Alginate based Encapsulation for Enhanced Probiotic Viability

High cell density fermentation and encapsulation process for producing Akkermansia muciniphila, a beneficial bacterial strain for gut health. The process involves culturing Akkermansia using plant-derived mucin-related compounds instead of animal mucin. The fermentation is optimized with parameters like pH, agitation, CO2, and temperature. The cells are then concentrated, washed, and encapsulated to improve stability. This allows higher cell densities and yields compared to traditional animal mucin media.

Source

A surface treatment composition comprising microcapsules containing bacterial spores, particularly Bacillus spores, that provides improved spore deposition on treated surfaces, especially fabrics, during cleaning processes involving water immersion and rinsing. The microcapsules, typically made of calcium alginate, release the spores during treatment, enabling enhanced stain removal, second-time cleaning benefits, and malodor prevention.

Source

A system and method for large-scale production of microalginate beads for encapsulating proteins and microorganisms. The method involves passing a solution containing the biological active and an amphiphilic compound through a spinning disk sprayer to generate microbeads, which are then captured in a curing bath. The system enables the production of microbeads in biologically compatible size ranges (50-100 μm) with retained viability, suitable for applications in agriculture, horticulture, and environmental management.

Source

Microcapsules containing probiotic strains that can withstand the stresses of food preparation and storage, including high temperatures, pH variations, and digestive enzymes. The microcapsules incorporate a polymer shell that protects the probiotic microorganisms while maintaining their viability. The polymer shell is comprised of a copolymer of methacrylic acid and alginic acid, with a prebiotic component. This formulation enables the probiotics to colonize the intestinal environment without compromising their activity, making it ideal for food products that require probiotic preservation during processing.

Source

The food industry is faced with a significant challenge in maintaining the viability and stability of probiotics during processing and in model food. Encapsulation technology offers a promising solution to this issue. This study was aimed to investigate the effect of Sodium Alginate (SA) and arabinoxylan (AX) composite encapsulation on the viability & stability of Lactobacillus rhamnosus GG. The AX was extracted from maize and characterized, and then the SA-AX composite was used to encapsulate the probiotics. The resulting microbeads were analyzed for their morphological, molecular, and physicochemical properties. The MAX-SA microbeads demonstrated the highest efficiency at 97.9 0.6%, followed by MAX at 95 1.5% and SA at 92 1.4%. The FTIR spectra revealed specific functional groups in the samples. The MAX-SA and MSA matrices had a dispersed structure, while the MAX matrix had a smooth microstructure. The microcapsules had an average size ranging from 718 2 mm to 734 2 mm. The viability of the encapsulated probiotics was assessed under storage conditions, simulated gastroint... Read More

Source

Microencapsulation of mammalian cells using composite hydrogel microbeads comprising silk fibroin and modified alginate provides enhanced protection against mechanical stress and environmental insults during biotechnology and regenerative medicine applications. The microbeads exhibit improved structural stability, permselectivity, and elastic modulus compared to conventional alginate-based systems, enabling on-demand release of encapsulated cells while maintaining viability and function.

Source

Shelf-stable, heat-treated beverage containing encapsulated probiotics that can be stored at ambient temperatures for extended periods without spoilage. The beverage contains microparticles with live probiotics encapsulated within. The microparticles are made by coating a core of sub-microparticles containing the probiotics with denatured protein using a fluidized bed process. This prevents leakage and degradation of the probiotics during heat treatment and storage. The encapsulated probiotics survive UHT processing and maintain viability for 24 months at room temperature.

Source

This review aims to gather the current state of the art on the encapsulation methods using alginate as the main polymeric material in order to produce hydrogels ranging from the microscopic to macroscopic sizes. The use of alginates as an encapsulation material is of growing interest, as it is fully bio-based, bio-compatible and bio-degradable. The field of application of alginate encapsulation is also extremely broad, and there is no doubt it will become even broader in the near future considering the societal demand for sustainable materials in technological applications. In this review, alginates main properties and gelification mechanisms, as well as some factors influencing this mechanism, such as the nature of the reticulation cations, are first investigated. Then, the capacity of alginate gels to release matter in a controlled way, from small molecules to micrometric compounds, is reported and discussed. The existing techniques used to produce alginates beads, from the laboratory scale to the industrial one, are further described, with a consideration of the pros and cons wit... Read More

Source

An increased demand for natural products nowadays most specifically probiotics (PROs) is evident since it comes in conjunction with beneficial health effects for consumers. In this regard, it is well known that encapsulation could positively affect the PROs' viability throughout food manufacturing and long-term storage. This paper aims to analyze and review various double/multilayer strategies for encapsulation of PROs. Double-layer encapsulation of PROs by electrohydrodynamic atomization or electrospraying technology has been reported along with layer-by-layer assembly and water-in-oil-in-water (W

Source

Microencapsulated microbial cultures with enhanced storage stability at elevated temperatures, comprising a microbial culture entrapped in a coacervate comprising a non-homogeneous encapsulation matrix with a high ratio of matrix material to core material, wherein the matrix material includes carbohydrates, proteins, and antioxidants. The microencapsulated cultures exhibit preserved viability over extended periods of storage at temperatures up to 37°C, enabling applications in products where refrigerated storage is not feasible.

