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Camelo-Silva C, Verruck S, Ambrosi A, Di Luccio M. Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09315-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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2
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Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106882] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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3
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Stamatopoulos K, Kafourou V, Batchelor HK, Konteles SJ. Sporopollenin Exine Microcapsules as Potential Intestinal Delivery System of Probiotics. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2021; 17:e2004573. [PMID: 33502112 DOI: 10.1002/smll.202004573] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 12/09/2020] [Indexed: 06/12/2023]
Abstract
Despite several decades of research into encapsulation of bacteria, most of the proposed technologies are in the form of immobilized cultures. In this work, sporopollenin exine capsules (SECs) opened, using silica particles which act as pressing micro-probes, and loaded with Lactobacillus casei (L. casei) cells, are described for the first time. The proposed encapsulation provided ≈30× higher encapsulation yield (30.87%), compared to direct compression of SECs (0.99%). Encapsulated L. casei cells show 1.21- and 2.25-folds higher viability compared to free cells, in in vitro simulated fasted and fed media representing the human gastrointestinal (GI) tract, respectively. Encapsulated L. casei can proliferate inside the SECs, generating enough pressure to cause the SECs to burst and release the viable and metabolically active cells. The noticeable difference with the application of the SECs as a means of encapsulation is that the SECs may act as a bioreactor and provide time for the encapsulated cells to multiply thousands of times before being released, following the SEC's burst. The unique advantages of SECs alongside the proposed encapsulation method, demonstrates the potential application of SECs as delivery system of probiotics to the distal part of the human GI tract.
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Affiliation(s)
| | - Vasiliki Kafourou
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK
| | - Hannah K Batchelor
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, 161 Cathedral Street, Glasgow, G4 0RE, UK
| | - Spyros J Konteles
- Department of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Athens, 12243, Greece
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4
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Han C, Xiao Y, Liu E, Su Z, Meng X, Liu B. Preparation of Ca-alginate-whey protein isolate microcapsules for protection and delivery of L. bulgaricus and L. paracasei. Int J Biol Macromol 2020; 163:1361-1368. [DOI: 10.1016/j.ijbiomac.2020.07.247] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 07/20/2020] [Accepted: 07/22/2020] [Indexed: 01/26/2023]
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5
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Beldarrain-Iznaga T, Villalobos-Carvajal R, Leiva-Vega J, Sevillano Armesto E. Influence of multilayer microencapsulation on the viability of Lactobacillus casei using a combined double emulsion and ionic gelation approach. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.08.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Feng K, Wei YS, Hu TG, Linhardt RJ, Zong MH, Wu H. Colon-targeted delivery systems for nutraceuticals: A review of current vehicles, evaluation methods and future prospects. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.019] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Ma L, Shang Y, Zhu Y, Zhang X, E J, Zhao L, Wang J. Study on microencapsulation of
Lactobacillus plantarum
LIP
‐1 by emulsification method. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13437] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Lili Ma
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Yina Shang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Yingdan Zhu
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Xiaoning Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Jingjing E
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Lihua Zhao
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Junguo Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
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8
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Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09598-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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9
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Gómez-Mascaraque LG, Fabra MJ, Castro-Mayorga JL, Sánchez G, Martínez-Sanz M, López-Rubio A. Nanostructuring Biopolymers for Improved Food Quality and Safety. BIOPOLYMERS FOR FOOD DESIGN 2018. [PMCID: PMC7150097 DOI: 10.1016/b978-0-12-811449-0.00002-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Food-grade biopolymers, apart from their inherent nutritional properties, can be tailored designed for improving food quality and safety, either serving as delivery vehicles for bioactive molecules, or as novel packaging components, not only improving the transport properties of biobased packaging structures, but also imparting active antibacterial and antiviral properties. In this chapter, the potential of different food-grade biopolymers (mainly proteins and carbohydrates but also some biopolyesters) to serve as encapsulating matrices for the protection of sensitive bioactives or as nanostructured packaging layers to improve transport properties and control the growth of pathogenic bacteria and viruses are described based on some developments carried out by the authors, as well as the most prominent works found in literature in this area.
