Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products?

Supercritical CO2 interpolymer complex encapsulation improves heat stability of probiotic bifidobacteria

“…Water activity is a crucial factor to consider in maintaining probiotic viability over the expected shelf-life for therapeutic benefits to be realized (Weinbreck et al 2010). It is also better to show the relationship between bacterial survival and changes in the mobility of water in their microenvironment, than a correlation to a w of the environment (Hoobin et al 2013).…”

“…It is also better to show the relationship between bacterial survival and changes in the mobility of water in their microenvironment, than a correlation to a w of the environment (Hoobin et al 2013). It has been reported that elevated water activity levels above 0.25 affect viability of microorganisms negatively (Teixeira et al 1995;Weinbreck et al 2010). Abe et al (2009) found the effect of a w to be the strongest factor in decreasing probiotic viability.…”

“…Microencapsulation has increased in popularity over the years Vidhyalakshmi et al 2009) as a method used to create a microenvironment in which probiotics will survive during processing and storage until their targeted release (Weinbreck et al 2010). It is important that any encapsulation method provides protection to bacteria in the products, 4 keeping them viable throughout the storage period to ensure that consumers receive the health benefits from the ingested probiotics.…”

Evaluation of the incorporation of hot pepper oleoresin microcapsules (Capscicum pubescens), NaCl and sucrose in physical and sensory characteristics of fresh cheese

“…Una aplicación especialmente importante en alimentos es la nanoencapsulación que involucra la incorporación, absorción o dispersión de componentes bioactivos en pequeñas vesículas con diámetro nano (o submicrón) (Bouwmeester et al, 2009), estas nanopartículas encapsuladas en la interface de gotas de emulsión pueden mejorar la estabilidad y controlar las gotas (Prestidge y Simonic, 2006) y ser utilizadas como transportadores comestibles para componentes de sabor-aroma o para encapsulación o nutraceuticos, así como para mejorar la elasticidad de plásticos y paquetes de alimentos bioactivos (Sozer y Kkini, 2009). La ME ha sido éxitosamente utilizada para mejorar la sobrevivencia de microorganismos en los productos lácteos protegiendo componentes sensibles en los alimentos Kailasapathy, 2006;Pimentel, 2009) y algunos factores ambientales (Weinbreck, 2010), por ejemplo calor, oxígeno y humedad (Semyonov, 2010) asegurándolos contra la pérdida nutricional e incorporando mecanismos dentro de la formulación Kailasapathy, 2006). Un ejemplo de lo anterior es el queso en polvo, que se puede utilizar en salsas, aliño, bizcochos, chips y directamente como saborizante en platos calientes como espaguetis y sopas; sin embargo, en la producción una cierta cantidad de aromas durante el secado es inevitable (Pisecky, 2005).…”

Dietary Synbiotic Microcapsule Influence the Immune Responses, Growth Performance and Microbial Populations to White Spot Syndrome Virus in Pacific White Shrimp (Litopenaeus vannamei)

“…Microencapsulation is a method that used to protect material through physicochemical processing which result in tiny particles layered by physical barrier against the harmful environmental conditions (Rathore et al, 2013). The goal of microencapsulation is to create a micro-environment in which the bacteria will survive during processing and storage and further released at appropriate sites in the digestive tract (Weinbreck et al, 2010). This technique benefits in stabilizing the core material, extending the shelf life and protecting components against environmental conditions (Anal and Singh, 2007;Ying et al, 2013).…”