Microencapsulation of <i>Bifidobacterium bifidum</i> BB01 by xanthan–chitosan: preparation and its stability in pure milk

Shu, Guowei; He, Yue; Chen, Li; Song, Yajuan; Meng, Jiangpeng; Chen, He

doi:10.1080/21691401.2018.1431652

Cited by 10 publications

(5 citation statements)

References 27 publications

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“…Here, we found that adding XG effectively improved this phenomenon. XG has good macromolecular special structure and colloidal properties and is often used as a microencapsulation material ( 38 ). Microspheres prepared from SA and CaCl 2 are prone to tailing and irregular shapes ( 39 ).…”

Section: Discussionmentioning

confidence: 99%

Microencapsulated phage composites with increased gastrointestinal stability for the oral treatment of Salmonella colonization in chicken

Zhang

Wang

et al. 2023

Front. Vet. Sci.

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Salmonella infection, one of the common epidemics in the livestock and poultry breeding industry, causes great economic losses worldwide. At present, antibiotics are the most commonly used treatment for Salmonella infection, but the widespread use of antibiotics has increased drug resistance to Salmonella. Phage therapy has gradually become an alternative method to control Salmonella infection. However, phage, a specific virus that can infect bacteria, has poor stability and is prone to inactivation during treatment. Microencapsulated phage microspheres can effectively solve this problem. Accordingly, in this study, Salmonella phages were microencapsulated, using the xanthan gum/sodium alginate/CaCl2/chitooligosaccharides method, to improve their gastrointestinal stability. Furthermore, microencapsulated phages were evaluated for in vitro temperature and storage stability and in vivo therapeutic effect. Phage microspheres prepared with 1 g/100 mL xanthan gum, 2 g/100 mL sodium alginate, 2 g/100 mL CaCl2, and 0.6 g/100 mL chitooligosaccharides were regular in shape and stable in the temperature range of 10–30°C. Also, microencapsulated phages showed significantly improved stability in the simulated gastric juice environment than the free phages (p < 0.05). In the simulated intestinal fluid, microencapsulated phages were completely released after 4 h. Moreover, microencapsulated phages showed good storage stability at 4°C. In the in vivo experiments detecting Salmonella colonization in the intestinal tract of chicks, microencapsulated phages showed a better therapeutic effect than the free phages. In conclusion, microencapsulated phages exhibited significantly improved stability, gastric acid resistance, and thereby efficacy than the free phages. Microencapsulated phages can be potentially used as biological control agents against bacterial infections.

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Section: Discussionmentioning

confidence: 99%

Microencapsulated phage composites with increased gastrointestinal stability for the oral treatment of Salmonella colonization in chicken

Zhang

Wang

et al. 2023

Front. Vet. Sci.

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“…In some cases, the microencapsulation of Lactobacillus casei Shirota in gum Arabic even increases the bacteria count during storage; for example, applied in a pudding for 14 days in refrigeration increased bacteria from 8.27 to 9.16 log CFU/g and in chocolate milk for 180 days at 25 °C increased to >8 log CFU/g [ 58 ]. In pure milk, the encapsulation of B. bifidum BB01 bacteria in xanthan gum and chitosan increases by 0.5 log CFU/g over 21 days of milk storage at 4 °C [ 59 ]. In mature cheeses of the gouda type, a count of 10 8 CFU/g of Bifidobacterium lactis is maintained for 40 days after microencapsulation in cyclodextrin and gum Arabic, and the microcapsule also adds fiber (1%) [ 60 ].…”

