Emulsion Stability Techniques for Probiotic Encapsulation

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.

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Double-gel system comprising an oleogel around a hydrogel, containing probiotic cells and prebiotic dietary fibers, for protecting probiotics from environmental degradation and delivering them to the gut. The system maintains probiotic viability during storage and passage through the gastrointestinal tract, while preventing degradation during processing. The oleogel phase provides structural support, while the hydrogel phase maintains probiotic viability. The system enables controlled release of probiotics in the colon environment, where they can colonize and interact with complex microbiota.

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Microcapsule dispersions containing biodegradable microcapsules with environmentally friendly wall materials and specific emulsifiers that provide phase stability in the dispersion and final product. The microcapsules have a barrier layer composed of aldehydic and aromatic components, and a stability layer containing biopolymers such as gelatin and alginate. The emulsifier is incorporated into the barrier layer, enhancing its capacity for structural attachment of the stability layer. The microcapsule dispersion exhibits improved stability and can be used to produce products with specific pH and conductivity values.

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A spray-dried composition for delivering probiotics in food products, comprising a prebiotic, a probiotic, and a coating material. The composition is prepared by spray drying a solution containing the prebiotic, probiotic, and coating material, and can be tailored to various food matrices. The composition exhibits improved probiotic viability and stability compared to conventional drying methods, enabling the delivery of live microbes in adequate amounts to exert a functional effect within the body.

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Nano-scale probiotic microcapsules prepared by low-temperature ultrasonic atomization technology, comprising a method of injecting a low-temperature treated probiotic suspension into a surface acoustic wave atomizer to produce nano-droplets encapsulating the probiotics. The microcapsules exhibit improved bioavailability, stability, and targeting properties, enabling precise delivery of probiotics to the gastrointestinal tract and lungs for enhanced therapeutic effects.

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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.

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The selection of the encapsulation matrix is a preliminary stage that requires a rigorous methodological approach. Microencapsulation is the technique of choice for preserving the vitality of probiotic bacteria. Nowadays, the use of prebiotics, starch, gelatin and milk proteins as encapsulation matrices offers greater functionality. These components not only protect bacteria during food processing and storage, as well as gastrointestinal conditions, but also have their own health benefits. Knowledge of the adhesion phenomena between bacteria and the materials used for encapsulation is fundamental to understanding the structuring of matter. A better understanding of encapsulation mechanisms (process and formulation) and bacteriamatrix interactions will enable us to optimize the protection of probiotic bacteria in order to preserve their vitality and vectorize them to their site of action, where they will be able to exert their beneficial effect.

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The application of probiotics in functional foods has gained significant interest due to their various beneficial effects to human when consumed in adequate amounts. However, the low survivability of probiotics subjected to adverse environmental conditions during processing, storage and gastrointestinal passage limited their commercial applications. Double emulsion microbial encapsulation is a promising approach to provide probiotic living cells with a full protection to resist adverse environmental conditions. Based on numerous cases of double emulsions applied for probiotic encapsulation, this report reviews various factors influencing the encapsulation yield and viability of probiotics, including emulsification methods, emulsifier selection, effect of probiotics, and modification of emulsification technique, also the targeted release mechanisms of these double emulsions triggered by various manners. This information can be useful to optimize the formulation and emulsification technique of double emulsion in order to improve the use efficacy and beneficial effects of probiotics in ... Read More

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Spray drying process to prepare nutritional powders like infant formula with high fat content without increasing free fat levels. The process involves using octenylsuccinyl anhydride substituted starch (OSA starch) as an emulsifier to increase dry weight and fat content of the liquid composition. This allows making high fat powders with less than 3% free fat after spray drying. The OSA starch prevents separation of free fat during drying. The base powder with OSA starch and reduced free fat can be further mixed with other ingredients to make nutritional powders.

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Microencapsulating sensitive materials like probiotics to safely and efficiently deliver them to target locations like the gut. The encapsulation involves a core material like probiotics surrounded by an oil layer and then a solidifying lipid layer. The core is suspended in oil, then contact with molten lipid to form a solid shell. This provides a stable, tolerant microcapsule for delivering sensitive materials like probiotics through harsh conditions like stomach acid and moisture. The capsules have high viability and retention of the core material after storage and distribution.

