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- W4376272280 abstract "Probiotics are microorganisms that provide the host with a number of adaptive health benefits. When consumed along with food or otherwise, they attach themselves to the intestinal wall of the host and suppress the unwanted microflora. Probiotics are considerably destroyed during food processing and storage and in the harsh digestive juices and bile salts of the stomach. Therefore, it is essential to protect probiotics from the adverse conditions and maintain their viability to achieve the intended benefits. Encapsulation can be a solution. Common encapsulation techniques are spray and freeze drying, but they have some limitations as they use extreme temperatures that are detrimental to probiotics. Electrospinning can be an alternative to these methods to encapsulate probiotics with desired characteristics for food applications. It is also a cost-effective and scalable technology, and it could be done at room temperature without the risk of thermal damage to the probiotics being encapsulated. In this chapter, the major principles and advances in the use of electrospinning technologies for processing probiotics are detailed. Also, the electrospinning technique for encapsulation of Lacticaseibacillus rhamnosus , including prebiotics and lyoprotectants, and their effects on encapsulation and viability of probiotics are discussed. The L. rhamnosus -loaded electrospun fibers appeared to be beaded." @default.
- W4376272280 created "2023-05-13" @default.
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- W4376272280 date "2023-05-08" @default.
- W4376272280 modified "2023-10-12" @default.
- W4376272280 title "Electrospinning Technologies for Encapsulation of Probiotics" @default.
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- W4376272280 doi "https://doi.org/10.1002/9781119860594.ch14" @default.
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