تاثیر درون‏ پوشانی به روش امولسیون بر زنده‏ مانی باکتری لاکتوباسیلوس ‏روتری در شرایط شبیه ‏سازی شده معده

1.Brinques, G.B., and Ayub, M.A.Z. 2011. Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt. J. of Food Engineering. 103: 2. 123-128.

2.Chosravi Sanjani, M.A., and Mohammadi, N. 2012. Evaluation of the effect of microencapsulation on the survival of probiotics in simulated conditions of human stomach and intestine and evaluation of capsule structure with FTIR. First National Conference on Molecular Cellular Innovations. Parand, Islamic Azad University, Parand Branch. (In Persian)

3.Darjani, P., Nezhad, M.H., Kadkhodaee, R., and Milani, E. 2016. Influence of prebiotic and coating materials on morphology and survival of a probiotic strain of Lactobacillus casei exposed to simulated gastrointestinal conditions. LWT-Food Science and Technology. 73: 162-167.

4.De Prisco, A., Maresca, D., Ongeng, D., and Mauriello, G. 2014. Microencapsulation by vibrating technology of the probiotic strain Lactobacillus reuteri DSM 17938 to enhance its survival in foods and in gastrointestinal environment. Food Science and Technology. 58: 2. 1-11.

5.Gandomi, H., Abbaszadeh, S., Misaghi, A., Bokaie, S., and Noori, N. 2016. Effect of chitosan-alginate encapsulation with inulin on survival of Lactobacillus rhamnosus GG during apple juice storage and under simulated gastrointestinal conditions. LWT-Food Science and Technology. 69: 365-371.

6.Gaudreau, H., Champagne, C.P., Remondetto, G.E., Gomaa, A., and Subirade, M. 2016. Co-encapsulation of Lactobacillus helveticus cells and green tea extract: Influence on cell survival in simulated gastrointestinal conditions. J. of Functional Foods. 26: 451-459.

7.Ghahremanifar, A., Najafi, M., and Mohammadi, A. 2014. Evaluation of the effect of carbohydrates on the shelf life of limonene encapsulated with concentrated whey protein. J. of Innovation in Food Science and Technology. 6: 3. 67-73. (In Persian)

8.Hasheminia, S.M., Ebrahimzade Mousavi, S.A., Ehsani, M.R., and Dehghan Nia, J. 2011. The effect of adding gelan hydrocolloid on rheological properties and stabilization of fibrous dough. J. of Food Technologies Research. 21: 2. 179-193.

9.Jafari, S., Najafi, A., and Nasiraie, L. 2016. The effect of microencapsulation with sodium alginate on the survival of the probiotic bacterium Lactobacillus casei in simulated gastric and intestinal conditions. Second National Conference on Life Sciences. Damghan, Islamic Azad University, Damghan Branch. (In Persian)

10.Kazemi Gorji, M., Abbassi, H.A., Nasirai, L., and Milani, A. 2013. Effect of microencapsulation with calcium alginate on the survival of Lactobacillus plantarum (La7) probiotic bacterium in simulated gastric and intestinal conditions. Innovation in Food Science and Technology. 5: 1. 179-185. (In Persian)

11.Krasaekoopt, W., and Watcharapoka, S. 2014. Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. LWT-Food Science and Technology. 57: 2.761-766.

12.Larisch, B.C., Poncelet, D., Champagne, C.P., and Neufel, R.J. 1994. Microencapsulation of Lactococcus lactis subsp. cremoris. J. of Microencapsulation. 11:189-195.

13.Mandal, S., Puniya, A.K., and Singh, K. 2006. Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-298. International Dairy J. 16: 10. 1190-1195.

14.Martín, M.J., Lara-Villoslada, F., Ruiz, M.A., and Morales, M.E. 2015. Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects. Innovative Food Science & Emerging Technologies. 27: 15-25.

15.Mohammadi, J., Mirdamadi, S., Javanmard, M., Safavi, M., and Bassiri, A. 2016. Effect of encapsulation on viability of Lactobacillus casei in simulated gastrointestinal conditions and heat treatment. J. of Novel Food Technologies. 14: 13. 31-43. (In Persian)

16.Mokarram, R., Mortazavi, S., Najafi, M.H., and Shahidi, F. 2009. The influence of multi stage alginate coating on survivability of potential probiotic bacteria in simulated gastric and intestinal juice. Food Research International. 42: 8.1040-1045.

17.Muthukumarasamy, P., Allan‐Wojtas, P., and Holley, R.A. 2006. Stability of Lactobacillus reuteri in different types of microcapsules. J. of Food Science. 71: 1. 21-29.

18.Najafi, M., and kadkhodai, R. 2016. Limonine encapsulation by freeze-drying method: The effect of type and concentration of wall material. Iranian J. of Food Science and Technology Research. 7: 3. 210-217. (In Persian)

19.Nazzaro , F., Orlando, P., Fratianni, F., and Coppola, R. 2012. Microencapsulation in food science and biotechnology. Current Opinion in Biotechnology. 23: 2.182-186.

20.Pandey, S.M., and Mishra, H. 2015. Optimization of the prebiotic & probiotic concentration and incubation temperature for the preparation of synbiotic soy yoghurt using response surface methodology. LWT-Food Science and Technology. 62: 1. 458-467.

21.Pham-Hoang, B.N., Romero-Guido, C., Phan-Thi, H., and Waché, Y. 2013. Encapsulation in a natural, preformed, multi-component and complex capsule: yeast cells. Applied microbiology and biotechnology. 97: 15. 6635-6645.

22.Rahmen, A., Hosseini, S.A, and Otadey, M. 2013. Evaluation of the effect of salt (calcium, magnesium and potassium chloride), fat and gelan gum on sausage texture. Innovation in food science and technology. 5: 1.1-11. (In Persian)

23.Rosas-Flores, W., Ramos-Ramírez, E.G., and Salazar-Montoya, J.A. 2013. Microencapsulation of Lactobacillus helveticus and Lactobacillus delbrueckii using alginate and gellan gum. Carbohydrate polymers. 98: 1.1011-1017.

24.Sarao, L.K., and Arora, M. 2017. Probiotics, prebiotics, and microencapsulation: A review. Critical Reviews in Food Science and Nutrition. 57: 2.344-371.

25.Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P., and Kailasapathy, K. 2000. Encapsulation of probiotic bacteria with alginate–starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. International J. of Food Microbiology. 62: 1. 47-55.

26.Sun, W., and Griffith, M.W. 2000. Survival of bifidobacteria in yogurt and simulated gastric juice following immobilization in gellan–xanthan beads. International J. of Food Microbiology. 61: 1. 17-25.

27.Truelstrup-Hansen, L., Allan-wojtas, P.M., Jin, Y.L., and Paulson, A.T.  2002. Survival of Ca- alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions. Food Microbiology. 19: 1. 35-45.

28.Woraharn, S., Chaiyasut, C., Sirithunyalug, B., and Sirithunyalug J. 2010. Survival enhancement of probiotic Lactobacillus plantarum CMU-FP002 by granulation and encapsulation techniques. African Journal Microbiology Research. 4: 2086-2093.