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Affiliation(s)
| | - Maria J. Fabra
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
| | | | - Gloria Sánchez
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain,University of Valencia, Valencia, Spain
| | - Marta Martínez-Sanz
- Bragg Institute, Australian Nuclear Science and Technology Organisation (ANSTO), Kirrawee DC, NSW, Australia
| | - Amparo López-Rubio
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
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Rather SA, Akhter R, Masoodi F, Gani A, Wani S. Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance of Lactobacillus plantarum NCDC201 and L. casei NCDC297. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.036] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Hadzieva J, Mladenovska K, Crcarevska MS, Dodov MG, Dimchevska S, Geškovski N, Grozdanov A, Popovski E, Petruševski G, Chachorovska M, Ivanovska TP, Petruševska-Tozi L, Ugarkovic S, Goracinova K. Lactobacillus casei Encapsulated in Soy Protein Isolate and Alginate Microparticles Prepared by Spray Drying. Food Technol Biotechnol 2017; 55:173-186. [PMID: 28867947 DOI: 10.17113/ftb.55.02.17.4991] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This article presents a novel formulation for preparation of Lactobacillus casei 01 encapsulated in soy protein isolate and alginate microparticles using spray drying method. A response surface methodology was used to optimise the formulation and the central composite face-centered design was applied to study the effects of critical material attributes and process parameters on viability of the probiotic after microencapsulation and in simulated gastrointestinal conditions. Spherical microparticles were produced in high yield (64%), narrow size distribution (d50=9.7 µm, span=0.47) and favourable mucoadhesive properties, with viability of the probiotic of 11.67, 10.05, 9.47 and 9.20 log CFU/g after microencapsulation, 3 h in simulated gastric and intestinal conditions and four-month cold storage, respectively. Fourier-transform infrared spectroscopy confirmed the probiotic stability after microencapsulation, while differential scanning calorimetry and thermogravimetry pointed to high thermal stability of the soy protein isolate-alginate microparticles with encapsulated probiotic. These favourable properties of the probiotic microparticles make them suitable for incorporation into functional food or pharmaceutical products.
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Affiliation(s)
- Jasmina Hadzieva
- Faculty of Pharmacy, University 'Ss Cyril and Methodius', Mother Theresa 47,
MK-1000 Skopje, Republic of Macedonia
| | - Kristina Mladenovska
- Faculty of Pharmacy, University 'Ss Cyril and Methodius', Mother Theresa 47,
MK-1000 Skopje, Republic of Macedonia
| | - Maja Simonoska Crcarevska
- Faculty of Pharmacy, University 'Ss Cyril and Methodius', Mother Theresa 47,
MK-1000 Skopje, Republic of Macedonia
| | - Marija Glavaš Dodov
- Faculty of Pharmacy, University 'Ss Cyril and Methodius', Mother Theresa 47,
MK-1000 Skopje, Republic of Macedonia
| | - Simona Dimchevska
- Faculty of Pharmacy, University 'Ss Cyril and Methodius', Mother Theresa 47,
MK-1000 Skopje, Republic of Macedonia
| | - Nikola Geškovski
- Faculty of Pharmacy, University 'Ss Cyril and Methodius', Mother Theresa 47,
MK-1000 Skopje, Republic of Macedonia
| | - Anita Grozdanov
- Faculty of Technology and Metallurgy, University 'Ss Cyril and Methodius',
Ruđer Bošković 26, MK-1000 Skopje, Republic of Macedonia
| | - Emil Popovski
- Institute of Chemistry, Faculty of Natural Sciences and Mathematics,
University 'Ss. Cyril and Methodius', Arhimedova 5, MK-1000 Skopje, Republic of Macedonia
| | - Gjorgji Petruševski
- Research and Development Unit, Alkaloid AD Skopje, Aleksandar Makedonski 12,
MK-1000 Skopje, Republic of Macedonia
| | - Marina Chachorovska
- Research and Development Unit, Alkaloid AD Skopje, Aleksandar Makedonski 12,
MK-1000 Skopje, Republic of Macedonia
| | - Tanja Petreska Ivanovska
- Faculty of Pharmacy, University 'Ss Cyril and Methodius', Mother Theresa 47,
MK-1000 Skopje, Republic of Macedonia
| | - Lidija Petruševska-Tozi
- Faculty of Pharmacy, University 'Ss Cyril and Methodius', Mother Theresa 47,
MK-1000 Skopje, Republic of Macedonia
| | - Sonja Ugarkovic
- Research and Development Unit, Alkaloid AD Skopje, Aleksandar Makedonski 12,
MK-1000 Skopje, Republic of Macedonia
| | - Katerina Goracinova
- Faculty of Pharmacy, University 'Ss Cyril and Methodius', Mother Theresa 47,
MK-1000 Skopje, Republic of Macedonia
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12
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Three protective agents for pectin-rice bran capsules for encapsulating Lactobacillus plantarum. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.10.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Fareez IM, Lim SM, Lim FT, Mishra RK, Ramasamy K. Microencapsulation of Lactobacillus
SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12458] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ismail M. Fareez
- Faculty of Pharmacy; University Teknologi MARA (UiTM); Bandar Puncak Alam Selangor Darul Ehsan 42300 Malaysia
