Thermal Resistant Probiotic Encapsulation

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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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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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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Encapsulating probiotics using date seed powder and sodium alginate to create a sustainable probiotic delivery system. The encapsulation process involves drying date seeds, grinding them into a powder, mixing with beneficial bacteria, and then incorporating sodium alginate to form droplets that are then hardened in calcium chloride. This method preserves probiotic viability in low pH conditions while maintaining their probiotic properties.

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The probiotics were susceptible to damage in commercial starters due to improper environmental conditions. In this study, the encapsulation technique was applied to improve probiotics survival using alginate, inulin (commercial and beneng taro-source), skim milk and their combination; which is prepared by the extrusion method. The survival of encapsulated probiotics in adverse environmental conditions was investigated by exposing them to low pH and heat stress. The encapsulation yield and diameter of the encapsulated probiotics were also measured before their application to yoghurt powder. Both heat stress and pH 2 resulted in the decrease of the number of viable free cells and viable encapsulated cells by about 5 log cycles and 3 log cycles, respectively. The encapsulation yield was >98% in all treatments and the diameter of probiotics was increased significantly around >2.5 mm by the encapsulation method. The viability of the encapsulated probiotic cell was decreased 1 log cycle after applying in powdered yoghurt while without encapsulation the cell count was much lower. Thus... Read More

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Preserving active compounds through encapsulation in a stable, dry powder matrix. The method involves creating a polymer shell around a liquid suspension of the active compound, which is encapsulated within a hydrophobic oleogel matrix. The oleogel matrix is stabilized by a cross-linked polymer network, providing a protective environment that prevents moisture and oxygen exposure. This encapsulated matrix maintains the active compound's integrity and stability, enabling extended shelf life while preserving its biological activity.

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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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Encapsulating anaerobic bacteria like Akkermansia muciniphila to protect them during storage and enable long-term viability at ambient temperatures. The bacteria are encapsulated using a solution of milk-derived products like skim milk, then spray-dried. This allows the bacteria to be stored aerobically at room temperature without significant viability loss compared to anaerobic storage. The milk-derived encapsulation provides protection against oxygen and other stresses. The encapsulated bacteria can be used in food products like yogurt, cheese, and chocolate to provide a viable probiotic dose through the digestive tract.

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Microcapsules encapsulating living microorganisms, such as probiotics, for use in food, pharmaceutical, cosmetic, and agricultural applications. The microcapsules comprise an inner core of microorganisms surrounded by a wall-forming material that is dissolvable in a partially water-miscible organic solvent. The microcapsules are prepared by a solvent-removal method that maintains the viability of the encapsulated microorganisms. The microcapsules can be ruptured by mechanical action, such as rubbing or pressing, to release the microorganisms.

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One of the biggest challenges in the food industry is the incorporation of probiotics into food products while maintaining their properties, both in the processing phases and in the gastrointestinal tract. The production of this type of functional food, which has been used to prevent and/or help in the treatment of some diseases, needs improvements at the technological and economic levels. This review provides a comprehensive view of the main techniques used to encapsulate probiotic yeasts and analyzes the main variables involved in the industrial process. A systematic review and meta-analysis were carried out, considering the most current technical recommendations for this type of study, as well as the standardized criteria for the eligibility of articles. From a total of 1269 initial articles, only 14 complete articles, published in high-impact journals over the years 2013 to 2019 and focused on in vitro assays with probiotic yeasts, were considered in the analysis performed. In general, microencapsulation was efficient in maintaining yeast survival after gastrointestinal tests, vi... Read More

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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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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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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 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

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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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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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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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Encapsulating probiotic microorganisms to enable them to form a high level of colony in the gastrointestinal tract in the human body by becoming more resistant to external conditions and to make controlled release. The encapsulation includes components of chocolate, starch, inulin, maltodextrin and enabling probiotic microorganisms to form a high level of colony in the gastrointestinal tract of the human body by being made more resistant to external conditions and to produce probiotic food products by remaining alive in various food processing processes.

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Microcapsule composition in the form of a slurry which does not show any signs of microcapsule agglomeration and passes through a sieve of a size of about two to three times the volume average diameter (Dv50) of the microcapsules without blocking the sieve. The composition includes a core comprising at least one functional material and a shell encapsulating the core.

