Probiotic Microencapsulation Techniques for Milk

Probiotic microcapsule that can be used in the preparation of an oral probiotic preparation. The microcapsule includes a core material, an emulsified lipid layer wrapping the core material, and a wall material wrapping the emulsified lipid layer.

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Active ingredient-embedded particles and preparation method for food products, particularly jams and yogurts, that combine the stability of encapsulated ingredients with the desirable processing characteristics of food products. The particles contain encapsulated probiotics, omega-3 fatty acids, and turmeric, which are protected from degradation through a proprietary encapsulation process. The encapsulation involves a double-layer emulsion wrapping process that maintains the active ingredient integrity during processing and storage. The encapsulated ingredients are then fermented in a controlled environment to produce the final product. The encapsulation method enables the preservation of the active ingredients during processing, while maintaining their beneficial properties.

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A carrier for targeted intestinal delivery of probiotics that selectively protects probiotics from the adverse environment of the stomach while enhancing their survival and bioavailability in the intestine. The carrier utilizes a novel film-forming solution that incorporates microalgae with potent antioxidant properties, specifically Spirulina platensis, Haematococcus pluvialis, Salina salina, and Chlorella, which effectively neutralizes reactive oxygen species. This solution forms a three-dimensional network structure that protects probiotics from stomach acid while maintaining their viability. The film can be prepared using low-ester pectin, gelatin, and glycerin, and can be used to load probiotics for targeted colonization in the intestine. The film exhibits superior ROS scavenging activity compared to conventional carriers, enabling the delivery of probiotics to the intestine while maintaining their therapeutic efficacy.

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Encapsulating probiotics in a plant protein matrix through a novel process that preserves probiotic viability. The method employs a calcium salt buffer at pH 6-7, allowing the plant protein matrix to polymerize at a weakly acidic pH, while maintaining probiotic integrity. The process involves a two-stage heating step followed by calcium salt curing, followed by microencapsulation through extrusion. The resulting microcapsules retain high viability of probiotics, especially when compared to conventional dairy-based encapsulation methods.

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A novel method for encapsulating probiotics in microcapsules that enhances their survival and therapeutic efficacy in the gastrointestinal tract. The microcapsules contain a water-blocking core material with a pH-dependent solubility profile, an anion-coated outer layer that protects the probiotics from acidic and alkaline environments, and a bioactive coating that maintains probiotic viability. The microcapsules are formulated with a specific combination of ingredients that optimize the probiotics' resistance to environmental stressors while maintaining their therapeutic activity. The encapsulation process preserves the probiotics' live cell viability and enhances their survival in the colon environment. This approach enables the delivery of probiotics with enhanced stability and therapeutic efficacy in the gut, particularly in pet food formulations where probiotics are often compromised by processing conditions.

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A probiotic preparation with enhanced immune activity that achieves colonization and proliferation in the small intestine through a novel encapsulation method. The preparation comprises a probiotic preparation with high immune activity comprising a probiotic preparation with encapsulated probiotics that are resistant to gastric acid and bile salts. The probiotics are encapsulated in a two-layer microcapsule structure that maintains their viability and activity in the small intestine environment, where bile salts are present. This encapsulation mechanism prevents the probiotics from being degraded by gastric acid and bile salts, allowing them to colonize and proliferate effectively in the small intestine.

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Probiotic microcapsules for improving intestinal flora and a preparation method thereof. The microcapsules contain a blend of specific strains of bifidobacterium and lactobacillus probiotics encapsulated in a sodium alginate solution. The microcapsules aim to provide a versatile probiotic product that can address intestinal issues in a comprehensive manner compared to single-strain probiotics. The encapsulation process involves suspending the probiotic strains in sterile saline, adding sodium alginate, and then dropping the suspension into a calcium chloride bath to form the microcapsules.

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Preparation method for bifidobacteria microcapsules that improves viability, stability, and bioavailability of bifidobacteria probiotics for health benefits. The method involves coating bifidobacteria cells with a protective layer of trehalose followed by a secondary coating of zein. This provides protection against environmental stresses like heat, oxygen, and acid. The microcapsules can be used in probiotic, prebiotic, and dietary fiber composite products to improve viability and effectiveness of bifidobacteria during storage, transport, and digestion.

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A rapid and efficient method to encapsulate probiotics using composite gels made from low-esterified pectin and sodium alginate. The method involves dissolving the pectin and alginate separately, mixing them, slowly adding it to a cross-linking agent solution, and allowing it to gel. This composite gel provides better protection and stability for encapsulated probiotics compared to using either pectin or alginate alone. The composite gel improves probiotic survival during storage and digestion, potentially enabling higher efficacy delivery of probiotics.

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Coated probiotics with enhanced stability through the use of milk-derived phospholipids and aloe vera gel as a novel coating agent. The coating agent comprises phospholipids from milk fat and aloe vera gel, which are combined in a specific ratio to enhance probiotic stability, particularly in acidic and digestive environments. The coating agent protects probiotics from degradation while maintaining their viability and functionality, particularly during cold and room temperature storage conditions.

