2021
DOI: 10.1016/j.tifs.2021.01.039
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Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review

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Cited by 151 publications
(84 citation statements)
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“…Encapsulation of bioactive compounds or whole cells for oral administration has been achieved with the aid of several materials, including collagen, gelatin, alginate, chitosan, gum Arabic, maltodextrin, starch, sodium caseinate, polyvinyl alcohol, polyethylene glycol, and polyacrylic acid [15][16][17][18][19]. Polymeric materials, particularly hydrogels, have been described as the preferred choice due to characteristics such as hydrophilic porous matrix, flexibility, high biocompatibility and biodegradability, prolonged consistency, userfriendliness, low cost, and ease of access [20][21][22].…”
Section: Introductionmentioning
confidence: 99%
“…Encapsulation of bioactive compounds or whole cells for oral administration has been achieved with the aid of several materials, including collagen, gelatin, alginate, chitosan, gum Arabic, maltodextrin, starch, sodium caseinate, polyvinyl alcohol, polyethylene glycol, and polyacrylic acid [15][16][17][18][19]. Polymeric materials, particularly hydrogels, have been described as the preferred choice due to characteristics such as hydrophilic porous matrix, flexibility, high biocompatibility and biodegradability, prolonged consistency, userfriendliness, low cost, and ease of access [20][21][22].…”
Section: Introductionmentioning
confidence: 99%
“…For example, strains of Lactobacillus plantarum , Lactobacillus casei , or Lactobacillus paracasei had antifungal, antibacterial, and antioxidant effects. Other strains have been shown to have anti-inflammatory effects, to lessen the risk of osteoporosis, maintain cholesterol levels, and prevent the proliferation of cancer cells [ 167 ]. Therefore, due to their beneficial effects and health claims, there has been a worldwide explosion of probiotic-based health products in the form of dietary supplements [ 168 ].…”
Section: Applications Of Biopolymersmentioning
confidence: 99%
“…These challenges can be overcome through encapsulation [77,78]. Food products such as meat (fermented sausages), dairy (cheese and yogurt), juices (from fruits and vegetables), bakery products (biscuits, cakes, bread), and others (fermented beverages, mayonnaise, ice cream) can all be functionalized by adding probiotic microcapsules [79].…”
Section: Nutraceuticalsmentioning
confidence: 99%