Encapsulation of Lactobacillus casei into Calcium Pectinate‐Chitosan Beads for Enteric Delivery

Gel beads were prepared by extrusion of various types of pectin into 0.15 M calcium chloride. Size, morphology, and textural properties of 3 types of beads were evaluated and it was established that the use of 3 w/v % amidated pectin provides the optimal characteristics suitable for encapsulation of...

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Veröffentlicht in:	Journal of food science 2017-12, Vol.82 (12), p.2954-2959
Hauptverfasser:	Bepeyeva, Aigerim, Barros, Joao M.S., Albadran, Hanady, Kakimov, Aitbek K., Kakimova, Zhaynagul Kh, Charalampopoulos, Dimitris, Khutoryanskiy, Vitaliy V.
Format:	Artikel
Sprache:	eng
Schlagworte:	Alginates - chemistry Bacteria Beads Calcium Calcium chloride Capsules - chemistry Chitosan Chitosan - chemistry Computer simulation Drug Delivery Systems Encapsulation Extrusion Gastrointestinal Tract - microbiology Humans Intestine Juices Lactobacilli Lactobacillus casei Lactobacillus casei - chemistry live bacteria Pectin Pectins - chemistry probiotic Probiotics Probiotics - chemistry Salt Viability Yogurt
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