Search Results (81)

This study aimed to develop a functional powder using whey and milk matrices, leveraging the protective capacity of chia–alginate hydrogels and the advantages of electrohydrodynamic spraying (EHDA), a non-thermal technique suitable for encapsulating probiotic cells under stress conditions commonly encountered in food processing. A hydrogel matrix composed of chia seed mucilage and sodium alginate was used to form a biopolymeric network that protected probiotic cells during processing. The encapsulation efficiency reached 99.0 ± 0.01%, and bacterial viability remained above 9.9 log₁₀ CFU/mL after lyophilization, demonstrating the excellent protective capacity of the hydrogel matrix. Microstructural analysis using confocal laser scanning microscopy (CLSM) revealed well-retained cell morphology and homogeneous distribution within the hydrogel matrix while, in contrast, scanning electron microscopy (SEM) showed spherical, porous microcapsules with distinct surface characteristics influenced by the encapsulation method. Encapsulates were incorporated into beverages flavored with red fruits and pear and subsequently freeze-dried. The resulting powders were analyzed for moisture, protein, lipids, carbohydrates, fiber, and color determinations. The results were statistically analyzed using ANOVA and response surface methodology, highlighting the impact of ingredient ratios on nutritional composition. Raman spectroscopy identified molecular features associated with casein, lactose, pectins, anthocyanins, and other functional compounds, confirming the contribution of both matrix and encapsulants maintaining the structural characteristics of the product. The presence of antioxidant bands supported the functional potential of the powder formulations. Chia–alginate hydrogels effectively encapsulated L. reuteri, maintaining cell viability and enabling their incorporation into freeze-dried beverage powders. This approach offers a promising strategy for the development of next-generation functional food gels with enhanced probiotic stability, nutritional properties, and potential application in health-promoting dairy systems. Full article

This study systematically evaluated the effects of pH (4–10) on the gelation properties, structural characteristics, and in vitro digestion–fermentation behavior of fish gelatin (FG, 6% (w/v)) hydrogels combined with either xanthan gum (XG, 0.07% (w/v)) or κ-carrageenan (κC, 0.07% (w/v)). The results revealed that the gel strength, hardness, and chewiness of the composite gels initially increased (pH 4–6) and subsequently decreased with rising pH levels. This trend correlated with the formation of a dense gel network structure. Furthermore, as pH increased, in vitro digestibility showed a similar pH-dependent trend, with FG–XG demonstrating superior enhancement compared to FG–κC. The addition of XG and κC resulted in increased gas production and a decreased pH during fermentation. Intestinal microbiota analysis revealed that both FG–XG and FG–κC improved the abundances of Proteobacteria and Bacteroidete while reducing Firmicutes. Compared to FG–XG and FG, FG–κC promoted higher levels of the genera Lachnospiraceae and Bacteroides, suggesting a more favorable impact on intestinal health. These findings provide valuable insights into the pH-responsive functional properties of FG-based hydrogels and their potential applications in designing novel food matrices with enhanced nutritional and probiotic attributes. Full article

Gelatin is a commonly used protein-based hydrogel. However, the thermo-reversible nature of gelatin makes it unstable at physiological and higher temperatures. Therefore, this study adopted phosphates and glutaminase transaminase (TG) to modify gelation and studied the effects of combining sodium hexametaphosphate (SHP) and TG on the structure and gel properties of TG-crosslinked gelatin. This study focused on the effects of different SHP concentrations (0, 0.4, 0.8, 1.2, 1.6, 2.0, 2.4, 2.8 mmol/L) on the water distribution, textural properties, rheological properties, and microstructure of the TG-crosslinked gelatin gels. Results showed that the free water content in the TG-crosslinked gelatin gel declined with the increasing SHP addition when the concentration of SHP was kept below 2.0 mmol/L. The gel of TG-crosslinked gelatin at the SHP concentration of 1.6 mmol/L exhibited the highest hardness (304.258 g), chewiness (366.916 g) and η₅₀. All the TG-crosslinked gelatin gels with SHP modification were non-Newtonian pseudoplastic fluids. The G′ and G″ of TG-crosslinked gelatin increased before the SHP concentration reached 1.6 mmol/L, and the TG-crosslinked gelatin with 1.6 mmol/L SHP exhibited the largest G″ and G′. The fluorescence intensity of TG-crosslinked gelatin with SHP concentration above 1.6 mmol/L decreased with the increasing SHP concentration. SHP modified the secondary structure of TG-crosslinked gelatin gels. The gel of TG-crosslinked gelatin with the SHP concentration of 1.6 mmol/L exhibited a porous, smooth, and dense network structure. This research provides references for modifying gelatin and the application of gels in the encapsulation of bioactive ingredients and probiotics. Full article

