Top

Published in:

2009 | OriginalPaper | Chapter

20. Micro-Encapsulation of Probiotics

Author : Jean-Antoine Meiners

Published in: Prebiotics and Probiotics Science and Technology

Publisher: Springer New York

Activate our intelligent search to find suitable subject content or patents.

search-config

AI-assisted search

Off

Abstract

Micro-encapsulation is defined as the technology for packaging with the help of protective membranes particles of finely ground solids, droplets of liquids or gaseous materials in small capsules that release their contents at controlled rates over prolonged periods of time under the influences of specific conditions (Boh, 2007). The material encapsulating the core is referred to as coating or shell.

Dont have a licence yet? Then find out more about our products and how to get one now:

Springer Professional "Wirtschaft+Technik"

Online-Abonnement

Mit Springer Professional "Wirtschaft+Technik" erhalten Sie Zugriff auf:

über 102.000 Bücher
über 537 Zeitschriften

aus folgenden Fachgebieten:

Automobil + Motoren
Bauwesen + Immobilien
Business IT + Informatik
Elektrotechnik + Elektronik
Energie + Nachhaltigkeit
Finance + Banking
Management + Führung
Marketing + Vertrieb
Maschinenbau + Werkstoffe
Versicherung + Risiko

Jetzt Wissensvorsprung sichern!

inform now

Springer Professional "Technik"

Online-Abonnement

Mit Springer Professional "Technik" erhalten Sie Zugriff auf:

über 67.000 Bücher
über 390 Zeitschriften

aus folgenden Fachgebieten:

Automobil + Motoren
Bauwesen + Immobilien
Business IT + Informatik
Elektrotechnik + Elektronik
Energie + Nachhaltigkeit
Maschinenbau + Werkstoffe

Jetzt Wissensvorsprung sichern!

inform now

previous chapter Some Technological Challenges in the Addition of Probiotic Bacteria to Foods

next chapter Probiotics and Antibiotic-Associated Diarrhea and Clostridium difficile Infection

Adamiec J, Marciniak E (2004) Microencapsulation of Oil/Matrix/Water system during spray drying process. Proceedings of the 14th International Drying Symposium, São Paulo, Brazil, 22–25 Vol. C, 2043–2050

Anal AK, Singh H (2007) Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science & Technology 18: 240–251CrossRef

Astray G, Gonzalez-Barreiro C, Mejuto JC, Rial-Otero R, Simal-Gandara J (2009) A review on the use of cyclodextrins in food. Food Hydrocolloids (In presss)

Bangham AD (1995) Surrogate cells or trojan horses - the discovery of liposomes. Bioessays 17: 1081–1088CrossRef

Boh B (2007) Developements et applications industrielles des microcapsules. In: Vandamme, Thierry F. (ed.). Microencapsulation: des sciences aux technologies. Paris: Lavoisier, pp. 9–22

Champagne CP, Fustier P (2007) Microencapsulation for the improved delivery of bioactive compounds into foods. Current Opinion in Biotechnol 18: 184–190CrossRef

Champagne CP, Mondou F, Raymond Y, Brochu E (1996a) Effect of immobilization in alginate on the stability of freeze-dried Bifidobacterium longum, Bioscience Microflora 15: 9–15

Champagne CP, Mondou F, Raymond Y, Roy D (1996b) Effect of polymers and storage temperature on the stability of freeze-dried lactic acid bacteria. Food Research International 29: 555–562CrossRef

Chandramouli V, Kailasapathy K, Peiris P, Jones M (2004) An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions. J Microbiol Methods 56: 27–35CrossRef

Chang TMS (1964) Semipermeable microcapsules. Science 146: 524–525CrossRef

Chesnokov YJ (2001) Short capillary waves on the surface of a stretching cylindrical jet of a viscous liquid. J Applied Mechanics and Technical Physics 42: 431–436CrossRef

Dervakos GA, Webb C (1991) On the merits of viable-cell immobilization. Biotechnol Advances 9: 559–612CrossRef

Desmond C, Ross RP, O'Callaghan E, Fitzgerald G, Stanton C (2002) Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia. J Appl Microbiol 93: 1003–1011CrossRef

Dror Y, Cohen Y, Yerushalmi-Rozen R (2006) Structure of gum arabic in aqueous solution. J Polymer Science Part B-Polymer Physics 44: 3265–3271CrossRef

Gibson GR, Rouzaud, G, Brostoff J, Rayment N (2005) An evaluation of probiotic effects in the human gut: microbial aspects, Final Technical report for FSA project ref G01022

Gouin S (2004) Microencapsulation: industrial appraisal of existing technologies and trends. Trends in Food Science & Technology 15: 330–347CrossRef

Green BK (1957) U.S. Patent 2800457

Guerin D, Vuillemard JC, Subirade M (2003) Protection of bifidobacteria encapsulated in polysaccharide-protein gel beads against gastric juice and bile. J Food Protection 66: 2076–2084

Guignon B, Duquenoy A, Dumoulin, ED (2002) Fluid bed encapsulation of particles: Principles and practice. Drying Technology 20: 419–447CrossRef

Hansen LT, Allan-Wojtas PM, Jin YL, Paulson AT (2002) Survival of Ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions. Food Microbiol 19: 35–45CrossRef

Hyndman CL, Groboillot AF, Poncelet D, Champagne CP, Neufeld RJ (1993) Microencapsulation of lactococcus-lactis within cross-linked gelatin membranes. J Chemical Technol Biotechnol 56: 259–263CrossRef

