IOP Conference Series Earth and Environmental Science,
Год журнала:
2025,
Номер
1487(1), С. 012112 - 012112
Опубликована: Апрель 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.
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.
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.
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.
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.
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.
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.
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.
LWT,
Год журнала:
2024,
Номер
204, С. 116459 - 116459
Опубликована: Июль 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.
