The DOI matches its Crossref record; 10 of the 10 references it cites were found in a registry or an index.
Probiotics, prebiotics, and microencapsulation: A review
Abstract
The development of a suitable technology for the production of probiotics is a key research for industrial production, which should take into account the viability and the stability of the organisms involved. Microbial criteria, stress tolerance during processing, and storage of the product constitute the basis for the production of probiotics. Generally, the bacteria belonging to the genera Lactobacillus and Bifidobacterium have been used as probiotics. Based on their positive qualities, probiotic bacteria are widely used in the production of food. Interest in the incorporation of the probiotic bacteria into other products apart from dairy products has been increasing and represents a great challenge. The recognition of dose delivery systems for probiotic bacteria has also resulted in research efforts aimed at developing probiotic food outside the dairy sector. Producing probiotic juices has been considered more in the recent years, due to an increased concern in personal health of consumers. This review focuses on probiotics, prebiotics, and the microencapsulation of living cells.
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Citations
Cites
The gut microbiota shapes intestinal immune responses during health and disease
Round, J. L., & Mazmanian, S. K. (2009) · Nature Reviews Immunology · doi:10.1038/nri2515 · Cited by 5,029
Probiotics and their fermented food products are beneficial for health
Parvez, S., Malik, K. A., Ah Kang, S., & Kim, H.-Y. (2006) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2006.02963.x · Cited by 1,435
Functional food science and gastrointestinal physiology and function
Salminen, S., Bouley, C., Boutron, M.-C., Cummings, J. H., Franck, A., Gibson, G. R., Isolauri, E., Moreau, M.-C., Roberfroid, M., & Rowland, I. (1998) · British Journal of Nutrition · doi:10.1079/bjn19980108 · Cited by 1,398
Weizman, Z., Asli, G., & Alsheikh, A. (2005) · Pediatrics · doi:10.1542/peds.2004-1815 · Cited by 548
Acid, Bile, and Heat Tolerance of Free and Microencapsulated Probiotic Bacteria
Ding, W. K., & Shah, N. P. (2007) · Journal of Food Science · doi:10.1111/j.1750-3841.2007.00565.x · Cited by 342
Snydman, D. R. (2008) · Clinical Infectious Diseases · doi:10.1086/523331 · Cited by 336
Gao, X. W., Mubasher, M., Fang, C. Y., Reifer, C., & Miller, L. E. (2010) · American Journal of Gastroenterology · doi:10.1038/ajg.2010.11 · Cited by 318
Koebnick, C., Wagner, I., Leitzmann, P., Stern, U., & Zunft, H. F. (2003) · Canadian Journal of Gastroenterology · doi:10.1155/2003/654907 · Cited by 288 · cited 1×
“The use of probiotics may be related to the relief of constipation (Koebnick et al., 2003; Weichselbaum, 2009) and lactose intolerance (Vesa et al., 2000).”
BackgroundGupta, V, & Garg, R. (2009) · Indian Journal of Medical Microbiology · doi:10.4103/0255-0857.53201 · Cited by 283
Unraveling Mechanisms of Action of Probiotics
Sherman, P. M., Ossa, J. C., & Johnson‐Henry, K. (2009) · Nutrition in Clinical Practice · doi:10.1177/0884533608329231 · Cited by 230
Cited by
The gut microbiome as a major regulator of the gut-skin axis
Salem, I., Ramser, A., Isham, N., & Ghannoum, M. A. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.01459 · Cited by 707
Fernández, J., Redondo-Blanco, S., Gutiérrez-del-Río, I., Miguélez, E. M., Villar, C. J., & Lombó, F. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2016.06.032 · Cited by 367
Encapsulation of probiotics and nutraceuticals: Applications in functional food industry
Reque, P. M., & Brandelli, A. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.05.022 · Cited by 336
Rodrigues, F. J., Cedran, M. F., Bicas, J. L., & Sato, H. H. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109682 · Cited by 303
Oral microbiome: a review of its impact on oral and systemic health
Rajasekaran, J. J., Krishnamurthy, H. K., Bosco, J., Jayaraman, V., Krishna, K., Wang, T., & Bei, K. (2024) · Microorganisms · doi:10.3390/microorganisms12091797 · Cited by 272
Metadata
- Authors
- Sarao, L. K., & Arora, M.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2015-04-07
- Volume
- 57
- Issue
- 2
- Pages
- 344-371
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W1990574335
- Cited by
- 410
- References
- 10
- FWCI
- 13.38
- Type
- journal article
- Language
- en
- Open access
- closed
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Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
