Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method

In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

“…1). This continuous micro-gel forming device was previously researched to encapsulate probiotics and pharmaceutical products (Hariyadi et al, 2012;Sohail, Turner, Coombes, Bostrom, & Bhandari, 2011). The Lf-alginate mixture was introduced from a nozzle into a close upright chamber at an air pressure of 500 kPa.…”

The behaviour of whey protein isolate in protecting Lactobacillus plantarum

“…Various studies (Paéz et al, 2012;Sohail, Turner, Coombes, Bostrom, & Bhandari, 2011) appear to indicate that the mechanisms of protection are strain specific. For example, Burgain et al (2014) found a decrease in encapsulation efficiency with the decrease of pili of different mutants of Lactobacillus rhamnosus GG.…”

Dual Coating Improves the Survival of Probiotic Bifidobacterium Strains during Exposure to Simulated Gastro-Intestinal Conditions

“…The encapsulation technologies depend on the capsule material, particle size, and bacterial strain (Burgain et al, 2011). It has been reported that various probiotics encapsulation technologies improve the viability of bacteria during exposure to simulated gastro-intestinal conditions such as alginate-coated gelatin microspheres (Annan et al, 2008), alginate-human-like collagen (Su et al, 2011) and in alginate gel microbeads (Sohail et al, 2011). Alginate is a representative encapsulating material and extensively used, but they are sensitive to the acidic environment and very difficult to scale up (Mortazavian et al, 2008).…”

“…For this reason, many researchers reported that there is poor survival of probiotic bacteria in products containing free probiotic cells (De Vos et al, 2010). Various technologies of encapsulation such as emulsification, spray drying, spray cooling, and freeze drying have been developed for protection live cells in the food industry (De Vos et al, 2010;Burgain et al, 2011), and it has been reported these technologies of encapsulation improved the viability of probiotic bacteria in the GI tract (Krasaekoopt et al, 2003;Picot and Lacroix, 2004;Sohail et al, 2011;Su et al, 2011;Saarela et al, 2011).…”