{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,3]],"date-time":"2026-07-03T14:42:56Z","timestamp":1783089776196,"version":"3.54.6"},"reference-count":100,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2021,3,1]],"date-time":"2021-03-01T00:00:00Z","timestamp":1614556800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2021,3,1]],"date-time":"2021-03-01T00:00:00Z","timestamp":1614556800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2021,3,1]],"date-time":"2021-03-01T00:00:00Z","timestamp":1614556800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2021,3,1]],"date-time":"2021-03-01T00:00:00Z","timestamp":1614556800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2021,3,1]],"date-time":"2021-03-01T00:00:00Z","timestamp":1614556800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2021,3,1]],"date-time":"2021-03-01T00:00:00Z","timestamp":1614556800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2021,3,1]],"date-time":"2021-03-01T00:00:00Z","timestamp":1614556800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100001503","name":"Indian Council of Agricultural Research","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001503","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Trends in Food Science & Technology"],"published-print":{"date-parts":[[2021,3]]},"DOI":"10.1016\/j.tifs.2021.01.039","type":"journal-article","created":{"date-parts":[[2021,1,21]],"date-time":"2021-01-21T22:30:39Z","timestamp":1611268239000},"page":"340-351","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":274,"special_numbering":"C","title":["Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review"],"prefix":"10.1016","volume":"109","author":[{"given":"Sourav","family":"Misra","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2569-1886","authenticated-orcid":false,"given":"Pooja","family":"Pandey","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hari Niwas","family":"Mishra","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"9","key":"10.1016\/j.tifs.2021.01.039_bib1","doi-asserted-by":"crossref","first-page":"1946","DOI":"10.3168\/jds.S0022-0302(00)75070-3","article-title":"Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage","volume":"83","author":"Adhikari","year":"2000","journal-title":"Journal of Dairy Science"},{"issue":"2","key":"10.1016\/j.tifs.2021.01.039_bib2","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1080\/02652048.2017.1313330","article-title":"Molecular and biopharmaceutical investigation of alginate\u2013inulin synbiotic coencapsulation of probiotic to target the colon","volume":"34","author":"Atia","year":"2017","journal-title":"Journal of Microencapsulation"},{"key":"10.1016\/j.tifs.2021.01.039_bib3","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1016\/j.nutres.2020.03.002","article-title":"A systemic review on the antioxidant and anti- inflammatory effects of resveratrol , curcumin , and dietary nitric oxide supplementation on human cardiovascular health","volume":"78","author":"Banez","year":"2020","journal-title":"Nutrition Research"},{"issue":"8","key":"10.1016\/j.tifs.2021.01.039_bib4","doi-asserted-by":"crossref","first-page":"3120","DOI":"10.1021\/jf0631427","article-title":"Aggregation of rennet-altered casein micelles at low temperatures","volume":"55","author":"Bansal","year":"2007","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.tifs.2021.01.039_bib5","series-title":"Marine nutraceuticals and functional foods","year":"2007"},{"key":"10.1016\/j.tifs.2021.01.039_bib6","first-page":"179","volume":"27","author":"Bentley-hewitt","year":"2015"},{"issue":"3","key":"10.1016\/j.tifs.2021.01.039_bib7","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1016\/S0168-3659(99)00219-9","article-title":"Controlled release of \u03b2-estradiol from PLAGA microparticles: The effect of organic phase solvent on encapsulation and release","volume":"65","author":"Birnbaum","year":"2000","journal-title":"Journal of Controlled Release"},{"issue":"11","key":"10.1016\/j.tifs.2021.01.039_bib8","doi-asserted-by":"crossref","first-page":"1035","DOI":"10.1016\/j.jnutbio.2010.09.001","article-title":"Anthocyanin-rich black currant ( Ribes nigrum L .) extract affords chemoprevention against diethylnitrosamine-induced hepatocellular carcinogenesis in rats","volume":"22","author":"Bishayee","year":"2011","journal-title":"The Journal of Nutritional Biochemistry"},{"issue":"June","key":"10.1016\/j.tifs.2021.01.039_bib9","doi-asserted-by":"crossref","first-page":"1588","DOI":"10.1016\/j.biopha.2017.09.084","article-title":"Biomedicine & Pharmacotherapy Comprehensive review on the antimicrobial potency of the plant polyphenol Resveratrol","volume":"95","author":"Bostanghadiri","year":"2017","journal-title":"Biomedicine & Pharmacotherapy"},{"issue":"1\u20132","key":"10.1016\/j.tifs.2021.01.039_bib10","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1016\/j.ijpharm.2016.04.002","article-title":"Drying techniques of probiotic bacteria as an important step towards the development of novel pharmabiotics","volume":"505","author":"Broeckx","year":"2016","journal-title":"International Journal of Pharmaceutics"},{"issue":"3","key":"10.1016\/j.tifs.2021.01.039_bib11","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1016\/j.jconrel.2010.09.023","article-title":"Cell microcarriers and microcapsules of stimuli-responsive polymers","volume":"149","author":"Brun-Graeppi","year":"2011","journal-title":"Journal of Controlled Release"},{"issue":"4","key":"10.1016\/j.tifs.2021.01.039_bib12","doi-asserted-by":"crossref","first-page":"467","DOI":"10.1016\/j.jfoodeng.2010.12.031","article-title":"Encapsulation of probiotic living cells: From laboratory scale to industrial applications","volume":"104","author":"Burgain","year":"2011","journal-title":"Journal of Food Engineering"},{"issue":"4","key":"10.1016\/j.tifs.2021.01.039_bib13","doi-asserted-by":"crossref","first-page":"302","DOI":"10.1093\/fqsafe\/fyx028","article-title":"Co-encapsulation of bioactives for food applications","volume":"1","author":"Chawda","year":"2017","journal-title":"Food Quality and Safety"},{"key":"10.1016\/j.tifs.2021.01.039_bib14","series-title":"Encapsulation and controlled release technologies in food systems","first-page":"83","article-title":"Applications of probiotic encapsulation in dairy products","author":"Chen","year":"2007"},{"key":"10.1016\/j.tifs.2021.01.039_bib15","doi-asserted-by":"crossref","first-page":"274","DOI":"10.1016\/j.lwt.2017.04.005","article-title":"Effect of xanthan-chitosan-xanthan double layer encapsulation on survival of Bifidobacterium BB01 in simulated gastrointestinal conditions, bile salt solution and yogurt","volume":"81","author":"Chen","year":"2017","journal-title":"Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology"},{"issue":"April","key":"10.1016\/j.tifs.2021.01.039_bib16","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.lwt.2019.04.064","article-title":"Co-encapsulation of bioactive compounds from blackberry juice and probiotic bacteria in biopolymeric matrices","volume":"110","author":"Col\u00edn-Cruz","year":"2019","journal-title":"Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology"},{"key":"10.1016\/j.tifs.2021.01.039_bib17","first-page":"786","article-title":"Essential fatty acids as possible enhancers of the","volume":"9007","author":"Das","year":"2002","journal-title":"Beneficial Actions of Probiotics"},{"issue":"1","key":"10.1016\/j.tifs.2021.01.039_bib18","doi-asserted-by":"crossref","first-page":"259","DOI":"10.1016\/j.foodres.2012.10.023","article-title":"Stability of microencapsulated Lactobacillus acidophilus and Lactococcus lactis ssp. cremoris during storage at room temperature at low aw","volume":"50","author":"Dianawati","year":"2013","journal-title":"Food Research International"},{"issue":"2","key":"10.1016\/j.tifs.2021.01.039_bib19","doi-asserted-by":"crossref","first-page":"603","DOI":"10.1128\/AEM.03434-13","article-title":"Diversity in robustness of Lactococcus lactis strains during heat stress, oxidative stress, and spray drying stress","volume":"80","author":"Dijkstra","year":"2014","journal-title":"Applied and Environmental Microbiology"},{"key":"10.1016\/j.tifs.2021.01.039_bib20","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1016\/j.lwt.2016.03.007","article-title":"Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk","volume":"71","author":"Dimitrellou","year":"2016","journal-title":"LWT-Food