Innovative approaches for microencapsulating bioactive compounds and probiotics: An updated review DOI Open Access

Somya Neekhra,

Junaid Ahmad Pandith, Nisar A. Mir

et al.

Journal of Food Processing and Preservation, Journal Year: 2022, Volume and Issue: 46(11)

Published: July 16, 2022

The unviability of probiotics due to harsh acidic conditions in the stomach, as well unstable nature bioactive compounds during food manufacture and storage, limit preparation functional foods, which are high demand. Microencapsulation is a great approach for not only solving these problems but also producing products with additional features that allow product differentiation personalization. Its advantages include masking unpleasant flavor odors microencapsulated protecting molecules from oxidation other unfavorable reactions, hence extending shelf life. An increasing demand exists appropriate solutions enable productivity while maintaining proper quality. review seeks give an overview most prevalent methods encapsulation such spray drying, complex coacervation, emerging delivery system, extraction technique, controlled release, etc. Furthermore, innovative approaches micro-encapsulation future prospectus discussed. Novelty impact statement technology essential tool improve into foods. It can become industries several microencapsulation technologies have been developed industry shown promising results development Attention paid recovering waste utilizing techniques. Moreover, rising new application areas probiotic microcapsules attracted interest researchers towards finding forms polysaccharides properties suitable microencapsulation.

Language: Английский

Double protection of probiotics in alginate hydrogel through emulsification incorporated with freeze drying and coaxial wet-electrospraying: Survivability and targeted delivery DOI Creative Commons
Atefeh Farahmand, Behrouz Ghorani, Bahareh Emadzadeh

et al.

LWT, Journal Year: 2024, Volume and Issue: 204, P. 116459 - 116459

Published: July 1, 2024

Two probiotic strains were co-encapsulated in water oil emulsion by two methods: (1) coaxial wet electrospraying and (2) freeze-drying methods. Optimization of the electrospray technique for maximum yield, minimum sphericity factor, size resulted an alginate concentration 2.99% w/v, flow rates ratio to 4.81, applied voltage 10 kV. The cell viability Lactobacillus plantarum PTCC 1896 was same after both encapsulation techniques, while method more impressive (97.25%) than (86.46%) maintaining Bifidobacterium animalis subsp. Lactis. Exposing electrospray-encapsulated probiotics simulated gastrointestinal conditions 4 h only a one logarithmic cycle decrease bacteria. number live cells remained at 108 CFU g−1. In contrast, freeze-dried reduced about 107 B. lactis most sensitive gastric conditions. Monitoring bacteria during storage −18 °C methods showed that living microorganisms 6 Log g−1 5 months, respectively.

Language: Английский

Citations

9
What are the main obstacles to turning foods healthier through probiotics incorporation? a review of functionalization of foods by probiotics and bioactive metabolites DOI
Eliene Penha Rodrigues Pereira, Juliana S. Graça, Beatriz Manfrinato Ferreira

et al.

Food Research International, Journal Year: 2023, Volume and Issue: 176, P. 113785 - 113785

Published: Dec. 2, 2023

Language: Английский

Citations

20
Effect of the molecular structure and mechanical properties of plant-based hydrogels in food systems to deliver probiotics: an updated review DOI
Saber Amiri,

Narmin Nezamdoost-Sani,

Parisa Mostashari

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2022, Volume and Issue: 64(8), P. 2130 - 2156

Published: Sept. 19, 2022

Probiotic products' economic value and market popularity have grown over time as more people discover their health advantages adopt healthier lifestyles. There is a significant societal cultural interest in these products known foods or medicines. Products containing probiotics that claim to provide must maintain "minimum therapeutic" level (10

Language: Английский

Citations

24
Nanoencapsulation of biofunctional components as a burgeoning nanotechnology-based approach for functional food development: A review DOI
Soubhagya Tripathy, Deepak Kumar Verma, Alok Kumar Gupta

et al.

Biocatalysis and Agricultural Biotechnology, Journal Year: 2023, Volume and Issue: 53, P. 102890 - 102890

Published: Oct. 1, 2023

Language: Английский

Citations

16
Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review DOI Creative Commons
Sofia Agriopoulou, Slim Smaoui, Moufida Chaari

et al.

Molecules, Journal Year: 2024, Volume and Issue: 29(11), P. 2431 - 2431

Published: May 21, 2024

An increased demand for natural products nowadays most specifically probiotics (PROs) is evident since it comes in conjunction with beneficial health effects consumers. In this regard, well known that encapsulation could positively affect the PROs' viability throughout food manufacturing and long-term storage. This paper aims to analyze review various double/multilayer strategies of PROs. Double-layer PROs by electrohydrodynamic atomization or electrospraying technology has been reported along layer-by-layer assembly water-in-oil-in-water (W

Language: Английский

Citations

4
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food DOI Creative Commons

V. Vignesh,

Dibyakanta Seth,

Chingakham Ngotomba Singh

et al.

