Microencapsulation for the improved delivery of bioactive compounds into foods.

By C. Champagne, P. Fustier. Current Opinion in Biotechnology, 2007

654 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/0a7450c08792ee1ab5bee5e6198067ebec9a3e40

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Citations in the corpus

Encapsulation of Probiotics for use in Food Products (2010, methodology): “The high viability losses that occur when free cells in a powder enter the stomach explains why microencapsulation is beneficial for the functionality of probiotics in nutraceuticals ( Champagne and Fustier 2007 ).”
Encapsulation Technology to Protect Probiotic Bacteria (2012, background): “Encapsulation is often mentioned as a way to protect bacteria against severe environmental factors [50, 51].”
Chitosan Coating Applications in Probiotic Microencapsulation (2019, background): “Since the incorporation of microcapsules in yogurt products do not alter the sensory quality [116], chitosan is the perfect candidate for the role of coating material, due to its non-impairing adverse sensory properties to food [117].”
Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling (2012, background): “According to Champagne and Fustier (2007), spray-chilling deserves greater attention for the microencapsulation of probiotics because it may expand the range of matrices that are used.”
Microencapsulation of probiotics for gastrointestinal delivery. (2012, background): “This review intends to provide an insight into this emerging field from a pharmaceutical perspective, where current reviews provide information from within the world of food research [17-20].”
Influence of L-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules (2011, positive): “…to convey a protective effect, especially under low pHegastric conditions (Heidebach, Forst, & Kulozik, 2009); a few studies have further corroborated the potential of microencapsulation to improve probiotic survival during gastrointestinal transit (Anal & Singh, 2007; Champagne & Fustier, 2007).”
Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value (2019, methodology): “So far, several methods are available for the encapsulation of probiotics, such as spray drying, extrusion, emulsion or phase separation, freeze drying, ionotropic gelation [228] (Table 2).”