3 Biotech, Год журнала: 2024, Номер 14(12)
Опубликована: Ноя. 26, 2024
Язык: Английский
Molecules, Год журнала: 2022, Номер 27(17), С. 5584 - 5584
Опубликована: Авг. 30, 2022
Spirulina is a kind of blue-green algae (BGA) that multicellular, filamentous, and prokaryotic. It also known as cyanobacterium. classified within the phylum algae. Despite fact it includes high concentration nutrients, such proteins, vitamins, minerals, fatty acids—in particular, necessary omega-3 acids omega-6 acids—the percentage total fat cholesterol can be found in these substantially lower when compared to other food sources. This case even if significantly lower. In addition this, spirulina has bioactive compounds, phenols, phycocyanin pigment, polysaccharides, which all take part number biological activities, antioxidant anti-inflammatory activity. As result its way into formulation great medicinal foods, functional nutritional supplements. Therefore, this article makes an effort shed light on spirulina, value chemical composition, applications some product formulations, dairy products, snacks, cookies, pasta, are at industrial level industry over world. addition, supports idea incorporating sector, both from health perspective, offers numerous advantages.
Язык: Английский
Процитировано
125
Foods, Год журнала: 2022, Номер 11(15), С. 2330 - 2330
Опубликована: Авг. 4, 2022
Preparations containing probiotic strains of bacteria have a beneficial effect on human and animal health. The benefits probiotics translate into an increased interest in techniques for the preservation microorganisms. This review compares different drying methods their improvements, with specific reference to processing conditions, microorganisms, protective substances. It also highlights some factors that may influence quality stability final preparations, including thermal, osmotic, oxidative, acidic stresses, as well dehydration shear forces. Processing storage result loss viability formulations. Herein, addition substances, optimization process parameters, adaptation cells stress before are described countermeasures these challenges. latest trends developments fields technologies production discussed. These include novel application methods, controlled release, use food matrices, analytical determine bacteria.
Язык: Английский
Процитировано
83
Trends in Food Science & Technology, Год журнала: 2023, Номер 134, С. 80 - 97
Опубликована: Март 5, 2023
Язык: Английский
Процитировано
45
ACS Applied Bio Materials, Год журнала: 2024, Номер 7(2), С. 692 - 710
Опубликована: Фев. 6, 2024
In order to improve bioavailability, stability, control release, and target delivery of active pharmaceutical ingredients (APIs), as well mask their bitter taste, increase efficacy, minimize side effects, a variety microencapsulation (including nanoencapsulation, particle size <100 nm) technologies have been widely used in the industry. Commonly are emulsion, coacervation, extrusion, spray drying, freeze-drying, molecular inclusion, microbubbles microsponge, fluidized bed coating, supercritical fluid encapsulation, electro spinning/spray, polymerization. this review, APIs categorized by complexity: small (compounds with low weight, like Aspirin, Ibuprofen, Cannabidiol), medium weight insulin, peptides, nucleic acids), living microorganisms (such probiotics, bacteria, bacteriophages). This article provides an overview these including processes, matrix, recent applications APIs. Furthermore, advantages disadvantages common terms improving efficacy for treatments comprehensively analyzed. The objective is summarize most progresses on enhancing delivery, masking taste thus increasing minimizing effects. At end, future perspectives highlighted.
Язык: Английский
Процитировано
26
Food Bioscience, Год журнала: 2024, Номер 59, С. 103831 - 103831
Опубликована: Март 1, 2024
Язык: Английский
Процитировано
21
Pharmaceutics, Год журнала: 2025, Номер 17(2), С. 185 - 185
Опубликована: Фев. 2, 2025
Probiotics provide significant health benefits, but their viability is often compromised during production, storage, and passage through the gastrointestinal tract. These challenges hinder effective incorporation into functional applications, particularly in dairy foods, which factors such as acidity, oxygen exposure, storage conditions negatively impact cell survival. The focus was on pasta filata cheeses. Indeed, use of probiotics cheeses presents due to specific manufacturing processes, encompass application high temperatures other harsh conditions. can adversely affect availability probiotic microorganisms. However, microencapsulation has emerged a promising solution, offering protective barrier that enhances stability, improves survival rates, facilitates targeted release environment. This review examines pivotal role stabilising for emphasising its relevance high-value food systems. Functional including foods designed offer essential nutritional benefits promote host health, play crucial disease prevention immune system support, reducing risk infections physiological impairments. Key technologies are analysed, focusing limitations, related scalability industrial implementation. Additionally, this discusses strategies optimise formulations, ensure sensory quality final products, explore future opportunities expanding innovative applications align with growing consumer demand health-promoting solutions.
