Probiotics encapsulation

Favaro-Trindade CS, Heinemaim RIB, Pedroso DL (2011) Developments in probiotic encapsulation. CAB Reviews Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources 6(4) 1-8. 

Krasaekoopt, W., Bhandari, B., and Deeth, H.C. 2006. Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT and conventionally treated milk during storage. LWT—Food Sci. Technol. 39 177-183. 

Chitosan is a linear polysaccharide, which is typically used to form coating layers on preformed systems. For example, probiotics encapsulated in an alginate matrix, and further coated with a layer of chitosan, are characterized by an improved protection in the gastrointestinal tract, which enable them to reach with high viability the colon. The main disadvantage of chitosan is an observed inhibitory effect on LAB. 

Dong, Q.-Y Chen, M.-Y Xin, Y Qin, X.-Y Cheng, Z. Shi, L.-E. Tang, Z.-X., Alginate-based and protein-based materials for probiotics encapsulation A review. International Journal of Food Science and Technology (2013) 48,1339-1351. 

Chen, M. J. Chen, K. N., Application of probiotic encapsulation in dairy products. In Encapsulation and Controlled Release Technologies in Food System, Lakkis, J. M., (Ed.) Blackwell Publishing Ltd, Oxford, U.K., 2007, pp. 83-107. 

Kosaraju et al., 2006), as well as to encapsulate probiotic cultures (Fei-joo et al., 1997) and to make vitamin E nanoparticles (100 nm) stabilized by a starch coating suitable for fortified beverages (Chen and Wagner, 2004). And, by using microfluidization followed by solvent evaporation, Tan and Nakajima (2005) have reported preparation of (3-carotene nanodispersions (60-140 nm). 

This chapter considers the issues relating to the delivery of bioactives through foods. The choice of materials for encapsulation of bioactives, the formulation of the encapsulated delivery system and the processes used for their manufacture are discussed. Examples of materials and processes used for the manufacture of encapsulated fat-soluble and water-soluble bioactives and encapsulated probiotics are given. The effectiveness of various encapsulated delivery systems for protection of bioactive ingredients and new trends in encapsulation technology are covered. The... 

A novel all-aqueous-based system that relies on the thermodynamic incompatibility of biopolymers has been described for the encapsulation of probiotics. A two-phase system comprising of polyvinyl pyrolidone and dextran was used as the carrier material for a probiotic bacterium in the preparation of spray dried preparations of probiotics. The survival of the bacteria Enterococcus faecium E74) was dependent on the composition of the system. Although the survival rate during drying was better when only dextran was used, there were better survival rates of the bacteria during storage with the two-phase carrier system (Millqvist-Fureby et al. 2000). 

Probiotics may be encapsulated in protein-based emulsions. Picot and Lacroix (2003) prepared microcapsules by emulsifying milkfat containing micronized skim milk powder (as a surrogate for freeze-dried bacteria) with heat denatured whey proteins and then spray drying. Incorporation rates of up to 58% milk fat and 29% skim milk... 

Iyer, C., and Kailasapathy, K. (2005). Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt. J. FoodSci. 70, M18-M23. 

Sultana, K., Godward, G., Reynolds, N., Animugaswamy, R., Peiris, P., and Kailasapathy, K. (2000). Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. Int. J. Food Microbiol. 62,47 55. 

Krasaekoopt, W Bhandari, B. Deeth, H. Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal 13, 3-13, 2003. 

Therefore, the possibility of encapsulating probiotics with lipid matrices is an interesting proposal, once lipids are digested by intestinal lipases, enabling the release of the microorganisms in the site where they are supposed to act, which is essential ensure their health benefits (Nori et al., 2009 Favaro-Trindade et al., 2011 Pedroso et al. 2012, 2013 Okuro et al. 2013b), as shown in Figure 5.2. 

Manojloyic V, Nedoyic VA, Kailasapathy K, Zuidam NJ (2010) Encapsulation of probiotics for use in food products. In Nedoyic, N.J.Z.a.V. (Ed.), Encapsulation Technologies for Active Food Ingredients and... 

Encapsulation may be used to deliver traditional active ingredients, such as flavors, vitamins, minerals, sweeteners, and antioxidants, or relatively novel ones, such as probiotic microorganisms. SD and gel microparticles, liposome and emulsified systems, which are under focus in this chapter, have been used for some of these applications. Their functionality as delivery systems is discussed in Sections 32.4.1 through 32.4.5. 

Intensive research efforts have been focused on protecting the viability of probiotic cultures both during product manufacture and storage, and through the gastric transit until the target site is reached. Protection may be achieved by several ways, among them, encapsulation. 

Most of the literature reported on the encapsulation of probiotics has investigated the use of gel particles for improving their viability in food products and intestinal tract. The bacterial cells are dispersed into the hydrocolloid solution before gelation. 

Improving the number of possibilities to encapsulate probiotics is a important tool even becanse, in recent years, the consumer demand for non-dairy-based probiotic products has increased (Prado et al., 2008), and the application of probiotic cultures in nondairy products represents a great... 

Emulsified systems have also been investigated to protect probiotics. Incorporation of L. acidophilus in a W/O/W emulsion was recently reported and the protective effect of the probiotic in a low pH environment was evaluated (Shima et al., 2006). Lactic acid bacteria were encapsulated in sesame oil emulsions and, when subjected to simulated high gastric or bile salt conditions, a significant increase in survival rate was observed (Hou et al., 2003). 

Annan, N.T., Borza, A.D., and Hansen, L.T. 2008. Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions. Food Res. Int. 41 184-193. 

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