Science and Technology"},{"key":"10.1016\/j.tifs.2021.01.039_bib21","first-page":"505","volume":"17","author":"Dimitrios","year":"2006","journal-title":"Sources of natural phenolic antioxidants"},{"key":"10.1016\/j.tifs.2021.01.039_bib22","author":"Du"},{"issue":"7","key":"10.1016\/j.tifs.2021.01.039_bib23","doi-asserted-by":"crossref","first-page":"1700","DOI":"10.3390\/molecules25071700","article-title":"Co-microencapsulation of anthocyanins from black currant extract and lactic acid bacteria in biopolymeric matrices","volume":"25","author":"Enache","year":"2020","journal-title":"Molecules"},{"key":"10.1016\/j.tifs.2021.01.039_bib24","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1016\/j.foodchem.2017.01.080","article-title":"In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum Arabic complex coacervates","volume":"227","author":"Eratte","year":"2017","journal-title":"Food Chemistry"},{"key":"10.1016\/j.tifs.2021.01.039_bib25","doi-asserted-by":"crossref","first-page":"882","DOI":"10.1016\/j.jff.2015.01.037","article-title":"Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate-gum Arabic complex coacervates","volume":"19","author":"Eratte","year":"2015","journal-title":"Journal of Functional Foods"},{"key":"10.1016\/j.tifs.2021.01.039_bib26","doi-asserted-by":"crossref","first-page":"485","DOI":"10.1016\/j.jff.2016.03.005","article-title":"Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage","volume":"23","author":"Eratte","year":"2016","journal-title":"Journal of Functional Foods"},{"key":"10.1016\/j.tifs.2021.01.039_bib27","series-title":"Probiotics in food health and nutritional properties and guidelines for evaluation: Report of a joint FAO\/WHO expert consultation on evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria","author":"FAO\/WHO","year":"2006"},{"issue":"4","key":"10.1016\/j.tifs.2021.01.039_bib28","doi-asserted-by":"crossref","first-page":"249","DOI":"10.1007\/s10529-004-8351-x","article-title":"Survival of Lactobacillus sakei during heating, drying and storage in the dried state when growth has occurred in the presence of sucrose or monosodium glutamate","volume":"27","author":"Ferreira","year":"2005","journal-title":"Biotechnology Letters"},{"key":"10.1016\/j.tifs.2021.01.039_bib29","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1196\/annals.1363.010","article-title":"Cryo-injury and biopreservation","volume":"1066","author":"Fowler","year":"2006","journal-title":"Annals of the New York Academy of Sciences"},{"issue":"1","key":"10.1016\/j.tifs.2021.01.039_bib30","doi-asserted-by":"crossref","first-page":"306","DOI":"10.1016\/j.foodres.2011.09.020","article-title":"Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics","volume":"45","author":"Fritzen-Freire","year":"2012","journal-title":"Food Research International"},{"key":"10.1016\/j.tifs.2021.01.039_bib31","doi-asserted-by":"crossref","first-page":"451","DOI":"10.1016\/j.jff.2016.08.002","article-title":"Co-encapsulation of Lactobacillus helveticus cells and green tea extract: Influence on cell survival in simulated gastrointestinal conditions","volume":"26","author":"Gaudreau","year":"2016","journal-title":"Journal of Functional Foods"},{"key":"10.1016\/j.tifs.2021.01.039_bib32","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1016\/j.jfoodeng.2015.07.010","article-title":"Concepts for further sustainable production of foods","volume":"168","author":"van der Goot","year":"2016","journal-title":"Journal of Food Engineering"},{"issue":"7\u20138","key":"10.1016\/j.tifs.2021.01.039_bib33","doi-asserted-by":"crossref","first-page":"330","DOI":"10.1016\/j.tifs.2003.10.005","article-title":"Microencapsulation: Industrial appraisal of existing technologies and trends","volume":"15","author":"Gouin","year":"2004","journal-title":"Trends in Food Science & Technology"},{"issue":"4","key":"10.1016\/j.tifs.2021.01.039_bib34","doi-asserted-by":"crossref","first-page":"763","DOI":"10.1016\/j.bbapap.2013.01.020","article-title":"Unraveling protein stabilization mechanisms: Vitrification