Язык: Английский
Процитировано
2
Foods, Год журнала: 2022, Номер 11(16), С. 2472 - 2472
Опубликована: Авг. 16, 2022
The probiotics market is one of the fastest growing segments food industry as there scientific evidence positive health effects on consumers. Currently, are various forms probiotic products and they can be categorized according to dosage form site action. To increase effectiveness preparations, need specifically designed so target different sites, such oral, upper respiratory or gastrointestinal tracts. Here we review characteristics discuss methods improve their bioavailability in detail, hope that this article will provide a reference for development products.
Язык: Английский
Процитировано
67
Microorganisms, Год журнала: 2023, Номер 11(12), С. 2896 - 2896
Опубликована: Ноя. 30, 2023
Consumers are increasingly showing a preference for foods whose nutritional and therapeutic value has been enhanced. Probiotics live microorganisms, their existence is associated with number of positive effects in humans, as there many well-documented studies related to gut microbiota balance, the regulation immune system, maintenance intestinal mucosal barrier. Hence, probiotics widely preferred by consumers, causing an increase corresponding food sector. As consequence this preference, industries those involved production strongly interested occurrence food, they have proven beneficial on human health when exist appropriate quantities. Encapsulation technology promising technique that aims preserve integrating them other materials order ensure improve effectiveness. Encapsulated also show increased stability survival various stages processing, storage, gastrointestinal transit. This review focuses applications encapsulation sustainable production, including controlled release mechanisms techniques.
Язык: Английский
Процитировано
32
Food Frontiers, Год журнала: 2024, Номер 5(3), С. 1212 - 1239
Опубликована: Фев. 27, 2024
Abstract The related studies of probiotics‐based functional foods have recently attracted increasing interests in developing new types oral administration systems. Probiotics has various biological functions, including adsorption ability nutrients, competitively rejecting pathogenic organisms, and regulating the immune system. It is well known that probiotics cannot be worked until their colonies reach intestine alive, as amount reaches 10 6 –10 7 colony‐forming units/g at end product's shelf life. However, delivery to colon through always challenging due weak viability under exposure harsh conditions presence ions small molecules from upper gastrointestinal tract. Moreover, low lack resistance acidity food matrices, high temperature during processing, oxygen changes storage also limit applications products. Therefore, encapsulation could particularly protect degradation inactivation, resulting enhanced transition consumption digestion gut. Emulsion cross‐linking, complex coacervation, microcapsules, spray drying, layer‐by‐layer self‐assembly, electrospinning, hydrogel, other methods are used encapsulate probiotics. Herein, this review mainly highlights gut health functions techniques probiotics, followed by current challenges future development prospects.
Язык: Английский
Процитировано
11
Pharmaceutics, Год журнала: 2024, Номер 16(2), С. 160 - 160
Опубликована: Янв. 24, 2024
Turmeric contains curcumin, a naturally occurring compound with noted anti-inflammatory and antioxidant properties that may help fight cancer. Curcumin is readily available, nontoxic, inexpensive. At high doses, it has minimal side effects, suggesting safe for human use. However, curcumin extremely poor bioavailability biodistribution, which further hamper its clinical applications. It commonly administered through oral transdermal routes in different forms, where the particle size one of most common barriers decreases absorption biological membranes on targeted sites limits effectiveness. There are many studies ongoing to overcome this problem. All motivated us conduct review discusses fabrication polymer-based curcumin-loaded formulation as an advanced drug delivery system addresses approaches overcoming existing improving biodistribution enhance therapeutic effects against cancer other diseases.
Язык: Английский
Процитировано
10