Properties and applications of different probiotic delivery systems

Krasaekoopt, Wunwisa; Bhandari, Bhesh

doi:10.1533/9780857095909.4.541

Cited by 11 publications

(9 citation statements)

References 194 publications

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“…Indeed, the ME% for all the alginate-tannin systems studied in this work was very low (<16%). For this reason, alginate is mainly used as a delivery vehicle for large bioactive agents such as cells or probiotics, although in some cases this polymer has again proved to be scarcely efficient ( Krasaekoopt and Bhandari, 2012 ). To mitigate these defects, the blending with other compounds or coating the microbeads is often necessary, especially when trying to entrap water-soluble and small bioactive compounds ( Krasaekoopt and Bhandari, 2012 ; Mohammadi et al, 2018 ).…”

Section: Resultsmentioning

confidence: 99%

“…calcium), which crosslink the G blocks, yielding an egg-box structure ( Stokke et al, 2000 ). However, beads prepared with alginate present some drawbacks, such as high biomolecular leakage rate, low mechanical strength and large pore size ( Krasaekoopt and Bhandari, 2012 ). Due to the pore size, probiotics ( Gómez-Mascaraque et al, 2018 ) or cells ( Qiao et al, 2014 ) are better encapsulated than smaller molecules, such as some polyphenols, whose encapsulation efficiency has been reported to be low ( Goh et al, 2012 ).…”

Section: Introductionmentioning

confidence: 99%

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Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate

Molino

Rufián-Henares

Gómez‐Mascaraque

2022

Current Research in Food Science

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Microencapsulation of tannin extracts through extrusion-gelation method was performed comparing two alternative encapsulation matrices: alginate and amidated pectin. The microstructure of the generated microbeads was studied, as well as their microencapsulation efficiency and release properties. Overall, pectin-based beads performed better than their alginate-based counterparts. This, combined with a greater incorporation of tannins in the feed formulations led to a higher tannin load in the final beads. The best microencapsulation efficiency was given by pectin microbeads loaded with 10% tannin extract (w/w), but the final tannin content could be further increased by adding a 20% (w/w) concentration of the extracts. During a 14-days storage, only a marginal loss of tannins was recorded for pectin-based microbeads. The results reveal that great potential exists in producing pectin-based microbeads in presence of tannins, which allow better loading capacities and improving structural properties, thanks to the interactions between the tannins and the amidated polysaccharide.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate

Molino

Rufián-Henares

Gómez‐Mascaraque

2022

Current Research in Food Science

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“…The freeze-drying process gives a more porous structure to encapsulated probiotics, resulting in poor barrier effects [ 138 ]. With a large air–solid interface area, the faster death rate of probiotics has been reported during storage [ 139 ]. However, the addition of nanoparticles during the freeze-drying process is known to increase the viability of encapsulated probiotics.…”

Section: Techniques Used For Encapsulation Of Probioticsmentioning

confidence: 99%

Targeted Delivery of Probiotics: Perspectives on Research and Commercialization

Yoha

Nida

Dutta

et al. 2021

Probiotics & Antimicro. Prot.

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Considering the significance of the gut microbiota on human health, there has been ever-growing research and commercial interest in various aspects of probiotic functional foods and drugs. A probiotic food requires cautious consideration in terms of strain selection, appropriate process and storage conditions, cell viability and functionality, and effective delivery at the targeted site. To address these challenges, several technologies have been explored and some of them have been adopted for industrial applicability. Encapsulation of probiotics has been recognized as an effective way to stabilize them in their dried form. By conferring a physical barrier to protect them from adverse conditions, the encapsulation approach renders direct benefits on stability, delivery, and functionality. Various techniques have been explored to encapsulate probiotics, but it is noteworthy that the encapsulation method itself influences surface morphology, viability, and survivability of probiotics. This review focuses on the need to encapsulate probiotics, trends in various encapsulation techniques, current research and challenges in targeted delivery, the market status of encapsulated probiotics, and future directions. Specific focus has been given on various in vitro methods that have been explored to better understand their delivery and performance.

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“…The average size of the bead was insignificantly different, ranging from 0.57 to 0.8 cm. Krasaekoopt and Bhandari (36) argued that the bead size and shape could be controlled by adjusting the dropping distance, needle diameter, and properties of the matrix solution. In this study, all of the mentioned conditions were not varied, except the property of the glucomannan used as matrix solution.…”

Section: Size and Appearance Of Iron Fresh Beadsmentioning

confidence: 99%

Iron Encapsulation by Deacetylated Glucomannan as an Excipient Using the Gelation Method: Characteristics and Controlled Release

Wardhani

Etnanta

Ulya

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Deacetylation and the use of CaCl2 as a gelation agent improve the performance of glucomannan as iron encapsulant using the gelation method. This study was conducted to investigate the effects of deacetylation using NaOH and pH gelation on the characteristics of encapsulated iron using the CaCl2 gelation method. Experimental approach. Glucomannan was deacetylated at various NaOH concentrations and was subsequently utilized as an iron excipient using the pipette-dropped gelation method in CaCl2 solution to directly investigate the gelation process of encapsulation. The pH of the gelation solution was also changed. The beads were subsequently vacuum-dried. Results and conclusions. Deacetylation led to lower endothermic peak temperature of the glucomannan than that of the native one. The deacetylation degree (DD) and gelation pH did not significantly affect the diameter of the beads but influenced their appearance and physical characteristics. The backbone of glucomannan was not changed by either the deacetylation degree or the pH of the gelation treatment. The highest encapsulation efficiency (73.27 %) was observed in the encapsulated iron using the glucomannan matrix of the highest deacetylation degree (82.56 %) and gelated in pH=10 solution. The highest deacetylation degree of glucomannan caused the beads to have the highest swelling, which led to the release of a higher amount of iron. Glucomannan deacetylation improved the pH sensitivity of iron encapsulation, in which more iron was released at a pH=6.8 than of pH=1.2. The Weibull model was the best-fitted model to represent the profile of iron release from the deacetylated glucomannan matrix using the gelation method (R2 > 0.93) at pH=6.8 and pH=1.2 solutions. Novelty and scientific contribution. This result supports the application of deacetylated glucomannan using NaOH as a pH-sensitive matrix on iron encapsulation using CaCl2 solution as gelation agent. A higher deacetylation degree leads to the release of a higher amount of iron from the matrix. The encapsulation is not only protecting the iron but also delivering it to the absorption site and controlling the iron release which are useful in supplement formulation. or food fortifications. The results show that the deacetylated glucomannan as the matrix holds more iron in encapsulation process.

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Properties and applications of different probiotic delivery systems

Cited by 11 publications

References 194 publications

Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate

Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate

Targeted Delivery of Probiotics: Perspectives on Research and Commercialization

Iron Encapsulation by Deacetylated Glucomannan as an Excipient Using the Gelation Method: Characteristics and Controlled Release

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