Background/Objectives: Chronic wounds represent a significant socioeconomic burden, affecting 1–2% of the global population. Wound healing is a complex process involving inflammation, cell proliferation, and tissue remodeling, but factors such as infections, diabetes, aging, and poor nutrition can impair recovery, leading to chronic wounds. Given these challenges, researchers have explored topical probiotics, synbiotics, and postbiotics as alternatives strategies. Strains like Lactobacillus and Bifidobacterium contribute to skin restoration by producing antimicrobial, anti-inflammatory, and immunomodulatory compounds, offering a novel approach to cutaneous restoration. Our study aims to address the potential effects of topical probiotic, synbiotic, and postbiotic formulations for wound healing applications by means of a broad scoping review and evidence-gap mapping. Methods: A systematic literature search of preclinical studies (in vitro and in vivo) was performed in PubMed, Scopus, and Web of Science (January 2025), yielding 3052 articles after duplicates removal, of which 44 met the inclusion criteria. Results: These studies were published between 1986 and 2024, mostly by China (27.3%) and Iran (25.0%). Probiotics were frequently evaluated among the studies included (47.7%) (with Lactobacillus plantarum being the most assessed strain), followed by postbiotics (36.4%) (with predominant use of cell-free supernatants) and synbiotics (15.9%) (especially fructooligosaccharides). Dosage forms included gels (44.4%), films (15.6%), and ointments (13.3%). Conclusions: Most studies indicate that probiotics, synbiotics, and postbiotics have antimicrobial and anti-inflammatory properties, while promoting angiogenesis, tissue regeneration, and skin barrier restoration. The use of different delivery systems may additionally enhance therapeutic outcomes by accelerating wound closure, reducing bacterial load, and modulating immune response. However, methodological limitations in animal studies highlight the need for greater experimental rigor. Further robust clinical trials are essential to confirm efficacy and safety before clinical application of these formulations. Full article

Background: Vulvar vaginal candidiasis (VVC) is a type of vaginitis resulting from a Candida infection of the vaginal mucosa. Traditional treatments using antibiotics often lead to resistance and disrupt the vaginal microenvironment, causing ongoing problems for patients. In response to these challenges, this study introduces a multifunctional intelligent responsive probiotic hydrogel designed to modulate the vaginal microecological environment to combat Candida albicans infection. Methods: The innovative CMCS-OHA-Lp/Lr hydrogel was formulated using oxidized hyaluronic acid (OHA) and carboxymethyl chitosan (CMCS) as carriers, incorporating Lactobacillus plantarum (Lp) and Lactobacillus rhamnosus (Lr) as active components. Comprehensive characterization of the CMCS-OHA-Lp/Lr hydrogel revealed its chemical structure, rheological properties, rapid self-healing properties, gel degradation, and the release of lactobacilli in vitro. Results: The findings demonstrated that the hydrogel’s cross-linking conferred significant physical properties. In addition, the in vitro release study of Lactobacillus showed that the cumulative release rates of Lp and Lr in the medium with pH 5.5 were 83.50 ± 2.70% and 73.31 ± 2.22%, which proved the pH-responsive release characteristics of probiotics in acidic vaginal environments. Furthermore, the storage activity of Lactobacillus indicated that the survival rates of the CMCS-OHA-Lp and CMCS-OHA-Lr hydrogels were 86.90 ± 0.20% and 85.50 ± 0.56%, respectively, proving that encapsulation within the hydrogels significantly enhanced the storage stability of probiotics. In vivo studies further confirmed that the hydrogel alleviated vulval edema symptoms and reduced C. albicans colonies in the vagina, thereby mitigating vaginal inflammation. Conclusions: In conclusion, this pH-responsive, self-healing, and shear-thinning hydrogel offers a promising approach for the clinical treatment of VVC and serves as an effective probiotic delivery vehicle. Full article

