Journal ArticleDOI
Co- encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability
Paula Kiyomi Okuro,Marcelo Thomazini,Júlio Cesar de Carvalho Balieiro,Roberta D.C.O. Liberal,Carmen Silvia Fávaro-Trindade +4 more
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TLDR
It is indicated that combined spray chilling process, combined with the addition of a prebiotic component, specifically polydextrose is an interesting technology for the protection, delivery and improve stability of probiotics, which increases the potential of symbiotic SLMs.About:
This article is published in Food Research International.The article was published on 2013-08-01. It has received 136 citations till now. The article focuses on the topics: Polydextrose & Lactobacillus acidophilus.read more
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Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value.
Antonia Terpou,Aikaterini Papadaki,Iliada K. Lappa,Vasiliki Kachrimanidou,Loulouda Bosnea,Nikolaos Kopsahelis +5 more
TL;DR: The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.
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Comparative survival of probiotic lactobacilli spray dried in the presence of prebiotic substances
TL;DR: Probiotic milk‐based formulations were spray‐dried with various combinations of prebiotic substances in an effort to generate synbiotic powder products.
Journal ArticleDOI
Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds
Verica Đorđević,Bojana D. Balanč,Ana Belščak-Cvitanović,Steva Lević,Kata Trifković,Ana Kalušević,Ivana T. Kostić,Draženka Komes,Branko Bugarski,Viktor Nedović +9 more
TL;DR: The state of the art in encapsulation technology for delivery of bioactive compounds to food can be found in this article, where the authors present the benefits resulting from the use of microencapsulated ingredients in the food industry.
Journal ArticleDOI
Micro- and nano bio-based delivery systems for food applications: In vitro behavior
Lívia Souza Simões,Daniel A. Madalena,Ana Cristina Pinheiro,José A. Teixeira,António A. Vicente,Óscar L. Ramos,Óscar L. Ramos +6 more
TL;DR: Comparisons between various in vitro digestion systems (including the main advantages and disadvantages) currently in use, as well as correlations between the behavior of micro- and nanosystems studied through in vitro and in vivo systems were highlighted and discussed here for the first time.
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Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review.
TL;DR: An overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, pre biotic and texture modifier are given.
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Journal ArticleDOI
Dietary modulation of the human colonic microbiota: updating the concept of prebiotics
TL;DR: The future use of prebiotics may allow species-level changes in the microbiota, an extrapolation into genera other than the bifidobacteria and lactobacilli, and allow preferential use in disease-prone areas of the body.
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Solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) in cosmetic and dermatological preparations.
TL;DR: As a novel type of lipid nanoparticles with solid matrix, the nanostructured lipid carriers (NLC) are presented and improvements discussed, for example, increase in loading capacity, physical and chemical long-term stability, triggered release and potentially supersaturated topical formulations.
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Nanostructured lipid matrices for improved microencapsulation of drugs
TL;DR: A special preparation process-applicable to NLC but also SLN-allows the production of highly concentrated particle dispersions (>30-95%).
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Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery
Anil Kumar Anal,Harjinder Singh +1 more
TL;DR: This review focuses mainly on current knowledge and techniques used in the microencapsulation of probiotic microorganisms to enhance their viability during fermentation, processing and utilization in commercial products.
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Inulin-Type Fructans: Functional Food Ingredients
TL;DR: Inulin-type fructans resist digestion and function as dietary fiber improving bowel habits, but unlike most dietary fibers, their colonic fermentation is selective, thus causing significant changes in the composition of the gut microflora with increased and reduced numbers of potentially health-promoting bacteria and potentially harmful species, respectively as discussed by the authors.