and water replacement in a glass transition temperature controlled system","volume":"1834","author":"Grasmeijer","year":"2013","journal-title":"Biochimica et Biophysica Acta (BBA) - Proteins & Proteomics"},{"key":"10.1016\/j.tifs.2021.01.039_bib35","first-page":"1291","article-title":"Co-encapsulation of gallium with gentamicin in liposomes enhances antimicrobial activity of gentamicin against Pseudomonas aeruginosa","author":"Halwani","year":"2008","journal-title":"October"},{"key":"10.1016\/j.tifs.2021.01.039_bib36","doi-asserted-by":"crossref","first-page":"1361","DOI":"10.1016\/j.ijbiomac.2020.07.247","article-title":"Preparation of Ca-alginate-whey protein isolate microcapsules for protection and delivery of L. bulgaricus and L. paracasei","volume":"163","author":"Han","year":"2020","journal-title":"International Journal of Biological Macromolecules"},{"issue":"2","key":"10.1016\/j.tifs.2021.01.039_bib37","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.idairyj.2008.08.003","article-title":"Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells","volume":"19","author":"Heidebach","year":"2009","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.tifs.2021.01.039_bib38","series-title":"What's driving growth in functional food and beverages? A convergence of nutrition, convenience and taste","author":"Hennessy","year":"2014"},{"key":"10.1016\/j.tifs.2021.01.039_bib39","series-title":"Sugarcane juice with Co-encapsulated Bifidobacterium animalis subsp . lactis BLC1 and proanthocyanidin-rich cinnamon extract","author":"Holkem","year":"2019"},{"key":"10.1016\/j.tifs.2021.01.039_bib40","first-page":"29","volume":"306","author":"Huang","year":"2019"},{"key":"10.1016\/j.tifs.2021.01.039_bib41","doi-asserted-by":"crossref","first-page":"274","DOI":"10.1016\/j.indcrop.2013.12.048","article-title":"Antioxidant properties of the anthocyanin-containing ultrasonic extract from blackberry cultivar \u201c\u010ca\u010danska Bestrna\u201d","volume":"53","author":"Ivanovic","year":"2014","journal-title":"Industrial Crops and Products"},{"issue":"1","key":"10.1016\/j.tifs.2021.01.039_bib42","first-page":"1","article-title":"Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt","volume":"70","author":"Iyer","year":"2005","journal-title":"Journal of Food Science"},{"issue":"4","key":"10.1016\/j.tifs.2021.01.039_bib43","first-page":"289","article-title":"Microencapsulation and the food industry","volume":"24","author":"Jackson","year":"1991","journal-title":"Lebensmittel-Wissenschaft und -Technologie"},{"key":"10.1016\/j.tifs.2021.01.039_bib44","first-page":"1126","article-title":"Co-encapsulation of Lactobacillus acidophilus with Jerusalem artichoke in alginate-chitosan matrix","volume":"2560","author":"Jantarathin","year":"2017"},{"key":"10.1016\/j.tifs.2021.01.039_bib45","doi-asserted-by":"crossref","first-page":"1990","DOI":"10.37285\/ijpsn.2013.6.1.11","article-title":"Spherical crystallization as particle engineering technique to improve processability of poor flowing furosemide","volume":"6","author":"Kabra","year":"2013","journal-title":"International Journal of Pharmaceutical Sciences and Nanotechnology"},{"issue":"2","key":"10.1016\/j.tifs.2021.01.039_bib46","first-page":"39","article-title":"Microencapsulation of probiotic bacteria: Technology and potential applications","volume":"3","author":"Kailasapathy","year":"2002","journal-title":"Current Issues in Intestinal Microbiology"},{"key":"10.1016\/j.tifs.2021.01.039_bib47","article-title":"Encapsulation technologies for functional foods and nutraceutical product development","volume":"4","author":"Kailasapathy","year":"2009","journal-title":"CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources"},{"issue":"1","key":"10.1016\/j.tifs.2021.01.039_bib48","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1046\/j.1440-1711.2000.00886.x","article-title":"Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp","volume":"78","author":"Kailasapathy","year":"2000","journal-title":"Immunology & Cell Biology"},{"key":"10.1016\/j.tifs.2021.01.039_bib49","doi-asserted-by":"crossref","first-page":"140","DOI":"10.1016\/j.bej.2011.09.006","article-title":"Effect