More articles from Volume 4, Issue 2, 2015
Identifying most important skills for PhD students in Food Science and Technology: a comparison between industry and academic stakeholders
Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt
Simple and double microencapsulation of Lactobacillus acidophilus with chitosan using spray drying
Food innovation and entrepreneurship in higher education: a case study
Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market
Simple and double microencapsulation of Lactobacillus acidophilus with chitosan using spray drying
,
Isela A. Flores-Belmont
,
Enrique Palou
,
Aurelio López-Malo
María Teresa Jiménez-Munguía
Abstract
References
1.
Adamiec J, Modrzejewska Z. Some Structural Properties of Spray-Dried Chitosan Microgranules. Drying Technology. 2005;23(8):1601–11.
2.
Amin T, Thakur M, Jain S. Microencapsulation-the future of probiotic cultures. Journal of Microbiology, Biotechnology and Food Sciences. 2013;(1):35–43.
3.
Anal AK, Singh H. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science & Technology. 2007;18(5):240–51.
4.
Ananta E, Volkert M, Knorr D. Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. International Dairy Journal. 2005;15(4):399–409.
5.
Aoac. Official methods of analysis. 2000;(17).
6.
Avila-Reyes SV, Garcia-Suarez FJ, Jiménez MT, San Martín-Gonzalez MF, Bello-Perez LA. Protection of L. rhamnosus by spray-drying using two prebiotics colloids to enhance the viability. Carbohydrate Polymers. 2014;102:423–30.
7.
Barboza Y, Marquez E, Parra K, Patricia Pinero M, Medina L. Development of a potential functional food prepared with pigeon pea (cajanus cajan), oats and lactobacillus reuteri atcc 55730. International Journal of Food Sciences and IJFS October. 2012;188–200.
8.
Barboza Y, Márquez E, Parra K, Piñero MP, Medina LM. Development of a potential functional food prepared with pigeon pea (Cajanus cajan), oats andLactobacillus reuteriATCC 55730. International Journal of Food Sciences and Nutrition. 2012;63(7):813–20.
9.
Chávez BE, Ledeboer AM. Drying of Probiotics: Optimization of Formulation and Process to Enhance Storage Survival. Drying Technology. 2007;25(7–8):1193–201.
10.
Chen K, Chen M, Liu J, Lin C, Chiu H. Optimization of incorporated prebiotics as coating materials for probiotic microencapsulation. Journal of Food Science. 2005;(5):260-M266.
11.
Corcoran BM, Ross RP, Fitzgerald GF, Stanton C. Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances. Journal of Applied Microbiology. 2004;96(5):1024–39.
12.
Corona‐Hernandez RI, Álvarez‐Parrilla E, Lizardi‐Mendoza J, Islas‐Rubio AR, de la Rosa LauraA, Wall‐Medrano A. Structural Stability and Viability of Microencapsulated Probiotic Bacteria: A Review. Comprehensive Reviews in Food Science and Food Safety. 2013;12(6):614–28.
13.
Desai KGH, Jin Park H. Recent Developments in Microencapsulation of Food Ingredients. Drying Technology. 2005;23(7):1361–94.
14.
Desmond C, Ross RP, O’Callaghan E, Fitzgerald G, Stanton C. Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia. Journal of Applied Microbiology. 2002;93(6):1003–11.
15.
Di Criscio T, Fratianni A, Mignogna R, Cinquanta L, Coppola R, Sorrentino E, et al. Production of functional probiotic, prebiotic, and synbiotic ice creams. Journal of Dairy Science. 2010;93(10):4555–64.
16.
Ding WK, Shah NP. Acid, Bile, and Heat Tolerance of Free and Microencapsulated Probiotic Bacteria. Journal of Food Science. 2007;72(9).
17.
Estevinho BN, Rocha F, Santos L, Alves A. Microencapsulation with chitosan by spray drying for industry applications – A review. Trends in Food Science & Technology. 2013;31(2):138–55.
18.
Fritzen-Freire CB, Prudêncio ES, Amboni RDMC, Pinto SS, Negrão-Murakami AN, Murakami FS. Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics. Food Research International. 2012;45(1):306–12.
19.
Fuchs M, Turchiuli C, Bohin M, Cuvelier ME, Ordonnaud C, Peyrat-Maillard MN, et al. Encapsulation of oil in powder using spray drying and fluidised bed agglomeration. Journal of Food Engineering. 2006;75(1):27–35.
20.
Gawkowski D, Chikindas ML. Non-dairy probiotic beverages: the next step into human health. Beneficial Microbes. 2013;4(2):127–42.
21.
Gbassi G, Vandamme T. Probiotic encapsulation technology: from microencapsulation to release into the gut. Pharmaceutics. 2012;(1):149–63.
22.
Gharsallaoui A, Roudaut G, Chambin O, Voilley A, Saurel R. Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International. 2007;40(9):1107–21.
23.
Granato D, Branco G, Nazzaro F, Cruz A, Faria J. Functional foods and nondairy probiotic food development: trends, concepts, and products. Comprehensive Reviews in Food Science and Food Safety. 2010;(3):292–302.
24.
Hernández-Carranza P, López-Malo A, Jiménez-Munguía MT. Microencapsulation quality and efficiency of lactobacillus casei by spray drying using maltodextrin and vegetable extracts. Journal of Food Research. 2013;(1):61–9.
25.
Ivanovska T, Petrusevska-Tozi L, Kostoska M, Geskovski N, Grozdanov A, Stain C, et al. 2012;200.
26.
Flores-Belmont. in chitosan-ca-alginate microparticles using spray-drying method. Macedonian Journal Of Chemistry And Chemical Engineering. (1):115–23.
27.
Kailasapathy K. Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT - Food Science and Technology. 2006;39(10):1221–7.
28.
Karimi R, Mortazavian AM, Da Cruz AG. Viability of probiotic microorganisms in cheese during production and storage: a review. Dairy Science & Technology. 2011;91(3):283–308.
29.
Lee JS, Cha DS, Park HJ. Survival of Freeze-DriedLactobacillus bulgaricusKFRI 673 in Chitosan-Coated Calcium Alginate Microparticles. Journal of Agricultural and Food Chemistry. 2004;52(24):7300–5.
30.
Rokka S, Rantamäki P. Protecting probiotic bacteria by microencapsulation: challenges for industrial applications. European Food Research and Technology. 2010;231(1):1–12.
31.
Schubert H. Food particle technology. Part I: Properties of particles and particulate food systems. Journal of Food Engineering. 1987;6(1):1–32.
32.
Telang AM, Thorat BN. Optimization of Process Parameters for Spray Drying of Fermented Soy Milk. Drying Technology. 2010;28(12):1445–56.
33.
Teoh PL, Mirhosseini H, Mustafa S, Hussin ASM, Abdul Manap MY. Recent Approaches in the Development of Encapsulated Delivery Systems for Probiotics. Food Biotechnology. 2011;25(1):77–101.
34.
Urbanska AM, Bhathena J, Prakash S. Live encapsulated Lactobacillus acidophilus cells in yogurt for therapeutic oral delivery: preparation and in vitro analysis of alginate–chitosan microcapsulesThis article is one of a selection of papers published in this special issue (part 1 of 2) on the Safety and Efficacy of Natural Health Products. Canadian Journal of Physiology and Pharmacology. 2007;85(9):884–93.
35.
2015;188–200.
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
Google scholar:
See link
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
