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Adv Pharm Bull. 2016;6(3): 337-343. doi: 10.15171/apb.2016.045
PMID: 27766217        PMCID: PMC5071796

Research Article

Evaluation of the Effect of Psyllium on the Viability of Lactobacillus Acidophilus in Alginate-Polyl Lysine Beads

Jaleh Esmaeilzadeh 1, Hossein Nazemiyeh 1, Maryam Maghsoodi 1, Farzaneh Lotfipour 1,2 *

Cited by CrossRef: 16


1- Anani J, Noby H, Zkria A, Yoshitake T, El Kady M. Optimization of the Electrospraying Parameters for Formulation of Biopolymeric Microcapsules. MSF. 2022;1075:87 [Crossref]
2- Soukoulis C, Gaiani C, Hoffmann L. Plant seed mucilage as emerging biopolymer in food industry applications. Current Opinion in Food Science. 2018;22:28 [Crossref]
3- Martellet M, Majolo F, Ducati R, Volken de Souza C, Goettert M. Probiotic applications associated with Psyllium fiber as prebiotics geared to a healthy intestinal microbiota: A review. Nutrition. 2022;103-104:111772 [Crossref]
4- Rodrigues F, Cedran M, Pereira G, Bicas J, Sato H. Effective encapsulation of reuterin-producing Limosilactobacillus reuteri in alginate beads prepared with different mucilages/gums. Biotechnology Reports. 2022;34:e00737 [Crossref]
5- Seke F, Manhivi V, Guerin M, Shoko T, Akinola S, Garcia C, Remize F, Slabbert R, Sivakumar D. Antioxidant Activities of Co-Encapsulated Natal Plum (Carissa macrocarpa) Juice Inoculated with Ltp. plantarum 75 in Different Biopolymeric Matrices after In Vitro Digestion. Foods. 2022;11(14):2116 [Crossref]
6- Seke F, Adiamo O, Sultanbawa Y, Sivakumar D. In Vitro Antioxidant Activity, Bioaccessibility, and Thermal Stability of Encapsulated Strawberry Fruit (Fragaria × ananassa) Polyphenols. Foods. 2023;12(21):4045 [Crossref]
7- Rodrigues F, Cedran M, Bicas J, Sato H. Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review. Food Research International. 2020;137:109682 [Crossref]
8- Qi F, Zhu J, Li M, Ren J, Hu Y, Sun Q. Preparation of W/O/W Lactiplantibacillus plantarumL3 microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentation systems. Int J of Dairy Tech. 2024;77(1):114 [Crossref]
9- Poshadri A, Deshpande H. Evaluation of technological, nutritional, and probiotic survival in gluten‐free composite synbiotic vermicelli. Int J of Food Sci Tech. 2024;59(2):898 [Crossref]
10- Lai K, How Y, Mohd Ghazali H, Pui L. Preliminary evaluation of potential prebiotic capacity of selected legumes and seed mucilage on the probiotic strain Lactobacillus rhamnosus GG. APJMBB. 2021;:60 [Crossref]
11- Achinna P, Deshpande H. Gluten-Free Synbiotic Pseudocereals Pasta: Evaluation of Technological, Nutritional, Sensory, and Probiotic Characteristics. Journal of Culinary Science & Technology. 2024;:1 [Crossref]
12- Azhar M, Haris M, Mohamad I, Noor Ismadi M, Abu Yazid A, Rahman S, Mohd Azlan N. Optimisation of alginate-pectin bead formulation using central composite design guided electrospray technique. IFRJ. 2021;28(4):860 [Crossref]
13- Karimi M, Yazdi F, Mortazavi S, Shahabi-Ghahfarrokhi I, Chamani J. Development of active antimicrobial poly (l-glutamic) acid-poly (l-lysine) packaging material to protect probiotic bacterium. Polymer Testing. 2020;83:106338 [Crossref]
14- Fernandes C, Acharya P, Bhatt S. Preparation of Lauroyl Grafted Alginate-Psyllium Husk Gel Composite Film with Enhanced Physicochemical, Mechanical and Antimicrobial Properties. Sci Rep. 2018;8(1) [Crossref]
15- Zokaityte E, Siriakovaite K, Starkute V, Zavistanaviciute P, Lele V, Mozuriene E, Klupsaite D, Viskelis P, Ruibys R, Guiné R, Bartkiene E. Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products. Foods. 2021;10(4):777 [Crossref]
16- Campanella L, Angeloni R, Cibin F, Dell’Aglio E, Grimaldi F, Reale R, Vitali M. Capsulated essential oil in gel spheres for the protection of cellulosic cultural heritage. Natural Product Research. 2021;35(1):116 [Crossref]