Section: Microcapsules In Functional Foodsmentioning

confidence: 99%

The Role of Microencapsulation in Food Application

Calderón‐Oliver

Ponce‐Alquicira

2022

Molecules

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Modern microencapsulation techniques are employed to protect active molecules or substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from the environment. Microencapsulation offers advantages such as facilitating handling and control of the release and solubilization of active substances, thus offering a great area for food science and processing development. For instance, the development of functional food products, fat reduction, sensory improvement, preservation, and other areas may involve the use of microcapsules in various food matrices such as meat products, dairy products, cereals, and fruits, as well as in their derivatives, with good results. The versatility of applications arises from the diversity of techniques and materials used in the process of microencapsulation. The objective of this review is to report the state of the art in the application and evaluation of microcapsules in various food matrices, as a one-microcapsule-core system may offer different results according to the medium in which it is used. The inclusion of microcapsules produces functional products that include probiotics and prebiotics, as well as antioxidants, fatty acids, and minerals. Our main finding was that the microencapsulation of polyphenolic extracts, bacteriocins, and other natural antimicrobials from various sources that inhibit microbial growth could be used for food preservation. Finally, in terms of sensory aspects, microcapsules that mimic fat can function as fat replacers, reducing the textural changes in the product as well as ensuring flavor stability.

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“…This is possible by exploiting the electrostatic interaction between anionic xanthan gum and cationic chitosan. For example, Shu et al (2018aShu et al ( ,2018b dispersed Bifidobacterium bifidum in xanthan gum hydrogel and extruded the blend into a chitosan solution to obtain capsules, which improved the survival of B. bifidum in milk. By alternating between xanthan gum solution and chitosan solution, the amount of coating layers can be modified.…”

Section: Encapsulation and Controlled Release Formulations With Xanthan Gummentioning

confidence: 99%

“…By alternating between xanthan gum solution and chitosan solution, the amount of coating layers can be modified. The beneficial effect of an additional layer was shown for Lactobacillus acidophilus in xanthan-chitosan capsules, resulting in a better control of the release as well as improved viability during storage in a dairy beverage and exposure to simulated gastric juice (Shu et al, 2018a(Shu et al, ,2018b.…”

Section: Encapsulation and Controlled Release Formulations With Xanthan Gummentioning

confidence: 99%

Water‐soluble polymers in agriculture: xanthan gum as eco‐friendly alternative to synthetics

Berninger¹,

Dietz²,

López

2021

Microbial Biotechnology

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Water-soluble polymers (WSPs) are a versatile group of chemicals used across industries for different purposes such as thickening, stabilizing, adhesion and gelation. Synthetic polymers have tailored characteristics and are chemically homogeneous, whereas plant-derived biopolymers vary more widely in their specifications and are chemically heterogeneous. Between both sources, microbial polysaccharides are an advantageous compromise. They combine naturalness with defined material properties, precisely controlled by optimizing strain selection, fermentation operational parameters and downstream processes. The relevance of such bio-based and biodegradable materials is rising due to increasing environmental awareness of consumers and a tightening regulatory framework, causing both solid and water-soluble synthetic polymers, also termed 'microplastics', to have come under scrutiny. Xanthan gum is the most important microbial polysaccharide in terms of production volume and diversity of applications, and available as different grades with specific properties. In this review, we will focus on the applicability of xanthan gum in agriculture (drift control, encapsulation and soil improvement), considering its potential to replace traditionally used synthetic WSPs. As a spray adjuvant, xanthan gum prevents the formation of driftable fine droplets and shows particular resistance to mechanical shear.Xanthan gum as a component in encapsulated formulations modifies release properties or provides additional protection to encapsulated agents. In geotechnical engineering, soil amended with xanthan gum has proven to increase water retention, reduce water evaporation, percolation and soil erosiontopics of high relevance in the agriculture of the 21st century. Finally, hands-on formulation tips are provided to facilitate exploiting the full potential of xanthan gum in diverse agricultural applications and thus providing sustainable solutions.

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Microencapsulation of Bifidobacterium bifidum BB01 by xanthan–chitosan: preparation and its stability in pure milk

Cited by 10 publications

References 27 publications

Microencapsulated phage composites with increased gastrointestinal stability for the oral treatment of Salmonella colonization in chicken

Microencapsulated phage composites with increased gastrointestinal stability for the oral treatment of Salmonella colonization in chicken

The Role of Microencapsulation in Food Application

Water‐soluble polymers in agriculture: xanthan gum as eco‐friendly alternative to synthetics

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