Co-encapsulation of probiotic bacteria L. rhamnosus GG and β-carotene by a novel biphasic encapsulation technique: Stability and in vivo anti-inflammatory properties

Author:

Freitas de Lima Fernando,Cesarim Mendonça Talita,Barreto Pinilla Cristian Mauricio,Dutra Alvim Izabela,Alves Gragnani Vido Mariana,de Paula EneidaORCID,Spadoti Leila Maria,Torres Silva e Alves Adriana

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Reference60 articles.

1. Microencapsulation of Limosilactobacillus reuteri (DSM 23878) for application in infant formula: Heat resistance and bacterial viability during long-time storage;Alves Gragnani Vido;Food Research International,2023

2. Comparison between the spray drying and spray chilling microparticles containing ascorbic acid in a baked product application;Alvim;Lwt - Food Science and Technology,2016

3. Studies on anti-inflammatory and analgesic properties of Lactobacillus rhamnosus in experimental animal models;Amdekar;Journal of Complementary and Integrative Medicine,2016

4. Safety evaluation (acute and sub-acute studies) of the aqueous extract of the leaves of Myrianthus arboreus P. Beauv. (Cecropiaceae) in Wistar rats;Awounfack;Journal of Ethnopharmacology,2016

5. Development of oral delivery systems with enhanced antioxidant and anticancer activity: Coix seed oil and β-Carotene coloaded liposomes;Bai;Journal of Agricultural and Food Chemistry,2019

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