- Collaborative Drug Discovery Research (CDDR) Group, Pharmaceutical and Life Sciences Community of Research, Universiti Teknologi MARA (UiTM); Shah Alam Selangor Darul Ehsan 40450 Malaysia
| | - Siong Meng Lim
- Faculty of Pharmacy; University Teknologi MARA (UiTM); Bandar Puncak Alam Selangor Darul Ehsan 42300 Malaysia
- Collaborative Drug Discovery Research (CDDR) Group, Pharmaceutical and Life Sciences Community of Research, Universiti Teknologi MARA (UiTM); Shah Alam Selangor Darul Ehsan 40450 Malaysia
| | - Fei Tieng Lim
- Faculty of Pharmacy; University Teknologi MARA (UiTM); Bandar Puncak Alam Selangor Darul Ehsan 42300 Malaysia
- Collaborative Drug Discovery Research (CDDR) Group, Pharmaceutical and Life Sciences Community of Research, Universiti Teknologi MARA (UiTM); Shah Alam Selangor Darul Ehsan 40450 Malaysia
| | - Rakesh K. Mishra
- Faculty of Pharmacy; University Teknologi MARA (UiTM); Bandar Puncak Alam Selangor Darul Ehsan 42300 Malaysia
- Brain Degeneration and Therapeutics Group; Pharmaceutical and Life Sciences Community of Research, Universiti Teknologi MARA (UiTM); Shah Alam Selangor Darul Ehsan 40450 Malaysia
| | - Kalavathy Ramasamy
- Faculty of Pharmacy; University Teknologi MARA (UiTM); Bandar Puncak Alam Selangor Darul Ehsan 42300 Malaysia
- Collaborative Drug Discovery Research (CDDR) Group, Pharmaceutical and Life Sciences Community of Research, Universiti Teknologi MARA (UiTM); Shah Alam Selangor Darul Ehsan 40450 Malaysia
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Sudareva N, Suvorova O, Saprykina N, Vilesov A, Bel’tyukov P, Petunov S. Alginate-containing systems for oral delivery of superoxide dismutase. Comparison of various configurations and their properties. J Microencapsul 2016; 33:487-496. [DOI: 10.1080/02652048.2016.1206146] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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The Optimization of the Oiling Bath Cosmetic Composition Containing Rapeseed Phospholipids and Grapeseed Oil by the Full Factorial Design. COSMETICS 2015. [DOI: 10.3390/cosmetics2020127] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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16
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Petreska Ivanovska T, Jurhar Pavlova M, Mladenovska K, Petrushevska-Tozi L. Probiotics, prebiotics, synbiotics in prevention and treatment of inflammatory bowel diseases. MAKEDONSKO FARMACEVTSKI BILTEN 2014. [DOI: 10.33320/maced.pharm.bull.2014.60.02.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Probiotics, prebiotics, and synbiotics are functional components able to exert positive effects on human health. Numerous medical conditions lack effective and safe approaches for prevention or treatment, thus usage of probiotics, prebiotics, and synbiotics is an alternative. Further, the benefit related to the consumption of these compounds is associated with lower morbidity of chronic diseases and reduced health-care costs. Various types of mediums to deliver probiotics/synbiotics to the human GIT are used. Although capsules and tablets are frequently applied as delivery systems for probiotics, the major challenge of the commercial sector is to market new functional
foods containing probiotics and/or prebiotics. Discovering of new probiotic/synbiotic functional foods is connected to the interest of the food industry to revitalize continuously through introduction of products with improved nutritional value and pleasant taste, but also with health benefit for the consumers. The review provides insights and new perspectives in respect to usage of functional components and foods
in prevention and treatment of inflammatory bowel diseases (IBD) that are highly correlated with the modern lifestyle. The therapeutic and safety properties of probiotics and prebiotics, their role in pathogenesis of IBD, potential to prevent and treat these diseases as well as postulated mechanisms of action will be discussed, highlighting the main areas in which further research is an emergence.
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Petreska Ivanovska T, Mladenovska K, Kavrakovski Z, Bogdanovska L, Grozdanov A, Popovski E, Petrushevska-Tozi L. Effect of prebiotic content on functional and physicochemical properties of Lactobacillus casei loaded chitosan-Ca-alginate microparticles. ACTA ACUST UNITED AC 2012. [DOI: 10.33320/maced.pharm.bull.2012.58.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This study aims to evaluate the influence of different concentrations of fructooligosaccharide (FOS) as prebiotic on functional and physicochemical properties of Lactobacillus casei loaded chitosan-Ca-alginate microparticles prepared by spray-drying method, after preparation and 6-month storage at 4 °C. Prebiotic compound positively influenced the viability of L. casei during preparation of the microparticles and in storage conditions, while no significant difference of the probiotic viability was observed when different concentrations of FOS in a range of 1.5 - 5% w/w were applied. Having in regard that non-significant improvement in the functional and physicochemical properties of the microparticles with increased content of the FOS was observed, the concentration of 1.5% w/w was recommended as an optimal for preparation of synbiotic loaded microparticles.
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