Evaluation of encapsulation techniques of probiotics for yoghurt

By Wunwisa Krasaekoopt, Bhesh Bhandari, H. Deeth. 2003

835 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/463be6db0487c1215bfa2896d3d636eac2a6ce34

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In Food Science

Citations in the corpus

Preparation and properties of milk proteins-based encapsulated probiotics: a review (2015, background): “Also, the capsule size affects their distribution and dispersion in the food matrix and sensory properties of the final product (Krasaekoopt et al. 2003; Picot and Lacroix 2003).”
Co-encapsulation of probiotics with prebiotics on alginate matrix and its effect on viability in simulated gastric environment (2014, methodology): “Krasaekoopt et al. (2003) commented that special treatments of coating are used to improve the properties.”
Nanotechnology for increased micronutrient bioavailability (2014, background): “Gel particles can be coated with other biopolymers to increase their stability and reduce the release of any bioactive components (Krasaekoopt et al., 2003).”
Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. (2010, methodology): “The extrusion technique of microencapsulation was derived from Krasaekoopt et al. (2004) by using alginate as the supporting matrix.”
Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-298 (2006, background): “Alginate beads have been found to increase the survival of probiotics by up to 80–95% (Audet, Paquin, & Lacroix, 1988; Jankowski, Zielinska, & Wysakowska, 1997; Krasaekoopt et al., 2003; Sheu & Marshall, 1991; Sheu, Marshall, & Heymann, 1993).”
PRINCIPLES AND METHODS OF MICROENCAPSULATION OF PROBIOTIC MICROORGANISMS (2007, positive): “…be produced, viability of bacteria remains very high and the proportion of Lactobacillus delbrueckii ssp. bulgaricus/ Streptococcus thermophilus bacteria from initial to final stages of fermentation process and as a result, flavor of the product can be well controllable (Krasaekoopt et al., 2003).”
The influence of multi stage alginate coating on survivability of potential probiotic bacteria in simulated gastric and intestinal juice (2009, methodology): “This concurs with the studies of Krasaekoopt et al. (2004) reported that microencapsulated cells survived better than free cells after sequential incubation in simulated gastric and intestinal juices, and alginate coating could not increase the survivability of encapsulated L. acidophilus. Kim et al”
Probiotic ice cream: viability of probiotic bacteria and sensory properties (2011, background): “From a microbiological point of view, microencapsulation can be defined as the process of entrapping or enclosing microorganisms by segregating them from their environment with a coating of hydrocolloid(s) in a way that results in appropriate cell release in the intestinal medium (Krasaekoopt et al.”
Chitosan Coating Applications in Probiotic Microencapsulation (2019, background): “Alginate Pectin Extrusion simplicity, non-toxicity, biocompatibility and low cost sensitive in acidic environment; low stability in the presence of chelating agents [37,45,54,56]”
Encapsulation of Probiotics for use in Food Products (2010, methodology): “Extrusion or emulsification techniques may be applied to produce spherical polymer beads ranging from 0.3 to 3 mm in diameter ( Krasaekoopt et al. 2003 ).”
Influence of L-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules (2011, positive): “Experimental evidence has been put forward that microencapsulation protects probiotic strains, in liquid dairy products, against the low pH prevailing in the stomach (Anal & Singh, 2007; Kailasapathy, 2006; Krasaekoopt et al., 2003; Pimentel-González, Campos-Montiel, Lobato-Calleros, PedrozaIslas, &”