Effect of Alginate-Microencapsulated Hydrogels on the Survival of
Lactobacillus rhamnosus
alginate
alginate-microencapsulated hydrogels
emulsions
microencapsulation
simulated gastrointestinal conditions
xanthan gum
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
26 Aug 2021
26 Aug 2021
Historique:
received:
03
07
2021
revised:
19
08
2021
accepted:
20
08
2021
entrez:
28
9
2021
pubmed:
29
9
2021
medline:
29
9
2021
Statut:
epublish
Résumé
Thanks to the beneficial properties of probiotic bacteria, there exists an immense demand for their consumption in probiotic foods worldwide. Nevertheless, it is difficult to retain a high number of viable cells in probiotic food products during their storage and gastrointestinal transit. Microencapsulation of probiotic bacteria is an effective way of enhancing probiotic viability by limiting cell exposure to extreme conditions via the gastrointestinal tract before releasing them into the colon. This research aims to develop a new coating material system of microencapsulation to protect probiotic cells from adverse environmental conditions and improve their recovery rates. Hence,
Identifiants
pubmed: 34574109
pii: foods10091999
doi: 10.3390/foods10091999
pmc: PMC8465150
pii:
doi:
Types de publication
Journal Article
Langues
eng
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