L. rhamnosus L. salivarius L. plantarum L. acidophilus L. paracasei B. longum B. lactis Bl 04 B. lactis Bl 07 HOWARU L. rhamnosus HOWARU B. bifidum
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Alginate, guar gum, xanthan gum, locust bean gum, carrageenan, vegetable oil, tween 80 |
Emulsion combination |
bile and acid tolerance |
Ding & Shah (2009)Ding, W. K., & Shah, N. P. (2009). An improved method of microencapsulation of probiotic bacteria for their stability in acidic and bile conditions during storage. Journal of Food Science, 74(2), M53-M61. http://dx.doi.org/10.1111/j.1750-3841.2008.01030.x. PMid:19323758. http://dx.doi.org/10.1111/j.1750-3841.20...
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L. paracasei ssp paracasei F19 B. lactis Bb12 |
Casein, hi-maize resistance starch |
Freeze drying followed by emulsification |
Survival after drying and storage |
Heidebach et al. (2010)Heidebach, T., Först, P., & Kulozik, U. (2010). Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells. Journal of Food Engineering, 9(3), 309-316. http://dx.doi.org/10.1016/j.jfoodeng.2010.01.003. http://dx.doi.org/10.1016/j.jfoodeng.201...
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L. acidophilous Z1L |
Free cells |
- |
Bile, acid and low pH tolerance |
Sabir et al. (2010)Sabir, F., Beyatli, Y., Cokmus, C., & Onal-Darilmaz, D. (2010). Assessment of potential probiotic properties of Lactobacillus spp., Lactococcus spp., and Pediococcus spp. strains isolated from kefir. Journal of Food Science, 75(9), M568-M573. http://dx.doi.org/10.1111/j.1750-3841.2010.01855.x. PMid:21535612. http://dx.doi.org/10.1111/j.1750-3841.20...
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L. plantarum 299 |
Whey protein coated with alginate |
Freeze drying |
Low pH and high bile tolerance |
Gbassi et al. (2009)Gbassi, G. K., Vandamme, T., Ennahar, S., & Marchioni, E. (2009). Microencapsulation of Lactobacillus plantarum spp in an alginate matrix coated with whey proteins. International Journal of Food Microbiology, 129(1), 103-105. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.11.012. PMid:19059666. http://dx.doi.org/10.1016/j.ijfoodmicro....
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B. bifidum
L. gasseri
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Sodium alginate, chitosan |
Freeze drying |
High viability and shelf life at 4 °C |
Chávarri et al. (2010)Chávarri, M., Marañón, I., Ares, R., Ibáñez, F. C., Marzo, F., & del Carmen Villarán, M. (2010). Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. International Journal of Food Microbiology, 142(1-2), 185-189. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.06.022. PMid:20659775. http://dx.doi.org/10.1016/j.ijfoodmicro....
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L. paracasei ssp. Tolerance L. delbrueckii ssp. bulgaricus |
Skim milk, trehalose |
Freeze drying |
Good survivability at 4 °C |
Jalali et al. (2012)Jalali, M., Abedi, D., Varshosaz, J., Najjarzadeh, M., Mirlohi, M., & Tavakoli, N. (2012). Stability evaluation of freeze-dried Lactobacillus paracasei subsp. tolerance and Lactobacillus delbrueckii subsp. bulgaricus in oral capsules. Research in Pharmaceutical Sciences, 7(1), 31-36. PMid:23181077.
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L. casei NCFB 161 |
Alginate, gelatinized starch, lecithin |
Freeze drying |
Long shelf life |
Donthidi et al. (2010)Donthidi, A. R., Tester, R. F., & Aidoo, K. E. (2010). Effect of lecithin and starch on alginate-encapsulated probiotic bacteria. Journal of Microencapsulation, 27(1), 67-77. http://dx.doi.org/10.3109/02652040902982183. PMid:19545220. http://dx.doi.org/10.3109/02652040902982...
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B. lactis
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Maltodextrin, inulin, oligofructose |
Spray drying |
High viability |
Paim et al. (2016)Paim, D. R. S. F., Costa, S. D. O., Walter, E. H. M., & Tonon, R. V. (2016). Microencapsulation of probiotic jussara (Euterpe edulis M.) juice by spray drying. Lebensmittel-Wissenschaft + Technologie, 74, 21-25. http://dx.doi.org/10.1016/j.lwt.2016.07.022. http://dx.doi.org/10.1016/j.lwt.2016.07....
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L. casei 01 |
Alginate, hi-maize resistant starch |
Emulsion technique |
High gastrointestinal tolerance |
Pankasemsuk et al. (2016)Pankasemsuk, T., Apichartsrangkoon, A., Worametrachanon, S., & Techarang, J. (2016). Encapsulation of Lactobacillus casei 01 by alginate along with hi-maize starch for exposure to a simulated gut model. Food Bioscience, 16, 32-36. http://dx.doi.org/10.1016/j.fbio.2016.07.001. http://dx.doi.org/10.1016/j.fbio.2016.07...
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L. bulgaricus
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Whey protein isolate, alginate |
Freeze drying |
High gastrointestinal tolerance |
Chen et al. (2017)Chen, H.-Y., Li, X.-Y., Liu, B.-J., & Meng, X.-H. (2017). Microencapsulation of Lactobacillus bulgaricus and survival assays under simulated gastrointestinal conditions. Journal of Functional Foods, 29, 248-255. http://dx.doi.org/10.1016/j.jff.2016.12.015. http://dx.doi.org/10.1016/j.jff.2016.12....
