Physicochemical and in vitro digestion properties of gelatin/low-methoxyl pectin synbiotic microgels co-encapsulating Lacticaseibacillus casei and pectic oligosaccharides via double-crosslinking with transglutaminase and calcium ions

Byeon, Jeongho; Kang, Yu-Ra; Chang, Yoon Hyuk

doi:10.1016/j.foodhyd.2023.108757

Cited by 11 publications

(1 citation statement)

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“…Probiotics can also be encapsulated within microscopic or macroscopic hydrogels, like those assembled from alginate, carrageenan, or gelatin (Byeon et al, 2023;Deng et al, 2021). However, these hydrogels are often mechanically fragile and so may rupture and release the encapsulated probiotics (Kim et al, 2014).…”

Section: Advantages Of Single-cell Encapsulation Of Probioticsmentioning

confidence: 99%

Oral delivery of probiotics using single‐cell encapsulation

Han,

McClements,

Liu

et al. 2024

Comp Rev Food Sci Food Safe

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Adequate intake of live probiotics is beneficial to human health and wellbeing because they can help treat or prevent a variety of health conditions. However, the viability of probiotics is reduced by the harsh environments they experience during passage through the human gastrointestinal tract (GIT). Consequently, the oral delivery of viable probiotics is a significant challenge. Probiotic encapsulation provides a potential solution to this problem. However, the production methods used to create conventional encapsulation technologies often damage probiotics. Moreover, the delivery systems produced often do not have the required physicochemical attributes or robustness for food applications. Single‐cell encapsulation is based on forming a protective coating around a single probiotic cell. These coatings may be biofilms or biopolymer layers designed to protect the probiotic from the harsh gastrointestinal environment, enhance their colonization, and introduce additional beneficial functions. This article reviews the factors affecting the oral delivery of probiotics, analyses the shortcomings of existing encapsulation technologies, and highlights the potential advantages of single‐cell encapsulation. It also reviews the various approaches available for single‐cell encapsulation of probiotics, including their implementation and the characteristics of the delivery systems they produce. In addition, the mechanisms by which single‐cell encapsulation can improve the oral bioavailability and health benefits of probiotics are described. Moreover, the benefits, limitations, and safety issues of probiotic single‐cell encapsulation technology for applications in food and beverages are analyzed. Finally, future directions and potential challenges to the widespread adoption of single‐cell encapsulation of probiotics are highlighted.

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Section: Advantages Of Single-cell Encapsulation Of Probioticsmentioning

confidence: 99%