Encapsulation of Probiotic Bacteria in Biopolymeric System

Huq, Tanzina; Khan, Avik; Khan, Ruhul A.; Riedl, Bernard; Lacroix, Monique

doi:10.1080/10408398.2011.573152

Cited by 160 publications

(99 citation statements)

References 38 publications

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“…Encapsulation of probiotic microorganisms in polymer systems seems to be easy lab-scale process in order to protect probiotics against low pH and high bile concentrations (Anal and Singh, 2007;Heidebach et al, 2010;Lian et al, 2002;Peres et al, 2012;Huq et al, 2013). However, scaling up of this process needs industrial investments.…”

Section: Microencapsulation Materialsmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal-and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.

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Section: Microencapsulation Materialsmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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“…Several reviews have covered the ME of probiotics from several aspects including biomaterials and methods used for microencapsulation (Anal and Singh 2007;Heidebach et al 2012;Huq et al 2013;Tavares et al 2014), but no cited work gave a special emphasis on ME of probiotics using milk proteins. The present review has been devoted to the use of milk proteins for encapsulation of probiotics and their use in food products.…”

Section: The Regulatory Guidelines and Specification (Fao/who 2002) Ementioning

confidence: 99%

“…Numerous biomaterials including polysaccharides (such as alginate, carrageenan, xanthan, and gellan gums, pectin, and chitosan) and proteins (such as milk proteins, soy proteins, zein, and gelatin) have been used or have the potentials to be used for encapsulation of probiotics as long as they satisfy the requirements of the generally recognized as safe (GRAS) materials. The choice of the capsule materials is a major element for successful ME of probiotics and the use of ME probiotics in functional foods (Huq et al 2013). Generally, capsular materials must be resistant to the acidic conditions.…”

Section: Biopolymer Usedmentioning

confidence: 99%

Preparation and properties of milk proteins-based encapsulated probiotics: a review

El-Salam

El-Shibiny

2015

Dairy Sci. & Technol.

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The potential health and nutritional benefits of probiotics have boosted the demand for functional probiotic foods. The efficacy of probiotics depends on providing a specific number of viable cells on their consumption. Microencapsulation (ME) has been used to provide protection for probiotics all through food processing and marketing until they reach the target site in the gastrointestinal (GI) tract. The biomaterials and techniques used in ME are the main factors affecting the viability of encapsulated probiotics. Milk proteins offer several advantages in comparison to other biomaterials widely used in ME of probiotics. Several techniques have been developed for the use of whey proteins and casein in ME of several Lactobacillus and Bifidobacterium probiotic strains. Also, the survival of probiotics encapsulated in milk proteins during preparation, storage, and in simulated GI environment has been studied. The present review gives an overview on the use of milk proteins in ME of probiotics with emphasis on the efficiency of the developed techniques.

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“…중합체 시스템에서 프로바이오틱 미생물의 캡슐화는 낮은 pH와 높 은 담즙 농도로부터 프로바이오틱스를 보호하기 위해 실험실 규모의 공정은 쉬워 보일 수 있다 (Anal and Singh, 2007;Heidebach et al, 2010;Lian et al, 2002;Peres et al, 2012;Huq et al, 2013 (Jung et al, 2007;Krasaekoopt et al, 2004;Lee et al, 2004 …”

Section: 캡슐화 재료unclassified

Microencapsulation Technology for Enhancement of Bifidobacterium spp. Viability: A Review

Song¹,

Park²,

Yoo³

et al. 2017

J. Milk Sci. Biotechnol.

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The intestinal microbiota has been shown to have a vital role in various aspects of human health, and accumulating evidence has shown the beneficial effects of supplementation with bifidobacteria for the improvement of human health, ranging from protection against infection to various positive effects. However, maintaining bacterial cell viability during storage and gastrointestinal transit remains a challenge. Microencapsulation of probiotic bacterial cells provides protection against adverse conditions during processing, storage, and gastrointestinal passage. In this paper, we review the current knowledge, future prospects, and challenges of microencapsulation of probiotic Bifidobacterium spp.

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Encapsulation of Probiotic Bacteria in Biopolymeric System

Cited by 160 publications

References 38 publications

Technology and potential applications of probiotic encapsulation in fermented milk products

Technology and potential applications of probiotic encapsulation in fermented milk products

Preparation and properties of milk proteins-based encapsulated probiotics: a review

Microencapsulation Technology for Enhancement of Bifidobacterium spp. Viability: A Review

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