Microencapsulation of probiotic bacteria of available techniques, focusing on biomaterials-a review

Chopde, Santosh; Pawar, Nilkanth; Kele, Vijay; Changade, S. P.

doi:10.5958/0976-0741.2014.00916.7

Cited by 6 publications

(3 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Microencapsulation can also be accomplished by coextruding a bacterial culture emulsion with an outer gelling agent such as pectate, kappa-carrageenan, locust bean gum, gellan gum, or agar-agar [61]. The co-extruded material is then broken up into droplets that form capsules once dehydrated and cooled [62].…”

Section: Enhancing Probiotic Survival Potentialmentioning

confidence: 99%

A Review of Application Strategies and Efficacy of Probiotics in Pet Food

Acuff¹,

Aldrich²

2023

Veterinary Medicine and Science

View full text Add to dashboard Cite

In companion animal nutrition, probiotics (direct-fed microbials) are marketed as functional ingredients that add value to pet foods due to the impact they have on gastrointestinal and immune health of dogs and cats. The nature of the beneficial effect each probiotic strain exerts depends on its metabolic properties and perhaps most importantly, the arrival of a sufficient number of viable cells to the large bowel of the host. Pet food manufacturing processes are designed to improve food safety and prolong shelf-life, which is counterproductive to the survival of direct-fed microbials. Therefore, a prerequisite for the effective formulation of pet foods with probiotics is an understanding of the conditions each beneficial bacterial strain needs to survive. The aims of this chapter are: (1) To summarize the inherent characteristics of probiotic strains used in commercial pet foods, and (2) To review recently published literature on the applications of probiotics to pet foods and their associated challenges to viability.

show abstract

Section: Enhancing Probiotic Survival Potentialmentioning

confidence: 99%

A Review of Application Strategies and Efficacy of Probiotics in Pet Food

Acuff¹,

Aldrich²

2023

Veterinary Medicine and Science

View full text Add to dashboard Cite

show abstract

“…Normal alginates that are available commercially are derived from brown seaweed for instance Laminaria hyperborea , Laminaria digitata , Lonicera japonica , Macrocystis pyrifera , and Ascophyllum nodosum (Fathi et al, 2021). Alginate is largely applied in entrapment due to its ability to form gels in simple conditions, great mechanical properties, high porosity and biodegradability, easy manipulation as well as good biocompatibility exhibited in vivo (Chopde et al, 2014). Additionally, alginate beads possessed disadvantages such as sensitivity to an acidic condition in which the microparticle showed less resistance in the stomach conditions.…”

Section: Types Of Encapsulation Materialsmentioning

confidence: 99%

“…Meanwhile, the soy, milk serum, wheat, gelatin, and casein are classified under proteins. The spray drying technique has low cost of production and high availability of equipment in the food industry (Chopde et al, 2014). Nevertheless, high temperature is applied during processing may not suitable for encapsulation of probiotics since it is lethal to the bacteria viability (Akbarbaglu et al, 2021).…”

Section: Spray Dryingmentioning

confidence: 99%

Recent trends in encapsulation of probiotics in dairy and beverage: A review

Abbas

Saeed

Afzaal

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

Probiotics are becoming popular in dairy and non‐dairy matrices owing to their symbiotic effects on the human gut. However, maintaining the viability and stability of probiotics at their therapeutic level is a great challenge for manufacturers. Encapsulation technology is getting attention to maintain and target the delivery of sensitive ingredients in the food and pharmaceutical industry. Probiotics are encapsulated by using different economical biomaterials to augment their stability under stressed conditions and encapsulated by materials. Encapsulation with these biomaterials retains their recommended number in the product as well as provides a barrier against the hostile conditions in the human gastrointestinal passage. Adaptation of encapsulation technology in the dairy and beverage sector will be a way forward for the development of a different range of functional foods. The current review focuses on encapsulation, types of encapsulation material, and their suitability for the development of dairy and beverage functional foods. Practical applications Probiotic application as functional ingredients in different food, an animal feed is increasing across the globe owing to their numerous benefits. The dairy and beverage industry is the largest in the food sector and has promising probiotic application potential. Probiotic stability and viability challenges can be addressed by encapsulation using different polymer‐based wall materials.

show abstract