Effect of three-stage encapsulation on survival of emulsified Bifidobacterium animalis subsp. Lactis during processing, storage and simulated gastrointestinal tests

Dietary encapsulated Bifidobacterium animalis and Agave fructans improve growth performance, health parameters, and immune response in broiler chickens

“…lactis (BLC-1) (11.14±0.70 log CFU/g) and 10 g of native Agave fructans (Mieles Campos Azules, Amatitán, Jalisco, México) in a double emulsion. Development, production, and characterization of probiotic, prebiotic, and symbiotic capsules were performed and described by Juárez-Trujillo et al [ 10 ].…”

Physicochemical characteristics and survivability of Lactobacillus paracasei encapsulated by a gum arabic-pectin mixture as wall material and added to fresh panela cheese

“…Firstly, the pH of emulsion was measured at 25 ºC using a potentiometer, following the recommendation from the manufacturer. Later, the surface tension was measured by Wilhelmy plate method, using a tensiometer (DataPhysics, model DCAT11, Germany), equipped with a platinum-iridium plate (dimensions: 10 mm long, 19.9 mm wide and 0.2 mm thick), with a speed of 5 Hz and an immersion depth of 3 mm at 25±1 °C (Juárez-Trujillo et al, 2021).…”

“…Based on the results obtained for HR and compressibility, the microcapsules obtained in this work have poor flowability and lower compressibility in comparison to microcapsules of Bifidobacterium animalis subsp. lactis (BLC-1) made of agave fructans, which showed a HR and compressibility of 1.48 and 32%, respectively, after being spray-dried with an inlet temperature of 160 ºC (Juárez-Trujillo et al 2021).…”

“…In this sense, different technologies have been developed to protect the viability of microorganisms against the stressful conditions, improving their controlled delivery within foods and ensuring their positive bioactivities (Alfaro-Galarza et al, 2020). One of the methods to protect probiotics is microencapsulation, which allows to obtain microcapsules that can be stored either by freeze-drying, fluidized bed drying and spray-drying (Avila-Reyes et al, 2014;Arepally et al, 2020a;Juárez-Trujillo et al, 2021). The spray-drying is a widely used method to obtain stable bacterial microcapsules, due to its short exposure time to heat and fast particle drying, suitable for drying a variety of heat-sensitive products with relative simplicity, low cost for bulk production and high efficiency (Ceja-Medina et al, 202x1;Martínez-Preciado et al, 2021).…”

Encapsulation of Lactobacillus plantarumELB90 by electrospraying in a double emulsion (W1/O/W2) loaded alginate beads to improve the gastrointestinal survival and thermal stability

“…Therefore, encapsulation methods comprise promising strategies to provide effective physical barriers for probiotics to resist adverse external conditions occurring in food processing and during their passage through the GI tract 10 . There have been different encapsulation techniques proposed for the delivery of probiotic bacteria, including Lactobacillus spp., such as double emulsion, 11‐13 extrusion, 13 drying, 14 electrospinning, 15,16 and complex coacervation 9,17 . Among them, extrusion‐dripping with sodium alginate as carrier and calcium chloride as cross linker has been frequently applied to encapsulate probiotic bacteria.…”