Publication

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 journalArticleAcademicpeer-review

APA

Mardani Ghahfarokhi, V., Pescarmona, P. P., Euverink, G-J. W., & Poortinga, A. T. (2020). Encapsulation of Lactobacillus casei (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH. Colloids and Interfaces, 4(3), [40]. https://doi.org/10.3390/colloids4030040

Author

Mardani Ghahfarokhi, Vida ; Pescarmona, Paolo P. ; Euverink, Gert-Jan W. ; Poortinga, Albert T. / Encapsulation of Lactobacillus casei (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH. In: Colloids and Interfaces. 2020 ; Vol. 4, No. 3.

Harvard

Mardani Ghahfarokhi, V, Pescarmona, PP, Euverink, G-JW & Poortinga, AT 2020, 'Encapsulation of Lactobacillus casei (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH', Colloids and Interfaces, vol. 4, no. 3, 40. https://doi.org/10.3390/colloids4030040

Standard

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 journalArticleAcademicpeer-review

Vancouver

Mardani Ghahfarokhi V, Pescarmona PP, Euverink G-JW, Poortinga AT. Encapsulation of Lactobacillus casei (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH. Colloids and Interfaces. 2020 Sep 10;4(3). 40. https://doi.org/10.3390/colloids4030040


BibTeX

@article{dc1a5524dc32407bba9ff232786db5e5,
title = "Encapsulation of Lactobacillus casei (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH",
abstract = "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.",
keywords = "Lactobacillus casei, antibubble, encapsulation, probiotics, SURVIVAL, MICROENCAPSULATION, STORAGE, VIABILITY, CELLS, SPP., ACIDOPHILUS, PROBIOTICS, GELATION",
author = "{Mardani Ghahfarokhi}, Vida and Pescarmona, {Paolo P.} and Euverink, {Gert-Jan W.} and Poortinga, {Albert T.}",
year = "2020",
month = sep,
day = "10",
doi = "10.3390/colloids4030040",
language = "English",
volume = "4",
journal = "Colloids and Interfaces",
issn = "2504-5377",
publisher = "MDPI AG",
number = "3",

}

RIS

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