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 151, P. 104626 - 104626

Published: July 9, 2024

The trend towards using bioactive compounds in nutraceuticals and functional foods recent years has increased due to their recognized health effects. However, these face challenges vulnerability various environmental factors. Encapsulation methods offer a solution challenges, with electrohydrodynamic (EHD) encapsulation emerging as an assuring technique for enhancing stability. Despite advantages, the production of encapsulated products on large scale is still challenging needs further research. This review primarily focuses assessing stability electrohydrodynamically against oxygen, light, temperature, pH. It also delves into specific characteristics EHD process that enhances encapsulated. Furthermore, highlights mechanisms parameters crucial controlling overall process. Additionally, it provides overview application this food sector maximize utilization bioactives. insights gleaned from have potential guide industry professionals or personnel developing improved processes. offers advantages compared other methods, like high surface-to-volume ratio lower processing temperatures. final processed through techniques will higher pH than techniques. possesses much exploration applications food, such 3D printing, metal detectors, nanoparticles new polymer materials.

Language: Английский

Citations

4
Survival and Viability of Limosilactobacillus reuteri Bacteria: A Comparative Study between Free and Microencapsulated Forms under Gastrointestinal and Thermal Stress Conditions DOI Open Access
A. I. Atta, Alaa Kareem Niamah, Hazrat Ali

et al.

IOP Conference Series Earth and Environmental Science, Journal Year: 2025, Volume and Issue: 1449(1), P. 012148 - 012148

Published: Feb. 1, 2025

Abstract The main aim of the current study was to assess how microencapsulation affects survival and stability Limosilactobacillus reuteri bacteria in conditions that simulate gastrointestinal digestion thermal stress. Lim. were encapsulated within whey proteins gum Arabic. viability evaluated by exposing simulated utilization showed a notable impact on , as indicated statistical significance ( p < 0.05 ). In general, distinct decline rate observed across all treatments. More specifically, rapid decrease numbers noted when free cells stored refrigeration compared microencapsulated form. Moreover, test, efficacy calculated be 84.66% after 240 minutes, while non-encapsulated saw 61.26%. most prominent conclusion, viable count analysis maintained levels above recommended threshold (10 6 CFU/g) both under conditions.

Language: Английский

Citations

0
Oven-dried microbial culture for improved backslopping fermentation DOI Creative Commons
Marcel Houngbédji,

E. C. Gilas Dahissiho,

B. Pélagie Agbobatinkpo

et al.

Cogent Food & Agriculture, Journal Year: 2025, Volume and Issue: 11(1)

Published: March 30, 2025

Language: Английский

Citations

0
Effect of Encapsulated Bacteria Limosilactobacillus reuteri on the Physicochemical, Microbial, and Sensory Characteristics of Yogurt Produced from Sheep’s Milk DOI Open Access
A. I. Atta, Haider I. Ali, Alaa Kareem Niamah

et al.

IOP Conference Series Earth and Environmental Science, Journal Year: 2025, Volume and Issue: 1487(1), P. 012112 - 012112

Published: April 1, 2025

Abstract Yogurt is one of the most widely consumed dairy products worldwide. It can be produced from different types milk. Sheep milk yogurt by adding encapsulated and unencapsulated Limosilactobacillus reuteri starter bacteria. was divided into four groups: a (T C) ; regular with 3% free (unencapsulated) f ); T 1% are samples , respectively. During 21-day refrigerated storage period, samples’ physicochemical, microbial, sensory characteristics were assessed. The results on first day showed that pH values ranged 4.51 to 5.61, while total acidity percentage between 0.84% 0.98%. control group’s water-holding capacity (WHC) increased in second treatment group ). In contrast, whey excretion decreased compared C ) after 21 days storage. reduction L. 26.76%, 1.00%, 0.98% for Adding bacteria improved properties sample containing enhances its physicochemical properties, viability bacteria, qualities. encapsulation process also decreases rate used as producing yogurt.

Language: Английский

Citations

0
Bioactive Compounds from Guava Leaves (Psidium guajava L.): Characterization, Biological Activity, Synergistic Effects, and Technological Applications DOI Creative Commons
Hoang Huynh, Parushi Nargotra, Huimin Wang

et al.

Molecules, Journal Year: 2025, Volume and Issue: 30(6), P. 1278 - 1278

Published: March 12, 2025

The characteristics of bioactive compounds from guava (Psidium guajava L.) leaf extract, their biological activity, and technological applications are critical topics in many engineering fields. Guava extract is rich compounds, including phenolic acids, flavonoids, tannins, terpenes, alkaloids, etc. Bioactive exhibit notable synergistic effects enzyme inhibition, as well antimicrobial anti-inflammatory activities. Natural complicated due to sensitivity instability during storage, but use promising. Thus, for compound protection, advanced techniques such the encapsulation, microemulsion, nanosuspension natural can be a promising approach. These methods particularly important development preservatives serving additive agents, which have significant industrial relevance. However, sufficient scientific evidence required make health claim on promote functional benefits extract. This review focuses recent research into its technical roles. Demonstrations chemical structure addressed, besides discussing analytical methods, nutritional bioavailability, synergy effects. Furthermore, this study considers used protect active food, pharmaceuticals, cosmetic products.

Language: Английский

Citations

0