Evaluation of the Effect of Psyllium on the Viability of Lactobacillus Acidophilus in Alginate-Polyl Lysine Beads

Preparation of Lauroyl Grafted Alginate-Psyllium Husk Gel Composite Film with Enhanced Physicochemical, Mechanical and Antimicrobial Properties

“…Both, alginate and Psyllium are known to absorb water/body fluids multiple times of its own weight 9 . For this reason, composite of alginate has been prepared by incorporating it in the Psyllium mucilage in order to generate ultra high absorbent hybrid with interpenetrating network, particularly for the wound management and probiotic benefits 6 , 10 , 11 . However, the effect of alginate- Psyllium composites on film formation and its physicochemical properties has not been studied.…”

Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products

“…Agar-based gels are used for LAB immobilization, to prolong their viability during storage [ 39 ]. Moreover, the presence of pectin in food matrices can prolong LAB viability [ 40 ], and the specific characteristics of Ph can lead to a higher LAB count during storage [ 41 ]. Multivariate analysis of variance showed that the selection of Gel or agar was a significant factor in the LAB count in CCN samples after 24 h and 7 and 14 days ( p ≤ 0.0001), the use of apple by-products was a significant factor in the LAB count in CCN samples after 24 h and 7 days ( p ≤ 0.0001), and the use of Xy was a significant factor in the LAB count in CCN samples after 24 h and 7 days ( p = 0.002 and p = 0.012, respectively).…”

Effective encapsulation of reuterin-producing Limosilactobacillus reuteri in alginate beads prepared with different mucilages/gums

“… [16] reported traditional and novel materials extracted from plants for probiotic encapsulation, such as psyllium ( Plantago ovata Forssk) mucilage, konjac ( Amorphophallus konjac ) gum, mutamba ( Guazuma ulmifolia ) mucilage, cassia tora ( Cassia tora L. and Cassia obtusifolia ) gum and tamarind ( Tamarindus indica L.) gum. Despite its structural characteristics indicate great potential as emerging biopolymer for probiotic encapsulation [ [25] , [26] , [7] , [27] , [28] ], until now the available literature related is scarce. Besides, there have been no literature records regarding the use of mutamba, cassia tora and tamarind mucilages to encapsulate probiotic microorganisms.…”