Survivability of probiotics in Pickering emulsion gels stabilized by salmon by-product protein / sodium alginate soluble complexes at neutral pH.

Adequate amounts of live probiotics reaching the gut are necessary to maintain host health. However, the harsh environment during processing, the low pH of human gastric acid, and the high concentration of bile salts in the gut can significantly reduce survivability of probiotics. In this work, we propose a simple Pickering emulsion gels strategy to encapsulate Lactobacillus plantarum Lp90 into oil droplets filled in calcium alginate gels to improve its viability under pasteurization and gastrointestinal conditions.

Pickering emulsions stabilized by protein-chitosan complex for lutein encapsulation.

Lutein has many physiological functions like antioxidation, anti-cancer, and anti-inflammation, which presents good potential in the development of functional food for eye protection. However, the hydrophobicity and harsh environment factors during digestive absorption process will greatly reduce lutein bioavailability. In this study, protein-chitosan complex stabilized Pickering emulsions were prepared, and lutein was encapsulated into corn oil droplets to increase its stability and bioavailability in gastrointestinal digestion.

Survivability of probiotics encapsulated in kelp nanocellulose/alginate microcapsules on microfluidic device.

Probiotics are living microorganisms that can produce health benefits to the host only when they are ingested in sufficient quantities and reach the intestines active state. However, the external environment that probiotics face for a long time before administration and the low pH environment in the stomach after administration can greatly reduce their activity. In this work, we proposed a simple microfluidic encapsulation strategy to efficiently prepare the probiotics-loaded nanocellulose/alginate delivery system, which can improve the storage stability and gastrointestinal survival rate of probiotics.