Article
Food Science & Technology
Sebastiao anderson Dantas da Silva, Leonam da Silva Pereira Batista, Dara Souza Diniz, Sara Sayonara da Cruz Nascimento, Neyna Santos Morais, Cristiane Fernandes de Assis, Thais Souza Passos, Francisco Caninde de Sousa Junior
Summary: This study aimed to produce and characterize alginate or gelatin-based microparticles containing probiotics and evaluate their stability under storage conditions. The results showed that probiotics encapsulated in gelatin-based microparticles had smaller diameters and higher encapsulation efficiency compared to those encapsulated in alginate-based microparticles. Furthermore, gelatin-based microparticles exhibited good stability during storage, indicating that gelatin encapsulation is a promising strategy for protecting and stabilizing probiotics.
Article
Multidisciplinary Sciences
Fateme Shoaei, Ali Heshmati, Reza Mahjub, Amir Daraei Garmakhany, Mehdi Taheri
Summary: The present study aimed to develop a probiotic rose petal jam containing microencapsulated L. plantarum. The attributes of L. plantarum microcapsules and bacteria viability in simulated gastrointestinal conditions and jam were assessed. In addition, L. plantarum effects on physicochemical, textural and sensorial properties of jam were studied. The microencapsulation process significantly increases the survival of L. plantarum in simulated gastrointestinal tract and jam. The taste and overall acceptance scores of microencapsulated probiotic jams were higher.
SCIENTIFIC REPORTS
(2022)
Article
Chemistry, Applied
Muhammad Aslam Khan, Lingyun Chen, Li Liang
Summary: Hollow zein composite particles prepared with chitosan coating show improved encapsulation and protection of resveratrol, with high encapsulation efficiency and loading capacity. The composite particles demonstrate enhanced storage and digestion stability, as well as sustained in vitro release of resveratrol, making them a promising delivery system for functional foods development.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Maritiele Naissinger da Silvaa, Bruna Lago Tagliapietra, Franciele Pozzebon Pivetta, Neila Silvia Pereira dos Santos Richards
Summary: The objective of this study was to develop butter with encapsulated Lactobacillus acidophilus and hyposodium salt. The viability of the probiotic was evaluated during storage and simulated gastrointestinal passage. It was found that adding 5 g/100 g and 10 g/100 g of capsules improved the probiotic viability. However, the butter had unsatisfactory bacterial counts for probiotics and mold growth after 60 days of storage. Nonetheless, the probiotic butter with hyposodium salt showed good sensory acceptance and commercialization potential.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Narakorn Srisuk, Montira Nopharatana, Sani Jirasatid
Summary: The addition of bamboo mushroom eggs or fruiting bodies during encapsulation of L. acidophilus in alginate beads significantly increased probiotic survival, total phenolic content, and antioxidant activity without impacting sensory attributes.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Milad Hadidi, Nava Majidiyan, Aniseh Zarei Jelyani, Andres Moreno, Zahra Hadian, Amin Mousavi Khanegah
Summary: The study found that encapsulation of L. acidophilus in alginate/fish gelatin capsules can improve the survival rate of probiotic bacteria during baking and storage, serving as an effective bread enhancer. The fish gelatin used as a second-layer carrier for the bacteria positively impacted the technical quality of bread.
Article
Biochemistry & Molecular Biology
Jun Meng, Yan-Yang Wang, Yun-Peng Hao, Shao-Bing Zhang, Chang-He Ding, Yan-Zhi You
Summary: Surface layer proteins (SLPs) extracted from Lactobacillus acidophilus ATCC 4356 were reassembled on positively charged liposomes, significantly increasing their stability and reducing aggregation in serum. The SLP-coated liposomes released less carboxyfluorescein (CF) during storage at different temperatures, demonstrating good chemical stability of the novel nanocarrier system.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Mahnoosh Aliahmadi, Akbar Esmaeili
Summary: This study synthesized new modified imaging nanocapsules containing Morus nigra extract by selenium nanoparticles prepared from Lactobacillus acidophilus. The antibacterial activities of the modified contrast agents were investigated, and the influence of various factors on the activity was studied. The structure and morphology of the synthesized contrast agents were characterized using multiple techniques.
