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Development of probiotic-loaded calcium alginate-maltodextrin microparticles based on electrohydrodynamic technique

  • Published:2023-10 Issue: Volume:428 Page:118808
  • ISSN:0032-5910
  • Container-title:Powder Technology
  • language:en
  • Short-container-title:Powder Technology

Author:

Pandey Sachchidanand,Premjit Yashaswini,Khuntia Anjali,Kadival Amaresh,Mitra Jayeeta

Funder

Department of Science and Technology, Ministry of Science and Technology, India

Publisher

Elsevier BV

Subject

General Chemical Engineering

Reference54 articles.

1. Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria;Hotel;Fao Who,2001

2. The potential probiotic Lactobacillus Rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages;Rubio;Int. J. Food Microbiol.,2014

3. Encapsulation of probiotics and nutraceuticals: applications in functional food industry;Reque;Trends Food Sci. Technol.,2020

4. The viability of Lactobacillus Rhamnosus GG and Lactobacillus Acidophilus NCFM following double encapsulation in alginate and maltodextrin;Sohail;Food Bioprocess Technol.,2013

5. Microencapsulation of Lactobacillus Reuteri DSM 17938 cells coated in alginate beads with chitosan by spray drying to use as a probiotic cell in a chocolate Soufflé;Malmo;Food Bioprocess Technol.,2013

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