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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