ArticleFoods (Basel, Switzerland)2023
Microencapsulation of Probiotics by Oil-in-Water Emulsification Technique Improves Cell Viability under Different Storage Conditions.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 36 citations in OpenAlex.
- Nanoencapsulated buriti oil: toxicological assessment in Caenorhabditis elegans , simulated digestion and enhanced biological potential.Journal of the science of food and agriculture · 2026Article
- Robustness-by-design for Probiotic Foods: Mechanisms, Non-thermal Stress Conditioning, and Engineered Microenvironments.Probiotics and antimicrobial proteins · 2026Review
- Development and Physicochemical Characterisation of Probiotic Emulsions ContainingPharmaceutics · 2026Article
- Encapsulated probiotics and nanoprobiotics - Biocompatible materials, processing technologies, and applications: A review.Biomolecules & biomedicine · 2025Review
- Probiotic-fortifiedItalian journal of food safety · 2025Article
- Synbiotic microencapsulation of Lactiplantibacillus plantarum-lentinan for enhanced growth in broilers.AMB Express · 2025Article
- Advances in bio-polymer coatings for probiotic microencapsulation: chitosan and beyond for enhanced stability and controlled release.Designed monomers and polymers · 2025Review
- Progress in Probiotic Science: Prospects of Functional Probiotic-Based Foods and Beverages.International journal of food science · 2025Review
- Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review.Molecules (Basel, Switzerland) · 2024Review
- Article
- MicroencapsulatedNutrients · 2023Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
Probiotics are associated with health benefits to the host. However, their application can be limited due to a decrease in cell viability during processing, storage, and passage through the gastrointestinal tract. Microencapsulation is a simple and efficient alternative to improve the physical protection and stability of probiotics. The present study aimed to produce and characterize alginate or gelatin-based microparticles containing Lactobacillus acidophilus NRRL B-4495 or Lactiplantibacillus plantarum NRRL B-4496 by oil-in-water (O/W) emulsification and to evaluate the stability under storage conditions. The results showed that L. acidophilus and L. plantarum encapsulated in gelatin (LAEG and LPEG) presented diameters of 26.08 ± 1.74 μm and 21.56 ± 4.17 μm and encapsulation efficiencies of 89.6 ± 4.2% and 81.1 ± 9.7%, respectively. However, those encapsulated in alginate (LAEA and LPEA) showed an encapsulation efficiency of <1.0%. Furthermore, LAEG was stable for 120 days of storage at 5 °C and 25 °C. Therefore, encapsulation in gelatin by O/W emulsification is a promising strategy for protecting and stabilizing probiotic bacteria, enabling future application in foods.
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