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Microencapsulation using two different methods, spray- drying and emulsion technique were applied to preserve the viability of the probiotic Lactobacillus casei during manufacture and refrigerated storage. As coating materials to encapsulate the probiotic by spray-drying method, compatible biopolymers alginate and chitosan were utilized, while as a cross-linking agent, CaCl2 was used. In addition to the probiotic, oligofructose enriched inulin (Synergy 1®) as prebiotic was added to the medium intended for spray-drying. For microencapsulation of the probiotic by emulsion method, alginate and whey proteins were applied. Further, protective effects of four potential cryoprotectants (oligofructose enriched inulin, sorbitol, sucrose, lactose) were investigated when added to the whey proteins-Ca-alginate microparticles before freeze-drying. Experiments showed that chitosan-Ca-alginate microparticles and whey protein-Ca-alginate microparticles with high viability of L. casei were obtained using spray-drying and emulsion method, respectively. Lactobacillus casei encapsulated by emulsion method survived better during 6-months storage at refrigerated conditions than L. casei encapsulated by spraydrying. Cryoprotectants have no additional effect on the cells survival during freeze-drying, while sorbitol has shown negative impact on the probiotic viability encapsulated in whey protein-alginate and subsequently freeze-dried. No significant differences in viability of L. casei during storage at refrigerated conditions were observed, both in whey proteins-Ca-alginate microparticles as control and formulations containing cryoprotective agent.

The objective of this work was to prepare optimal formulation of L.casei loaded whey protein-Ca alginate microparticles with potential for controlled release and colon-targeted delivery of the probiotic

Fourier transform infrared spectroscopy (FTIR) is widely used to study the molecular structure of various compounds, but also for rapid identification of microorganisms, especially probiotics. The aim of this study was to determine the stability of the probiotic Lactobacillus casei during incorporation in microparticles comprised of Ca-alginate and whey proteins aimed to protect the probiotic during application in food/pharmaceutical products, storage and in vivo administration.

New approach for microencapsulation of the probiotic Lactobacillus casei was employed in order to improve the viability of the probiotic and achieve targeted delivery in the lower intestine after oral administration. The objective of this work was to determine the swelling behaviour of the optimal formulation of microparticles in mediums with different pH values respective to simulated gastrointestinal conditions.

The objective of this work was to assess the influence of formulation variables of L. casei loaded whey protein-Ca-alginate microparticles on probiotic survival under different conditions, representing simulated in vivo environment.

The objective of this work was to evaluate the effect of encapsulating material (chitosan, Ca and alginate)in given ranges of concentrations on viability of the probiotic L. casei in simulated in vivo condititons using polynomial regression model at 2nd level.

Synbiotic microparticles were prepared by spray-drying of aqueous dispersion of alginate, fructooligosaccharide and L.casei, followed by subsequent cross-linking and coating in solution of CaCl2 and chitosan in 1% w/w acetic acid. The aim of the study was to evaluate the influence of the formulation variables in particle size, zeta potential, calcium content and cell entrapment using polynomial regression model at 2nd level. Experimental responese demonstrated dominant influence of the interaction between the concentration of alginate and CaCl2 on all physicochemical parameters of the particles. The concentration of chitosan significantly affected the zeta potential of the particles, while the concentration of alginate was active in determination of the content of Ca 2= in the particles.

The health benefits of the probiotics are becoming more recognized and utilized nowadays. Among lactic acid bacteria, Lactobacillus casei has been found to colonize human GIT and exert meany health benefits. The aim of this research was to evaluate the influence of the formulation variables of L. casei-loaded whey-protein-Ca-alginate microparticles on the particle size and the survival of the mentioned probiotic during the processing.Overall effects of the formulation variables pointed to the dominant influence of the concentration of whey protein on the particle size , followed by the concentration of alginate. Higher concentration of whey protein and alginate in the coating medium resulted in increased particle size. Also, the data pointed to the dominant influence of the concentration of alginate and Ca Cl2 on the viability prior to-, and this trend continues after lyophilization. Significant negative effect of the alginate-whey protein interactions on the viability after lyophilization was observed, suggesting competition of the polymers and the probiotic for the same bonding sites

Although dairy products are generally good matrices for the delivery of probiotics to humans and traditionally the most used, fruit juices are of growing interest, due to their pleasant taste profile and refreshing characteristics. However, the low survival rate of probiotics in fruit juices resulting from acid environment is of concern.In this study, carrot juice was inoculated with free probiotic cells of L. casei and symbiotic microparticles loaded with L. casei to compare the survival rate of the rpobiotic during fermentation and storage of the symbiotic beverages at 4oC for 6 weeks. The results showed that the survival rate of free probiotic cells in carrot juice was below the therapeutic level at the end of the test due to their sensitivity to the acidic conditions in the medium and need protection to maintain the viability during storage. Results also showed that adding of encapsulated L. casei in carrot juice as symbiotic chitosan-Ca-alginate might solve the problem. Regarding the sensory characteristics of the carrot juice with microparticles, non-significant changes of the textural quality due to the low particle size was observed. Therefore, carrot juice containing symbiotic microparticles may be a new functional product and the effect of particles on the consumers acceptance should be further studied.

Viability loss of probiotics in pharmaceutical and food products and during the passage in the upper gastrointestinal tract has always been an obstacle for effective delivery of bacterial cells able to colonize the intestine. Microencapsulation has shown to be efficient method in preserving probiotic’s viability. The aim of this study was to evaluate the survival rate of L. casei during microencapsulation and in simulated in vivo conditions after incorporation in chitosan-Ca-alginate microparticles enriched with fructooligosaccharide as prebiotic. The initial cell population before encapsulation was 2 x 1011 cfu/g. High cell entrapping, within the therapeutic value, in the particles was achieved (3,2 x 1010 cfu/g). Narrow size distribution of the particles was observed (d50% of 18,42 μm; PDI 0,155), with production yield of approximately 40%. When comparing the viability of L. casei after spray-drying alone or with alginate and fructooligosaccharide, increased survival in the microparticles for 4 log was observed. After incubation in simulated gastric (3h) and intestinal juices (6h), the number of viable cells decreased for 3,8 log and 3,6 log for microencapsulated cells, and for 7,2 log and 6,3 log for the free cells, respectively. No significant difference in viability between the free and encapsulated cells in simulated colonic pH was observed. The presented microencapsulation method and formulation of microencapsulated L. casei shows potential for effective preservation and targeted release of viable cells in the colon. Further studies are needed for optimal formulation to be prepared and in vivo effects of the probiotic to be confirmed.