Klein J, Stock J, Vorlop KD (1983) Pore-size and properties of spherical ca-alginate biocatalysts. European J Appl Microbiol Biotechnol 18: 86–91CrossRef

Klein J, Vorlop KD (1985) Immobilization Techniques – Cells. In: Moo-Young, M (ed.). Comprehensive Biotechnology, vol. 2, Pergamon Press, Oxford, UK, 203–224

Krasaekoopt W, Bhandari B, Deeth H (2003) Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy J 13: PII S0958–6946(0902)00155-00153

Lacroix C, Yidirim S (2007) Fermentation technologies for the production of probiotics with high viability and functionality. Current Opinion in Biotechnol 18: 176–183CrossRef

Lee JS, Cha DS, Park HJ (2004) Survival of freeze-dried Lactobacillus bulgaricus KFRI 673 in chitosan-coated calcium alginate microparticles. J Agricultural and Food Chemistry 52: 7300–7305CrossRef

Lee KY, Heo TR (2000) Survival of Bifidobacterium longum immobilized in calcium alginate beads in simulated gastric juices and bile salt solution. Appl Environ Microbiol 66: 869–873CrossRef

Maa YF, Hsu C (1996) Liquid-liquid emulsification by static mixers for use in microencapsulation. J Microencapsulation 13: 419–433CrossRef

Mattila-Sandholm T, Myllarinen P, Crittenden R, Mogensen G, Fonden R, Saarela M (2002) Technological challenges for future probiotic foods. International Dairy Journal 12: PII S0958–6946(0901)00099-00091CrossRef

Mauvernay RY (1965) Brevet d’Invention, BE 66701

Meesters GMH (2006) Agglomeration of enzymes, microorganisms and flavours. In: Salman, Agba; Hounslow, Michael; Seville, Jonathan P.K. (ed.). Granulation, Volume 11 (Handbook of Powder Technology), 555-591

Meiners JA (2004) Some like it hot. Glatt International Times, no. 18

Peniche C, Arguelles-Monal W, Peniche H, Acosta N (2003) Chitosan: An attractive biocompatible polymer for microencapsulation. Macromolecular Bioscience 3: 511–520CrossRef

Picot A, Lacroix C (2004) Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. International Dairy Journal 14: 505–515CrossRef

Pothakamury UR, BarbosaCanovas GV (1995) Fundamental aspects of controlled release in foods. Trends in Food Science & Technology 6: 397–406CrossRef

Prevost H, Divies C (1988) Continuous pre-fermentation of milk by entrapped yogurt bacteria .1. development of the process. Milchwissenschaft-Milk Science International 43: 621–625

Randall RC, Phillips GO, Williams PA (1988) The role of the proteinaceous component on the emulsifying properties of gum arabic. Food Hydrocolloids 2: 131–140CrossRef

Rees DA (1972) Shapely polysaccharides - eighth colworth medal lecture. Biochemical Journal 126: 257–&

Sheu TY, Marshall RT (1993) Microentrapment of lactobacilli in calcium alginate gels. J Food Science 58: 557–561CrossRef

Talwalkar A, Kailasapathy K (2004) Comparison of selective and differential media for the accurate enumeration of strains of Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei complex from commercial yoghurts. International Dairy Journal 14: 143–149CrossRef

Tsen JH, Chen HH, King VA (2002) Survival of freeze-dried Lactobacillus acidophilus immobilized in kappa-carrageenan gel. J General and Appl Microbiol 48: 237–241CrossRef

Watheley TL (1996) Microcapsules: Preparation by interfacial polymerization and interfacial complexation and their applications. In: Benita, Simon (ed.). Micro-capsules preparation, Micro-encapsulation methods and industrial applications. Informa Health Care: 349–366

Wehr JB, Menzies NW, Blamey FPC (2004) Alkali hydroxide-induced gelation of pectin. Food Hydrocolloids 18: 375–378CrossRef

Weinbreck F, Minor M, De Kruif CG (2004) Microencapsulation of oils using whey protein/gum arabic coacervates. J Microencapsulation 21: 667–679CrossRef

Wilson N, Shah NP (2007) Microencapsulation of vitamins. Asean Food Journal 14: 1–14

Wu Y, Bao C, Zhou Y (2007) An innovated tower-fluidized bed prilling process. Chinese Journal of Chemical Engineering 15: 424–428CrossRef

Ying DY, Parkar S, Luo XX, Seelye R, Sharpe JC, Barker D, Saunders J, Pereira R, Schroder R (2007) Microencapsulation of probiotics using kiwifruit polysaccharide and alginate chitosan. Proceedings of the 6th International Symposium on Kiwifruit, Vols 1 and 2: 801–808

Title: Micro-Encapsulation of Probiotics
Author: Jean-Antoine Meiners
Publisher: Springer New York
Book: Prebiotics and Probiotics Science and Technology
Print ISBN: 978-0-387-79057-2

Electronic ISBN: 978-0-387-79058-9

Copyright Year: 2009
DOI: https://doi.org/10.1007/978-0-387-79058-9_20

Springer Professional

Abstract

Please log in to get access to your license.

Dont have a licence yet? Then find out more about our products and how to get one now:

Springer Professional "Wirtschaft+Technik"

Springer Professional "Technik"

Premium Partners