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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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Abstract Adequate intake of live probiotics is beneficial to human health and wellbeing because they can help treat or prevent a variety of health conditions. However, the viability of probiotics is reduced by the harsh environments they experience during passage through the human gastrointestinal tract (GIT). Consequently, the oral delivery of viable probiotics is a significant challenge. Probiotic encapsulation provides a potential solution to this problem. However, the production methods used to create conventional encapsulation technologies often damage probiotics. Moreover, the delivery systems produced often do not have the required physicochemical attributes or robustness for food applications. Singlecell encapsulation is based on forming a protective coating around a single probiotic cell. These coatings may be biofilms or biopolymer layers designed to protect the probiotic from the harsh gastrointestinal environment, enhance their colonization, and introduce additional beneficial functions. This article reviews the factors affecting the oral delivery of probiotics, analyses... 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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Probiotics must survive processing and storage, incorporation into foods, and passage through the gastrointestinal system to have the expected effect on the host's health. Encapsulation is widely used to protect probiotic cultures and it may be impacted by the encapsulating material. This review presents and discusses, for the first time, the utilization of unconventional foods and by-products as encapsulating materials to protect probiotics and their incorporation into food products, highlighting the most used encapsulation methods and probiotics. Animal-derived materials (goat milk, camel milk protein, and silk sericin protein), alternative plant proteins, fruit juices and powders, and food by-products were the main unconventional foods used as encapsulating materials. They provided higher probiotic survival during encapsulation and simulated gastrointestinal conditions (SGIC), thermal processing, salt content, and storage conditions. Lactobacillus and amended genera and Bifidobacterium were the most used probiotics, with prominence for Lactiplantibacillus plantarum and Limosilacto... Read More

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Functional foods or drugs based on probiotics have gained unprecedented attention and development due to the increasingly clear relationship between probiotics and human health. Probiotics can regulate intestinal microbiota, dynamically participating in various physiological activities to directly affect human health. Some probiotic-based functional preparations have shown great potential in treating multiple refractory diseases. Currently, the survival and activity of probiotic cells in complex environments in vitro and in vivo have taken priority, and various encapsulation systems based on food-derived materials have been designed and constructed to protect and deliver probiotics. However, traditional encapsulation technology cannot achieve precise protection for a single probiotic, which makes it unable to have a significant effect after release. In this case, single-cell encapsulation systems can be assembled based on biological interfaces to protect and functionalize individual probiotic cells, maximizing their physiological activity. This review discussed the arduous challenges... Read More

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Encapsulation technology has been extensively used to enhance the stability, specificity, and bioavailability of essential food ingredients. Additionally, it plays a vital role in improving product quality and reducing production costs. This study presents a comprehensive classification of encapsulation techniques based on the state of different cores (solid, liquid, and gaseous) and offers a detailed description and analysis of these encapsulation methods. Specifically, it introduces the diverse applications of encapsulation technology in food, encompassing areas such as antioxidant, protein activity, physical stability, controlled release, delivery, antibacterial, and probiotics. The potential impact of encapsulation technology is expected to make encapsulation technology a major process and research hotspot in the food industry. Future research directions include applications of encapsulation for enzymes, microencapsulation of biosensors, and novel technologies such as self-assembly. This study provides a valuable theoretical reference for the in-depth research and wide applicatio... 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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Probiotics lose their viability during, formulation, processing, and storage. This work investigates the co-effect of three different combinations of encapsulation and prebiotics on the Survival of L. rhamnosus, L. acidophilus, and B. adolescentis under different conditions. In simulating gastric juice solution, the free cells survivability ranged between 36.5% to 40.5% for B. adolescentis and L. rhamnosus, after 2 hr, respectively. However, the encapsulated bacteria survival, ranged between 54.5% to 78.5% for B. adolescentis and L. rhamnosus, respectively. The encapsulated bacteria exhibited the highest survival rates, between 78.5%, and 76.5% for L. rhamnosus, and L. acidophilus, respectively, and 68.7% for B. adolescentis against the enzymatic gastric juice. In the simulating intestinal juice solution, cells encapsulated with resistant starch (ARs) and oligosaccharides (ARsG or ARsF) significantly enhanced survival over cells encapsulated with alginate alone and free cells, where the survivability was 104.4% for L. rhamnosus, 103.4% for L. acidophilus and 103.6% for B. adolescenti... Read More

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Encapsulation was a promising method for protecting probiotics from extreme conditions during their passage through the gastrointestinal tract and delivering probiotics to specific sites in the colon for colonization. Various dosage forms have been used in recent years to encapsulate probiotics to maintain cell viability during processing, storage, and through the digestive tract to provide health benefits. However, research related to the encapsulation of probiotics as the dosage forms for colon-targeted delivery systems was still quite limited to conventional dosage forms due to the sensitivity of probiotics to extreme conditions during the process. This review focuses on various types of dosage forms that are used in colon-targeted delivery systems for commonly used probiotic bacteria. In this review, we discussed the limitations of the current dosage forms used in probiotic encapsulation, along with the latest advancements in colon-targeted delivery systems for probiotic products. This review also covers future perspectives on the potential dosage forms that can effectively maint... Read More

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Microencapsulated probiotics may be an effective method of producing stable preparations that retain functional properties for nutraceutical applications. Morphology, thermal and mechanical stress resistance, storage, and release stability of bacteria in simulated gastrointestinal fluid were examined. The survival rates after different treatments were significantly higher when Lactobacillus spp. was microencapsulated, in comparison with freeze-dried cells. Notably, encapsulated samples exhibited optimal protection under gastrointestinal conditions, with survival rates of 25% at 100 C, 41% at 70% relative humidity for 20 days, and 32% after exposure to a mechanical force of 3 tons. Conversely, non-encapsulated samples failed to survive under gastrointestinal conditions following thermal, mechanical, and storage treatments. Consequently, the study highlights those key probiotic properties, such as thermal, humidity, mechanical stress, and pH tolerance, that were retained to a significant extent through microencapsulation.