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS
(2022)
Review
Food Science & Technology
Ana Veronica Altamirano-Rios, Andrea Y. Guadarrama-Lezama, Izlia J. Arroyo-Maya, Alan-Javier Hernandez-Alvarez, Juan Orozco-Villafuerte
Summary: The consumption of probiotics has been a rapidly expanding area of research in recent years. Lactobacilli are among the most important probiotic bacteria due to their beneficial effects on human health. Ensuring the survival of probiotics during processing and gastrointestinal digestion is a major challenge. Encapsulation processes using different methods and materials have been explored as an alternative preservation strategy. This review focuses on understanding the effects of encapsulation methods and materials on the survival and viability of Lactobacillus acidophilus under simulated gastrointestinal conditions.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Sofia Melchior, Marilena Marino, Francesca D'Este, Nadia Innocente, Maria Cristina Nicoli, Sonia Calligaris
Summary: This study evaluated the potential protective effect of saturated monoglyceride (MG)-based gels on probiotics during in vitro digestion, revealing that ternary gels containing skimmed milk showed the highest viability of Lactobacillus rhamnosus.
Article
Food Science & Technology
Paloma Barajas-Alvarez, Marisela Gonzalez-Avila, Hugo Espinosa-Andrews
Summary: The study successfully encapsulated Lactobacillus rhamnosus cells using gum arabic blended with various materials, protecting their viability. The selection of materials and encapsulation method significantly impacted the performance of microcapsules.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Thaiane Marques da Silva, Vandre Sonza Pinto, Vitor Ramires Fonseca Soares, Debora Marotz, Alexandre Jose Cichoski, Leila Queiroz Zepka, Eduardo Jacob Lopes, Cristiane de Bona da Silva, Cristiano Ragagnin de Menezes
Summary: This study aimed to produce microcapsules containing Lactobacillus acidophilus LA-02 using complex coacervation and transglutaminase crosslinking, assess their viability in different fruit juices, and their effect on the juices during storage. Orange juice was found to be the most suitable for probiotic addition, with the microcapsules providing protection for L. acidophilus and ensuring its survival. The crosslinking process was effective, promising probiotic viability in the fruit juices for up to 63 days.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Materials Science, Multidisciplinary
Zafarullah Muhammad, Rabia Ramzan, Ruifen Zhang, Mingwei Zhang
Summary: The study prepared composite coatings of resistant starches from potato, maize, and rice with D-mannose, maltodextrin, and whey protein concentrate for the spray-dried microencapsulation of Lactobacillus acidophilus. The research aimed to assess the efficacy of different polysaccharide coatings in enhancing the survival of probiotics during spray-drying, storage, and delivery in the gastrointestinal tract. Results showed that maize and potato resistant starches exhibited high microencapsulation efficiencies and maize resistant starch-based composites provided the highest thermal resistance and viability in the simulated GI tract.
Article
Microbiology
Longxian Lv, Chunyan Yao, Ren Yan, Huiyong Jiang, Qiangqiang Wang, Kaicen Wang, Siqi Ren, Shandong Jiang, Jiafeng Xia, Shengjie Li, Ying Yu
Summary: The probiotic Lactobacillus acidophilus LA14 showed protective effects on liver injury induced by D-galactosamine in rats, alleviating serum markers, histological damage, and inflammatory cytokine levels. It modulated gut microbiota, metabolism, and hepatic gene expression. Moreover, confirmation of its ability to alleviate liver injury in acetaminophen-induced mouse model suggests a potential application in liver injury prevention.
Article
Food Science & Technology
Liliana Luca, Mircea Oroian
Summary: This study examined the testing of three prebiotics and their effects on the properties and survival rates of microcapsules under different conditions. The extrusion encapsulation technique was found to be effective in producing microcapsules that meet the requirements of the food industry. Using prebiotic encapsulation matrix can increase cell viability and protection, indicating its potential use in probiotic microcapsule production for the food industry.
Article
Biochemistry & Molecular Biology
Guowei Shu, Xiaoyu Shi, He Chen, Zhe Ji, Jiangpeng Meng
Article
Biochemistry & Molecular Biology
Guowei Shu, Jie Huang, Li Chen, Ni Lei, He Chen
Article
Nutrition & Dietetics
Guowei Shu, Xiaoyu Shi, Li Chen, Jianbo Kou, Jiangpeng Meng, He Chen
Article
Polymer Science
Guowei Shu, Yunxia He, Li Chen, Yajuan Song, Jili Cao, He Chen
Article
Polymer Science
Yueqing Xing, Deqiang Sun, Meiyun Zhang, Guowei Shu
Summary: This study aimed to clarify the crushing mechanism and performance of expanded polypropylene foam (EPP) through experimental tests. It was found that foam density has a significantly greater influence on the static compressive performance than foam thickness. The EPP foam also exhibited a considerable ability to recover after compression.
