Process optimization for microencapsulation of probiotic yeasts

Ragavan, Mangala Lakshmi; Das, Nilanjana

doi:10.1007/s11515-018-1495-1

Cited by 16 publications

(6 citation statements)

References 25 publications

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“…Despite the fact that chitosan has a broad antimicrobial spectrum it has been used in mix with other encapsulating agents for the microencapsulation of probiotics [201,202]. Chitosan in combination with materials like: alginate, starch, whey protein isolate, and xanthan gum; provided protection to several probiotic microorganisms under simulated in vitro gastrointestinal environments, which may be an effective way to deliver probiotic benefits to the consumer [77,78,80,81,85,[90][91][92]94,98,153]. An outstanding example is the microencapsulation of Bacillus coagulants using alginate and chitosan as coating materials.…”

Section: Cationic Polysaccharidesmentioning

confidence: 99%

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

et al. 2020

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The consumption of probiotics has been associated with a wide range of health benefits for consumers. Products containing probiotics need to have effective delivery of the microorganisms for their consumption to translate into benefits to the consumer. In the last few years, the microencapsulation of probiotic microorganisms has gained interest as a method to improve the delivery of probiotics in the host as well as extending the shelf life of probiotic-containing products. The microencapsulation of probiotics presents several aspects to be considered, such as the type of probiotic microorganisms, the methods of encapsulation, and the coating materials. The aim of this review is to present an updated overview of the most recent and common coating materials used for the microencapsulation of probiotics, as well as the involved techniques and the results of research studies, providing a useful knowledge basis to identify challenges, opportunities, and future trends around coating materials involved in the probiotic microencapsulation.

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Section: Cationic Polysaccharidesmentioning

confidence: 99%

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

et al. 2020

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“…(2017) who obtained a decrease of 2–3 log after 90 d storage of Kluyveromyces marxianus encapsulated with derivatized chitosan. Other authors have shown that microencapsulated yeast strains coated with whey protein obtained 98% viability after 60 d storage ( Ragavan and Das, 2018 ). On the other hand, Chandralekha et al.…”

Section: Resultsmentioning

confidence: 99%

Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies

Poloni

Bainotti

Vergara

et al. 2021

Current Research in Food Science

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The objective was to evaluate the technological processing (protection strategies and storage conditions) influence on viability, on probiotic properties and adsorbent aflatoxin B 1 capacity of S. boulardii RC009. Also, the yeast biological safety was evaluated. Lyophilisation (DL) and encapsulation + lyophilisation (EL) were conducted. Yeast protected with maltodextrin (M) or WPC stored at 4 °C reduced 1 and 2 log the viability, respectively. Yeast protected with M stored at 25 °C reduced 1 log after 70 d; with WPC the viability significantly reduced 3 log after 30 d. Technological processing improved the coaggregation’s capacity with pathogens and DL process allowed the greatest AFB 1 adsorption. S. boulardii 10 6 cells/mL were no toxic to Vero cells (p˂0.05). Saccharomyces boulardii RC009 protected with M or WPC maintained viability after technological processing. It possesses a great capacity for AFB 1 adsorption and probiotic properties and could be considered a candidate with proven safety for functional food products development.

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“…The uniform nanofibres were obtained at the optimised tip to collector distance because the morphology of nanofibres was affected by the distance due to deposition and evaporation time of polymer solution [28]. The increased applied voltage and the tip to collector distance yielded nanofibres with a different mean diameter ranging from 250 to 300 nm.…”

Section: Resultsmentioning

confidence: 99%

Nanoencapsulation of Saccharomycopsis fibuligera VIT‐MN04 using electrospinning technique for easy gastrointestinal transit

Ragavan

Das

2020

IET nanobiotechnol.

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Process optimization for microencapsulation of probiotic yeasts

Cited by 16 publications

References 25 publications

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies

Nanoencapsulation of Saccharomycopsis fibuligera VIT‐MN04 using electrospinning technique for easy gastrointestinal transit

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