The interaction of blueberry and whey protein has strong antioxidant properties and potential antibacterial and anti-aging functions during the fermentation process. In this study, the properties of fermented gels derived from whey protein mixed with blueberry juice were investigated for the production of probiotic-rich products such as jelly and pudding. The microstructure, water-holding capacity, texture changes, rheological properties, and digestive characteristics of fermented gels were evaluated in vitro. The fermented gels with a mixture of whey protein and blueberry exhibited a honeycomb structure, observed by SEM. The adhesiveness of the gel with a mixture of blueberry and whey protein was the highest at 7.5 h and 8.0 h, respectively. The storage modulus (G′) and loss modulus (G″) of the mixed gels were higher than those of whey protein gels before 6 h of fermentation. When the fermentation time was 8 h, the release of polyphenols, flavonoids, and proteins was fastest and greatest during the digestion of gastric and intestinal fluid ether for the whey protein fermented gel and the mixed fermented gel. The water-holding capacity of the mixed gels was lower than that of the whey protein fermented gels during the fermentation period of 8 h. The viable counts of the mixed fermented gels could reach 10⁷ CFU/mL, which was higher than those of whey protein gels after 6 days of storage. Full article

One of the primary challenges encountered in managing captive callitrichids is a group of gastrointestinal disorders that are collectively known as Marmoset Wasting Syndrome (MWS). Unfortunately, MWS is still not well understood. It is suggested that MWS has a multifactorial etiology; stress, infection, malnutrition, malabsorption, and enteritis or colitis may be associated with MWS. Usually, animals demonstrate more than one of the following clinical signs: progressive weight loss, alopecia, chronic diarrhea, muscle atrophy, hypoproteinemia, and anemia. Recent advances in diagnostics, mostly noninvasive fecal and urine tests, yielded promising results. Good treatment results have been achieved with the administration of glucocorticoids and tranexamic acid, although no cure has been found yet. Probiotics and gel diets also demonstrated to be potentially useful. However, once animals are affected by MWS, treatments eventually become ineffective, and animals will inevitably require euthanasia to prevent further suffering. Preventative measures should be aimed at reducing stress and optimizing housing, husbandry, and diets. More research is warranted to elucidate the pathogenesis of MWS in captive callitrichids and to refine diagnostic and treatment methods. Full article

This study investigates the impact of honey concentrations (1%, 3%, and 5%) on the physicochemical, sensory, textural, rheological, and antioxidant properties of probiotic yogurt beverages made from sheep, cow, and blended milk. Honey, used as a natural fortifier, enhanced antioxidant activity, probiotic viability, and sensory attributes, particularly flavor and viscosity. Sheep milk yogurt exhibited superior nutritional and textural properties due to its higher solid and nutrient content. Increasing honey levels improved lactic acid fermentation, gel matrix stability, and water-holding capacity, though excessive concentrations occasionally increased syneresis and reduced bacterial counts. Texture profile analysis indicated that 3% honey optimized hardness, springiness, and cohesiveness, strengthening the yogurt matrix. This study highlights honey’s dual role as a sweetener and functional ingredient, enhancing yogurt beverages’ health benefits, stability, and consumer appeal. Full article

Objectives: The aim of this six-month randomized controlled study was to evaluate the efficacy of a non-surgical periodontal treatment combined with the use of an active gel compared to a non-surgical treatment alone in reducing inflammatory indices in periodontal patients with Down syndrome. Methods: A total of 40 patients were included in the study, 20 of which were assigned to the active group and 20 to the control group. The active group underwent non-surgical periodontal treatment supplemented by daily home application of an intensive soothing gel containing probiotics. The control group received non-surgical periodontal treatment combined with the application of a gel without active ingredients. The following clinical indices were assessed: Bleeding on Probing (BOP %), Plaque Control Record (PCR %), Mobility (Miller Index), and Modified Marginal Gingival Index (MGI). Measurements were taken at baseline (T0), one month after treatment initiation (T1), after three months (T2), and after six months (T3). The patient compliance was evaluated at each visit, and product satisfaction was assessed through a questionnaire using a Visual Analogue Scale (VAS). Results: By the end of the study, statistically significant improvements were observed in both the groups from T0 to T3 evaluation (p < 0.05). The BOP score was significantly lower in the Trial group at the T3 intergroup evaluation (p < 0.05). Conclusions: A soothing gel with postbiotic and natural compounds was a valuable adjunct to non-surgical periodontal treatment to improve periodontal health in patients with Down syndrome, reducing BOP after 6 months of treatment. Full article

