Microfluidic Technology for Probiotic Encapsulation

Solid feed additive, composition, and method to improve animal growth and health by administering freeze-dried Megasphaera elsdenii bacteria to animals like poultry and equines. The M. elsdenii cells are produced by culturing the bacteria, harvesting them, freezing, and freeze-drying under anaerobic conditions. This allows long-term storage without refrigeration. Administering the freeze-dried cells improves feed intake, growth rate, conversion, carcass gain, egg production, bone mineralization, etc. It also prevents lactic acid buildup and reduces opportunistic microbe growth in the gut. Encapsulating the cells further enhances stability.

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Microencapsulated microbial cultures with enhanced survivability under harsh conditions, such as high temperature, high acidity, and high water activity. The cultures comprise a core material of microbial cells encapsulated by three coating layers: a first layer of plant-based polymer, a second layer of a specific vegetable wax admixture, and a third layer of plant-based polymer. The vegetable wax admixture, comprising a medium melting point wax and a high melting point wax, provides thermal insulation and protection against environmental stressors.

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A method for preparing probiotic-loaded microcapsules that maintain the activity of the embedded probiotics and easily release them in the intestines. The method involves mixing a sodium alginate solution with a probiotic suspension, then spraying a calcium salt solution through a nozzle to form microcapsules. The microcapsules have a controlled particle size of 30-35 μm and exhibit pH-sensitive release characteristics, allowing them to disintegrate in the weak acid environment of the intestines and release the embedded probiotics.

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A single-component synthetic bacterial microcompartment (BMC) comprising a single shell protein subunit, CcmK2, that can encapsulate agents and exhibit enzymatic activity. The CcmK2 BMC can be assembled in vitro through controlled pH and salt conditions, and its size and properties can be modulated. The BMC can encapsulate a wide range of agents, including enzymes, nanomaterials, and organic/inorganic compounds, and can be used for various applications such as biocatalysis, diagnostics, and bioremediation.

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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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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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To realize the health benefits of probiotic bacteria, they must withstand processing and storage conditions and remain viable after use. The encapsulation of these probiotics in the form of microspheres containing tapioca flour as a prebiotic and vehicle component in their structure or shell affords symbiotic effects that improve the survival of probiotics under unfavorable conditions. Microencapsulation is one such method that has proven to be effective in protecting probiotics from adverse conditions while maintaining their viability and functionality. The aim of the work was to obtain high-quality microspheres that can act as carriers of

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A diet-reducing capsule containing multi-nutrient microspheres for weight loss and nutritional supplementation. The capsule comprises microspheres encapsulating probiotics, prebiotics, vitamins, and minerals, which are protected from gastric acid and bile salts by an enteric coating. The microspheres are attached to a hydrogel matrix that provides a stable environment for nutrient release. The capsule shell is modified with laser-punched holes to accelerate gastric juice dissolution and timed nutrient release. The capsule promotes satiety, supports gut health, and provides essential nutrients for weight management.

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A method for preparing nucleic acid-encapsulation complexes using microfluidic mixing, where nucleic acids are introduced into empty encapsulation bodies such as liposomes through a microfluidic chip. The method enables direct administration of the complexes without the need for organic solvent removal or cold chain storage, and achieves comparable quality to traditional methods.

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Probiotics are indispensable for maintaining the structure of gut microbiota and promoting human health, yet their survivability is frequently compromised by environmental stressors such as temperature fluctuations, pH variations, and mechanical agitation. In response to these challenges, microfluidic technology emerges as a promising avenue. This comprehensive review delves into the utilization of microfluidic technology for the encapsulation and delivery of probiotics within the gastrointestinal tract, with a focus on mitigating obstacles associated with probiotic viability. Initially, it elucidates the design and application of microfluidic devices, providing a precise platform for probiotic encapsulation. Moreover, it scrutinizes the utilization of carriers fabricated through microfluidic devices, including emulsions, microspheres, gels, and nanofibers, with the intent of bolstering probiotic stability. Subsequently, the review assesses the efficacy of encapsulation methodologies through in vitro gastrointestinal simulations and in vivo experimentation, underscoring the potential... Read More

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A single vessel bioreactor with multiple culturing zones arranged sequentially to provide gradients in pH and oxygen levels for simultaneously culturing multiple microbial strains in a single bioreactor vessel. The gradients mimic the gut environment for producing microbiome-based products like probiotics. The bioreactor has zones separated by porous membranes that prevent strain migration but allow communication. Each zone has a hydrogel with different porosity, chemistry, water retention, and stiffness to create the gradients. This enables culturing strains adapted to specific pH and oxygen levels simultaneously in a single reactor.

