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1. The cell release kinetics and the swelling behavior of physically crosslinked xanthan–chitosan hydrogels in simulated gastrointestinal conditions

Author:
Argin, Sanem; Kofinas, Peter; Lo, Y. Martin
Source:
Food hydrocolloids 2014 v.40 pp. 138-144
ISSN:
0268-005X
Subject:
gastric juice,   etc   ; bacteria; cell viability; chitosan; crosslinking; electrolytes; encapsulation; enzymes; gels; hydrocolloids; intestines; pH; probiotics; swelling (materials); xanthan gum;     Show all 15 Subjects
Abstract:
... Xanthan gum and chitosan can form physically crosslinked hydrogels of high swelling capacity. Xanthan–chitosan polyelectrolyte complex gels have been studied as microcarriers mostly for the encapsulation of enzymes while the studies on the applicability of the system for bacterial cells are scarce. In this work, probiotic bacteria were encapsulated in xanthan–chitosan gels. The main goal of this s ...
DOI:
10.1016/j.foodhyd.2014.02.018