In situ alginate crosslinking during spray-drying of lactobacilli probiotics promotes gastrointestinal-targeted delivery

Surface-modified bacteria: synthesis, functionalization and biomedical applications

“…The high-intensity crosslinked calcium-alginate layer could provide a local pH buffering effect by sequestering excess protons from the acidic milieu, considerably increasing the survival of probiotic Lactobacillus rhamnosus GG when exposed to simulated gastric fluid (SGF). 131 Note that the number of coating layers did not show a positive relationship with bacterial survival and 3 layers of alginate/chitosan coating presented the best balance between protection and survival for encapsulated bacteria. 132 Compared to plain bacteria, bacteria coated with 3-layers of alginate/chitosan coating showed an exponential delay phase by over 10 hours, highlighting a critical threshold for bacterial growth.…”

Structured soft particulate matters for delivery of bioactive compounds in foods and functioning in the colon

“…In one approach, one inner feed containing alginate and probiotics met with the other outer feed of CaCl 2 solution during atomization through a three-fluid (the third fluid being compressed drying hot air) nozzle, and the produced microcapsules preserved probiotics during storage and simulated digestions. 125 In another approach, the feed contained alginate, insoluble CaHPO 4 , succinic acid titrated to pH 5.6 with ammonium hydroxide, and the compound to be encapsulated; the removal of volatile ammonium hydroxide (decomposed to ammonia gas and water) during drying lowered the feed pH to dissolve CaHPO 4 , releasing Ca 2+ to cross-link alginate in the same feed. 150,151 These approaches simplify microcapsule production which is critical for the practicality of delivering BCs in foods.…”

Alginate encapsulation improves probiotics survival in carbonated sodas and beers

“…In acidic pH, alginate is known to sequester protons and convert to alginic acid. Hence, alginate beads could maintain a localized pH higher than its surroundings, and this promoted the survival of encapsulated probiotics [14,31], which were otherwise susceptible to the acidic pH in the carbonated sodas. The pH buffering mechanism likely improved survival of probiotics in Tiger Beer and Guinness as well.…”