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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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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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The survivability of encapsulated and nonencapsulated probiotics consisting of

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The physical fitness improving capacity of probiotics has been proved to be valid but easy to degrade when exposed to the environment of processing, storage, and human gastrointestinal tract. A series of research have shown that the microcapsule embedding technology or coating technology with certain Maillard Reaction products (MRPs) as the wall material has the potential to improve the delivery condition, protect the probiotic supplements and helping the ideal expressing of probiotics in the gastrointestinal environment. This article explores the tactics that enforce microencapsulation of probiotics with microcapsule, which uses MRPs as wall material. The action mechanism of probiotics in microcapsule and the potential embedding techniques to develop the probiotic delivery systems will also be covered in this essay. However, the action mechanism of microcapsule-probiotic system taken place in vivo tract is still hot topic considering the studies performed through vitro strategy are not forcible enough considering the exogenous factors that cannot be tested.

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A method for producing core-shell microparticles using bacterial cellulose (BC) and polyhydroxyalkanoates (PHAs) for encapsulating bioactive cargos. The method involves grafting PHAs onto BC through an acylation reaction, followed by coaxial electrospraying to form spherical particles with a BC-PHA core and a PHA shell. The particles can be used for controlled release of bioactive substances.

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A microfluidic-based system for preparing core-shell structure in vitro organ microspheres (VOS) with uniform size and controllable composition. The system uses a microfluidic chip with separate channels for shell and core cell suspensions and an oil phase, which merge to form a microsphere fluid flow channel. The shell and core cell suspensions are sheared by the oil phase to form microspheres with a core-shell structure. The system enables high-throughput preparation of VOS with precise control over size, composition, and structure, and can be integrated with detection and sorting systems for quality control.

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A chitosan-Fe coating-based synbiotic microcapsule with gastric acid resistance and intestinal targeted release, prepared by encapsulating a mixed probiotic-prebiotic core material with a chitosan-Fe solution and freeze-drying protective agent. The microcapsule exhibits improved probiotic survival and intestinal targeting, overcoming limitations of conventional microencapsulation methods.

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A 3D bioprinted probiotic delivery system for localized and sustained release of beneficial bacteria to treat bacterial infections. The system comprises a bioink containing a biocompatible polymer matrix and live probiotic cells, which are printed into a three-dimensional structure that releases the probiotics over an extended period. The system can be used to treat infections such as periodontitis and bacterial vaginosis by delivering probiotics directly to the affected site.

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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.

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Abstract The health benefits of probiotics in the body are predicated on their ability to remain viable in harsh gastrointestinal conditions and complex pathological microenvironments. Casein and gum Arabic (GA), with dual emulsifying and stabilising effects in colloidal systems. Therefore, the objective of this research was to develop a novel microcapsule to encapsulate Lactiplantibacillus plantarum A3 using casein and GA as wall materials to improve the survival of the bacteria during gastrointestinal digestion, storage and lyophilization. The casein and GA composite microcapsules were prepared and characterised by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). It was found that the microcapsules had stable morphology, uniform size and spherical shape. The results revealed that the encapsulation of microcapsules significantly improved the survival of L. plantarum A3 in gastrointestinal fluid environment (5.52 10 9 cfu/ml) and lyophilization treatment (6.25 10 9 cfu/ml). Furthermore, the microencapsulated L. planta... Read More

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Recent research shows the advances in microencapsulation of probiotic microorganisms to increase survival during gastrointestinal transit and identifies emerging food applications. Literature about traditional and next-generation probiotic (NGP) microorganisms is ever-increasing, as does research on conventional and more functionally active biopolymers to encapsulate these fastidious microorganisms. During the last decade, studies revealed the health impact of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP), which are sometimes used as wall materials or adjuncts in encapsulation applications. Although there is abundant information on microencapsulation of probiotics using biopolymers, there is not much information about the use of FODMAP in these applications. This chapter aims to present the state of microencapsulation research involving FODMAP and non-FODMAP biopolymers with traditional and NGPs.