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L. acidophilus NCDC 016 |
Maltodextrin, gum Arabic |
Spray drying |
Temperature tolerance |
Arepally & Goswami (2019)Arepally, D., & Goswami, T. K. (2019). Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying. Lebensmittel-Wissenschaft + Technologie, 99, 583-593. http://dx.doi.org/10.1016/j.lwt.2018.10.022. http://dx.doi.org/10.1016/j.lwt.2018.10....
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S. succinus MabB4 E. fecium FldM3 |
Sugar beet, chicory, oats and Na-alginate |
emulsion |
High gastrointestinal tolerance |
Sathyabama et al. (2014)Sathyabama, S., Kumar, M. R., Devi, P. B., Vijayabharathi, R., & Priyadharisini, V. B. (2014). Co-encapsulation of probiotics with prebiotics on alginate matrix and its effect on viability in simulated gastric environment. Lebensmittel-Wissenschaft + Technologie, 57(1), 419-425. http://dx.doi.org/10.1016/j.lwt.2013.12.024. http://dx.doi.org/10.1016/j.lwt.2013.12....
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B. lactis
L. acidophilus
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Molten fat with lecithin |
Spray chilling |
High gastrointestinal tolerance |
Lara Pedroso et al. (2012)Lara Pedroso, D., Thomazini, M., Heinemann, R. J. B., & Favaro-Trindade, C. S. (2012). Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling. International Dairy Journal, 26(2), 127-132. http://dx.doi.org/10.1016/j.idairyj.2012.04.008. http://dx.doi.org/10.1016/j.idairyj.2012...
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L. acidophilus 5 L. casei 01 |
GOS, inulin, alginate, chitosan |
Emulsification |
High survivability at GIT |
Krasaekoopt & Watcharapoka (2014)Krasaekoopt, W., & Watcharapoka, S. (2014). Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. Lebensmittel-Wissenschaft + Technologie, 57(2), 761-766. http://dx.doi.org/10.1016/j.lwt.2014.01.037. http://dx.doi.org/10.1016/j.lwt.2014.01....
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B. bifidum Bb12 |
Whey |
Spray drying |
Long viability |
Castro-Cislaghi et al. (2012)Castro-Cislaghi, F. P., Silva, C. D. R. E., Fritzen-Freire, C. B., Lorenz, J. G., & Sant’Anna, E. S. (2012). Bifidobacterium Bb-12 microencapsulated by spray drying with whey: survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage. Journal of Food Engineering, 113(2), 186-193. http://dx.doi.org/10.1016/j.jfoodeng.2012.06.006. http://dx.doi.org/10.1016/j.jfoodeng.201...
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B. bifidum
L. acidophilus
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Cell wall of yeast (S. cerevisiae) |
Calcium alginate emulsion |
High survivability at GIT |
Mokhtari et al. (2017)Mokhtari, S., Jafari, S. M., Khomeiri, M., Maghsoudlou, Y., & Ghorbani, M. (2017). The cell wall compound of Saccharomyces cerevisiae as a novel wall material for encapsulation of probiotics. Food Research International, 96, 19-26. http://dx.doi.org/10.1016/j.foodres.2017.03.014. PMid:28528098. http://dx.doi.org/10.1016/j.foodres.2017...
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L. reuteri
Pediocucus acidilactici
L. salivarius
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Inulin, alginate |
Extrusion |
Highly effective against bile and acid |
Atia et al. (2016)Atia, A., Gomaa, A., Fliss, I., Beyssac, E., Garrait, G., & Subirade, M. (2016). A prebiotic matrix for encapsulation of probiotics: physicochemical and microbiological study. Journal of Microencapsulation, 33(1), 89-101. http://dx.doi.org/10.3109/02652048.2015.1134688. PMid:26805512. http://dx.doi.org/10.3109/02652048.2015....
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L. plantarum
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Maltodextrin, wheat dextrin, hi-maize |
Freeze drying |
Highest cell viability at GIT |
Chotiko & Sathivel (2016)Chotiko, A., & Sathivel, S. (2016). Three protective agents for pectin-rice bran capsules for encapsulating Lactobacillus plantarum. Food Bioscience, 16, 56-65. http://dx.doi.org/10.1016/j.fbio.2016.10.001. http://dx.doi.org/10.1016/j.fbio.2016.10...
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L. casei LAFTI L26 L. acidophilus LAFTIL10 B. animalis Bo |
Whey cheese matrix |
Emulsion |
Highest cell viability at GIT |
Madureira et al. (2011)Madureira, A. R., Amorim, M., Gomes, A. M., Pintado, M. E., & Malcata, F. X. (2011). Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions. Food Research International, 44(1), 465-470. http://dx.doi.org/10.1016/j.foodres.2010.09.010. http://dx.doi.org/10.1016/j.foodres.2010...
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L. acidophilus
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Sodium alginate, carrageenan |
Gel bead formation |
Highest cell viability |
Afzaal et al. (2019)Afzaal, M., Saeed, F., Arshad, M. U., Nadeem, M. T., Saeed, M., & Tufail, T. (2019). The effect of encapsulation on the stability of probiotic bacteria in ice cream and simulated gastrointestinal conditions. Probiotics and Antimicrobial Proteins, 11(4), 1348-1354. http://dx.doi.org/10.1007/s12602-018-9485-9. PMid:30426464. http://dx.doi.org/10.1007/s12602-018-948...
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