ArticleScientific reports2021
Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars.
Article in Scientific reports, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 38 citations in OpenAlex.
- Polymer-Based and Biomaterial Encapsulation of Probiotics for Improved Viability.Probiotics and antimicrobial proteins · 2026Review
- Fruit- and Vegetable-Based Food Bars for Children with Stunting: a Narrative Review of Formulation and Nutritional Adequacy.Current nutrition reports · 2026Review
- Precision Microbiome Modulation: Exploring Lactobacillus spp. as A Targeted Strategy for Type 2 Diabetes Management.Current nutrition reports · 2026Review
- Development of Calcium Alginate Hydrogels withGels (Basel, Switzerland) · 2025Article
- Skin microbiome friendly topical formulations containing probiotic - loaded alginate microspheres: in vitro studies.Scientific reports · 2025Article
- Encapsulation of Acid Whey in Alginate Microspheres for Application in Skin Microbiome-Friendly Topical Formulations: Optimization Through a Design of Experiments Approach.Molecules (Basel, Switzerland) · 2025Article
- Recent Advances in Marine-Derived Polysaccharide Hydrogels: Innovative Applications and Challenges in Emerging Food Fields.Polymers · 2025Review
- Novel Encapsulation Approaches in the Functional Food Industry: With a Focus on Probiotic Cells and Bioactive Compounds.Probiotics and antimicrobial proteins · 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
- Effect of Encapsulation ofACS applied materials & interfaces · 2024Article
- Amino acid profile behavior during the fermentation of Criollo cocoa beans.Food chemistry: X · 2024Article
- Novel Functional Grape Juices Fortified with Free or ImmobilizedMicroorganisms · 2023Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Flour from Pereskia aculeata leaf and green banana were used as ingredients in the formulation of a cereal bar with added Lactobacillus acidophilus LA02-ID-1688. Encapsulation in a calcium-alginate hydrogel reinforced with magnesium hydroxide was used as a strategy to protect the probiotic cells under gastrointestinal conditions and to prolong shelf-life. The results are relevant especially for maintaining cell viability during shelf-life; a challenge for the food industry in relation to dry probiotic products. Encapsulation promoted the protection of probiotic cells in simulated gastric and intestinal conditions, allowing the maintenance of high viable cell counts (> 10 log CFU, colony forming unit). Encapsulation also contributed to cellular protection under extreme temperature conditions, with reductions of cell viability of < 1 logarithmic cycle when the capsules were subjected to 55ºC/10 min. Even at 75ºC/10 min, encapsulation protected the probiotic cells 3-times greater than the free-cells. The food bar proved to be rich in dietary fiber (19 g 100 g
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