Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery

Anal, Anil Kumar; Singh, Harjinder

doi:10.1016/j.tifs.2007.01.004

Cited by 828 publications

(480 citation statements)

References 65 publications

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“…Various methods, such as spraydrying, spraycooling, fluidized-bed coating, coextrusion, complex coacervation, solvent evaporation, interfacial and in situ polymerization have been studied, and applied as a microencapsulation technology (Anal and Singh, 2007;Kailasapathy, 2002;Mortazavian et al, 2007;Sanguansri and Augustin, 2010). Transforming bacterial cultures into concentrated dry powders were one of the first encapsulation technologies to improve the shelf-life of probiotics containing foods (Gbassi and Vandamme, 2012).…”

Section: Microencapsulation Techniquesmentioning

confidence: 99%

“…These microencapsulation technologies are applied in combination with different food-grade polymers. The diameter of a microcapsule varies from a few microns to around 1 mm and consists of a semi-permeable, spherical, thin, and strong membrane which surrounds a solid or liquid core (Anal and Singh, 2007). Synonyms for microcapsules are microbeads, gel bead (if the capsule has a gel-like structure), and microsphere, since microbeads have usually a spherical to elliptical shape.…”

Section: Microencapsulation Techniquesmentioning

confidence: 99%

“…High temperature and osmotic pressure during the process are leading to dehydration of LAB which results in a significant living cell loss and reduced resistance against adverse effects due to damaged cell membranes (Meng et al, 2008). To overcome this drawback, a remedy can be provided by incorporating additive thermoprotectants prior to drying process which enhance the viability of cell culture (Anal and Singh, 2007).…”

Section: Spray Drying Techniquementioning

confidence: 99%

“…Regarding its solubility, a complete release of this biomaterial is limited due to the fact that chitosan is water insoluble at pH higher than 5.4, and normally gut pH is higher than this value (Gbassi and Vandamme, 2012). Polyphosphates and sodium alginate are used as crosslinkers to allow a good stability of chitosan gel beads and microspheres (Anal and Singh, 2007). However, chitosan is rather used as a coat or shell than as a capsule base, since its efficiency for increased cell viability of probiotics is not satisfactory.…”

Section: Chitosanmentioning

confidence: 99%

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Microencapsulation of Lactic Acid Bacteria (LAB)

Feucht¹,

Kwak²

2013

Korean Journal for Food Science of Animal Resources

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Lactic acid bacteria (LAB) are added to different food products for a long time due to health beneficial effects on human host. LAB is applied in dairy products, such as yoghurt, cheese, and various fermented products, and also in non-dairy products, such as sausages. However, reaching the human gut alive as well as in a sufficient cell amount to exert positive health effects is still a big challenge, due to LAB sensitive character and vulnerability against harsh and detrimental conditions in human digestive system. Keeping physiological activity of sensitive LAB strains alive is for the formulation of novel food products with a probiotic health claim of utmost interest, thus microencapsulation has been applied and investigated as a promising technique for a good and reliable protection. Microencapsulation allows reduced cell injury or cell loss by retaining cells within the encapsulating membrane and can be enforced by spray-drying, emulsion, extrusion, and a range of other technologies in combination with an appropriate coating material, such as alginate, chitosan, and mixture of these two polymers. In this review, established and well-studied microencapsulation techniques with their favored coating materials, as well as the recent applications of microencapsulated LAB into dairy products will be discussed.

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Section: Microencapsulation Techniquesmentioning

confidence: 99%

Section: Microencapsulation Techniquesmentioning

confidence: 99%

Section: Spray Drying Techniquementioning

confidence: 99%

Section: Chitosanmentioning

confidence: 99%

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Microencapsulation of Lactic Acid Bacteria (LAB)

Feucht¹,

Kwak²

2013

Korean Journal for Food Science of Animal Resources

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“…The resistence of bifidobacteria in the gastric juice is generally low (Collado and Sanz et al 2006). Moreover, the count of viable bacteria in the process of food processing and storage is also important (Anal and Singh, 2007). The benefits of probiotics have been extensively studied in a variety of foods (Kailasapathy et al, 2008;Souza and Saad et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of Microencapsulation on Survival and Stability of Bifidobacterium bifidum BB01 Exposed to Simulated Gastrointestinal Conditions and in Different Food Matrices

Chen

Li³

et al. 2017

Acta Universitatis Cibiniensis. Series E: Food Technology

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Bifidobacterium bifidum BB01 was microencapsulated by extrusion method with sodium alginate. This paper aimed to study the survival rate of microencapsulating Bifidobacterium bifidum BB01 in simulated gastrointestinal conditions, resistance to artificial bile salt and stability during storage. Results showed non-microencapsulated Bifidobacterium bifidum BB01 were more susceptible than microencapsulated under simulated gastrointestinal conditions, and microencapsulated Bifidobacterium bifidum BB01 exhibited a lower population reduction than free cells during exposure to simulated gastrointestinal, The enteric test showed that the microorganism cells were released from the monolayer microcapsules, double microcapsules and trilayer completely in 40min. The viable counts of monolayer microcapsules, double layer microcapsules and triple layer microcapsules decreased by nine magnitudes, four magnitude and one magnitude after 2h, respectively. Moreover, in fruit orange, pure milk and nutrition Express, the optimum storage times of free Bifidobacterium bifidum BB01, monolayer microcapsules, double layer microcapsules and triple layer microcapsules were 21 days, 21 days, 28 days and more than 35 days at 4℃, but at room temperature the optimum storage time were 7 days, 14 days, 21 days and more than 28 days, and the viable counts were maintained at 1×10 6 CFU g -1 or more.

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Gums, Industrial

BeMiller

2014

Encyclopedia of Polymer Science and Technology

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Gums are polymers that can form highly viscous dispersions or gels in solvents or swelling agents. The term “industrial gums” usually refers to polysaccharides and their derivatives. This article overviews the structure, source, preparation, classification, and properties of industrial gums, including algin, carboxymethylcellulose, carrageenan, furcellaran, guar, gum arabic, starch and starch derivatives, hydroxyethylcellulose, and xanthan. Particular focus is put on water‐soluble polymers as well as on the toxicity and biocompatibility of natural and derived gums. For each class of industrial gums, rheological properties and representative industrial applications are also discussed.

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Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery

Cited by 828 publications

References 65 publications

Microencapsulation of Lactic Acid Bacteria (LAB)

Microencapsulation of Lactic Acid Bacteria (LAB)

Effect of Microencapsulation on Survival and Stability of Bifidobacterium bifidum BB01 Exposed to Simulated Gastrointestinal Conditions and in Different Food Matrices

Gums, Industrial

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