of cryopreservation and microencapsulation of lactic acid bacterium Enterococcus faecium MC13 for long-term storage","volume":"58","author":"Kanmani","year":"2011","journal-title":"Biochemical Engineering Journal"},{"key":"10.1016\/j.tifs.2021.01.039_bib50","doi-asserted-by":"crossref","first-page":"717","DOI":"10.1016\/j.foodchem.2015.06.020","article-title":"The behaviour of whey protein isolate in protecting Lactobacillus plantarum","volume":"190","author":"Khem","year":"2016","journal-title":"Food Chemistry"},{"issue":"4","key":"10.1016\/j.tifs.2021.01.039_bib51","doi-asserted-by":"crossref","first-page":"1932","DOI":"10.1016\/S0006-3495(00)76741-5","article-title":"Effects of vitrified and nonvitrified sugars on phosphatidylcholine fluid-to-gel phase transitions","volume":"78","author":"Koster","year":"2000","journal-title":"Biophysical Journal"},{"issue":"1","key":"10.1016\/j.tifs.2021.01.039_bib52","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1016\/S0958-6946(02)00155-3","article-title":"Evaluation of encapsulation techniques of probiotics for yoghurt","volume":"13","author":"Krasaekoopt","year":"2003","journal-title":"International Dairy Journal"},{"issue":"1","key":"10.1016\/j.tifs.2021.01.039_bib53","first-page":"129","article-title":"Survival of probiotics in fruit juices during refrigerated storage","volume":"8","author":"Krasaekoopt","year":"2008","journal-title":"Thai Journal of Biotechnology"},{"key":"10.1016\/j.tifs.2021.01.039_bib54","author":"Kris-etherton"},{"issue":"1","key":"10.1016\/j.tifs.2021.01.039_bib55","doi-asserted-by":"crossref","first-page":"57","DOI":"10.17221\/292\/2019-CJFS","article-title":"Influence of co-encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viability","volume":"38","author":"Kumherov\u00e1","year":"2020","journal-title":"Czech Journal of Food Sciences"},{"key":"10.1016\/j.tifs.2021.01.039_bib56","volume":"Vol. 62","author":"Liao","year":"2001"},{"issue":"2","key":"10.1016\/j.tifs.2021.01.039_bib57","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1007\/s10529-018-02634-6","article-title":"Oligosaccharides as co-encapsulating agents\u00a0: Effect on oral lactobacillus fermentum survival in a simulated gastrointestinal tract","volume":"41","author":"Liao","year":"2019","journal-title":"Biotechnology Letters"},{"issue":"2","key":"10.1016\/j.tifs.2021.01.039_bib58","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1071\/MA20021","article-title":"The challenges in commercialisation of Probiotic API manufacturing","volume":"41","author":"Liu","year":"2020","journal-title":"Microbiology Australia"},{"key":"10.1016\/j.tifs.2021.01.039_bib59","doi-asserted-by":"crossref","first-page":"615","DOI":"10.1016\/j.lwt.2016.01.008","article-title":"The optimization of spray drying process of Lactobacillus reuteri","volume":"68","author":"Liu","year":"2016","journal-title":"LWT-Food Science and Technology"},{"issue":"1\u20132","key":"10.1016\/j.tifs.2021.01.039_bib60","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/j.cocis.2009.11.002","article-title":"Milk proteins as vehicles for bioactives","volume":"15","author":"Livney","year":"2010","journal-title":"Current Opinion in Colloid & Interface Science"},{"key":"10.1016\/j.tifs.2021.01.039_bib61","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/j.jconrel.2016.04.009","article-title":"Preserving viability of Lactobacillus rhamnosus GG in vitro and in vivo by a new encapsulation system","volume":"230","author":"Li","year":"2016","journal-title":"Journal of Controlled Release"},{"issue":"1","key":"10.1016\/j.tifs.2021.01.039_bib62","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1016\/j.foodhyd.2011.12.008","article-title":"Electrospinning as a useful technique for the encapsulation of living bifidobacteria in food hydrocolloids","volume":"28","author":"L\u00f3pez-Rubio","year":"2012","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.tifs.2021.01.039_bib63","first-page":"885","volume":"16\/232","author":"Madhavamenon","year":"2019","journal-title":"U.S. Patent Application No."