51
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Qi X, Tester RF. Starch granules as active guest molecules or microorganism delivery systems. Food Chem 2019; 271:182-186. [DOI: 10.1016/j.foodchem.2018.07.177] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 06/18/2018] [Accepted: 07/25/2018] [Indexed: 11/26/2022]
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52
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Arepally D, Goswami TK. Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.022] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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53
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Encapsulation of Probiotics: Proper Selection of the Probiotic Strain and the Influence of Encapsulation Technology and Materials on the Viability of Encapsulated Microorganisms. Probiotics Antimicrob Proteins 2018; 10:1-10. [PMID: 29124564 DOI: 10.1007/s12602-017-9347-x] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Probiotic encapsulation is an entire system that not only involves but also depends on many factors. Elements such as the encapsulation method itself, materials, environmental conditions, and last, but not least, the strain; all play an important role in the encapsulation process. The current paper focuses on the right selection of probiotics, the various stress factors that impact the survival capacity of probiotics during and after encapsulation, and the rational selection of appropriate protection strategies to overcome these factors and achieve the highest possible encapsulation efficiency under optimal conditions. This review discusses the effects of temperature, moisture content, and water activity as well as pH, oxygen, and pressure on the viabilities of microorganisms. The effect of the surface and structure of the capsules on the encapsulated microorganisms and the impact of the materials used for the encapsulation are discussed as well. Last, but not least, the importance of choosing the right bacteria is reviewed.
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54
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Benavent-Gil Y, Rodrigo D, Rosell CM. Thermal stabilization of probiotics by adsorption onto porous starches. Carbohydr Polym 2018; 197:558-564. [DOI: 10.1016/j.carbpol.2018.06.044] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 06/07/2018] [Accepted: 06/09/2018] [Indexed: 12/26/2022]
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55
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Development and physico-chemical characterization of microencapsulated bifidobacteria in passion fruit juice: A functional non-dairy product for probiotic delivery. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.05.006] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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56
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Romano N, Mobili P, Zuñiga-Hansen ME, Gómez-Zavaglia A. Physico-chemical and structural properties of crystalline inulin explain the stability of Lactobacillus plantarum during spray-drying and storage. Food Res Int 2018; 113:167-174. [PMID: 30195509 DOI: 10.1016/j.foodres.2018.07.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2018] [Revised: 07/02/2018] [Accepted: 07/04/2018] [Indexed: 01/21/2023]
Abstract
The stabilizing capacity of crystalline inulin during spray-drying and storage of Lactobacillus plantarum CIDCA 83114 was assessed. In a first step, the physical properties of the matrices were investigated, using amorphous inulin as control. Melting and glass transition temperatures, water sorption isotherms, water activity, and infrared spectra were determined. Microorganisms were spray-dried at a pilot scale in both amorphous and crystalline matrices. After that, scanning electronic and confocal microsopies provided a full landscape about the interactions between microorganisms and crystals, and also the bacterial location within the amorphous matrices. The technological properties of the dehydrated microorganisms (culturability and acidification capacity) during storage at different water activities were also evaluated. Both amorphous and crystalline inulins were adequate matrices to stabilize microorganisms. However, crystalline inulin was more stable than amorphous one, especially when the storage temperature was close to the glass transition temperature, resulting in a better matrix to protect microorganisms during pilot spray-drying and storage. Furthermore, no accumulation of insoluble inulin was observed after resuspending the dehydrated microorganisms in crystalline inulin matrices, which appears as a clear technological advantage with regard to the amorphous one. Considering the prebiotic character of inulin and the probiotic properties of L. plantarum CIDCA 83114, this work developed an integrated approach, both from a fundamental and from an applied viewpoint, supporting the incorporation of such ingredients in the formulation of food products.
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Affiliation(s)
- Nelson Romano
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Pablo Mobili
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Maria Elvira Zuñiga-Hansen
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2147, Valparaíso, Chile; Centro Regional de Estudios en Alimentos Saludables (CREAS), Conicyt-Regional, Gore Región de Valparaíso, R06i1004, Blanco 1623, Valparaíso, Chile
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina.
