Bifidobacterium animalis
|
Physical / Spray Drying |
In Vitro |
Enhanced viability (30%) at 5 ºC for 30 days |
Food / Acerola Nectar |
Antunes et al. (2013)Antunes, A. E. C., Liserre, A. M., Coelho, A. L. A., Menezes, C. R., Moreno, I., Yotsuyanagi, K., & Azambuja, N. C. (2013). Acerola nectar with added microencapsulated probiotic. Lebensmittel-Wissenschaft + Technologie, 54(1), 125-131. http://dx.doi.org/10.1016/j.lwt.2013.04.018. http://dx.doi.org/10.1016/j.lwt.2013.04....
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Lactobacillus rhamnosus LGG
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Physical / Spray Drying |
In Vitro |
WP favored a higher (38%) probiotic survival compared with free cells |
Food / Apple Juice |
Ying et al. (2013)Ying, D., Schwander, S., Weerakkody, R., Sanguansri, L., Gantenbein-Demarchi, C., & Augustin, M. A. (2013). Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: probiotic survival in fruit juice. Journal of Functional Foods, 5(1), 98-105. http://dx.doi.org/10.1016/j.jff.2012.08.009. http://dx.doi.org/10.1016/j.jff.2012.08....
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Saccharomyces cerevisiae boulardii
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Physical / Extrusion |
In Vitro |
Improved cell survival (35%) through extrusion method |
Food / Berry Juice |
Fratianni et al. (2014)Fratianni, F., Cardinale, F., Russo, I., Iuliano, C., Tremonte, P., Coppola, R., & Nazzaro, F. (2014). Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions. Journal of Microencapsulation, 31(3), 299-305. http://dx.doi.org/10.3109/02652048.2013.871361. PMid:24405451. http://dx.doi.org/10.3109/02652048.2013....
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Lactobacillus acidophilus LA-5
Lactobacillus casei 01
|
Physical / Extrusion |
In Vitro |
Encapsulated system improved 43% cell survival and evidence higher encapsulation efficiency |
Food / Orange Juice - Yogurt |
Krasaekoopt & Watcharapoka (2014)Krasaekoopt, W., & Watcharapoka, S. (2014). Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. Lebensmittel-Wissenschaft + Technologie, 57(2), 761-766. http://dx.doi.org/10.1016/j.lwt.2014.01.037. http://dx.doi.org/10.1016/j.lwt.2014.01....
|
Lactobacillus casei/atun oil
|
Complex Coacervation/ Spray drying (SD) or Freeze drying (FD) |
In Vitro |
Enhanced viability to bond to epithelial cells of the intestine and better structural integrity. |
Delevery probiotic/Colon |
Eratte et al. (2015)Eratte, D., McKnight, S., Gengenbach, T. R., Dowling, K., Barrow, C. J., & Adhikari, B. P. (2015). Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates. Journal of Functional Foods, 19, 882-892. http://dx.doi.org/10.1016/j.jff.2015.01.037. http://dx.doi.org/10.1016/j.jff.2015.01....
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Lactobacillus acidophillus LA-5
|
Chemical / External Gelation |
In Vitro |
Encapsulated system improved 33% when storage along the 28 days. |
Food / Yogurt |
Silva et al. (2018)Silva, K. C. G., Cezarino, E. C., Michelon, M., & Sato, A. C. K. (2018). Symbiotic microencapsulation to enhance Lactobacillus acidophilus survival. LWT, 89, 503-509. http://dx.doi.org/10.1016/j.lwt.2017.11.026. http://dx.doi.org/10.1016/j.lwt.2017.11....
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Lactobacillus plantarum HM47
|
Physical / Spray Drying |
In Vivo |
Microencapsulated probiotic showed survival up to 180 days at 25ºC and supressed the pathogenic bacterial in the intestine |
Food / Milk Chocolate |
Nambiar et al. (2018)Nambiar, R. B., Sellamuthu, P. S., & Perumal, A. B. (2018). Development of milk chocolate supplemented with microencapsulated Lactobacillus plantarum HM47 and to determine the safety in a Swiss albino mice model. Food Control, 94, 300-306. http://dx.doi.org/10.1016/j.foodcont.2018.07.024. http://dx.doi.org/10.1016/j.foodcont.201...
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Saccharomyces boulardii
Lactobacillus acidophilus LA-5
Bifidobacterium bifidum BB-12
|
Physical / Spray Drying Spry Chilling |
In Vitro |
S. boulardii (67.44%) and L. acidophilus (70.73%) survival after baking with P/GS microcapsule |
Food / Cake |
Arslan-Tontul et al. (2019)Arslan-Tontul, S., Erbas, M., & Gorgulu, A. (2019). The use of probiotic-loaded single- and double-layered microcapsules in cake production. Probiotics and Antimicrobial Proteins, 11(3), 840-849. http://dx.doi.org/10.1007/s12602-018-9467-y. PMid:30215181. http://dx.doi.org/10.1007/s12602-018-946...