Source

Core-shell microcapsules for compartmentalizing biological molecules in solution, comprising a hydrogel shell with a polysaccharide backbone modified with cross-linking moieties and optionally hydrophilicity/hydrophobicity-modifying groups, surrounding a liquid or semi-liquid core with an unmodified polysaccharide backbone. The microcapsules enable iterative processing of encapsulated biological molecules through controlled reagent exchange and degradation under mild conditions, maintaining the integrity of reaction products.

Source

The pursuit of probiotic-enriched bread, driven by the dual objectives of enhancing nutritional value and promoting health while ensuring sustainability, has spurred significant research and technological advancements. However, a persistent challenge lies in preserving the viability of microorganisms throughout the rigorous processes of production, storage, and exposure to the stomachs acidic environment. This study investigates biotechnological innovations for sustainable probiotic bread production, conducting a thorough review of probiotic encapsulation methods and analyzing prior research on the viability of encapsulated probiotics in bread across different baking conditions and storage periods. Encapsulation emerges as a promising strategy, involving the protection of microorganisms with specialized layers, notably multilayered alginate-chitosan coatings, to shield them from degradation. Studies suggest that encapsulated probiotics, particularly the L. casei 431 strain within smaller-sized products subjected to shorter baking times, exhibit minimal viability reduction. Moreover,... Read More

Source

A probiotic granule comprising a core of probiotic bacteria coated with a single continuous layer of a hydrophobic solid dispersion containing a water-soluble polymeric stress absorber. The stress absorber is dispersed within a hydrophobic solid component such as fat, wax, or fatty acid, and provides mechanical protection and controlled dissolution of the granule. The granule enables prolonged survival of the probiotics during storage and passage through the gastrointestinal tract, and can be used in a variety of food products.

Source

Encapsulating probiotics using calcium carbonate to improve intestinal reach, stability during freeze-drying, and storage stability. The method involves encapsulating probiotics with calcium carbonate, freeze-drying the encapsulated probiotics, and then powdering the resulting calcium carbonate-encapsulated probiotic powder. The calcium carbonate reacts with bile in the intestines, converting to hydroxyapatite, aiding probiotic survival. The encapsulation prevents degradation during stomach acid and freeze-drying.

Source

With its exceptional biocompatibility, alginate emerged as a highly promising biomaterial for a large range of applications in regenerative medicine. Whether in the form of microparticles, injectable hydrogels, rigid scaffolds, or bioinks, alginate provides a versatile platform for encapsulating cells and fostering an optimal environment to enhance cell viability. This review aims to highlight recent studies utilizing alginate in diverse formulations for cell transplantation, offering insights into its efficacy in treating various diseases and injuries within the field of regenerative medicine.

Source

The survivability of encapsulated and nonencapsulated probiotics consisting of

Source

Probiotic bacteria confer health benefits to their host, support the intestinal microbiome and fight antibiotic resistance. Probiotic products are used in the food and pharmaceutical industries and, in recent years, have become increasingly popular in the cosmetic industry. However, in the case of cosmetics, it is difficult to meet microbiological requirements while maintaining viable cells. The aim of this research study was to develop an effective way of introducing live bacteria (a strain of L. casei) into cosmetic formulations. A method of encapsulation of the bacteria was used to increase their viability. As part of the results, the effective carriers for the strain of L. casei are reported. Alginate microspheres were prepared for the systems to protect the microorganisms against external factors, such as temperature, UV light and preservatives. The obtained probiotic-loaded alginate microspheres were then used as the active ingredient of cosmetic formulations. Additionally, a preservative system was carefully selected to ensure the microorganisms viability and the microbiologi... Read More

Source

Encapsulation of microbial cultures, such as lactic acid bacteria, in a fat matrix to improve their stability and viability during storage and processing. The encapsulated cultures retain viability through pasteurization and subsequent storage at ambient temperature, enabling their direct addition to dairy products without refrigeration. The encapsulation matrix comprises one or more fat components with a melting point of at least 30°C, which protects the cells from heat and prevents post-acidification during storage.

Source

Beneficial use of probiotics in transport and storage processes. The activity protecting capacity to the probiotics is achieved by forming a film in situ on the surface of the probiotics by using natural biological macromolecules and metal ions on surfaces of the probiotics through covalent cross-linking or metal chelating action in situ, and a second layer is formed by interactions between a bio-enzyme and the natural biological macromolecules.

Source

alginate is a good candidate for encapsulating bioactive compounds because the Na

Source