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57
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Synbiotic Microencapsulation from Slow Digestible Colored Rice and Its Effect on Yoghurt Quality. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2068-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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58
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Mu RJ, Yuan Y, Wang L, Ni Y, Li M, Chen H, Pang J. Microencapsulation of Lactobacillus acidophilus with konjac glucomannan hydrogel. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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59
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Wattananapakasem I, Costabile A, Suwannaporn P. Slow digestible colored rice flour as wall material for microencapsulation: Its impacts on gut bacterial population and metabolic activities. Food Res Int 2018; 103:182-191. [DOI: 10.1016/j.foodres.2017.10.027] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 10/11/2017] [Accepted: 10/12/2017] [Indexed: 12/15/2022]
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60
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Lieu M, Dang T, Nguyen T. Viability of microencapsulated Lactobacillus casei in synbiotic mayonnaise. FOOD RESEARCH 2017. [DOI: 10.26656/fr.2017.6.103] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
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61
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Arslan-Tontul S, Erbas M. Single and double layered microencapsulation of probiotics by spray drying and spray chilling. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.060] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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62
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Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt. Journal of Food Science and Technology 2017; 54:2804-2813. [PMID: 28928520 DOI: 10.1007/s13197-017-2717-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/18/2017] [Accepted: 05/23/2017] [Indexed: 10/19/2022]
Abstract
The effect of the addition of Bifidobacterium BB-12 microencapsulated by spray drying with sweet whey and inulin on the microbiological, physicochemical and texture properties of Greek-style yogurt was evaluated during 28 days of storage. The survival of this probiotic under simulated gastrointestinal conditions was assessed after this storage time. Three formulations of Greek-style yogurt were produced: Control (with free cells); SW (with microcapsules produced only with sweet whey); and SWI (with microcapsules produced with sweet whey and inulin). The counts of Bifidobacterium BB-12 remained stable during storage in the Control yogurt and in the SW yogurt, while a slight decrease occurred in the SWI yogurt. Nevertheless, the addition of microcapsules improved the survival of S. thermophilus and L. bulgaricus in the SW yogurt after 14 days of storage. In general, incorporation of microcapsules into Greek-style yogurt affected specific physicochemical and textural properties of the samples. A decrease in the probiotic survival rate during gastrointestinal simulation was observed for all samples; however, it was more pronounced in the SWI yogurt. Even though the protective effect of the microcapsules was not evident, the results showed that Greek-style yogurt is a promising carrier for incorporation of Bifidobacterium BB-12.
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63
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Succi M, Tremonte P, Pannella G, Tipaldi L, Cozzolino A, Romaniello R, Sorrentino E, Coppola R. Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit. Front Microbiol 2017; 8:1067. [PMID: 28659890 PMCID: PMC5469880 DOI: 10.3389/fmicb.2017.01067] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Accepted: 05/29/2017] [Indexed: 11/13/2022] Open
Abstract
In our study, we dwelled upon combinations of lactobacilli/prebiotics, considering four different strains belonging to the Lactobacillus rhamnosus species, including Lactobacillus rhamnosus GG (LGG), and different prebiotics often found in commercial synbiotic products, such as inulin, lactulose and polyols mannitol and sorbitol. In the first step of the research, the survival, the growth kinetic parameters and the protein expression of Lb. rhamnosus strains cultivated in presence of the different prebiotics as a unique carbon source were evaluated. In the second step, the influence of pre-cultivation in medium added of metabolizable prebiotics on the strains survival to simulated gastrointestinal (GI) transit, assayed without prebiotics addition, was estimated. Our results showed that the presence in the medium of certain low fermented prebiotics, specific for each strain, represents a stress factor that significantly affects the growth of Lb. rhamnosus strains, inducing the up-regulation of several proteins. In detail, all added prebiotics used as unique carbon source caused a growth retard compared with glucose, as testified by increased values of the lag phase and decreased values of the μmax. Mannitol evidenced intermediate μmax values between those registered with glucose and those detected with the other assayed prebiotics. Moreover, the cultivation with prebiotics induced the over expression of 7 protein bands. Interestingly, we found a correlation between the up-regulation of two specific stress proteins, called P4 (ATP-binding subunit Clpx) and P7 (GrpE), and the death kinetic parameters (resistance and cells viability) registered during the simulated GI transit of strains pre-cultivated with specific, low fermented prebiotics. Specifically, the highest resistance and gastric-vitality scores were highlighted for the strain AT195 when pre-cultivated in presence of sorbitol. Conversely, the lowest values were found in the case of DSM20021 pre-cultivated with mannitol. Among the up-regulated stress proteins, P7 resulted involved in the response to the starvation. Finally, it is possible to conclude that the pre-cultivation with certain prebiotics as a unique carbon source represents a strain-specific, sub-lethal stress able to enhance the resistance of Lb. rhamnosus strains and consequently their viability under simulated GI transit.