},{"issue":"2\u20133","key":"10.1016\/j.tifs.2021.01.039_bib64","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/j.ddtec.2008.11.001","article-title":"Drying methods for protein pharmaceuticals","volume":"5","author":"Maltesen","year":"2008","journal-title":"Drug Discovery Today: Technologies"},{"issue":"3","key":"10.1016\/j.tifs.2021.01.039_bib65","doi-asserted-by":"crossref","first-page":"829","DOI":"10.1016\/j.foodchem.2008.10.028","article-title":"Selenium-containing green tea has higher antioxidant and prebiotic activities than regular green tea","volume":"114","author":"Molan","year":"2009","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/j.tifs.2021.01.039_bib66","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1016\/j.mimet.2006.02.017","article-title":"Preservation of micro-organisms by drying; A review","volume":"66","author":"Morgan","year":"2006","journal-title":"Journal of Microbiological Methods"},{"key":"10.1016\/j.tifs.2021.01.039_bib67","doi-asserted-by":"crossref","first-page":"286","DOI":"10.1016\/j.foodhyd.2016.11.040","article-title":"Integration of polysaccharide-thermoprotectant formulations for microencapsulation of Lactobacillus plantarum, appraisal of survivability and physico-biochemical properties during storage of spray dried powders","volume":"66","author":"Muhammad","year":"2017","journal-title":"Food Hydrocolloids"},{"issue":"1","key":"10.1016\/j.tifs.2021.01.039_bib68","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1111\/j.1365-2621.2006.tb12395.x","article-title":"Stability of Lactobacillus reuteri in different types of microcapsules","volume":"71","author":"Muthukumarasamy","year":"2006","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.tifs.2021.01.039_bib69","series-title":"Microencapsulation in the food industry","article-title":"Protection and masking of omega-3 and -6 oils via microencapsulation","author":"Nickerson","year":"2013"},{"issue":"10","key":"10.1016\/j.tifs.2021.01.039_bib70","doi-asserted-by":"crossref","first-page":"1687","DOI":"10.1080\/07373930701590939","article-title":"Microencapsulation of B. lactis (BI 01) and L. acidophilus (LAC 4) by complex coacervation followed by spouted-bed drying","volume":"25","author":"Oliveira","year":"2007","journal-title":"Drying Technology"},{"issue":"10","key":"10.1016\/j.tifs.2021.01.039_bib71","doi-asserted-by":"crossref","first-page":"1406","DOI":"10.1016\/j.procbio.2007.07.008","article-title":"Optimization of the freeze-drying media and survival throughout storage of freeze-dried Lactobacillus gasseri and Lactobacillus delbrueckii subsp. delbrueckii for veterinarian probiotic applications","volume":"42","author":"Otero","year":"2007","journal-title":"Process Biochemistry"},{"key":"10.1016\/j.tifs.2021.01.039_bib72","article-title":"Co-microencapsulation of \u03b3-aminobutyric acid (GABA) and probiotic bacteria in thermostable and biocompatible exopolysaccharides matrix","author":"Pandey","year":"2020","journal-title":"Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology"},{"key":"10.1016\/j.tifs.2021.01.039_bib73","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/j.ijfoodmicro.2017.05.014","article-title":"Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria","volume":"255","author":"Peralta","year":"2017","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.tifs.2021.01.039_bib74","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.foodres.2013.12.007","article-title":"Interactions between formulation and spray drying conditions related to survival of lactobacillus plantarum WCFS1","volume":"56","author":"Perdana","year":"2014","journal-title":"Food Research International"},{"key":"10.1016\/j.tifs.2021.01.039_bib75","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/j.lwt.2017.04.036","article-title":"Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance of Lactobacillus plantarum NCDC201 and L. casei NCDC297","volume":"83","author":"Rather","year":"2017","journal-title":"LWT-Food Science and Technology"},{"issue":"2","key":"10.1016\/j.tifs.2021.01.039_bib76","doi-asserted-by":"crossref","first-page":"369","DOI":"10.1016\/j.jfoodeng.2012.12.022","article-title":"Microencapsulation of microbial cells","volume":"116","author":"Rathore","year":"2013","journal-title":"Journal