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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

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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.

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A heat and acid resistant probiotics microsphere for delivering live probiotics in thermally processed foods and beverages. The microsphere comprises a synbiotic core with a seed layer, probiotic microorganism, and binder, surrounded by an acid-resistant shell layer and a heat-resistant bilayer shell. The shell layers are designed to protect the probiotics from both high temperatures during processing and the acidic environment of the gastrointestinal tract, enabling the delivery of live probiotics in a wide range of food and beverage products.

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A continuous process for preparing microcapsules with improved retention and mechanical resistance properties, comprising a double emulsion of active ingredient droplets dispersed in a photopolymerizable composition, subjected to controlled shear and then irradiation to form cross-linked photopolymer shells. The process enables the production of microcapsules with uniform size distribution, high conversion rates, and enhanced mechanical properties.

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The application of probiotics is limited by the loss of survival due to food processing, storage, and gastrointestinal tract. Encapsulation is a key technology for overcoming these challenges. The review focuses on the latest progress in probiotic encapsulation since 2020, especially precision engineering on microbial surfaces and microbial-mediated role. Currently, the encapsulation materials include polysaccharides and proteins, followed by lipids, which is a traditional mainstream trend, while novel plant extracts and polyphenols are on the rise. Other natural materials and processing by-products are also involved. The encapsulation types are divided into rough multicellular encapsulation, precise single-cell encapsulation, and microbial-mediated encapsulation. Recent emerging techniques include cryomilling, 3D printing, spray-drying with a three-fluid coaxial nozzle, and microfluidic. Encapsulated probiotics applied in food is an upward trend in which "classic probiotic foods" (yogurt, cheese, butter, chocolate, etc.) are dominated, supplemented by "novel probiotic foods" (tea, p... Read More

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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.

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Abstract BACKGROUND Encapsulation is commonly used to protect probiotics against harsh stresses. Thus, the fabrication of microcapsules with special structure is critical. In this work, microcapsules with the structure of S/O/W (solidinoilinwater) emulsion were prepared for probiotics, with butterfat containing probiotics as the inner core and with whey protein isolate fibrils (WPIF) and antioxidants (epigallocatechin gallate, EGCG; glutathione, GSH) as the outer shell. RESULTS Based on the high viscosity and good emulsifying ability of WPIF, dry welldispersed microcapsules were successfully prepared via the stabilization of the butterfat emulsion during freezedrying with 3050 g L 1 WPIF. WPIF, WPIF + EGCG, and WPIF + GSH microcapsules with 50 g L 1 WPIF protected probiotics very well against different stresses and exhibited similar inactivation results, indicating that EGCG and GSH exerted neither harm or protection on probiotics. This significantly reduced the harmful effects of antioxidants on probiotics. Almost all the probiotics survived after pasteurization, which was ... Read More

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The survivability of encapsulated and nonencapsulated probiotics consisting of

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Probiotics have attracted great interest from many researchers due to their beneficial effects. Encapsulation of probiotics into biopolymer matrices has led to the development of active food packaging materials as an alternative to traditional ones for controlling food-borne microorganisms, extending food shelf life, improving food safety, and achieving health-promoting effects. The challenges of low survival rates during processing, storage, and delivery to the gut and low intestinal colonization, storage stability, and controllability have greatly limited the use of probiotics in practical food-preservation applications. The encapsulation of probiotics with a protective matrix can increase their resistance to a harsh environment and improve their survival rates, making probiotics appropriate in the food packaging field. Cellulose has attracted extensive attention in food packaging due to its excellent biocompatibility, biodegradability, environmental friendliness, renewability, and excellent mechanical strength. In this review, we provide a brief overview of the main types of cellu... Read More

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Microcapsules containing active substances in an immiscible liquid core, where the core is a non-aqueous liquid containing an active substance, and the shell contains a polymer matrix. The active substances in the core are dissolved in a non-aqueous solvent and encapsulated within a polymer shell. The polymer shell is biodegradable and can be degraded by natural processes, eliminating the potential for persistent microplastic formation. This encapsulation technology enables controlled release of the active substance while maintaining its efficacy.

