Microencapsulation of Lacticaseibacillus: A systematic review
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/44400 |
Resumo: | Objective: consists of carrying out a systematic review of the literature, focusing on studies that address the effectiveness of microencapsulation of Lacticaseibacillus in dairy foods. Methodology: the search was conducted in renowned databases, such as Scopus, Pubmed, Scielo and Lilacs, following the PRISMA methodological guidelines, with the inclusion of data from the period between 2018 and 2023. At the end of the search, 15 articles were selected, meeting the established eligibility criteria. Results: revealed a preference for the freeze-drying technique in microencapsulation, providing stability over time. The most frequently studied foods include whey protein, yogurt and cheese. The encapsulation rate, consistently exceeding 90%, provided significant insights into the effectiveness of the techniques used in this process. The review identified the need to update terms, such as "Lacticaseibacillus", highlighting the importance of keeping terminology aligned with scientific advances and updated taxonomy. Conclusion: It is highlighted that a deeper understanding of the interactions of Lacticaseibacillus with the intestinal microbiota can open avenues for personalized therapies, thus contributing to the promotion of gastrointestinal and immunological health. The encapsulation rate, often exceeding 90%, highlights the effectiveness of this approach. It is therefore highlighted that research in this field is essential to optimize the use of these bacteria as probiotics, promoting significant benefits for human health. |
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Microencapsulation of Lacticaseibacillus: A systematic reviewMicroencapsulación de Lacticaseibacillus: Una revisiónMicroencapsulação de Lacticaseibacillus: Uma revisão sistemáticaAlimentos funcionaisProbióticosBactériasLacticaseibacillus.Alimentos funcionalesProbióticosBacteriasLacticaseibacillus.Functional foodsProbioticsBacteriaLacticaseibacillus.Objective: consists of carrying out a systematic review of the literature, focusing on studies that address the effectiveness of microencapsulation of Lacticaseibacillus in dairy foods. Methodology: the search was conducted in renowned databases, such as Scopus, Pubmed, Scielo and Lilacs, following the PRISMA methodological guidelines, with the inclusion of data from the period between 2018 and 2023. At the end of the search, 15 articles were selected, meeting the established eligibility criteria. Results: revealed a preference for the freeze-drying technique in microencapsulation, providing stability over time. The most frequently studied foods include whey protein, yogurt and cheese. The encapsulation rate, consistently exceeding 90%, provided significant insights into the effectiveness of the techniques used in this process. The review identified the need to update terms, such as "Lacticaseibacillus", highlighting the importance of keeping terminology aligned with scientific advances and updated taxonomy. Conclusion: It is highlighted that a deeper understanding of the interactions of Lacticaseibacillus with the intestinal microbiota can open avenues for personalized therapies, thus contributing to the promotion of gastrointestinal and immunological health. The encapsulation rate, often exceeding 90%, highlights the effectiveness of this approach. It is therefore highlighted that research in this field is essential to optimize the use of these bacteria as probiotics, promoting significant benefits for human health.Objetivo: consiste en realizar una revisión sistemática de la literatura, centrándose en estudios que abordan la efectividad de la microencapsulación de Lacticaseibacillus en alimentos lácteos. Metodología: la búsqueda se realizó en bases de datos de renombre, como Scopus, Pubmed, Scielo y Lilacs, siguiendo los lineamientos metodológicos PRISMA, con la inclusión de datos del período comprendido entre 2018 y 2023. Al final de la búsqueda se seleccionaron 15 artículos. cumpliendo con los criterios de elegibilidad establecidos. Resultados: revelaron preferencia por la técnica de liofilización en microencapsulación, brindando estabilidad en el tiempo. Los alimentos más estudiados incluyen el proteína de suero, el yogur y el queso. La tasa de encapsulación, que superó constantemente el 90%, proporcionó información importante sobre la eficacia de las técnicas utilizadas en este proceso. La revisión identificó la necesidad de actualizar términos, como "Lacticaseibacillus", destacando la importancia de mantener la terminología alineada con los avances científicos y la taxonomía actualizada. Conclusión: Se destaca que una comprensión más profunda de las interacciones de Lacticaseibacillus con la microbiota intestinal puede abrir vías para terapias personalizadas, contribuyendo así a la promoción de la salud gastrointestinal e inmunológica. La tasa de encapsulación, que a menudo supera el 90%, pone de relieve la eficacia de este enfoque. Por tanto, se destaca que la investigación en este campo es fundamental para optimizar el uso de estas bacterias como probióticos, promoviendo importantes beneficios para la salud humana.Objetivo: consiste em realizar uma revisão sistemática da literatura, focalizando estudos que abordam a eficácia da microencapsulação de Lacticaseibacillus em alimentos lácteos. Metodologia: a busca foi conduzida em bases de dados renomadas, como Scopus, Pubmed, Scielo e Lilacs, seguindo as diretrizes metodológicas do PRISMA, com uma inclusão de dados do período entre 2018 e 2023. Ao término da busca, 15 artigos foram selecionados, atendendo aos critérios de elegibilidade estabelecidos. Resultados: revelaram uma predileção pela técnica de liofilização na microencapsulação, conferindo estabilidade ao longo do tempo. Os alimentos mais frequentemente estudados incluem whey protein, iogurte e queijo. A taxa de