Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery

By A. K. Anal, Harjinder Singh. 2007

1,002 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/5ed71cf4a510b024242b606d8a0c4d3557a011ad

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Citations in the corpus

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).”
Chitosan Coating Applications in Probiotic Microencapsulation (2019, methodology): “Administered probiotics must resist the harsh gastric conditions [24] and reach the colon in sufficient amounts to be able to sustain colonization, and hence to bring positive benefits to the human body [19,25].”
Preparation and properties of milk proteins-based encapsulated probiotics: a review (2015, background): “Encapsulation of probiotics involves random imbedding and immobilizing of the living cells as the core material in a continuous matrix (the shell), which is often a hydrogel (Anal and Singh 2007).”
Co- encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability (2013, background): “…for protection of probiotics, providing a particular and convenient micro-environment for the encapsulated microorganism, enhancing their viability (Anal & Singh, 2007; Favaro-Trindade & Grosso, 2000; Rodrigues et al., 2011; Shah & Ravula, 2000; Sohail, Turner, Coombes, Bostrom, & Bhandari, 2011),…”
Encapsulation Technology to Protect Probiotic Bacteria (2012, background): “The benefits of encapsulation to protect probiotics against low gastric pH have been shown in numerous reports [50] and similarly for liquidbased products such as dairy products [21, 52].”
Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses (2014, background): “Encapsulated probiotics must be eventually released in the gut microenvironment by different means, such as changes in pH, enzymatic activity, or osmotic strength, to foster their colonization in the intestine (Anal and Singh 2007; Heidebach et al. 2012).”
Encapsulation of Probiotics for use in Food Products (2010, background): “Probiotics can be encapsulated in microspheres (gel beads or polymeric matrix beads), often coated with an outer layer which may be designed to dissolve under specific conditions allowing release of the encapsulated bacteria ( Anal and Singh 2007 ).”