Probiotics 2012
DOI: 10.5772/50046
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Encapsulation Technology to Protect Probiotic Bacteria

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Cited by 117 publications
(118 citation statements)
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References 135 publications
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“…Whey proteins are often biodegradable and protective derivatives of proteins are susceptible to cell release when the concentrations used are too high (Solanki et al, 2013). The emulsion technique is carried out through emulsion droplets and to entrap of probiotic bacteria to enhance the survival of microorganism cells under extreme environmental conditions according to the type of emulsifier (Chavarri et al, 2012). According to Heidebach (2009a) the emulsion technique in encapsulation using milk protein ingredients can provide good cell viability.…”
Section: Cell Viabilitymentioning
confidence: 99%
“…Whey proteins are often biodegradable and protective derivatives of proteins are susceptible to cell release when the concentrations used are too high (Solanki et al, 2013). The emulsion technique is carried out through emulsion droplets and to entrap of probiotic bacteria to enhance the survival of microorganism cells under extreme environmental conditions according to the type of emulsifier (Chavarri et al, 2012). According to Heidebach (2009a) the emulsion technique in encapsulation using milk protein ingredients can provide good cell viability.…”
Section: Cell Viabilitymentioning
confidence: 99%
“…(Chávarri et al, 2012;Kailasapathy, 2014). En este sentido, existen diversos estudios enfocados a desarrollar tecnologías que ayuden a mejorar la estabilidad y viabilidad de las cepas probióticas durante su aplicación en los diferentes campos de la industria.…”
Section: Introductionunclassified
“…(Chávarri et al, 2012;Estevinho et al, 2013;Kailasapathy, 2014), también se pueden utilizar mezclas con la finalidad de aprovechar propiedades específicas de estas sustancias tales como la resistencia al ambiente ácido, estabilidad mecánica, grado de porosidad en la superficie de la cápsula y difusión de la humedad, así como algunas ventajas al momento de su manipulación tales como viscosidad y grado de solubilidad (Estevinho et al, 2013). Existen diversos métodos de microencapsulación tales como método de extrusión o goteo, método de emulsión o sistemas de dos fases, método de secado por atomización o desecación por atomización, coacervación, liofilización, secado por pulverización en lecho fluidizado, etc.…”
Section: Introductionunclassified
“…Stomach pH is lethal to many probiotics and may wipe out almost 90% of the bacterial dose during their passage through it [86,87]. It is advantageous to have a probiotic resistant to gastric destruction.…”
Section: Patents For Gut Probiotics With Increased Viabilitymentioning
confidence: 99%