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Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stability, and release profile of encapsulants based on DEs, particularly water-in-oil-in-water (W1/O/W2), with less attention paid to specific food applications. Therefore, this review offers updated detailed research advances in potential food applications of both W1/O/W2 and oil-in-water-in-oil (O1/W/O2) DEs over the past decade. To this end, various food-relevant applications of DEs in the fortification; preservation (antioxidant and antimicrobial targets); encapsulation of enzymes; delivery and protection of probiotics; color stability; the masking of unpleasant tastes and odors; the development of healthy foods with low levels of fat, sugar, and salt; and design of novel edible packaging are discussed and their functional properties and release characteristics during storage and digestion are highlighted.

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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.

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Core-shell microcapsules for encapsulating hydrophobic materials like perfume oils in a stable and eco-friendly way. The microcapsules have a composite shell made of a plant-based coacervate and a polymer. The coacervate contains a plant protein polyelectrolyte. The composite shell provides chemical stability in challenging media like consumer product bases, as well as good olfactive performance when triggered. The microcapsules can be made by emulsifying the hydrophobic material, then inducing interfacial polymerization to form the shell.

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Compositions and methods for preserving probiotic viability, particularly in the presence of bile, comprising milk fat globule membrane (MFGM) as a stabilizing agent. The MFGM, derived from enriched milk products, enhances probiotic survival and reduces bile-induced stress by modulating exopolysaccharide production. The composition can be used in nutritional products, including infant formulas and young child milks, to maintain probiotic viability and promote beneficial health effects.

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An increased demand for natural products nowadays most specifically probiotics (PRO) is evident since it comes in conjunction with beneficial health effects for the consumers. In this regard, it is well known that encapsulation could affect positively the PRO's viability throughout food manufacturing and long-term storage. This paper aims to analyze and review various multilayer strategies for encapsulation of PRO. Double-layer encapsulation of PRO by electro-hydrodynamic atomization or electrospray technology has been reported along with layer-by-layer assembly and water-in-oil-in-water (W1/O/W2) double emulsions to produce multilayer PRO-loaded carriers. Finally, their applications in food products are presented. The resistance (cover material) and viability of (PRO) to mechanical damage, during gastrointestinal transit and shelf life of these trapping systems are also described. The PRO encapsulation in double and multiple-layer coatings combined with other technologies can be examined to increase the opportunities for new functional products with amended functionalities ... Read More

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The intake of probiotics offers various health benefits; however, their efficacy depends on the maintenance of viability during industrial processing and digestion. Probiotic viability can be compromised during encapsulation, freeze-drying, storage, and digestion, necessitating multiple coatings. This complicates production and raises costs. In this study, CaCO

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Emulsion-based delivery systems are extensively employed for encapsulating functional active ingredients, protecting them from degradation, and enhancing bioavailability and release efficiency. Here, a CO

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Emulsions stabilized by intrinsically disordered proteins (IDPs) that form nanoscale clusters at liquid interfaces, enabling the creation of water-in-water emulsions. The IDPs, such as MEG proteins, adsorb onto liquid condensates and can be combined with RNA to enhance stabilization. This natural, organic, and renewable system provides a novel approach to emulsion stabilization, particularly for protein-rich compositions.

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Probiotic composition that improves immune system response, reduces inflammation, and/or reduces gastrointestinal discomfort in mammals. The composition includes lipid multiparticulate particles and at least one probiotic.