encapsulação, consistentemente superior a 90%, proporcionou insights significativos sobre a eficácia das técnicas empregadas nesse processo. A revisão identificou a necessidade de atualização de termos, como "Lacticaseibacillus", destacando a importância de manter a terminologia alinhada com avanços científicos e taxonomia atualizada. Conclusão: Destaca-se que uma compreensão mais aprofundada das interações de Lacticaseibacillus com a microbiota intestinal pode abrir caminhos para terapias personalizadas, contribuindo assim para a promoção da saúde gastrointestinal e imunológica. A taxa de encapsulação, frequentemente superior a 90%, destaca a eficácia dessa abordagem. Sublinha-se, portanto, que a pesquisa nesse campo é essencial para otimizar o uso dessas bactérias como probióticos, promovendo benefícios significativos para a saúde humana.Research, Society and Development2023-12-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/4440010.33448/rsd-v12i14.44400Research, Society and Development; Vol. 12 No. 14; e12121444400Research, Society and Development; Vol. 12 Núm. 14; e12121444400Research, Society and Development; v. 12 n. 14; e121214444002525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/44400/35570Copyright (c) 2023 Letícia Olimpia de Santana; Andreza Tallyne de Aguiar Silva; Alessandra Silva Araujo; Wellington de Almeida Oliveira; Ana Lisa do Vale Gomes; Mariane Cajubá de Britto Lira Nogueirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantana, Letícia Olimpia de Silva, Andreza Tallyne de Aguiar Araujo, Alessandra Silva Oliveira, Wellington de Almeida Gomes, Ana Lisa do Vale Nogueira, Mariane Cajubá de Britto Lira 2024-01-01T11:23:38Zoai:ojs.pkp.sfu.ca:article/44400Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-01T11:23:38Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Microencapsulation of Lacticaseibacillus: A systematic review Microencapsulación de Lacticaseibacillus: Una revisión Microencapsulação de Lacticaseibacillus: Uma revisão sistemática |
title |
Microencapsulation of Lacticaseibacillus: A systematic review |
spellingShingle |
Microencapsulation of Lacticaseibacillus: A systematic review Santana, Letícia Olimpia de Alimentos funcionais Probióticos Bactérias Lacticaseibacillus. Alimentos funcionales Probióticos Bacterias Lacticaseibacillus. Functional foods Probiotics Bacteria Lacticaseibacillus. |
title_short |
Microencapsulation of Lacticaseibacillus: A systematic review |
title_full |
Microencapsulation of Lacticaseibacillus: A systematic review |
title_fullStr |
Microencapsulation of Lacticaseibacillus: A systematic review |
title_full_unstemmed |
Microencapsulation of Lacticaseibacillus: A systematic review |
title_sort |
Microencapsulation of Lacticaseibacillus: A systematic review |
author |
Santana, Letícia Olimpia de |
author_facet |
Santana, Letícia Olimpia de Silva, Andreza Tallyne de Aguiar Araujo, Alessandra Silva Oliveira, Wellington de Almeida Gomes, Ana Lisa do Vale Nogueira, Mariane Cajubá de Britto Lira |
author_role |
author |
author2 |
Silva, Andreza Tallyne de Aguiar Araujo, Alessandra Silva Oliveira, Wellington de Almeida Gomes, Ana Lisa do Vale Nogueira, Mariane Cajubá de Britto Lira |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Santana, Letícia Olimpia de Silva, Andreza Tallyne de Aguiar Araujo, Alessandra Silva Oliveira, Wellington de Almeida Gomes, Ana Lisa do Vale Nogueira, Mariane Cajubá de Britto Lira |
dc.subject.por.fl_str_mv |
Alimentos funcionais Probióticos Bactérias Lacticaseibacillus. Alimentos funcionales Probióticos Bacterias Lacticaseibacillus. Functional foods Probiotics Bacteria Lacticaseibacillus. |
topic |
Alimentos funcionais Probióticos Bactérias Lacticaseibacillus. Alimentos funcionales Probióticos Bacterias Lacticaseibacillus. Functional foods Probiotics Bacteria Lacticaseibacillus. |
description |
Objective: consists of carrying out a systematic review of the literature, focusing on studies that address the effectiveness of microencapsulation of Lacticaseibacillus in dairy foods. Methodology: the search was conducted in renowned databases, such as Scopus, Pubmed, Scielo and Lilacs, following the PRISMA methodological guidelines, with the inclusion of data from the period between 2018 and 2023. At the end of the search, 15 articles were selected, meeting the established eligibility criteria. Results: revealed a preference for the freeze-drying technique in microencapsulation, providing stability over time. The most frequently studied foods include whey protein, yogurt and cheese. The encapsulation rate, consistently exceeding 90%, provided significant insights into the effectiveness of the techniques used in this process. The review identified the need to update terms, such as "Lacticaseibacillus", highlighting the importance of keeping terminology aligned with scientific advances and updated taxonomy. Conclusion: It is highlighted that a deeper understanding of the interactions of Lacticaseibacillus with the intestinal microbiota can open avenues for personalized therapies, thus contributing to the promotion of gastrointestinal and immunological health. The encapsulation rate, often exceeding 90%, highlights the effectiveness of this approach. It is therefore highlighted that research in this field is essential to optimize the use of these bacteria as probiotics, promoting significant benefits for human health. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-12-12 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/44400 10.33448/rsd-v12i14.44400 |
url |
https://rsdjournal.org/index.php/rsd/article/view/44400 |
identifier_str_mv |
10.33448/rsd-v12i14.44400 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/44400/35570 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 12 No. 14; e12121444400 Research, Society and Development; Vol. 12 Núm. 14; e12121444400 Research, Society and Development; v. 12 n. 14; e12121444400 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052635355807744 |