Ambient storage of microencapsulated Lactobacillus plantarum ST-III by complex coacervation of type-A gelatin and gum arabic

Sucrose addition and complex coacervation were effective in probiotic protection during ambient storage, which might be correlated with moisture adsorption.

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Use of gelatin and gum arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex coacervation

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2019.04.110 ◽

2019 ◽

Vol 133 ◽

pp. 722-731 ◽

Cited By ~ 14

Author(s):

Daniele de Almeida Paula ◽

Eliane Maurício Furtado Martins ◽

Nataly de Almeida Costa ◽

Patrícia Martins de Oliveira ◽

Eduardo Basílio de Oliveira ◽

...

Keyword(s):

Lactobacillus Plantarum ◽

Gum Arabic ◽

Dual Process ◽

Complex Coacervation ◽

Double Emulsification

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Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white cheese

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.106496 ◽

2021 ◽

Vol 113 ◽

pp. 106496

Author(s):

Sohrab Sharifi ◽

Mahmoud Rezazad-Bari ◽

Mohammad Alizadeh ◽

Hadi Almasi ◽

Saber Amiri

Keyword(s):

Whey Protein ◽

Lactobacillus Plantarum ◽

Gum Arabic ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Complex Coacervation ◽

White Cheese ◽

Probiotic Lactobacillus

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Complex coacervation behavior and the mechanism between rice glutelin and gum arabic at pH 3.0 studied by turbidity, light scattering, fluorescence spectra and molecular docking

LWT ◽

10.1016/j.lwt.2021.112084 ◽

2021 ◽

pp. 112084

Author(s):

Wei Luo ◽

Hui Huang ◽

Yonghong Zhang ◽

Faxiang Wang ◽

Jian Yu ◽

...

Keyword(s):

Molecular Docking ◽

Light Scattering ◽

Fluorescence Spectra ◽

Gum Arabic ◽

Complex Coacervation

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Microencapsulation of oil droplets using cold water fish gelatine/gum arabic complex coacervation by membrane emulsification

Food Research International ◽

10.1016/j.foodres.2013.04.012 ◽

2013 ◽

Vol 53 (1) ◽

pp. 362-372 ◽

Cited By ~ 61

Author(s):

Emma Piacentini ◽

Lidietta Giorno ◽

Marijana M. Dragosavac ◽

Goran T. Vladisavljević ◽

Richard G. Holdich

Keyword(s):

Cold Water ◽

Gum Arabic ◽

Complex Coacervation ◽

Oil Droplets ◽

Membrane Emulsification ◽

Water Fish

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Morphology, Stability, and Application of Lycopene Microcapsules Produced by Complex Coacervation

Journal of Chemistry ◽

10.1155/2013/982603 ◽

2013 ◽

Vol 2013 ◽

pp. 1-7 ◽

Cited By ~ 23

Author(s):

Glaucia A. Rocha-Selmi ◽

Carmen S. Favaro-Trindade ◽

Carlos R. F. Grosso

Keyword(s):

Encapsulation Efficiency ◽

Gum Arabic ◽

Average Diameter ◽

Stability Test ◽

Free Form ◽

Complex Coacervation ◽

The Stability ◽

Processing And Storage ◽

High Degree ◽

And Storage

The interest in lycopene has increased in recent years due to studies that associate it with the reduction in risk of developing cardiovascular diseases and cancer. However, due to its high degree of unsaturation, this carotenoid is inclined to isomerize and oxidize during processing and storage, making it difficult to use in the food industry. Microencapsulation can improve this situation, increasing its stability and making incorporation into food formulations possible. Thus, the aim of this study was to microencapsulate lycopene by complex coacervation using gelatin and gum Arabic as the encapsulating agents. The microcapsules were evaluated based on the encapsulation efficiency and their morphology and then submitted to a stability test and applied in cake making. Most of the systems studied presented spherical microcapsules with defined walls. The encapsulation efficiency values were above 90%, and the average diameter of the capsules ranged from 61 to 144 μm. The stability test showed that microencapsulation offered greater protection to the lycopene as compared to its free form. The application of nonfreeze dried coacervated microcapsules in cake making was satisfactory, but the color transference was low when freezedried coacervated microcapsules were used.

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