Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum

By Arup Nag, Kyoung-Sik Han, Harjinder Singh. 2011

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Preparation and properties of milk proteins-based encapsulated probiotics: a review (2015, background): “Nag et al. (2011) found that acid gelation of Na caseinate solution with glucono δlactone (GDL) could not achieve a matrix with sufficient barrier strength, but acid gelation of a mixture of Na caseinate-gellan gum gave suitable gel for the encapsulation of probiotics.”
Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value (2019, background): “Sodium caseinate and gellan gum Ph- induced gelation Lactobacillus casei [210]”
Co- encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability (2013, background): “Singh, 2006; Oliveira et al., 2007a; Shoji et al., 2013). The choices of themethod andmaterials are essential for an effective probiotic encapsulation strategy, and the use of gentle techniques, such as cold-induced gelation described by Nag, Han, and Singh (2011), as well as the appropriate materia”
Encapsulation Technology to Protect Probiotic Bacteria (2012, background): “And the most frequent medium used might be a water-in-oil emulsion [120].”