Application of Encapsulation Strategies for Probiotics: From Individual Loading to Co-Encapsulation (original) (raw)
Related papers
Encapsulation of probiotics: insights into academic and industrial approaches
AIMS materials science, 2016
The natural inhabitants of the gastrointestinal tract play a key role in the maintenance of human health. Over the last century, the changes on the behavior of our modern society have impacted the diversity of this gut microbiome. Among the strategies to restore gut microbial homeostasis, the use of probiotics has received a lot of attention. Probiotics are living microorganisms that promote the host health when administered in adequate amounts. Its popularity increase in the marketplace in the last decade draws the interest of scientists in finding suitable methods capable of delivering adequate amounts of viable cells into the gastrointestinal tract. Encapsulation comes into the scene as an approach to enhance the cells survival during processing, storage and consumption. This paper provides a comprehensive perspective of the probiotic field at present time focusing on the academia and industry scenarios in the past few years in terms of encapsulation technologies employed and research insights including patents. The analysis of the encapsulation technologies considering food processing costs and payload of viable bacteria reaching the gastrointestinal tract would result into successful market novelties. There is yet a necessity to bridge the gap between academia and industry.
Encapsulation of Probiotics and its Optimization
This study reports the morphology and survivability of the probiotics Bacillus subtilis, Pediococcusacidilactici, Saccharomyces boulardii encapsulated in different alginate concentrations (1%, 2%, 2.5%, 3%, 3.5%, 4%) The release of encapsulated cells when exposed to various pH levels (2, 4, 7, 9, 11) and salt solutions of Sodium Chloride (NaCl) (10ppt, 15ppt, 20ppt, 25ppt, 30ppt) was also assessed. The survivability increased proportionately with increased alginate concentrations. The survival of the encapsulated probiotics was slightly better at moderate pH and low salt concentrations.
Recent Approaches in the Development of Encapsulated Delivery Systems for Probiotics
Food Biotechnology, 2011
The concept of probiotics has been well-known for more than a century. The availability and survival of the consumed probiotics in the colon has not been proved convincingly and needs further studies and clarification. It was not known whether the fastidious probiotics could reach the targeted site of action due to gastrointestinal stress. However, probiotics must sustain themselves in high
CO ENCAPSULARTION OF PREBIOTICS WITH PROBIOTICS
& Oral administration of live probiotics such as and spp. possess numerous beneficial effects. However, delivering viable probiotics to the host intestine has been a challenge due to poor survival of these bacteria during the gastric transit. An improved oral delivery system (modified alginate microcapsules) was developed in this study for targeted release of viable probiotics to the host intestine. Effect of various encapsulation parameters such as capsule size, alginate concentration, calcium chloride concentration, gelling/hardening time of microcapsules, addition of prebiotics and polymer coating, were individually investigated for improving the stability of microcapsules under simulated gastrointestinal (GI) conditions. Ability of microcapsules in protecting the viability of encapsulated bacteria improved significantly (p<0.05) with an increase in capsule size, alginate concentration and gelling time. Increasing the calcium chloride concentration had no significant effect (p>0.05) in improving the stability of microcapsules. Optimisation of encapsulation parameters significantly improved the viability of encapsulated probiotics under simulated GI conditions. Furthermore, co-encapsulation of probiotics with complementary prebiotics (such as Hi-Maize starch) and chitosan coating provided additional protection to the encapsulated bacteria under simulated GI conditions.
Probiotic encapsulation technology: from microencapsulation to release into the gut
Pharmaceutics, 2012
Probiotic encapsulation technology (PET) has the potential to protect microorgansisms and to deliver them into the gut. Because of the promising preclinical and clinical results, probiotics have been incorporated into a range of products. However, there are still many challenges to overcome with respect to the microencapsulation process and the conditions prevailing in the gut. This paper reviews the methodological approach of probiotics encapsulation including biomaterials selection, choice of appropriate technology, in vitro release studies of encapsulated probiotics, and highlights the challenges to be overcome in this area.
International Journal of Food Properties, 2022
Prebiotics-based encapsulation aids in improving the structure of microbeads and the survivability of probiotics. The current study focused on the exploration of a prebiotic-based encapsulation system (alginate-inulin) to improve the viability of probiotics under in vitro and carrier food. Probiotic (L. acidophilus) was encapsulated by the ionotropic gelation method. Microbeads with inulin inclusion were found to be compact and smooth with the highest encapsulation efficiency (98.87%) among the rest of the treatments. Alginate-inulin-based microbeads showed the highest count (8.41log CFU) as compared to other treatment as well free cells under simulated gastrointestinal conditions. Furthermore, alginate-inulin encapsulation maintained recommended (107–108 log CFU/ml) probiotic viability in carrier food throughout the storage period. Probiotic encapsulation aids in controlling the post-acidification of the carrier product (yogurt). The results of this study indicated that the alginate-inulin-based encapsulation system has promising potential to ensure the therapeutic number of probiotics in vitro as well in carrier foods.