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The probiotic foods market is expanding; however, maintaining probiotics viability is challenging during manufacturing and storage conditions. In this study, a functional ingredient containing whey protein hydrolysate-encapsulated probiotics was standardized into whipped cream, followed by its characterization and storage stability study. The whipped cream was prepared under standard laboratory conditions, and the encapsulant was added at 0.1% and 1% w/w levels. The samples were further characterized through viable probiotic counts, physicochemical and microstructural analysis. Analyses were conducted in triplicates, and ANOVA was applied to differentiate between the mean values (p < 0.05). The whipped cream variant with 1% w/w encapsulant addition exhibited higher viability of Lactobacillus acidophilus ATCC4356 (LA5) (7.38 0.26 log10CFU/g) and Bifidobacterium animalis ssp. Lactis ATCC27536 (BB12) (7.25 0.56 log10CFU/g) along with enhanced physicochemical properties as compared to the LA5 (6.53 0.45 log10CFU/g) and BB12 (6.41 0.39 log10CFU/g) counts in the 0.1% variant. Th... Read More

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Producing encapsulated probiotics with improved viability, stability, and shelf life for oral and topical applications using a simple method that avoids the need for multiple steps and complex equipment compared to conventional encapsulation techniques. The method involves culturing probiotics in a medium containing alginate and a salt that forms a hydrogel when the alginate binds to cations. As the pH drops during fermentation, alginate gelation occurs around the probiotics, enabling spontaneous encapsulation without additional steps or equipment. The resulting capsules protect the probiotics from environmental stresses like acid, heat, and bile, improving their viability and stability.

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Microencapsulating lactic acid bacteria (LAB) cultures using complex coacervates containing octenyl succinic anhydride (OSA) starch and chitosan for improved storage stability at elevated temperatures. The microencapsulation process involves sequential addition of oppositely charged biopolymers to form a protective complex around the LAB. This shields the bacteria during drying and storage without refrigeration. The OSA starch and chitosan coacervates enhance viability retention compared to conventional encapsulation methods. The microencapsulated LAB cultures can be used in products like feed, food, beverages, and pharmaceuticals without refrigerated storage.

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The demand for probiotic-based functional food is increasing globally owing to its health-endorsing attributes. There are various driving forces behind probiotic therapy. However, Intestinal dysbiosis in humans is the prime driving force behind this increasing trend in the consumption of probiotic-based functional food. Probiotics have numerous health potentials, however, their target delivery and stability is a great challenge for food manufacturer. Microencapsulation with various types of coating materials is trending for the target and stable delivery of potential probiotics. There are various encapsulation techniques with pros and cons. The type of probiotic bacteria, encapsulation methods, and coating materials are considered crucial factors to prolong the viability of probiotics under hostile conditions. The current review addresses the opportunities, challenges, and future trends surrounding matrix materials used in probiotic encapsulation. The review also describes the current studies and their findings on the various types of encapsulation materials. This comprehensive revie... Read More

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A method for producing environmentally friendly microcapsules using a Pickering emulsion stabilized by solid particles, such as calcium carbonate, to encapsulate core materials. The method enables the production of stable, biodegradable microcapsules with controlled release properties, particularly suitable for applications in personal care and home care products.

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Probiotics have won considerable interest in the food industry because of their health benefits. However, ensuring probiotics' viability, stability, and effective delivery in functional ingredients constitute a major concern. Microencapsulation is a promising method to ensure probiotic viability and stability. The best polymer for microencapsulation of probiotics is a determining factor. This paper presents an overview of the impact of polymer selection on probiotic viability, stability, and delivery in functional foods. It discusses numerous microencapsulation techniques and factors influencing polymer selection. It further explores the consequences of various polymers on probiotic viability, highlighting their protecting mechanisms. Additionally, it examines the role of polymer selection in enhancing probiotic stability during delivery, launch kinetics, storage and processing. The business packages of microencapsulated probiotics in foods and case studies on precise polymer choices for probiotic product improvement are also presented. Finally, we present challenges and future direc... Read More