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Abstract The efficacy of probiotics in providing health benefits may be related to their ability to survive at a sufficient concentration of 10 6 CFU/g during storage in food and colonization in the gastrointestinal tract. Microencapsulation is a viable method to improve the survivability of probiotics under harsh environmental conditions. In this research, microencapsulated Lactobacillus rhamnosus (MLR) was produced by a twolayer extrusion technique with sodium alginate and wild sage ( Salvia macrosiphon ) mucilage (SMM) in varying concentrations ranging from 0.2% to 0.8% as the first and second wall materials, respectively. The microencapsulation efficiency and second layer diameter of beads increased significantly with the increase in SMM concentrations. Microencapsulated Lactobacillus rhamnosus (LR) maintained its minimal concentration (6 log CFU/g) during 9 min at 72C. The MLRdate yogurt (DY) sample had the lowest pH, highest acidity, and highest survival rate among the others at the end of storage. In simulated gastrointestinal conditions (SGC), the survival rates of free LR... Read More

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Encapsulation, in particular extrusion and co-extrusion, is a common practice to protect probiotics from the harsh conditions of the digestive tract as well as processing. Hydrocolloids, including proteins and carbohydrates, natural or modified, are a group of ingredients used as the wall material in extrusion. Hydrocolloids, due to their specific properties, can significantly improve the probiotic survivability of the final powder during the microencapsulation process and storage. The present article will discuss the different kinds of hydrocolloids used for microencapsulation of probiotics by extrusion and co-extrusion, along with new sources of novel gums and their potential as wall material.

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A hydrogel-based cell encapsulation method that achieves deterministic cell encapsulation without labeling or external force fields. The method exploits the metabolic properties of cells to identify droplets containing cells, and then uses the physical properties of hydrogel particles to separate encapsulated cells from empty droplets. The method involves generating an emulsion containing alginate and cells, incubating the emulsion to allow cell metabolism to lower the pH, and then cross-linking the alginate in the cell-containing droplets to form hydrogel particles. The resulting hydrogel particles can contain single cells, pairs of cells, or multiple cells, and can be separated and collected based on their density.

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Preparing microbial microcapsules and synthesizing microbial flora using microcapsules to isolate and control interactions between different microbial species. The method involves encapsulating bacteria in microcapsules made by cross-linking chitosan with tripolyphosphate using electrospraying. This isolates the encapsulated bacteria while allowing nutrient and metabolite transport. Co-culturing the microcapsules forms a synthesized microbial flora with controlled composition and isolation between species.

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Microencapsulation of microbial cultures using high ratios of encapsulation matrix to core material to enhance storage stability of dried microbial cultures at elevated temperatures. The microbial cultures are entrapped in coacervates formed by secluding them in dense phase-separated encapsulation matrices. The high matrix-to-core ratios provide shielding during processing and storage. The matrix components, like carbohydrates, proteins, and antioxidants, can also serve as cryoprotectants. This allows microencapsulated microbial cultures to maintain viability 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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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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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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A biocompatible, degradable particle system for encapsulating live cells, comprising hollow shell particles formed from a crosslinked hydrogel with a void or cavity containing one or more cells. The particles enable high-throughput screening and sorting of cells based on phenotypic properties, while maintaining cell viability and allowing for solution exchange between the interior compartment and the external environment. The particles can be fabricated using microfluidic droplet technology and can be chemically or physically degraded to release their contents.

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A method for producing a library of microorganisms by encapsulating single cells in microfluidic droplets, incubating the droplets to allow growth, and dispensing viable droplets into culture media. The method enables high-throughput isolation and analysis of individual microbial strains from complex cultures, overcoming limitations of traditional microbiology methods.

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Microcapsules that provide a biocompatible, thermostable, and stable encapsulation system for cells. The microcapsules contain a liquid core surrounded by a hydrogel shell, which maintains cell viability and growth through controlled nutrient exchange. The shell can be composed of various materials including polysaccharides, proteins, and synthetic polymers, and the core can be a hydrogel or liquid. The microcapsules can be produced through a controlled liquid-liquid phase separation process, enabling precise control over cell-cell interactions and 3D cell assembly formation.

