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Encapsulation of Lactobacillus casei (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH
Mardani Ghahfarokhi, V., Pescarmona, P. P., Euverink, G-J. W. & Poortinga, A. T., 10-Sep-2020, In : Colloids and Interfaces. 4, 3, 11 p., 40.Research output: Contribution to journal › Article › Academic › peer-review
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Encapsulation of Lactobacillus casei (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH. / Mardani Ghahfarokhi, Vida; Pescarmona, Paolo P.; Euverink, Gert-Jan W.; Poortinga, Albert T.
In: Colloids and Interfaces, Vol. 4, No. 3, 40, 10.09.2020.Research output: Contribution to journal › Article › Academic › peer-review
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TY - JOUR
T1 - Encapsulation of Lactobacillus casei (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH
AU - Mardani Ghahfarokhi, Vida
AU - Pescarmona, Paolo P.
AU - Euverink, Gert-Jan W.
AU - Poortinga, Albert T.
PY - 2020/9/10
Y1 - 2020/9/10
N2 - Pickering-stabilized antibubbles were used as a new method to encapsulate Lactobacillus casei. Antibubbles consist of one or more liquid droplets within a shell of gas. The antibubbles were prepared from a water-in-oil-in-water (W/O/W) emulsion stabilized by silica particles, which was then freeze-dried to remove the water and oil phases, before being subsequently reconstituted in water. Different oil phases and aqueous phase compositions were tested for their effect on the survival of the bacteria. The survival of L. casei after encapsulation using decane was 29.8 ± 2.1% in antibubbles containing 10% (w/v) maltodextrin plus 8% (w/v) sucrose, which is comparable to the survival when bacteria were freeze-dried without being encapsulated. Encapsulation within antibubbles led to a 10 to 30 times higher survival of L. casei at pH 2 in comparison with unencapsulated bacteria. This study shows that probiotics can be encapsulated within a shell of gas through the use of antibubbles and that this protects probiotics against a low pH.
AB - Pickering-stabilized antibubbles were used as a new method to encapsulate Lactobacillus casei. Antibubbles consist of one or more liquid droplets within a shell of gas. The antibubbles were prepared from a water-in-oil-in-water (W/O/W) emulsion stabilized by silica particles, which was then freeze-dried to remove the water and oil phases, before being subsequently reconstituted in water. Different oil phases and aqueous phase compositions were tested for their effect on the survival of the bacteria. The survival of L. casei after encapsulation using decane was 29.8 ± 2.1% in antibubbles containing 10% (w/v) maltodextrin plus 8% (w/v) sucrose, which is comparable to the survival when bacteria were freeze-dried without being encapsulated. Encapsulation within antibubbles led to a 10 to 30 times higher survival of L. casei at pH 2 in comparison with unencapsulated bacteria. This study shows that probiotics can be encapsulated within a shell of gas through the use of antibubbles and that this protects probiotics against a low pH.
KW - Lactobacillus casei
KW - antibubble
KW - encapsulation
KW - probiotics
KW - SURVIVAL
KW - MICROENCAPSULATION
KW - STORAGE
KW - VIABILITY
KW - CELLS
KW - SPP.
KW - ACIDOPHILUS
KW - PROBIOTICS
KW - GELATION
UR - https://www.mendeley.com/catalogue/f37a8c53-ba66-3a4e-901d-7bb4abd05579/
U2 - 10.3390/colloids4030040
DO - 10.3390/colloids4030040
M3 - Article
VL - 4
JO - Colloids and Interfaces
JF - Colloids and Interfaces
SN - 2504-5377
IS - 3
M1 - 40
ER -
ID: 135221790