ArticleFood chemistry: X2025
Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stability.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Encapsulated probiotics as antimicrobial agents: mechanisms and delivery strategies against multidrug-resistant pathogens.Frontiers in cellular and infection microbiology · 2026Review
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The milk fat globule membrane (MFGM) has been shown to improve probiotic survival in the gastrointestinal tract. However, emulsions stabilized through electrostatic interactions between MFGM and polysaccharides for probiotic encapsulation remain unexplored. This study established optimal conditions for creating MFGM-Pectin (CP) emulsions. At pH 4.0, a MFGM/CP ratio of 1 produced the smallest particle size and the highest zeta potential, ideal for emulsion stabilization. We evaluated the effects of varying complex concentrations and oil phase ratios on emulsion properties. The results indicate that CP significantly affects the apparent viscosity, oxidative stability, centrifugal stability, storage stability, and antioxidant activity of MFGM-CP emulsions. Furthermore, the encapsulation of LGG within the emulsion improved its survival and storage stability in simulated gastrointestinal fluids. These findings suggest that MFGM is a promising material for probiotic encapsulation and provide a foundation for developing MFGM-based products containing probiotics or other active ingredients.
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