Co-Encapsulation of Coffee and Coffee By-Product Extracts with Probiotic

Dérica Gonçalves Tavares, Mayara Andrade Martins de Souza, Tamara Leite Dos Santos, Adriele do Amor Divino Silva, Danilo José Machado de Abreu, Whasley Ferreira Duarte

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Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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1 · What the graph read from it

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5 · Who and what money

Authors and funding

6 authors.

Dérica Gonçalves TavaresDepartment of Biology, University of Louisville, Louisville, KY 40292, USA.ORCID 0000-0002-3727-0173

Mayara Andrade Martins de SouzaDepartment of Biology, Federal University of Lavras, Lavras 37200-000, MG, Brazil.ORCID 0000-0003-4478-9237

Tamara Leite Dos SantosDepartment of Biology, Federal University of Lavras, Lavras 37200-000, MG, Brazil.ORCID 0000-0003-3168-4102

Adriele do Amor Divino SilvaDepartment of Biology, Federal University of Lavras, Lavras 37200-000, MG, Brazil.

Danilo José Machado de AbreuDepartment of Biology, Federal University of Lavras, Lavras 37200-000, MG, Brazil.

Whasley Ferreira DuarteDepartment of Biology, Federal University of Lavras, Lavras 37200-000, MG, Brazil.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Coffee and coffee by-products contain several chemical compounds of great relevance, such as chlorogenic acid (CGA), trigonelline, and caffeine. Furthermore, yeasts have been the target of studies for their use as probiotics because of their interesting biochemical characteristics. The combined administration of probiotic microorganisms with components that provide health benefits mediated by alginate encapsulation is an alternative that ensures the stability of cells and chemical compounds. In this context, the aim of this work was to co-encapsulate the probiotic yeast

Indexed as

alginatebioactivesmicrocapsulesyeasts

Identifiers

PMID39410092

DOI10.3390/foods13193056

PMCPMC11475144

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