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Affiliation(s)
- Mariantonietta Succi
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del MoliseCampobasso, Italy
| | - Patrizio Tremonte
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del MoliseCampobasso, Italy
| | - Gianfranco Pannella
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del MoliseCampobasso, Italy
| | - Luca Tipaldi
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del MoliseCampobasso, Italy
| | - Autilia Cozzolino
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del MoliseCampobasso, Italy
| | - Rossana Romaniello
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, viale dell'Ateneo LucanoPotenza, Italy
| | - Elena Sorrentino
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del MoliseCampobasso, Italy
| | - Raffaele Coppola
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del MoliseCampobasso, Italy
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64
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Ramos PE, Cerqueira MA, Teixeira JA, Vicente AA. Physiological protection of probiotic microcapsules by coatings. Crit Rev Food Sci Nutr 2017; 58:1864-1877. [DOI: 10.1080/10408398.2017.1289148] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Philippe E. Ramos
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal
| | - Miguel A. Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, Braga Portugal
| | - José A. Teixeira
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal
| | - António A. Vicente
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal
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65
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Spray drying probiotics along with maoluang juice plus Tiliacora triandra gum for exposure to the in vitro gastrointestinal environments. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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66
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Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.050] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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67
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Rodríguez-Restrepo YA, Giraldo GI, Rodríguez-Barona S. Solubility as a fundamental variable in the characterization of wall material by spray drying of food components: Application to microencapsulation ofBifidobacterium animalissubsp. lactis. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12557] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Yeimy A. Rodríguez-Restrepo
- Departamento de Ingeniería Química; Universidad Nacional de Colombia Sede Manizales, Campus la Nubia Km 4 Vía al Magdalena; AA 127 Manizales Colombia
| | - Gloria I. Giraldo
- Departamento de Física y Química; Universidad Nacional de Colombia Sede Manizales, Campus la Nubia Km 4 Vía al Magdalena; AA 127 Manizales Colombia
| | - Sneyder Rodríguez-Barona
- Departamento de Ingeniería Química; Universidad Nacional de Colombia Sede Manizales, Campus la Nubia Km 4 Vía al Magdalena; AA 127 Manizales Colombia
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68
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Khorasani AC, Shojaosadati SA. Starch- and carboxymethylcellulose-coated bacterial nanocellulose-pectin bionanocomposite as novel protective prebiotic matrices. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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69
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Patel S, Goyal A. Chitin and chitinase: Role in pathogenicity, allergenicity and health. Int J Biol Macromol 2017; 97:331-338. [PMID: 28093332 DOI: 10.1016/j.ijbiomac.2017.01.042] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2016] [Revised: 01/05/2017] [Accepted: 01/10/2017] [Indexed: 01/09/2023]
Abstract
Chitin, a polysaccharide with particular abundance in fungi, nematodes and arthropods is immunogenic. It acts as a threat to other organisms, to tackle which they have been endowed with chitinase enzyme. Even if this enzyme is not present in all organisms, they possess proteins having chitin-binding domain(s) (ChtBD). Many lethal viruses like Ebola, and HCV (Hepatitis C virus) have these domains to manipulate their carriers and target organisms. In keeping with the basic rule of survival, the self-origin (own body component) chitins and chitinases are protective, but that of non-self origin (from other organisms) are detrimental to health. The exogenous chitins and chitinases provoke human innate immunity to generate a deluge of inflammatory cytokines, which injure organs (leading to asthma, atopic dermatitis etc.), and in persistent situations lead to death (multiple sclerosis, systemic lupus erythromatosus (SLE), cancer, etc.). Unfortunately, chitin-chitinase-stimulated hypersensitivity is a common cause of occupational allergy. On the other hand, chitin, and its deacetylated derivative chitosan are increasingly proving useful in pharmaceutical, agriculture, and biocontrol applications. This critical review discusses the complex nexus of chitin and chitinase and assesses both their pathogenic as well as utilitarian aspects.
