Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage-Reference-Cited by-同舟云学术

Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage

Published:2016-07-26 Issue:3 Volume:40 Page:e12458
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Fareez Ismail M.¹²,Lim Siong Meng¹²,Lim Fei Tieng¹²,Mishra Rakesh K.¹³,Ramasamy Kalavathy¹²

Affiliation:

1. Faculty of Pharmacy; University Teknologi MARA (UiTM); Bandar Puncak Alam Selangor Darul Ehsan 42300 Malaysia

2. Collaborative Drug Discovery Research (CDDR) Group, Pharmaceutical and Life Sciences Community of Research, Universiti Teknologi MARA (UiTM); Shah Alam Selangor Darul Ehsan 40450 Malaysia

3. Brain Degeneration and Therapeutics Group; Pharmaceutical and Life Sciences Community of Research, Universiti Teknologi MARA (UiTM); Shah Alam Selangor Darul Ehsan 40450 Malaysia

Funder

Long Term Research Grant Scheme

Ministry of Higher Education, Malaysia

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12458/fullpdf

Reference76 articles.

1. Optimizing cholesterol removal in cream using β-cyclodextrin and response surface methodology;Ahn;J. Food Sci.,1999

2. Development of microparticulate systems for intestinal delivery of Lactobacillus acidophilus and Bifidobacterium lactis;Albertini;Eur. J. Pharm. Sci.,2010