of Food Engineering"},{"issue":"2","key":"10.1016\/j.tifs.2021.01.039_bib77","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1097\/00004836-200308000-00004","article-title":"New scientific paradigms for probiotics and prebiotics","volume":"37","author":"Reid","year":"2003","journal-title":"Journal of Clinical Gastroenterology"},{"issue":"1","key":"10.1016\/j.tifs.2021.01.039_bib78","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ifset.2009.10.006","article-title":"Production of omega-3 polyunsaturated fatty acid concentrates: A review","volume":"11","author":"Rubio-rodr\u00edguez","year":"2010","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.tifs.2021.01.039_bib79","author":"SAGARPA"},{"issue":"1","key":"10.1016\/j.tifs.2021.01.039_bib80","first-page":"141","article-title":"Evaluation of viability of co-encapsulated pre-and certain probiotics in ice cream during frozen storage","volume":"3","author":"Sahitya","year":"2013","journal-title":"International Journal of Food, Agriculture and Veterinary Sciences"},{"issue":"1","key":"10.1016\/j.tifs.2021.01.039_bib81","doi-asserted-by":"crossref","first-page":"419","DOI":"10.1016\/j.lwt.2013.12.024","article-title":"Co-encapsulation of probiotics with prebiotics on alginate matrix and its effect on viability in simulated gastric environment","volume":"57","author":"Sathyabama","year":"2014","journal-title":"Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology"},{"issue":"1","key":"10.1016\/j.tifs.2021.01.039_bib82","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1016\/j.foodres.2009.09.028","article-title":"Microencapsulation of Lactobacillus paracasei by spray freeze drying","volume":"43","author":"Semyonov","year":"2010","journal-title":"Food Research International"},{"key":"10.1016\/j.tifs.2021.01.039_bib83","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1016\/j.jff.2017.09.048","article-title":"Improvement of lactic acid bacteria viability in acid conditions employing agroindustrial co-products as prebiotic on alginate ionotropic gel matrix co-encapsulation","volume":"38","author":"Serrano-Casas","year":"2017","journal-title":"Journal of Functional Foods"},{"issue":"5","key":"10.1016\/j.tifs.2021.01.039_bib84","first-page":"278","article-title":"Improving the stability of probiotic bacteria in model fruit juices","volume":"75","author":"Shah","year":"2010","journal-title":"Using Vitamins and Antioxidants"},{"issue":"3","key":"10.1016\/j.tifs.2021.01.039_bib85","first-page":"139","article-title":"Microencapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts","volume":"55","author":"Shah","year":"2000","journal-title":"Australian Journal of Dairy Technology"},{"key":"10.1016\/j.tifs.2021.01.039_bib86","author":"Shinde"},{"key":"10.1016\/j.tifs.2021.01.039_bib87","first-page":"204","volume":"1125","author":"Si","year":"2006"},{"key":"10.1016\/j.tifs.2021.01.039_bib88","doi-asserted-by":"crossref","first-page":"775","DOI":"10.1016\/j.carbpol.2016.07.066","article-title":"Microencapsulation of lipophilic bioactive compounds using prebiotic carbohydrates: Effect of the degree of inulin polymerization","volume":"152","author":"Silva","year":"2016","journal-title":"Carbohydrate Polymers"},{"key":"10.1016\/j.tifs.2021.01.039_bib89","series-title":"Microencapsulation in the food industry","article-title":"Introduction to microencapsulation and controlled delivery in foods","author":"Sobel","year":"2014"},{"key":"10.1016\/j.tifs.2021.01.039_bib90","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1016\/j.foodres.2018.07.044","article-title":"Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents","volume":"115","author":"Stefanello","year":"2019","journal-title":"Food Research International"},{"issue":"1\u20132","key":"10.1016\/j.tifs.2021.01.039_bib91","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/S0168-1605(00)00380-9","article-title":"Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt","volume":"62","author":"Sultana","year":"2000","journal-title":"International Journal of Food