ArticleProbiotics and antimicrobial proteins2019
The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions.
Article in Probiotics and antimicrobial proteins, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed, 112 citations in OpenAlex.
- Encapsulated probiotics and nanoprobiotics - Biocompatible materials, processing technologies, and applications: A review.Biomolecules & biomedicine · 2025Review
- Effect of Sodium Alginate-Bulk Chitosan/Chitosan Nanoparticle Wall Matrix on the Viability of Lactobacillus plantarum Under Simulated Gastrointestinal Fluids.Applied biochemistry and biotechnology · 2025Article
- In vitro digestive system simulation and anticancer activity of soymilk fermented by probiotics and synbiotics immobilised on agro-industrial residues.Scientific reports · 2024Article
- Survivability and behavior of probiotic bacteria encapsulated by internal gelation in non-dairy matrix and In Vitro GIT conditions.PloS one · 2024Article
- The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system.Food science & nutrition · 2023Article
- Effects of Partial Replacement of Sugar with Fig Syrup on the Survival ofFood technology and biotechnology · 2023Article
- Encapsulation of probiotic Lactobacillus acidophilus ATCC 4356 in alginate-galbanum (Ferula Gummosa Boiss) gum microspheres and evaluation of the survival in simulated gastrointestinal conditions in probiotic Tahini halva.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2023Article
- Preparation of milk-based probiotic lactic acid bacteria biofilms: A new generation of probiotics.Food science & nutrition · 2023Article
- Fabrication of electrospun gum Arabic-polyvinyl alcohol blend nanofibers for improved viability of the probiotic.Journal of food science and technology · 2022Article
- Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews.Microorganisms · 2022Review
- Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions.Saudi journal of biological sciences · 2022Article
- Probiotics in Citrus Fruits Products: Health Benefits and Future Trends for the Production of Functional Foods-A Bibliometric Review.Foods (Basel, Switzerland) · 2022Review
- Probiotics-loaded nanoparticles attenuated colon inflammation, oxidative stress, and apoptosis in colitis.Scientific reports · 2022Article
- Targeted Delivery of Probiotics: Perspectives on Research and Commercialization.Probiotics and antimicrobial proteins · 2022Review
- Viability ofCurrent research in food science · 2022Article
- Fortifying of probiotic yogurt with free and microencapsulated extract ofFood science & nutrition · 2021Article
- Coating Lacticaseibacillus rhamnosus GG in Alginate Systems: an Emerging Strategy Towards Improved Viability in Orange Juice.AAPS PharmSciTech · 2021Article
- Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks.Food science & nutrition · 2020Article
- Encapsulation ofFood science & nutrition · 2020Article
- Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions.Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this work was to explore the effect of two encapsulating polysaccharides (sodium alginate and carrageenan) on the viability of probiotic bacteria (L. acidophilus) in ice cream and under simulated gastrointestinal (GIT) conditions. For the purpose, probiotic cells were encapsulated in sodium alginate and carrageenan by an encapsulator using standard operating conditions. Ice cream was manufactured by adding free and microencapsulated probiotics. The survival of free and encapsulated probiotics was monitored over a period of 120 days at - 20 °C. Furthermore, the survival of free and encapsulated probiotic bacteria under the simulated GIT conditions was investigated. The results of the study showed that encapsulation significantly (p < 0.05) improved the cell survival of probiotics in ice cream compared to free cells (non-encapsulated). The viable cell count of probiotic bacteria in the free-state in ice cream was 9.97 log cfu/ml at 0 day that decreased to 6.12 log cfu/ml after 120 days. However, encapsulation improved the viability of the probiotics in the prepared ice cream and GIT. The cell count of probiotics encapsulated with sodium alginate and carrageenan was 9.91 log cfu/ml and 9.89 log cfu/ml respectively at 0 day that decreased to 8.74 log cfu/ml and 8.39 log cfu/ml respectively after 120 days. Similarly, during simulated gastrointestinal assay, the survival rate of encapsulated probiotic bacteria in simulated gastric solution and intestinal solutions was higher than that of free cells. In the case of encapsulated bacteria, only three log while for free cells seven log reduction was recorded. Sodium alginate microcapsules exhibited better release profile than carrageenan. Conclusively, the incorporation of encapsulated probiotics had a significant effect on quality parameters and sensorial characteristics of ice cream.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.