Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt

By A. Picot, C. Lacroix. 2004

578 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/759fc317cec12336690ffaef1781f4acb6522e18

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Citations in the corpus

Food microstructure affects the bioavailability of several nutrients. (2007, background): “Picot and Lacroix (2004) reported that the viable counts of Bifidobacterium breve R070 cells entrapped in whey protein microcapsules were significantly higher than those of free cells after 28 d in yogurt stored at 4 ◦C (+2.6 log cycles), and after sequential exposure to simulated gastric and…”
Encapsulation of Probiotics for use in Food Products (2010, background): “( Picot and Lacroix 2004 ) have increased the survival and viability of probiotic bacteria in set and stirred yoghurts during storage.”
Preparation and properties of milk proteins-based encapsulated probiotics: a review (2015, background): “7 log cycles) than the free cells after sequential exposure to simulated gastric and intestinal environment (Picot and Lacroix 2004).”
Resistance of Microencapsulated Lactobacillus acidophilus LA1 to Processing Treatments and Simulated Gut Conditions (2010, background): “Many microencapsulation strategies have been examined for the ability to protect probiotic bacteria from environmental stresses such as high acid and bile salt concentrations (Kailasapathy 2002; Krasaekoopt et al. 2003; Chandramouli et al. 2004; Picot and Lacroix 2004 ) and during freeze-drying and”
Recent Trends in Development of Fermented Milks (2007, unknown): “Immobilization of probiotic cultures in whey protein-based microcapsules can increase cell survival when subjected to extreme conditions [60].”
Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses (2014, methodology): “Disintegration of coated whey protein microparticles under simulated gastrointestinal conditions has been also reported by several authors (Doherty et al. 2011; Gbassi et al. 2009; Picot and Lacroix 2004).”
Microencapsulation of probiotics for gastrointestinal delivery. (2012, background): “Other research has focussed on whey proteins and milk fats as encapsulation materials [97].”