THE INFLUENCE OF SELECTED ENCAPSULATION TECHNIQUES ON THE VIABILITY OF PROBIOTICS

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F21%3APU139715" target="_blank" >RIV/00216305:26310/21:PU139715 - isvavai.cz</a>
Result on the web
<a href="https://www.tandfonline.com/doi/full/10.1080/13102818.2020.1871545" target="_blank" >https://www.tandfonline.com/doi/full/10.1080/13102818.2020.1871545</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
THE INFLUENCE OF SELECTED ENCAPSULATION TECHNIQUES ON THE VIABILITY OF PROBIOTICS
Original language description
Selected probiotic strains, bifidobacteria and lactobacili, were cultivated. The influence of enzymes and various pH on probiotic viability was observed by adding model digest juices. Moreover, probiotic bacteria were encapsulated into alginate particles and/or lyophilised and model digestion was also performed. The influence of different approaches of encapsulation methods on the probiotic viability were determined by using cultivation assay, spectrophotometry or flow cytometer. Prebiotics were added into samples to analyse the effect on viability during model digestion. Probiotic cells were more sensitive to gastrointestinal environment without encapsulation. The probiotic viability was higher after encapsulation treatment and by adding prebiotics. However, lyophilised alginate particles need more time for rehydration to be released to environment after the digestion. Longer storage of probiotics in supplements and probiotic protection can be achieved by combining encapsulation into alginate particl
Czech name
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Czech description
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Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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