest as a method to improve the delivery of probiotics in the host as well as extending the shelf life of probiotic-containing products. The microencapsulation of probiotics presents several aspects to be considered, such as the type of probiotic microorganisms, the methods of encapsulation, and the coating materials. The aim of this review is to present an updated overview of the most recent and common coating materials used for the microencapsulation of probiotics, as well as the involved techniques and the results of research studies, providing a useful knowledge basis to identify challenges, opportunities, and future trends around coating materials involved in the probiotic microencapsulation.

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Section: Methods For Microencapsulation Of Probioticsmentioning

confidence: 99%

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

et al. 2020

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“…Microencapsulation by vibrating technology or commonly known as co-extrusion is a promising encapsulation technique as it can produce uniform and smaller size capsules compared to extrusion technique (Krasaekoopt et al, 2003;Nemethova et al, 2014;Sri et al, 2012). Yet, few studies have applied co-extrusion technique to encapsulate probiotic, in comparison with extrusion technique that are commonly used (Dlivares et al, 2017;Silva et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effect of added prebiotic (Isomalto-oligosaccharide) and Coating of Beads on the Survival of Microencapsulated Lactobacillus rhamnosus GG

et al. 2019

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The study aimed to encapsulate Lactobacillus rhamnosus GG (LGG) with the selected prebiotic, using co-extrusion technology with a poly-L-lysine (PLL) coating and evaluate probiotic survival in simulated gastrointestinal conditions. Selection of ideal prebiotic was conducted using inulin, fructo-oligosaccharide (FDS) and isomalto-oligosaccharide (OMD) and its optimal concentration to be incorporated in microencapsulation was determined. Microcapsules without coating (S 1 : no prebiotic and S 3 : with prebiotic) and with coating (S 2 : no prebiotic and S 4 : with prebiotic) produced were evaluated based on its physical properties and survival in simulated gastrointestinal environment. The OMD with a concentration of 3.0% (w/v) was selected due to its best effect in promoting growth of LGG after 24 h (8.63±0.07 log CFU/mL). The morphology analysis revealed that all microcapsules produced were spherical with a diameter ranging from 491.3 to 541.7 µm and microencapsulation efficiency ranged from 84.16 ±5.30% to 90.56±3.33%. The incorporation of OMD and coating with PLL improved the survival of LGG by 3% up to 52% after 2 h of incubation in simulated gastric digestion. Among all formulations, PLL coated microcapsules added with OMD was the most effective in protecting LGG during the first hour of simulated gastric digestion (6.52 log CFU/mL) with cell viability greater than the minimum recommended level of 10 6 CFU/mL.

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“…Lactobacillus casei (DSM 20011) were supplied by DSMZ-Germany and used in lyophilized form according Olivares et al. [3].…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

“…Type of data Graph How data was acquired Probiotic microcapsules were manufactured used a Microencapsulator BÜCHI (Encapsulated B-390) and viability was obtained after filtration and dissolution in sodium citrate to release microcapsules and count CFU in supernatant according Olivares et al. (2017) [3]. Data format Raw and analyzed data.…”

mentioning

confidence: 99%

Viability dataset on microencapsulated probiotics: Sodium alginate viscosity effect

Olivares

Silva

2019

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Probiotics must be delivered alive to exert a positive health effects in site of action. But, they must survive different extreme condition through intestinal tract. Microencapsulation techniques have received considerable attention and facilitate a suitable carrier system to reach the target site. The encapsulation techniques applied to probiotics can be classified into two groups, depending on the method used to form the beads: extrusion (droplet method) and emulsion or two-phase system [1], where extrusion is evolved in the vibration technology and in particular, when the wavelength of an asymmetric disturbance exceeds the jet circumference, the break-up occurs. Droplet size depends on nozzle (jet) diameter, viscosity of fluid, surface tension, jet velocity and frequency of disturbance [2,3].The data presented in this article evaluated the performance of microencapsulated Lactobacillus casei (probiotic bacteria) using vibration technology and using two kinds of sodium alginate gel matrix (low and medium viscosity) and compare the effect over viability.The best conditions for higher viability of probiotics were at a concentration of sodium alginate (medium viscosity) at 2%, with a nozzle of 450 μm and a frequency of 1000 Hz. The data are related to the research article entitled “Microencapsulation of probiotics by efficient vibration technology” [3], where Microencapsulator provide by BÜCHI (Encapsulated B-390) was used.

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Microencapsulation of probiotics by efficient vibration technology

Cited by 32 publications

References 28 publications

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

Effect of added prebiotic (Isomalto-oligosaccharide) and Coating of Beads on the Survival of Microencapsulated Lactobacillus rhamnosus GG

Viability dataset on microencapsulated probiotics: Sodium alginate viscosity effect

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