Background: Nowadays, Microencapsulation of probiotic bacteria is the newest method for increasing the survival ability of probiotics in Food products. The Lactobacillus acidophilus as a probiotic bacterium has more beneficial effects and the low survival of this bacterium under food processing conditions and adverse environment have been studied by many researchers. OBJECTIVES: In this study, ...

The structural and functional properties of non-gelatinized waxy rice starch were investigated after 1, 3, 7, and 10 freezing/thawing cycles. Freezing caused an increasing damaged starch from 1.36% in native waxy rice starch to 5.77% in 10 freezing/thawing-treated starch (FTS), as evidenced by the cracking surface on starch granules. More dry matter concentration was leached, which was characte...

BACKGROUND Dietary fibers contribute to health and physiology primarily via the fermentative actions of the host's gut microbiome. Physicochemical properties such as solubility, fermentability, viscosity, and gel-forming ability differ among fiber types and are known to affect metabolism. However, few studies have focused on how they influence the gut microbiome and how these interactions influ...

an oral suspension could a suitable dosage form for the geriatric patients. the calcium alginate coated ion exchange resinate of propranolol hydrochloride were prepared using amberlite ir-120 by solvent evaporation. microcapsules of propranolol hydrochloride resinate were prepared by solvent evaporation technique,the suspensions were prepared by using deionised water as the vehicle. methyl cell...

Besides viability protection, a sufficiently prolonged gastrointestinal retention of probiotics has emerged as critically important in improving the functional effectiveness delivery these microorganisms. In this work, we formulated pure, resistant starch-reinforced and chitosan-coated alginate microparticles using an electrospray technique evaluated their performance mucoadhesive probiotic for...

High impact polystyrene (HIPS)/corn starch blends were prepared in presence of glycerol as a plasticizer via melt extrusion process by a twin-screw extruder. The novelty of this work is first, because of the use of pre-gelatinized corn starch as modified one and second, the procedure of making blends by extruder which makes it ease of access and also industrially possible. The blends were then ...