Probiotication of foods: A focus on microencapsulation tool
Trends in Food Science and Technology, 2016
Background With almost thirty years of application in field of probiotics, microencapsulation is becoming an important technology for sustaining cell viability during food production, storage and consumption as well as for the development of new probiotic food carriers. Potentiality of microcapsules in protecting probiotics along human digestive tract seems to be well established. Instead, the inclusion of probiotics into foods, also in microencapsulated form, poses still many challenges for the retention of their viability, being food intrinsic and extrinsic factors crucial for this item. Scope and Approach We collect the relevant literature concerning the use of microencapsulation for the inclusion of probiotics in traditional food vehicles such as milk derivatives and in novel food carriers that were grouped in bakery, meat, fruit and vegetable. Furthermore we intent to highlight within different food categories the main factors that act in challenging probiotics viability and functionality. What we aim is to establish how microencapsulation is effectively promising in the research and development of innovative probiotic foods.
Encapsulation Technology to Protect Probiotic Bacteria
2012
Most existing probiotics have been isolated from the human gut microbiota. This microbiota plays an important role in human health, not only due to its participation in the digestion process, but also for the function it plays in the development of the gut and the immune system [42]. The mechanisms of action of probiotic bacteria are thought to result from modification of the composition of the endogenous intestinal microbiota and its metabolic activity, prevention of overgrowth and colonization of pathogens and stimulation of the immune system [43]. With regard to pathogen exclusion, probiotic bacteria can produce antibacterial substances (such as bacteriocins and hydrogen peroxide), acids (that reduce the pH of the intestine), block adhesion sites and be competitive for nutrients [44]. Recent studies have shown differences in the composition of the gut microbiota of healthy subjects [45], underlining the difficulties in defining the normal microbiota at microbial species level. Moreover, studies suggest that some specific changes in gut microbiota composition are associated with different diseases [46, 47]. This was confirmed by the comparison of the microbiome from healthy individuals with those of diseased individuals, allowing the identification of microbiota imbalance in human diseases such as inflammatory bowel disease or obesity [48, 49]. 3. Encapsulation of probiotic living cells Encapsulation is often mentioned as a way to protect bacteria against severe environmental factors [50, 51].The goal of encapsulation is to create a micro-environment in which the bacteria will survive during processing and storage and released at appropriate sites (e.g. small intestine) in the digestive tract. The benefits of encapsulation to protect probiotics against low gastric pH have been shown in numerous reports [50] and similarly for liquidbased products such as dairy products [21, 52]. Encapsulation refers to a physicochemical or mechanical process to entrap a substance in a material in order to produce particles with diameters of a few nanometres to a few millimetres. So, the capsules are small particles that contain an active agent or core material surrounded by a coating or shell. Encapsulation shell materials include a variety of polymers, carbohydrates, fats and waxes, depending of the core material to be protected, and this aspect will be discussed below in the this section. The protection of bioactive compounds, as vitamins, antioxidants, proteins, and lipids may be achieved using several encapsulation technologies for the production of functional foods with enhanced functionality and stability. Encapsulation technologies can be used in many applications in food industry such as controlling oxidative reaction, masking flavours, colours and odours, providing sustained and controlled release, extending shelf life, etc. In the probiotic particular case, these need to be protected during the time from processing to consumption of a food product. The principal factors against them need to be protected are: Processing conditions (temperature, oxidation, shear, etc.) Desiccation (for dry food products) Storage conditions (packaging and environment: moisture, oxygen, temperature, etc.
Microencapsulation-The Future of Probiotic Cultures
Journal of Microbiology, Biotechnology and Food Sciences, 2013
In the recent past, there has been an explosion of probiotic cultures based health products in Indian markets. The survival of the probiotic bacteria in gastro-intestinal gut is questionable, because of the poor survival of probiotic bacteria in these products. Basically the viability of probiotic cultures is very weak in these food products. Probiotic based products are health potentiators and are associated with many health benefits. Microencapsulation of the probiotic cultures is one of the recent, demanded and highly efficient techniques. Among the different approaches proposed to improve the survival of probiotics during food manufacturing process and passage in the upper part of gastrointestinal tratct (GI tract), microencapsulation has received considerable attention. Encapsulated probiotic cultures have longer shelf life of the products. This microencapsulation technology is used to maintain the viability of probiotic bacteria during food product processing and storage. This...