Encapsulation of lactobacillus casei into calcium pectinate-chitosan beads for enteric delivery

Autor: Bepeyeva, Aigerim, de Barros, Joao M. S., Albadran, Hanady, Kakimov, Aitbek K., Kakimova, Zhainagul Kh., Charalampopoulos, Dimitris, Khutoryanskiy, Vitaliy

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 opt

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

Autor: Bepeyeva A; Dept. of Standardization and Biotechnology, Shakarim State Univ. of Semey, Semey, VKO, 071412, Kazakhstan., de Barros JMS; Reading School of Pharmacy, Univ. of Reading, Whiteknights, PO Box 224, Reading, Berkshire, RG6 6AD, U.K., Albadran H; Dept. of Food and Nutritional Sciences, Univ. of Reading, Whiteknights, Reading, Berkshire, RG6 6AD, U.K., Kakimov AK; Dept. of Standardization and Biotechnology, Shakarim State Univ. of Semey, Semey, VKO, 071412, Kazakhstan., Kakimova ZK; Dept. of Standardization and Biotechnology, Shakarim State Univ. of Semey, Semey, VKO, 071412, Kazakhstan., Charalampopoulos D; Dept. of Food and Nutritional Sciences, Univ. of Reading, Whiteknights, Reading, Berkshire, RG6 6AD, U.K., Khutoryanskiy VV; Reading School of Pharmacy, Univ. of Reading, Whiteknights, PO Box 224, Reading, Berkshire, RG6 6AD, U.K.

Publikováno v: Journal of food science [J Food Sci] 2017 Dec; Vol. 82 (12), pp. 2954-2959. Date of Electronic Publication: 2017 Nov 10.