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  • 1.
    Singh, Poonam
    et al.
    Univ Coimbra, Coimbra, Portugal.
    Magalhaes, Solange
    Univ Coimbra, Coimbra, Portugal.
    Alves, Luis
    Univ Coimbra, Coimbra, Portugal.
    Antunes, Filipe
    Univ Coimbra, Coimbra, Portugal.
    Miguel, Maria
    Univ Coimbra, Coimbra, Portugal.
    Lindman, Björn
    Mid Sweden University, Faculty of Science, Technology and Media, Department of Chemical Engineering.
    Medronho, Bruno
    Univ Algarve, Faro, Portugal.
    Cellulose-based edible films for probiotic entrapment2019In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 88, p. 68-74Article in journal (Refereed)
    Abstract [en]

    Encapsulation with edible films is a promising approach that may solve the disadvantages associated with the use of bioactive compounds as food additives. This is particularly relevant in the case of probiotics, since their stability in food matrices and in the gastrointestinal tract may be rather poor. Therefore, new cellulose-based edible films have been successfully developed and characterized. Sodium carboxymethyl cellulose (CMC) and hydroxyethyl cellulose (HEC) were used for the film preparation and cross-linked with citric acid (CA) under reasonably mild conditions. Model probiotic bacteria (Lactobacillus rhamnosus GG) were incorporated in the films either during the film formation and casting or after the film synthesis, via bacteria diffusion and adsorption. The later approach could efficiently entrap and preserve viable bacteria. The mechanical properties and swelling ability could be tuned by varying the HEC/CMC ratio and the amount of CA. Moreover, the surface area and total pore volume of the films considerably decreased after cross-linking. Overall, these novel films are regarded as promising inexpensive and friendly matrices for food protection and packaging applications.

  • 2.
    Singh, Poonam
    et al.
    Univ Coimbra, Dept Chem, Coimbra, Portugal.
    Medronho, Bruno
    Univ Algarve, Fac Sci & Technol MeditBio, Faro, Portugal.
    dos Santos, Tiago
    i3S, Porto, Portugal; Univ Porto, INEB Inst Engn Biomed, Porto, Portugal.
    Nunes-Correia, Isabel
    Univ Coimbra, CNC Ctr Neurosci & Cell Biol, Coimbra, Portugal.
    Granja, Pedro
    i3S, Porto, Portugal; Univ Porto, INEB Inst Engn Biomed, Porto, Portugal; Univ Porto, ICBAS, Porto, Portugal.
    Miguel, Maria G.
    Univ Coimbra, Dept Chem, Coimbra, Portugal.
    Lindman, Björn
    Mid Sweden University, Faculty of Science, Technology and Media, Department of Chemical Engineering. Univ Coimbra, Dept Chem, Coimbra, Portugal.
    On the viability, cytotoxicity and stability of probiotic bacteria entrapped in cellulose-based particles2018In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 82, p. 457-465Article in journal (Refereed)
    Abstract [en]

    Probiotics are increasingly gaining popularity in vast food applications due to their recognized health benefits to the host. However, their passage through the gastrointestinal (GI) tract is not smooth and a significant number of physiological barriers (e.g. low pH, bile salts, enzymes, peristaltic movements, etc.) may considerably affect their viability. The entrapment of probiotics in protective matrices, such as hydrogel particles, is a feasible approach to minimize cell death. Therefore, in this work, novel cellulose/chitosan-based particles have been developed to entrap model probiotic Lactobacillus rhamnosus GG. The particle aging, storing and stability was studied at different temperatures and in simulated GI fluids with and without cross-linking agents or protein and lipid additives. Moreover, the effect of the particles on a model intestinal cell line was evaluated. The formulations containing casein displayed the best bacterial survival/culturability when exposed to the GI fluids. Overall, the storage and viability of the probiotics were observed to be improved in the different biopolymer-based systems, generally presenting a low toxicity profile to the cell line. Thus, the particles, which were based on carboxymethyl cellulose and chitosan, may be regarded as interesting matrices for probiotic encapsulation and delivery in food products. 

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