Probiotics have recently received significant attention due to their various benefits, such as the modulation of gut flora, reduction of blood sugar and insulin resistance, prevention and treatment of digestive disorders, and strengthening of the immune system. One of the major issues concerning probiotics is the maintenance of their viability in the presence of digestive conditions and extended shelf life during storage. To address this concern, numerous techniques have been explored to achieve success. Among these methods, the microencapsulation of probiotics has been proposed as the most effective way to overcome this challenge. The combination of nanomaterials with biopolymer coating is considered a novel approach to improve its viability and effective delivery. The use of polysaccharides and proteins-based bionanocomposites for microencapsulation of probiotics has emerged as an efficient and promising approach for maintaining cell viability and targeted delivery. This review article aims to investigate the use of different bionanocomposites in microencapsulation of probiotics and their effect on cell survival in long-term storage and harsh conditions in the gastrointestinal tract.
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http://dx.doi.org/10.1016/j.ijbiomac.2024.129287 | DOI Listing |
Int J Biol Macromol
December 2024
Department of Drugs and Medicines, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara 14800-903, SP, Brazil. Electronic address:
Ulcerative colitis (UC) is a chronic inflammatory bowel disease initially treated with mesalazine (5-ASA). However, its effectiveness is limited by rapid absorption, low colonic concentration, and exacerbation of dysbiosis. Probiotics can mitigate dysbiosis if they survive the acidic conditions of the stomach.
View Article and Find Full Text PDFFoods
November 2024
Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego 35, 71-270 Szczecin, Poland.
The present work reports on the microencapsulation of GG (LGG) by the spray-drying process using a solution of starch, whey protein concentrate (WPC), soy lecithin and ascorbic acid as a carrier, with addition of different types of butters. The aim of this study was to examine the protective mechanism of six different butter samples on the viability rate of LGG bacteria directly after the spray-drying process and during storage for 4 weeks at 4 °C and 20 °C (±1 °C) based on hypothetical factors-the fatty acid's chemical character and content, and its melting enthalpy. The viability of bacteria, moisture content, water activity, color properties, morphology, particle size of powder, melting enthalpy of butters and their fatty acids composition were evaluated.
View Article and Find Full Text PDFJ Sci Food Agric
December 2024
Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan.
Background: In recent years, consumer preference for symbiotics containing live bacteria has surged, driven by the acknowledged health benefits. Wheat residue from beer brewing, rich in dietary fiber, remains an unexplored prebiotic raw material for developing vegan probiotic powdered products. Concerns about ambient conditions, dehydration and drying affecting bacterial cell viability prompt the investigation of protective agents (maltodextrin, l-arabinose, casein, whey protein, skimmed milk) and fluidized bed granulation microencapsulation for enhancing the survival rate of Lactiplantibacillus plantarum NKUST 817.
View Article and Find Full Text PDFJ Sci Food Agric
December 2024
Department of Pharmaceutical Control, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
Waste production is a major challenge in the food industry. The use of 'functional food' by adding bioactive compounds is a promising solution to reduce it. However, many bioactive compounds are unstable when subjected to industrial and environmental conditions.
View Article and Find Full Text PDFFood Sci Nutr
November 2024
Department of Food Science and Technology Kashmar Academic Center for Education, Culture and Research Kashmar Iran.
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