Unconventional foods and by-products as sustainable encapsulating materials carrying probiotic cultures: An overview of the encapsulation methods, and incorporation on food products-Reference-Cited by-同舟云学术

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Unconventional foods and by-products as sustainable encapsulating materials carrying probiotic cultures: An overview of the encapsulation methods, and incorporation on food products

Published:2024-10 Issue: Volume:61 Page:104892
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Somera Tânia^ORCID,Mafaldo Ísis Meireles,Bezerril Fabrícia França^ORCID,Rosset Michele^ORCID,Magnani Marciane^ORCID,Pimentel Tatiana Colombo^ORCID

Publisher

Elsevier BV

Reference80 articles.

1. Cruciferin improves stress resistance and simulated gastrointestinal survival of probiotic Limosilactobacillus reuteri in the model encapsulation system;Akbari;Food Hydrocolloids for Health,2023

2. Utilizing date pits in microencapsulation: Effect of different variations on Probiotic survivability under in-vitro digestion;Al-Hamayda;LWT - Food Science and Technology,2023

3. Optimization of microencapsulation of probiotics in raspberry juice by spray drying;Anekella;LWT-Food Science and Technology,2013

4. Co-encapsulation efficiency of silk sericin-alginate-prebiotics and the effectiveness of silk sericin coating layer on the survival of probiotic Lactobacillus casei;Apiwattanasiri;Food Bioscience,2022

5. Protective effects of tropical fruit processing coproducts on probiotic Lactobacillus strains during freeze-drying and storage;Araújo;Microorganisms,2020

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