Advancing Probiotic Delivery in Functional Yogurt: Encapsulation in Prebiotic-Based Matrices DOI Creative Commons

Konstantina Theodora Laina,

Christina Drosou,

Georgia Frakolaki

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1423 - 1423

Published: April 20, 2025

The aim of this study was to develop a functional yogurt enriched with encapsulated probiotics viable cell counts exceeding 107 CFU/g while preserving sensory quality, thereby enhancing health benefits and potentially preventing intestinal barrier dysfunction. Lacticaseibacillus rhamnosus LGG® in prebiotic-based matrices for enhanced stability, bioavailability, controlled release under gastrointestinal conditions. Two encapsulation methods were investigated—the innovative electrohydrodynamic processing (electrospraying) method conventional freeze drying. composed inulin whey protein isolate. Encapsulation efficiency determined via microbiological analysis, the structures characterized using scanning electron microscopy. efficacy further assessed through exposure Electrosprayed provided highest survival rates, up 76%. Storage stability evaluated at 4 °C 105 days after incorporation commercial 60 days. characteristics different products also evaluated. final presented acceptable features 1.6–1.8 × CFU/g. denser structure electrosprayed led even higher protection. findings highlight potential encapsulation—particularly electrospraying—in developing foods improved probiotic delivery systems, paving way health-oriented dairy products.

Language: Английский

Feruloylation of arabinoxylan enhances the protective effects on probiotic viability and stability in tablet formulations DOI
Huibin Zhang,

Yaqin Hou,

Zhimeng Hu

et al.

Carbohydrate Polymers, Journal Year: 2025, Volume and Issue: 357, P. 123475 - 123475

Published: March 5, 2025

Language: Английский

Citations

1
Foam-based mustard essential oil microcapsules preparation, characterization, grilling application and comparison with emulsion microcapsules DOI

Xiaolong Zhong,

Min Zhang, Chung Lim Law

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 478, P. 143758 - 143758

Published: March 6, 2025

Language: Английский

Citations

0
Advancing Probiotic Delivery in Functional Yogurt: Encapsulation in Prebiotic-Based Matrices DOI Creative Commons

Konstantina Theodora Laina,

Christina Drosou,

Georgia Frakolaki

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1423 - 1423

Published: April 20, 2025

The aim of this study was to develop a functional yogurt enriched with encapsulated probiotics viable cell counts exceeding 107 CFU/g while preserving sensory quality, thereby enhancing health benefits and potentially preventing intestinal barrier dysfunction. Lacticaseibacillus rhamnosus LGG® in prebiotic-based matrices for enhanced stability, bioavailability, controlled release under gastrointestinal conditions. Two encapsulation methods were investigated—the innovative electrohydrodynamic processing (electrospraying) method conventional freeze drying. composed inulin whey protein isolate. Encapsulation efficiency determined via microbiological analysis, the structures characterized using scanning electron microscopy. efficacy further assessed through exposure Electrosprayed provided highest survival rates, up 76%. Storage stability evaluated at 4 °C 105 days after incorporation commercial 60 days. characteristics different products also evaluated. final presented acceptable features 1.6–1.8 × CFU/g. denser structure electrosprayed led even higher protection. findings highlight potential encapsulation—particularly electrospraying—in developing foods improved probiotic delivery systems, paving way health-oriented dairy products.

Language: Английский

Citations

0