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Probiotics are live microorganisms that have a positive effect on our health and bring many benefits when consumed in sufficient doses. Maintaining the viability of probiotic bacteria during oral administration can be challenging due to the harsh conditions they face, such as the acidic conditions of the stomach. However, delivery systems for probiotics are very different and important in terms of effectiveness for patient health. These release systems can be categorized into conventional formulations, pharmaceuticals, and non-conventional products, mainly food-based commercial products. In this review, we focus on polymeric carriers and methods applied to encapsulate probiotics in them. Microcapsule technology has been proposed as a successful strategy with key factors including the ability of microcapsules to transport viable functional bacteria in sufficient numbers, protect against harsh physiological conditions, and survive formulation processes to improve their efficacy after oral administration. Also, biodegradable polymers or hydrogels as carriers of probiotics can protect ba... Read More

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Probiotics play a pivotal role to reduce gastrointestinal problems by exerting a drastic effect on various pathogenic microflora of the colon.Lactobacillus reuteri CECT-925 loaded beads were prepared by emulsion containing sodium alginate and sesame seed oil.Encapsulation was done by spraying emulsion into a 0.5% solution of calcium chloride.Microencapsulated probiotics incorporated guava juice was assessed for physicochemical analysis at the 15-day interval for 60 days.The juice was tested for probiotics viability, titratable acidity, pH, total soluble solids and organoleptic properties.In the control sample, viable counts of encapsulated probiotics were reduced from 7.68 to 1.96 log10 CFU/ml while in T1, T2 and T3 the initial numbers 7.39, 7.7 and 7.87 were reduced to 5.97, 6.87 and 6.02 log10 CFU/ml respectively at the termination of the storage period.However, pH and sensory scores decreased while total soluble solids and titratable acidity increased.Results indicated that microencapsulation by sodium alginate in combination with sesame oil retained the viability of Lactobacillus... Read More

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Microcapsules for single-cell analysis comprising a semi-permeable shell and a core, where the shell is formed from a polyampholyte comprising peptide bonds and covalently cross-linkable groups, and the core contains a biological entity. The microcapsules enable efficient cell lysis and nucleic acid amplification through a multi-step process, where the cell is first encapsulated and then subjected to lysis and amplification reactions in separate compartments. The microcapsules can be produced using a microfluidic device and a kit comprising an antichaotropic agent, a polyhydroxy compound, and a polyampholyte.

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A microfluidic platform for controlled release in microencapsulated droplets containing cells, enabling precise manipulation of cellular microenvironments for high-throughput screening, chemical reaction monitoring, and single-cell analysis. The platform achieves high-efficiency encapsulation of cells and controlled release particles in a single droplet, allowing for programmable and reconfigurable microenvironment control.

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Probiotics are microorganisms that provide the host with a number of adaptive health benefits. When consumed along with food or otherwise, they attach themselves to the intestinal wall of the host and suppress the unwanted microflora. Probiotics are considerably destroyed during food processing and storage and in the harsh digestive juices and bile salts of the stomach. Therefore, it is essential to protect probiotics from the adverse conditions and maintain their viability to achieve the intended benefits. Encapsulation can be a solution. Common encapsulation techniques are spray and freeze drying, but they have some limitations as they use extreme temperatures that are detrimental to probiotics. Electrospinning can be an alternative to these methods to encapsulate probiotics with desired characteristics for food applications. It is also a cost-effective and scalable technology, and it could be done at room temperature without the risk of thermal damage to the probiotics being encapsulated. In this chapter, the major principles and advances in the use of electrospinning technologies... Read More

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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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Probiotics provide several benefits for humans, including restoring the balance of gut bacteria, boosting the immune system, and aiding in the management of certain conditions such as irritable bowel syndrome and lactose intolerance. However, the viability of probiotics may undergo a significant reduction during food storage and gastrointestinal transit, potentially hindering the realization of their health benefits. Microencapsulation techniques have been recognized as an effective way to improve the stability of probiotics during processing and storage and allow for their localization and slow release in intestine. Although, numerous techniques have been employed for the encapsulation of probiotics, the encapsulation techniques itself and carrier types are the main factors affecting the encapsulate effect. This work summarizes the applications of commonly used polysaccharides (alginate, starch, and chitosan), proteins (whey protein isolate, soy protein isolate, and zein) and its complex as the probiotics encapsulation materials; evaluates the evolutions in microencapsulation techno... Read More