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Affiliation(s)
- Seema Patel
- Bioinformatics and Medical Informatics Research Center, San Diego State University, 5500 Campanile Dr, San Diego, CA 92182, USA.
| | - Arun Goyal
- Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India.
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70
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Peredo A, Beristain C, Pascual L, Azuara E, Jimenez M. The effect of prebiotics on the viability of encapsulated probiotic bacteria. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.021] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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71
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Effects of adding resistant and waxy starches on cell density and survival of encapsulated biofilm of Lactobacillus rhamnosus GG probiotics. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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72
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Broeckx G, Vandenheuvel D, Claes IJ, Lebeer S, Kiekens F. Drying techniques of probiotic bacteria as an important step towards the development of novel pharmabiotics. Int J Pharm 2016; 505:303-18. [DOI: 10.1016/j.ijpharm.2016.04.002] [Citation(s) in RCA: 113] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2016] [Revised: 04/01/2016] [Accepted: 04/01/2016] [Indexed: 02/07/2023]
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73
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De Prisco A, Mauriello G. Probiotication of foods: A focus on microencapsulation tool. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2015.11.009] [Citation(s) in RCA: 125] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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74
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75
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Silva EK, Meireles MAA. Influence of the degree of inulin polymerization on the ultrasound-assisted encapsulation of annatto seed oil. Carbohydr Polym 2015; 133:578-86. [DOI: 10.1016/j.carbpol.2015.07.025] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2015] [Revised: 06/27/2015] [Accepted: 07/08/2015] [Indexed: 02/05/2023]
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76
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Betoret E, Betoret N, Rocculi P, Dalla Rosa M. Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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77
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Microencapsulation of probiotic Saccharomyces cerevisiae var. boulardii with different wall materials by spray drying. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.034] [Citation(s) in RCA: 110] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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78
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Chen M, Liu J, Liu Y, Guo C, Yang Z, Wu H. Preparation and characterization of alginate–N-2-hydroxypropyl trimethyl ammonium chloride chitosan microcapsules loaded with patchouli oil. RSC Adv 2015. [DOI: 10.1039/c4ra14844d] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this work, alginate (Alg)–N-2-hydroxypropyl trimethyl ammonium chloride chitosan (HACC) microcapsules containing patchouli oil were prepared by a complex coacervation method.
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Affiliation(s)
- Minjie Chen
- Institute of Biomaterials
- College of Sciences
- South China Agriculture University
- Guangzhou 510642
- P. R. China
| | - Jiayi Liu
- Institute of Biomaterials
- College of Sciences
- South China Agriculture University
- Guangzhou 510642
- P. R. China
| | - Yingju Liu
- Institute of Biomaterials
- College of Sciences
- South China Agriculture University
- Guangzhou 510642
- P. R. China
| | - Cheng Guo
- Institute of Biomaterials
- College of Sciences
- South China Agriculture University
- Guangzhou 510642
- P. R. China
| | - Zhuohong Yang
- Institute of Biomaterials
- College of Sciences
- South China Agriculture University
- Guangzhou 510642
- P. R. China
| | - Hong Wu
- College of Life Sciences
- South China Agriculture University
- Guangzhou 510642
- P. R. China
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79
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Potential use of whey concentrate and prebiotics as carrier agents to protect Bifidobacterium-BB-12 microencapsulated by spray drying. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.038] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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80
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