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Lactobacillus rhamnosus
|
Physical / Spray Aerosol |
In Vitro |
Encapsulated probiotic led to a firmer and thicker cream cheese |
Food / Cream cheese |
|
Lactobacillus plantarum
|
Chemical / Ionic Gelation |
In Vitro |
The beads showed successful resistant to thermal condition |
Food / Mango Juice |
|
Lactobacillus plantarum NCIM2083
|
Physical / Spray Drying (SD) Spray-Freeze-Drying (SFD) |
In Vitro |
Encapsulation efficiency for SD was 89.21% and for SFD was 96.16% After the in vitro treatment of SGF and SIF, the probiotics encapsulated by SFD their viability by 15.7% and 35.79% for SD. |
Delevery Probiotics / Intestinal |
Yoha et al. (2020)Yoha, K. S., Moses, J. A., & Anandharamakrishnan, C. (2020). Effect of encapsulation methods on the physicochemical properties and the stability of Lactobacillus plantarum (NCIM 2083) in synbiotic powders and in-vitro digestion conditions. Journal of Food Engineering, 283, 110033. http://dx.doi.org/10.1016/j.jfoodeng.2020.110033. http://dx.doi.org/10.1016/j.jfoodeng.202...
|
Lactobacillus rhamnosus ATCC 7469 |
Physical / Freeze-Drying |
In Vitro |
Viability increased by compared to uncapsulated bacteria up to 90%. Allows stability of the matriz when passing through the gastric fluid to the intestinal fluid |
Delevery Probiotics / Intestinal |
Maleki et al. (2020)Maleki, O., Khaledabad, M. A., Amiri, S., Asl, A. K., & Makouie, S. (2020). Microencapsulation of Lactobacillus rhamnosus ATCC 7469 in whey protein isolate-crystalline nanocellulose-inulin composite enhanced gastrointestinal survivability. LWT, 126, 109224. http://dx.doi.org/10.1016/j.lwt.2020.109224. http://dx.doi.org/10.1016/j.lwt.2020.109...
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Lactobacillus paracasei ATC334 |
Chemical / Gelification |
In Vitro / In Vivo |
The release of probiotic-like biofilms showed a reduction in inflammation, in colon tissues and in tissue damage |
Delevery Probiotics / Intestinal |
Heumann et al. (2020)Heumann, A., Assifaoui, A., Da Silva Barreira, D., Thomas, C., Briandet, R., Laurent, J., Beney, L., Lapaquette, P., Guzzo, J., & Rieu, A. (2020). Intestinal release of biofilm-like microcolonies encased in calcium-pectinate beads increases probiotic properties of Lacticaseibacillus paracasei. NPJ Biofilms and Microbiomes, 6(1), 44. http://dx.doi.org/10.1038/s41522-020-00159-3. PMid:33116127. http://dx.doi.org/10.1038/s41522-020-001...
|
Lactobacillus plantarum A7 |
Physical / Electrospray |
In Vitro |
Inulin-containing and Starch-containing microcapsules could enhance the survival probiotic bacteria during the storage for 90 days. Starch-containing microcapsules showed a better viability in ice cream (93.43%) |
Food / Ice Cream |
Zaeim et al. (2020)Zaeim, D., Sarabi-Jamab, M., Ghorani, B., Kadkhodaee, R., Liu, W., & Tromp, R. H. (2020). Microencapsulation of probiotics in multi-polysaccharide microcapsules by electro-hydrodynamic atomization and incorporation into ice-cream formulation. Food Structure, 25, 100147. http://dx.doi.org/10.1016/j.foostr.2020.100147. http://dx.doi.org/10.1016/j.foostr.2020....
|
Lactobacillus acidophilus LA-5 |
Physical / Spray Drying (SD) |
In Vitro |
The microcapsules provided better protection of L. acidophilus when compared with free cells with a reduction of 10.84% and 24.54%, respectively. Resulting in 93.95% maximum encapsulation efficiency and 48,36% maximum production efficiency |
Food / Yogurt |
Leylak et al. (2021)Leylak, C., Özdemir, K. S., Gurakan, G. C., & Ogel, Z. B. (2021). Optimisation of spray drying parameters for Lactobacillus acidophilus encapsulation in whey and gum Arabic: its application in yoghurt. International Dairy Journal, 112, 104865. http://dx.doi.org/10.1016/j.idairyj.2020.104865. http://dx.doi.org/10.1016/j.idairyj.2020...
|
Lactiplantibacillus plantarum 299v |
Co-Extrusion |
In Vitro |
Encapsulated L. plantarum 299v with inulin showed higher survivability (>107 CFU/mL) than free cells and encapsulated L. plantarum 299v without inulin under simulated gastrointestinal conditions and after four (4) weeks of storage in roselle juice at 4 °C. |
Food / Roselle Juice |
Chean et al. (2021)Chean, S. X., Hoh, P. Y., How, Y. H., Nyam, K. L., & Pui, L. P. (2021). Microencapsulation of Lactiplantibacillus plantarum with inulin and evaluation of survival in simulated gastrointestinal conditions and roselle juice. Brazilian Journal of Food Technology, 24, e2020224. http://dx.doi.org/10.1590/1981-6723.22420. http://dx.doi.org/10.1590/1981-6723.2242...
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