Microbiology"},{"issue":"3\u20134","key":"10.1016\/j.tifs.2021.01.039_bib92","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1016\/j.jfoodeng.2009.03.009","article-title":"Water sorption and glass transition temperature of spray dried a\u00e7ai (Euterpe oleracea Mart.) juice","volume":"94","author":"Tonon","year":"2009","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.tifs.2021.01.039_bib93","series-title":"6th September. Global omega 3 ingredients market(EPA\/DHA) \u2013 industry analysis, market size, share, growth and forecast","author":"Transparency Market Research","year":"2013"},{"issue":"4","key":"10.1016\/j.tifs.2021.01.039_bib94","doi-asserted-by":"crossref","first-page":"2215","DOI":"10.3168\/jds.2014-8869","article-title":"Whey protein isolate improves acid and bile tolerances of Streptococcus thermophilus ST-M5 and Lactobacillus delbrueckii ssp . bulgaricus LB-12","volume":"98","author":"Vargas","year":"2015","journal-title":"Journal of Dairy Science"},{"issue":"July","key":"10.1016\/j.tifs.2021.01.039_bib95","doi-asserted-by":"crossref","first-page":"266","DOI":"10.1016\/j.carbpol.2018.07.002","article-title":"Co-microencapsulation of Lactobacillus plantarum and DHA fatty acid in alginate-pectin-gelatin biocomposites","volume":"199","author":"Vaziri","year":"2018","journal-title":"Carbohydrate Polymers"},{"issue":"7","key":"10.1016\/j.tifs.2021.01.039_bib96","doi-asserted-by":"crossref","DOI":"10.3390\/pr8070849","article-title":"Preparation of spray-dried functional food: Effect of adding Bacillus clausii bacteria as a co-microencapsulating agent on the conservation of resveratrol","volume":"8","author":"V\u00e1zquez-Maldonado","year":"2020","journal-title":"Processes"},{"issue":"1","key":"10.1016\/j.tifs.2021.01.039_bib97","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/1752-153X-6-61","article-title":"Green tea increases the survival yield of Bifidobacteria in simulated gastrointestinal environment and during refrigerated conditions","volume":"6","author":"Vodnar","year":"2012","journal-title":"Chemistry Central Journal"},{"issue":"1","key":"10.1016\/j.tifs.2021.01.039_bib98","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1146\/annurev-micro-090110-102815","article-title":"Bacterial osmoregulation: A Paradigm for the study of cellular homeostasis","volume":"65","author":"Wood","year":"2011","journal-title":"Annual Review of Microbiology"},{"issue":"5","key":"10.1016\/j.tifs.2021.01.039_bib99","doi-asserted-by":"crossref","first-page":"957","DOI":"10.1007\/s00217-007-0617-9","article-title":"Rheological characterization of dispersions and emulsions used in the preparation of microcapsules obtained by interfacial polymerization containing Lactobacillus sp","volume":"226","author":"Y\u00e1\u00f1ez-Fern\u00e1ndez","year":"2008","journal-title":"European Food Research and Technology"},{"key":"10.1016\/j.tifs.2021.01.039_bib100","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1016\/j.lwt.2019.04.040","article-title":"Double layer co-encapsulation of probiotics and prebiotics by electro-hydrodynamic atomization","volume":"110","author":"Zaeim","year":"2019","journal-title":"Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology"}],"container-title":["Trends in Food Science & Technology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0924224421000406?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0924224421000406?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,13]],"date-time":"2025-10-13T08:23:02Z","timestamp":1760343782000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0924224421000406"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,3]]},"references-count":100,"alternative-id":["S0924224421000406"],"URL":"https:\/\/doi.org\/10.1016\/j.tifs.2021.01.039","relation":{},"ISSN":["0924-2244"],"issn-type":[{"value":"0924-2244","type":"print"}],"subject":[],"published":{"date-parts":[[2021,3]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review","name":"articletitle","label":"Article Title"},{"value":"Trends in Food Science & Technology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.tifs.2021.01.039","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2021 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}