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Alginate encapsulation is a viable alternative for the preservation of probiotics along the gastric route or within a food product during its shelf life.Furthermore, co-encapsulation with a vegetal material could act as a prebiotic and enhance the viability of the encapsulated probiotic.The rheological properties of dressing-type foods could be altered by adding an ingredient that would affect the quality of the final product.In this investigation, alginate beads loaded with Lactiplantibacillus plantarum and beetroot extract were obtained by two methods (emulsification and extrusion).They were characterized by size and morphology, encapsulation efficiency, and bacteria viability under simulated gastrointestinal conditions.Finally, they were added in an oil-in-water emulsion model food for which rheological properties and probiotic survival were monitored.The encapsulation efficiency ranged from 86.4 to 88%.Morphology and size of capsules varied depending on the method of encapsulation applied.No significant changes were evidenced in the rheological properties of the model food; the v... Read More

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Encapsulation of probiotics in food-grade Pickering emulsions using ferulic acid-functionalized cellulose nanocrystals (CNCs) as a protective matrix. The emulsions are stabilized by CNCs with shellac, which form a stable, pH-responsive barrier against gastric and intestinal environments. The CNCs' antioxidant properties enhance probiotic cell viability during emulsification, storage, and passage through the digestive system. The shellac-based coating provides a biocompatible and biodegradable barrier that prevents cell lysis, while the CNCs facilitate emulsion stability. The emulsions can be formulated with probiotics, providing a controlled release of beneficial compounds in the intestinal lumen.

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Formation of a microparticle comprising an active agent such as a probiotic encapsulated in a denatured plant protein matrix. The formation includes preparing a protein suspension comprising denatured plant protein; combining the protein suspension and active agent to form a mixture; treating the mixture to form a microparticle comprising active agent encapsulated in a denatured plant protein matrix, in which the treating step comprises polymerising the denatured plant protein matrix with a calcium salt or spray englobing on a fluidised bed dryer; and drying the microparticles.

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Probiotics have garnered significant attention in recent years due to their potential advantages in diverse biomedical applications, such as acting as antimicrobial agents, aiding in tissue repair, and treating diseases. These live bacteria must exist in appropriate quantities and precise locations to exert beneficial effects. However, their viability and activity can be significantly impacted by the surrounding tissue, posing a challenge to maintain their stability in the target location for an extended duration. To counter this, researchers have formulated various strategies that enhance the activity and stability of probiotics by encapsulating them within biomaterials. This approach enables site-specific release, overcoming technical impediments encountered during the processing and application of probiotics. A range of materials can be utilized for encapsulating probiotics, and several methods can be employed for this encapsulation process. This article reviews the recent advancements in probiotics encapsulated within biomaterials, examining the materials, methods, and effects of... Read More

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A probiotic encapsulation system for Lactobacillus using electrohydrodynamic (EHD) technology, comprising gum arabic (GA) composite fibers or capsules with polyvinyl alcohol (PVOH), polyvinylpyrrolidone (PVP), whey protein concentrate (WPC), or maltodextrin (MD) as the matrix. The system exhibits enhanced stability and bioavailability of Lactobacillus under simulated gastrointestinal conditions, with PVOH/GA fibers achieving the highest encapsulation rate and survival rate. The GA composite fibers/capsules demonstrate improved resistance to osmotic stress, high-temperature, and high-humidity conditions, maintaining viability and metabolic activity after 28-day storage.

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A probiotic preparation method using a double emulsion structure to improve stability and viability of probiotics in foods, beverages, supplements, etc. The method involves dispersing probiotics in a water phase, forming a primary water-in-oil emulsion, and then encapsulating it in a second water phase to create a double emulsion. This protects the probiotics from environmental factors and enables better storage and digestion stability compared to free probiotic solutions.

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A method for manufacturing biodegradable microcapsules containing active substances, such as essential oils, through interfacial polymerization of multifunctional compounds to form poly(beta-amino ester)s. The microcapsules are prepared by emulsifying an oily phase containing the active substance with an aqueous phase containing a surfactant, followed by the addition of a polar phase containing monomers that undergo polymerization to form the microcapsule wall. The resulting microcapsules are biodegradable, non-toxic, and suitable for various applications, including cosmetics, pharmaceuticals, and textiles.

