Development and characterization of microcapsules containing Bifidobacterium Bb-12 produced by complex coacervation followed by freeze drying

Silva, Thaiane Marques da; Lopes, Eduardo Jacob; Codevilla, Cristiane Franco; Cichoski, Alexandre José; Flores, Érico M.M.; Motta, Mariana Heldt; Silva, Cristiane de Bona da; Grosso, Carlos Raimundo Ferreira; Menezes, Cristiano Ragagnin de

doi:10.1016/j.lwt.2017.12.057

Cited by 62 publications

(29 citation statements)

References 29 publications

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“…Coacervation has been used as a microencapsulation technique in a number of industries for a wide range of applications including pharmaceuticals, food products, chemicals, cosmetics and controlled release of various types of substances (ALVIM & GROSSO, 2010). The complex coacervation technique presents several advantages compared to other encapsulation techniques; such as versatility, ease of operation, possible use of biopolymers, low cost, use of mild temperatures and absence of organic solvents (MARQUES DA SILVA et al, 2018). Moreover, it is a promising method with great potential for the encapsulation of probiotics; however, limited research has been carried out regarding the use of complex coacervation for this application (CHÁVARRI et al, 2012;SHOJI et al, 2013;MARQUES DA SILVA et al, 2018).…”

Section: Food Technologymentioning

confidence: 99%

Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying

et al. 2019

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Technique of complex coacervation was used to produce microcapsules of Lactobacillus acidophilus La-5 encapsulated in gelatin and gum arabic which were then freeze-drying. Microcapsules were characterized using scanning electron and optical microscopy, and resistance of probiotics was evaluated during release into a simulated gastrointestinal tract and storage at different temperatures. The complex coacervation process produced microcapsules with a high encapsulation efficiency (77.60% and 87.53%), ranging from 127.14-227.05 μm with uniform distribution. Microencapsulation was an efficient approach to achieve significant protection of probiotics against simulated gastrointestinal conditions compared with free cells. Encapsulation also improved the viability of probiotics during storage at either −18 ºC for 120 days, 7 ºC for 105 days or 25 ºC for 45 days. Therefore, complex coacervation was demonstrated to be adequate and promising for encapsulation of probiotics.

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Section: Food Technologymentioning

confidence: 99%

Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying

et al. 2019

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“…Moreover, complex coacervates can be designed to promote the complete release of encapsulated probiotics from biopolymer microgels . Recent studies have reported that different biopolymer combinations can be used to successfully assemble complex coacervates suitable for probiotic delivery: whey protein isolate/gum arabic (WPI/GA) (Eratte et al, 2015), WPI/ -carrageenan (Hernandez-Rodriguez, Lobato-Calleros, Pimentel-Gonzalez, & Vernon-Carter, 2014), WPI/GA/alginate (Bosnea, Moschakis, Nigam, & Biliaderis, 2017), gelatin/GA (da Silva et al, 2018;Zhao et al, 2018), gelatin/alginate , and starch/alginate (Pankasemsuk et al, 2016). For instance, encapsulation of probiotics in alginate-gelatin microgels formed through electrostatic complexation has been shown to improve the viability of L. salivarus Li01 after high temperature treatments, long-term storage, and gastrointestinal passage ).…”

Section: Biopolymer-complex Microgelsmentioning

confidence: 99%

Progress in microencapsulation of probiotics: A review

Yao

Xie

et al. 2020

Comp Rev Food Sci Food Safe

325

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The potential health benefits of probiotics may not be realized because of the substantial reduction in their viability during food storage and gastrointestinal transit. Microencapsulation can be used to enhance the resistance of probiotics to unfavorable conditions. A range of oral delivery systems has been developed to increase the level of probiotics reaching the colon including embedding and coating systems. This review introduces emerging strategies for the microencapsulation of probiotics and highlights the key mechanisms of their stress–tolerance properties. Recent in vitro and in vivo models for evaluation of the efficiency of probiotic delivery systems are also reviewed. Encapsulation technologies are required to maintain the viability of probiotics during storage and within the human gut so as to increase their ability to colonize the colon. These technologies work by protecting the probiotics from harsh environmental conditions, as well as increasing their mucoadhesive properties. Typically, the probiotics are either embedded inside or coated with food‐grade materials such as biopolymers or lipids. In some cases, additional components may be coencapsulated to enhance their viability such as nutrients or protective agents. The importance of having suitable in vitro and in vivo models to evaluate the efficiency of probiotic delivery systems is also emphasized.

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“…Several polymers have been used to produce complex coacervates, such as gelatin, arabic gum, whey protein isolate, chitosan, pectin, pea protein, and alginate, among others (Table 1) [20,62,67]. Complex coacervation has been used for the microencapsulation of different unstable active ingredients such as carotenoids [21,52,54], oils [53,55], phenolic compounds [50,51,56], and probiotic bacteria [28,57] (Table 1). Four major steps are involved in this encapsulation process: emulsification, coacervation itself, gelation, and hardening.…”

Section: Stabilization Of Active Ingredientmentioning

confidence: 99%

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

2019

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Natural bioactive compounds and living cells have been reported as promising products with beneficial properties to human health. The constant challenge regarding the use of these components is their easy degradation during processing and storage. However, their stability can be improved with the microencapsulation process, in which a compound sensitive to adverse environmental conditions is retained within a protective polymeric material. Microencapsulation is a widely used methodology for the preservation and stabilization of functional compounds for food, pharmaceutical, and cosmetic applications. The present review discusses advances in the production and application of microcapsules loaded with functional compounds in food products. The main methods for producing microcapsules, as well as the classes of functional compounds and wall materials used, are presented. Additionally, the release of compounds from loaded microcapsules in food matrices and in simulated gastrointestinal conditions is also assessed.

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Development and characterization of microcapsules containing Bifidobacterium Bb-12 produced by complex coacervation followed by freeze drying

Cited by 62 publications

References 29 publications

Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying

Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying

Progress in microencapsulation of probiotics: A review

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

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