Microencapsulation of a probiotic bacteria with alginategelatin and its properties

Xiao Yan Li, Xi Guang Chen, Dong Su Cha, Hyun Jin Park, Cheng Sheng Liu

Research output: Contribution to journalArticlepeer-review

77 Citations (Scopus)


Lactobacillus casei ATCC 393-loaded microcapsules based on alginate and gelatin had been prepared by extrusion method and the product could increase the cell numbers of L. casei ATCC 393 to be 107 CFU g-1 in the dry state of microcapsules. The microparticles homogeneously distributed with size of 1.1 ± 0.2 mm. Four kinds of microcapsules (S1, S2, S3 and S4) exhibited swelling in simulated gastric fluid (SGF) while the beads eroded and disintegrated rapidly in simulated intestinal fluid (SIF). Cells of L. casei ATCC 393 could be continuously released from the microcapsules during simulated gastrointestinal tract (GIT) and the release amounts and speeds in SIF were much higher and faster than that in SGF. Encapsulation in alginategelatin microcapsules successfully improved the survival of L. casei ATCC 393 and this approach might be useful in delivery of probiotic cultures as a functional food.

Original languageEnglish
Pages (from-to)315-324
Number of pages10
JournalJournal of Microencapsulation
Issue number4
Publication statusPublished - 2009 Jun


  • Lactobacillus casei ATCC 393
  • Microcapsule
  • Relative humidity (RH)
  • Release
  • Stability

ASJC Scopus subject areas

  • Bioengineering
  • Pharmaceutical Science
  • Physical and Theoretical Chemistry
  • Organic Chemistry
  • Colloid and Surface Chemistry


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