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Probiotics are used as potential constituents in functional foods and their demand is increasing due to their health benefits. However, to endure the probiotics in intestinal transit and food processing is challenging from a future health perspective. Microencapsulation technique promotes sustainable release at the target site. Lactobacillus plantarum PRK7 was microencapsulated with sodium alginate (SA), inulin (SA-I) and skim milk (SA-SK) formulations as encapsulating material to study its influence on food products. The physicochemical features and behavior activities of the microbead formulations were analyzed by scanning electron microscopy, Fourier-transformed infrared, X-ray diffraction methods and encapsulation efficiency, swelling and erosion ratio, hygroscopicity, and viability studies. The physicochemical studies revealed their smooth surface, size ranging from 405 to 511 m, and amorphous nature. The encapsulation efficiency of SA, SA-I, and SA-SK microbeads were 96.05% 0.85%, 92.77% 1.26%, and 93.98% 1.68%, respectively. The controlled release mechanism of microbead... Read More

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Techniques capable of producing small-sized probiotic microcapsules with high encapsulation yields are of industrial and scientific interest. In this study, an innovative membrane emulsification system was investigated in the production of microcapsules containing Lacticaseibacillus rhamnosus GG (Lr), sodium alginate (ALG), and whey protein (WPI), rice protein (RPC), or pea protein (PPC) as encapsulating agents. The microcapsules were characterized by particle size distribution, optical microscopy, encapsulation yield, morphology, water activity, hygroscopicity, thermal properties, Fourier-transform infrared spectroscopy (FTIR), and probiotic survival during in vitro simulation of gastrointestinal conditions. The innovative encapsulation technique resulted in microcapsules with diameters varying between 18 and 29 m, and encapsulation yields > 93%. Combining alginate and whey, rice, or pea protein improved encapsulation efficiency and thermal properties. The encapsulation provided resistance to gastrointestinal fluids, resulting in high probiotic viability at the end of the intestin... Read More

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Prebiotics-based encapsulation aids in improving the structure of microbeads and the survivability of probiotics. The current study focused on the exploration of a prebiotic-based encapsulation system (alginate-inulin) to improve the viability of probiotics under in vitro and carrier food. Probiotic (L. acidophilus) was encapsulated by the ionotropic gelation method. Microbeads with inulin inclusion were found to be compact and smooth with the highest encapsulation efficiency (98.87%) among the rest of the treatments. Alginate-inulin-based microbeads showed the highest count (8.41log CFU) as compared to other treatment as well free cells under simulated gastrointestinal conditions. Furthermore, alginate-inulin encapsulation maintained recommended (107108 log CFU/ml) probiotic viability in carrier food throughout the storage period. Probiotic encapsulation aids in controlling the post-acidification of the carrier product (yogurt). The results of this study indicated that the alginate-inulin-based encapsulation system has promising potential to ensure the therapeutic number of probiot... Read More

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Microcapsules for probiotics that enhance their survival and stability in food products through multiple encapsulation layers. The microcapsules contain a probiotic powder or probiotic mud core encapsulated by a hydrophobic wall material, with multiple layers of encapsulation forming a multi-layered protective barrier. This multi-layered coating structure provides enhanced protection against environmental factors such as moisture, enzymes, and gastric acid, while maintaining the probiotic's viability and functionality.

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Microcapsule that can stabilize microbial agricultural biologicals against changes in microbial activity. The capsule includes an inner core enveloped by an outer shell formed of a wall-forming polymeric material, wherein the inner core comprises a living microorganism.

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Manufacturing liposomal adjuvants using microfluidic devices, comprising mixing a solution containing phosphatidylcholine lipid, aminoalkyl glucosaminide phosphate compound or glucopyranosyl lipid adjuvant, and water, followed by solvent removal to form liposomes. The microfluidic device enables efficient and scalable production of liposomal adjuvants with controlled lipid composition and adjuvant concentration.

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A delivery system for active ingredients such as probiotics, enzymes, and vitamins that utilizes oleogels to encapsulate and protect the ingredients during storage and digestion. The oleogels are formed by combining a wax, oil, and oleogelator, which creates a semisolid network that traps the active ingredients. The oleogels demonstrate improved stability and viability of encapsulated probiotics compared to conventional delivery systems, maintaining at least 7 log CFU/mL of viable cells over extended storage periods.

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