Table 3.
Microencapsulation of probiotics with physically modified alginate.
| Coating Material | Encapsulated Strain | Application | Remarks | References |
|---|---|---|---|---|
| Alg + cassava starch | Rhodopseudomonas palustris KTSSR54 | Promote plant growth. | The encapsulation efficiency with alginate alone was 50.56%, compared to 70.83% when the starch content was 4% (w/v). | [99] |
| Alg + corn starch | Lactobacillus fermentum CECT5716 | -- | Encapsulation efficiency of starch particles increased significantly (from 74.41% to 97.26%). | [100] |
| Alg + native corn starch | Lactobacillus casei 01 | -- | Beads with a starch concentration of 600 g/L had 4 times more storage stability than without starch and had a porosity rate of 1/3. After lyophilization, the survival of cells encapsulated within the beads with starch was 100 times higher than that of the control group. |
[101] |
| Alg + corn starch | Lactobacillus acidophilus (LA5), Lactobacillus rhamnosus 23,527 LGG, Bifidobacterium bifidum, Bifidobacterium animalis | -- | The viability rate of lactobacilli and bifidobacteria, after 120 min, in gastric condition obtained 90% and 84.1% and in intestinal condition 71.7% and 77.8% of the initial count compared to encapsulated control, respectively, (p < 0.01). | [102] |
| Alg + corn starch | Lactobacillus rhamnosus 23,527 LGG, Lactobacillus acidophilus (LA5), Bifidobacterium bifidum, Bifidobacterium animalis | -- | Temperature stability is significantly improved. The survival rates of nanoencapsulated LAB and Bifidobacterium increased from 87.7% to 97.9% and from 86.3% to 96.9%, respectively, after 20 days of yogurt preservation. |
[103] |
| Alg + Hi-maize | Lactobacillus acidophilus | -- | The freeze-dried microparticles of alginate and alginate + Hi-maize had diameters of 114.51 and 78.49 µm, respectively. | [104] |
| Alg + carboxymethylpachymaran (CMP) | Lactobacillus plantarum | -- | The composite coating showed excellent performance in terms of sustainable release and freeze-drying stability: 107 CFU/mL before and after freeze-drying. Composite coating has good storage stability: 2.09 × 106 CFU/mL at 4 °C for 90 days. |
[105] |
| Alg + fish gelatin | Lactobacillus acidophilus LA-5 | -- | Compared with the control (free bacteria), the activity of encapsulated L. acidophilus increased to 2.49 and 3.07 log CFU/g during baking and storage, respectively. Good storage stability: 106 CFU/g after 4 days. |
[106] |
| Alg + polystyrene (PS) | Lactobacillus plantarum 2675 | -- | Temperature and UV light had low inhibitory effects on the growth of immobilized cells, from 81% to 40% and from 64% to 48%, respectively. | [107] |
| Alg + Poly(vinyl alcohol)(PVA) |
Lactobacillus
rhamnosus GG |
Treatment of allergic diseases | Zeta potential values for VS 1 and VSPBe 2 were −6.29 mV and −7.74 mV, respectively. The bacterial survival rate was up to 9.62 log CFU/mL 11% (1st day), 37% (3rd day), 29% (5th day), and 8% (9th day) decrement in TMAB 3 counts of coated fish fillets compared to uncoated fish fillets (p < 0.05). |
[108] |
| Alg + PVA | Lactobacillus paracasei KS-199 | -- | Enhanced protection ability of the mats was observed in thermal degradation assays (weight loss from 93.4 to 84.5%). Increased survival of strains in simulated gastric juice (the viability rate from 64.1 to 70.8 log CFU/mL). |
[109] |
1 VS is short for “poly (vinyl alcohol) & sodium alginate-based nanofibers”. 2 VSPBe is short for “probiotic bacteria-loaded poly (vinyl alcohol) & sodium alginate-based nanofibers”.3 TMAB is short for “total mesophilic aerobic bacteria”.