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A probiotic microcapsule system for enhanced survival and delivery of live bacteria, particularly for probiotic strains like Lactobacillus salivarius. The system integrates a probiotic powder with a microcrystalline cellulose and starch matrix, encapsulated in a chitosan-based coating. The coating provides a protective barrier against environmental stressors, including gastric acid and bile salts, while maintaining the probiotic viability. The encapsulation process ensures controlled release of the probiotics, allowing them to interact with the host's beneficial microflora. This system addresses the challenges associated with probiotic survival in the gastrointestinal tract environment.

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A method for preserving the efficacy of Bifidobacterium lactis subsp. lactis microbial inoculum through controlled drying and encapsulation. The preparation involves creating an emulsion with the microorganism and a protective agent, followed by encapsulation in a biocompatible wall material. The emulsion is prepared by mixing the microorganism with the protective agent, and the wall material is formed through a controlled Maillard reaction process. The emulsion is then processed through micro-embedding and spray-drying to form the final product. This method preserves the microorganism's viability and functionality during storage, maintaining its ability to colonize the intestinal tract.

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Encapsulation of bioactive compounds in milk fat globules and oleosomes for targeted delivery through food systems. The encapsulation method utilizes naturally occurring milk fat globules and oleosomes as carriers, where the bioactive compounds can diffuse into the carrier structures. The encapsulation process involves mixing the bioactive compound with the carrier fractions, allowing diffusion through the carrier structures, and then stabilizing the encapsulated compound. This approach enables precise control over the compound's distribution within the carrier system, with the ability to achieve high encapsulation efficiency and stability across different food matrices.

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Microcapsule for improving the gut microbiota, which has improved tolerance to acids and improved viability compared to a commercially available product comprising a microorganism and protective matrix. The microcapsule includes a microorganism, a fluidizing gas, a coating dispersion, and one or more fatty alcohols.

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Preparing microcapsules containing Lactobacillus paracasei probiotics using bergamot polysaccharide as the wall material. The method involves extracting bergamot polysaccharides, compounding them with sodium alginate and starch, and then encapsulating Lactobacillus paracasei in this mixture. This provides a healthier alternative to traditional embedding materials like sodium alginate alone. The bergamot polysaccharide coating improves resistance to gastric acid and bile salts, allowing better survival of the probiotics through the digestive tract.

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Preparing probiotic microcapsules with improved survival in the gut by layering biopolymers and starch to protect the probiotics. The method involves coating the probiotics with a multilayer of oppositely charged biopolymers like chitosan and pectin. Then, these multilayer-coated probiotics are embedded inside microporous starch particles. The negatively charged outer layer of the probiotics adheres to the positively charged inner surface of the starch. This layering provides multiple barriers and prolongs gut transit time to enhance probiotic survival.

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Probiotic bead that can reduce the influence of adverse factors such as gastric acid, choline, bile salt and the like on probiotics, keep high activity of the probiotics and enable the probiotics to smoothly reach intestinal tracts. The bead is made of a core composed of probiotic bacteria mud and a first embedding agent layer embedded outside the core, a sclerotium, a second embedding agent, and a third embedding agent layer.

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A probiotic microcapsule for dairy products that combines natural buckwheat flour encapsulation with the beneficial properties of sea buckthorn. The microcapsules contain probiotic bacteria, buckwheat flour, salt, and emulsifying agents, and are produced through a novel encapsulation process using sea buckthorn meal. The microcapsules are then stabilized through calcium chloride treatment and frozen before lyophilization. This innovative approach provides enhanced probiotic survival and activity during food processing and storage, while maintaining the natural nutritional profile of buckwheat flour. The microcapsules contain a blend of probiotic bacteria, sea buckthorn meal, and salt, and are suitable for use in dairy products like ice cream, yogurt, and cheese.

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A novel probiotic delivery system that combines bifidobacteria with prebiotic fibers to enhance probiotic activity and survival in the gastrointestinal tract. The system comprises encapsulated probiotic microcapsules with a wall material comprising pectin and sodium alginate, where the probiotic core is comprised of Bifidobacterium longum subsp. infantis and Bifidobacterium animalis subsp. lactis strains. The probiotic microcapsules are prepared through a unique encapsulation process that protects the probiotic components while maintaining their viability. This formulation provides sustained release of beneficial microorganisms into the gut, enhancing their therapeutic effects while improving the stability of the probiotic delivery system.

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Colon-targeted probiotic microcapsules for enhanced survival in the colon environment. The microcapsules are prepared by creating a nuclear layer of probiotic suspension and prebiotic mixture within sodium alginate, followed by a protein-receiving solution. The process involves controlled addition of probiotic and prebiotic components to the sodium alginate solution, followed by a protein-rich solution. The microcapsules are then sterilized and formulated with bile salt solution to simulate the colon environment. This multi-layered encapsulation method enhances the survival of probiotics in the colon compared to traditional single-layer encapsulation methods.

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