Microencapsulation of alginate-immobilized bagasse with Lactobacillus rhamnosus NRRL 442: Enhancement of survivability and thermotolerance

Shaharuddin, Shahrulzaman; Muhamad, Ida Idayu

doi:10.1016/j.carbpol.2014.11.045

Cited by 44 publications

(23 citation statements)

References 33 publications

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“…The FTIR analysis was carried out using FTIR spectrometer with the resolution of 4 cm -1 in the range of 4000 to 400 cm -1 (Shaharuddin and Muhamad, 2015).…”

Section: Fourier Transforms Infrared (Ftir) Analysismentioning

confidence: 99%

Characterization of bacterial cellulose produced via fermentation of acetobacter xylinum 0416

Zahan¹,

Anuar

Pa’e

et al. 2017

Int. j. adv. appl. sci

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The production of plant-based cellulose products had contributed to the increasing rate of deforestation activities. Bacterial cellulose (BC) produced via fermentation process can be considered as an alternative. In this study, BC was produced by fermentation of Acetobacter xylinum 0416 and further analyzed to determine its physiochemical properties. The characterization of the BC was carried out through fourier transform infrared spectroscopy (FTIR), field emission scanning electron microscope (FESEM), thermogravimetric analysis (TGA), pH, moisture content, compressibility index and swelling properties. Then, it was compared with plant-based cellulose products which are carboxymethyl cellulose (CMC) and cellulose powder (CP). FTIR analysis demonstrated the similar properties between BC, CMC and CP while FESEM depicted a smoother surface and nanostructure of the BC. The TGA analysis indicated that BC has the highest thermal stability compared to CMC and CP. The other characterization results showed that BC displayed promising properties compared to CMC and CP. These findings further support the potential of substituting the use of plant-based cellulose products in the market with BC produced by A.xylinum 0416.

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“…The FTIR analysis was carried out using FTIR spectrometer with the resolution of 4 cm -1 in the range of 4000 to 400 cm -1 (Shaharuddin and Muhamad, 2015).…”

Section: Fourier Transforms Infrared (Ftir) Analysismentioning

confidence: 99%

Characterization of bacterial cellulose produced via fermentation of acetobacter xylinum 0416

Zahan¹,

Anuar

Pa’e

et al. 2017

Int. j. adv. appl. sci

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show abstract

“…In recent years, studies have demonstrated that the delivery of the specific probiotics to the intestine using the pH-sensitive materials to encapsulate could improve the survival of probiotics in the gastrointestinal (GI) tract. [10][11][12] Based on the fact that the bacterium cannot passage through the pore from the encapsulating matrix due to the larger size, the probiotics release was further depressed obviously due to the compact and dense structure of the carrier in these studies, although the survival showed vast improvement. [13] Therefore, enhancing the disintegration intensity is the most frequent solution to improve the release profile.…”

Section: Introductionmentioning

confidence: 99%

A Colon‐Targeted Oral Probiotics Delivery System Using an Enzyme‐Triggered Fuse‐Like Microcapsule

Cheng

Liu

Xie

et al. 2021

Adv Healthcare Materials

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Probiotics are closely related to human health. However, it is hard to find an appropriate disintegration mode for encapsulation to balance the survival, release, and adhesion of probiotics simultaneously during the current colon-targeted oral delivery, which leads to limited colonization. In this study, an enzyme-triggered fuse-like microcapsule is constructed using alginate and protamine via the electrostatic droplet combined with the layer by layer self-assembly. The multilayer microcapsule can protect the probiotics in the stomach and disintegrate layer by layer under the catalysis of trypsin in the intestine. The formulation with two protamine layers showed the best protection for Escherichia coli MG1655 (EM) during the oral delivery; as well the minimal release at the gastric pH value but a burst release after 1 h at the intestinal pH value. In particular, the adhesion strength of EM is improved with the increase of the layer number. In vivo experiments demonstrate that the EM enters into the stationary phase within 12 h in the colon. Moreover, the blood biochemistry and histological analysis demonstrates the safety of the microcapsule formulation. It can be concluded that this microcapsule can help the probiotics survive during the delivery, then release and colonize in the colon.

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“…In addition, the enhanced tolerance in response to severe environmental conditions was achieved by microencapsulated probiotics Lactobacillus reuteri DSM 17938 in freeze-dried skim milk [38], Lactococcus lactis subsp. cremoris LM0230 in functional food [42] and Lactobacillus rhamnosus NRRL 442 exposed to heat stress [9]. A higher concentration of sodium alginate minimized the free volume of the microcapsules, thus reduced the thermal permeability [9].…”

Section: Alginatesmentioning

confidence: 99%

“…cremoris LM0230 in functional food [42] and Lactobacillus rhamnosus NRRL 442 exposed to heat stress [9]. A higher concentration of sodium alginate minimized the free volume of the microcapsules, thus reduced the thermal permeability [9].…”

Section: Alginatesmentioning

confidence: 99%

Microencapsulation Delivery System in Food Industry—Challenge and the Way Forward

Yang

Liang

Wang

et al. 2020

Advances in Polymer Technology

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Microencapsulation is a promising technique, which provides core materials with protective barrier, good stability, controlled release, and targeting delivery. Compared with the pharmaceutical, cosmetic, and textile industries, food processing has higher requirements for safety and hygiene and calls for quality and nutrition maintenance. This paper reviews the widely used polymers as microcapsule wall materials and the application in different food products, including plant-derived food, animal-derived food, and additives. Also, common preparation technologies (emphasizing advantages and disadvantages), including spray-drying, emulsification, freeze-drying, coacervation, layer-by-layer, extrusion, supercritical, fluidized bed coating, electrospray, solvent evaporation, nanocapsule preparation, and their correlation with selected wall materials in recent 10 years are presented. Personalized design and cheap, efficient, and eco-friendly preparation of microcapsules are urgently required to meet the needs of different processing or storage environments. Moreover, this review may provide a reference for the microencapsulation research interests and development on future exploration.

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Microencapsulation of alginate-immobilized bagasse with Lactobacillus rhamnosus NRRL 442: Enhancement of survivability and thermotolerance

Cited by 44 publications

References 33 publications

Characterization of bacterial cellulose produced via fermentation of acetobacter xylinum 0416

Characterization of bacterial cellulose produced via fermentation of acetobacter xylinum 0416

A Colon‐Targeted Oral Probiotics Delivery System Using an Enzyme‐Triggered Fuse‐Like Microcapsule

Microencapsulation Delivery System in Food Industry—Challenge and the Way Forward

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