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The probiotic foods market is growing exponentially; however, probiotics' survivability and interaction with product attributes pose major challenges. A previous study of our lab developed a spray-dried encapsulant utilizing whey protein hydrolysate-maltodextrin and probiotics with high viable counts and enhanced bioactive properties. Viscous products such as butter could be suitable carriers for such encapsulated probiotics. The objective of the current study was to standardize this encapsulant in salted and unsalted butter, followed by storage stability studies at 4 C. Butter was prepared at a lab-scale level, and the encapsulant was added at 0.1% and 1%, followed by physiochemical and microbiological characterization. Analyses were conducted in triplicates, and means were differentiated (p < 0.05). The viability of probiotic bacteria and the physicochemical characteristics of the butter samples with 1% encapsulant were significantly higher as compared to 0.1%. Furthermore, the 1% encapsulated probiotics butter variant showed a relatively higher stability of probiotics ratio (LA5 ... Read More

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A method for encapsulating a wide range of nutrients and other payloads in food and beverage products, enabling controlled release and improved stability. The method involves creating small, uniform particles that can encapsulate both water-insoluble and water-miscible ingredients, and can be dispersed in various mediums without affecting the mouthfeel or quality of the host material. The particles are formed through a combination of self-assembly and external stimuli, and can be designed to release their payload in response to specific conditions such as temperature or pH.

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Coated microcapsules with enhanced stability and functionality, particularly for bioactive delivery systems. The microcapsules feature a dual-layer composition comprising a protein matrix and a protective coating derived from a meltable wax-oil blend. The coating composition is formulated to maintain its solid state even at ambient humidity levels, while the protein matrix provides the active agent. The coating process involves a controlled polymerization step where the protein matrix is cross-linked with the wax-oil blend, forming a stable shell that maintains the active agent within the microcapsule. This dual-layer design provides improved protection against environmental degradation while maintaining the active agent's potency.

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Aqueous Pickering emulsions stabilized by silica particles are formed by mixing an aqueous phase with a material amenable to polyaddition, polycondensation, or chain polymerization, such as siloxane or silane, at specific mass ratios. The emulsions exhibit long-term stability and can be used to produce silica-coated particles with enhanced properties, including improved dispersibility and loading capacity for functional substances.

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Probiotics are beneficial microorganisms that can improve human health. However, probiotics are susceptible to adverse effects of processing and storage, and their viability decreases during their passage through the gastrointestinal tract. Therefore, encapsulation processes are being developed to improve probiotic survival. This review highlights the fundamentals of the encapsulation process to produce encapsulated probiotics. It also discusses the experimental variables that impact the encapsulation efficiency of probiotics and their viability under storage conditions and under gastrointestinal conditions (in vitro and in vivo). Probiotic encapsulation provides a higher viability to microorganisms, leading to the development of new dairy and nondairy probiotic foods without altering their physical and sensorial properties that can improve human health.

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A method for preparing naturally degradable microcapsules that combines inorganic particles with biodegradable polymers to form a stable Pickering emulsion. The method involves mixing a continuous phase containing inorganic particles and a first encapsulating component with a dispersed phase containing a second encapsulating component and a first capsule reinforcing component. The resulting emulsion is then encapsulated to form microcapsules with enhanced stability and biodegradability.

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Delivery system for incompatible active ingredients comprising a container with an interior compartment and a two-phase liquid fill composition, where the first liquid phase and the second liquid phase are immiscible and separated into distinct phases within the compartment, each phase containing at least one active ingredient. The system eliminates the need for emulsifiers and maintains the clarity of the fill composition, enabling the simultaneous delivery of multiple incompatible active ingredients in a single container.

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Probiotics are susceptible to factors such as stomach acid, enzymes, and bile salts. Also, when incorporated into food matrices, intrinsic or processing factors like low pH, high water activity, or high cooking temperatures can negatively affect the viability of microorganisms. Encapsulation technology can ensure the safe delivery of probiotics to the gut and better survival during processing and storage. Several techniques are used to protect probiotics, for example, emulsion, extrusion, spray-drying, freeze-drying, liposome, electrospinning, and others. Here, we describe in detail the main methods of encapsulation of probiotics, including emulsion, extrusion, and spray-drying techniques.

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