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Microcapsules for oral delivery of probiotic bacteria, comprising a denatured protein matrix and encapsulated probiotic bacteria, formed by extrusion and gelation, and dried using vacuum conditions to produce agglomerates that delay release of the probiotic agent. The microcapsules can be dried in a single or two-stage process, with the second stage performed at a lower pressure, and can be formulated with milk proteins to enhance probiotic stability.

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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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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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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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Encapsulation is used in various industries to protect active molecules and control the release of the encapsulated materials. One of the structures that can be obtained using coextrusion encapsulation methods is the core-shell capsule. This review focuses on coextrusion encapsulation applications for the preservation of oils and essential oils, probiotics, and other bioactives. This technology isolates actives from the external environment, enhances their stability, and allows their controlled release. Coextrusion offers a valuable means of preserving active molecules by reducing oxidation processes, limiting the evaporation of volatile compounds, isolating some nutrients or drugs with undesired taste, or stabilizing probiotics to increase their shelf life. Being environmentally friendly, coextrusion offers significant application opportunities for the pharmaceutical, food, and agriculture sectors.

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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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Encapsulated composition that enhances the performance of a benefit agent in a consumer product. The composition comprises at least one core-shell microcapsule, a polymeric stabilizer, a shell surrounding the core, and a polymeric stabilizer.

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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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Adverse environments such as the gastrointestinal tract can affect the efficacy of probiotics. Therefore, the adequate protection of probiotics and their total effect exertion are probiotics application research hotspots. Green tea polysaccharide conjugate (gTPC), an anionic polymer, and gelatin as the encapsulation materials, and layer-by-layer self-assembly technology as the method, were applied to encapsulate Lactobacillus acidophilus. Microscopic results showed that with the increase in the number of deposited layers, the encapsulation was more complete. After continuous exposure to simulated gastrointestinal fluid for 120 min, the survival rate of unencapsulated cells was 53.26%, and encapsulated cells with different deposited layers were 66.00%, 71.99%, 76.94%, and 79.89%, respectively. In addition, Gel/gTPC bilayers can efficiently improve cell thermotolerance and freezing resistance. Results indicated that the more the number of Gel/gTPC bilayers, the more significant the protection is. Therefore, gTPC and Gel are viable materials to protect probiotics through microencapsulat... Read More

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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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The role of probiotics in maintaining healthy gut ecology, as well as their association with a variety of diseases, is not only well established but also well explained. It is critical to discover methods and construct systems that can help reduce viability losses presented during production, storage, and administration via different routes, viz., oral and topical including vaginal to get the most out of probiotic therapy. The encapsulation of live probiotic strains in a carrier material to (1) protect and extend their viability during storage, (2) present them in a convenient consumable form, and (3) facilitate appropriate germination on site of application is top priority for both the industry and the scientific community at the moment. The selection of relevant encapsulation techniques and materials depends on two major factors, viz., nature of the probiotic to be encapsulated and the site of action. Presently, it is endeavored to introduce readers with different case studies focusing on the delivery of probiotic bacteria to different target sites for a variety of ailments. Effort... Read More

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Abstract Functional food products containing viable probiotics have become increasingly popular and demand for probiotic ingredients that maintain viability and stability during processing, storage, and gastrointestinal digestions. This has resulted in heightened research and development of powdered probiotic ingredients. The aim of this review is to overview the development of dried probiotics from upstream identification to downstream applications in food. Free probiotic bacteria are susceptible to various environmental stresses during food processing, storage, and after ingestion, necessitating additional materials and processes to preserve their activity for delivery to the colon. Various classic and emerging thermal and nonthermal drying technologies are discussed for their efficiency in preparing dehydrated probiotics, and strategies for enhancing probiotic survival after dehydration are highlighted. Both the formulation and drying technology can influence the microbiological and physical properties of powdered probiotics that are to be characterized comprehensively with variou... Read More

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A double-layer coating strategy for protecting probiotics from the harsh environment of the gastrointestinal tract and enhancing their intestinal colonization. The coating comprises an outer layer of a pH-responsive, time-delayed degradable polymer that protects the probiotic during stomach transit, and an inner layer of an adhesive tannin that promotes prolonged retention in the intestine. The coating enables selective release of the probiotic in the small or large intestine, where it can exert beneficial effects on the host microbiota.

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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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