Influence of encapsulation and coating materials on the survival of Lactobacillus plantarum and Bifidobacterium longum in fruit juices

Encapsulation of Lactobacillus casei into Calcium Pectinate‐Chitosan Beads for Enteric Delivery

“…Encapsulation of live probiotics into materials resistant to gastric acid is a viable strategy for their successful oral delivery. Previously, we have reported the use of calcium alginate beads coated with chitosan for encapsulation and oral delivery of Bifidobacterium species (Cook and others ; Cook and others ; Cook and others ; Nualkaekul and others ). It was established that the live bacteria encapsulated within calcium alginate beads coated with chitosan may potentially survive the transit through the harsh environment of the stomach and release high levels of live probiotic in the intestine.…”

Stability of probiotics encapsulated with Thai herbal extracts in fruit juices and yoghurt during refrigerated storage

“…Sodium alginate is mainly used for this purpose because of its low cost, simplicity and biocompatibility (Krasaekoopt, Bhandari, & Deeth, 2003). Several researchers established that alginate incorporated with other materials, for instance, gelatin , chitosan, pectin, glucomannan (Chávarri et al, 2010;Nualkaekul, Cook, Khutoryanskiy, & Charalampopoulos, 2013), hi-maize starch (Sultana et al, 2000), inulin, galactooligosaccharides and fluctooligosaccharides (Krasaekoopt & Watcharapoka, 2014;Sathyabama, Ranjith kumar, Bruntha devi, Vijayabharathi, & Brindha priyadharisini, 2014), can be used to increase the survivability of various probiotic strains in food products during storage and under gastrointestinal environments.…”

Immobilization of Bifidobacterium infantis Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages

“…Nualkaekul et al [13] studied the viability of Bifidobacterium longum in cranberry juice (pH 2.77) and in pomegranate juice (pH 3.16) at a temperature of 4°C. ey observed the complete inactivation of free cells and cells immobilized in 4% low-methoxylated pectin and in 4% sodium alginate with a low viscosity already after 7 days of storage in cranberry juice, while in the pomegranate juice the count of free cells decreased by more than 4 log after 7 days, and after 14 days, they were completely inactivated, with only a slight decrease in the immobilized cells.…”

“…Pectin is a cheap and easily available compound of plant origin. Some literature data suggest that pectin provides better protection for bacterial cells than alginate [13], which may result due to its lesser sensitivity to chemical interactions of the environment [14]. Moreover, also other research studies show that pectin from fruits may also be used as an effective prebiotic [15], thereby positively affecting human health.…”