Goat milk yogurt infused with hemp extract (HE) is a novel dairy product; however, the unpleasant flavors from hemp terpenes and goat milk may impact its acceptance and popularity. This study aimed to investigate the effect of polymerized whey protein (PWP) on mitigating the hempy flavor of HE-infused goat milk yogurt and its impact on the physicochemical properties, microstructure, and probiotic survivability. Goat milk yogurt samples were infused with either nothing (plain flavor), HE, HE plus whey protein isolate, or HE plus PWP. Compared with plain goat milk yogurt, the addition of PWP in HE goat milk yogurt greatly improved the viscosity. The sensory evaluation results (N = 19) indicated that PWP significantly improved the consistency and decreased the hempy flavor of HE goat milk yogurt, although there was no difference in consumer acceptance. The microstructure analysis revealed that adding PWP formed a compact gel network compared to the irregular open protein matrixes in other groups. In conclusion, PWP not only improved the consistency of goat milk yogurt but was also useful in mitigating the hempy flavors of HE-infused goat milk. Full article

Oleogels (organogels) are systems resembling a solid substance based on the gelation of organic solvents (oil or non-polar liquid) through components of low molecular weight or oil-soluble polymers. Such compounds are organogelators that produce a thermoreversible three-dimensional gel network that captures liquid organic solvents. Oleogels based on natural oils are attracting more attention due to their numerous advantages, such as their unsaturated fatty acid contents, ease of preparation, and safety of use. As a result of the research, two oleogels were developed, into which freeze-dried alginate carriers with a probiotic, L. casei, were incorporated. Two techniques were used to produce probiotic-loaded capsules—extrusion and emulsification. Alginate beads obtained by the extrusion process have a size of approximately 1.2 mm, while much smaller microspheres were obtained using the emulsification technique, ranging in size from 8 to 17 µm. The trehalose was added as a cryoprotectant to improve the survival rate of probiotics in freeze-dried alginate carriers. The encapsulation efficiency for both of the methods applied, the emulsification and the extrusion technique, was high, with levels of 90% and 87%, respectively. The obtained results showed that the production method of probiotic-loaded microspheres influence the bacterial viability. The better strain survival in the developed systems was achieved in the case of microspheres produced by the emulsification (reduction in bacterial cell viability in the range of 1.98–3.97 log in silica oleogel and 2.15–3.81 log in sucragel oleogel after 7 and 30 days of storage) than by the extrusion technique (after a week and a month of oleogel storage, the decrease in cell viability was 2.52–4.52 log in silica oleogel and 2.48–4.44 log in sucragel oleogel). Full article

In recent years, in addition to the positive effects of probiotics and prebiotics on health, increasing research has shown that postbiotics also have significant potential in the health field. Postbiotics are bioactive components produced by probiotic bacteria during fermentation and may exhibit antimicrobial activity. This study investigated the antimicrobial effects of liposomal postbiotics formulated in gel. Various postbiotic-containing liposomal systems have been developed and optimized to prepare formulations. Optimized liposomes and liposomal postbiotic-containing gel forms were examined in terms of particle size, polydispersity index, zeta potential, structural properties, encapsulation efficiency, permeability, release profiles, and stability. Finally, the antimicrobial activities of the postbiotics and the optimum gel formulation LG1 were evaluated on Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, Enterococcus hirae, and Candida albicans strains using disk diffusion and microdilution methods. The optimum liposome formulation L1 was determined to have a particle size of 185.32 ± 0.80 nm, a polydispersity index of 0.206 ± 0.012, a zeta potential of 35.0 ± 0.5 mV, and an encapsulation efficiency of 17.52%. Its permeability was determined as 51.52% at the end of 6 h. In vitro release studies showed that the drug release profile was in accordance with first-order kinetics and suitable for controlled release. The findings show that formulated postbiotics have similar antimicrobial activity to free postbiotics. These results suggest that liposomal gel formulations support the antimicrobial effects of postbiotics while providing advantages of use. In conclusion, the findings contribute to a better understanding of the antimicrobial potential of postbiotics and lipogelosomal postbiotics and optimize their use in pharmaceutical applications. Full article

Hydrogels have a unique three-dimensional network that can create a good environment for the loading of functional compounds; hence, they have considerable potential in the delivery of bioactive substances. Natural macromolecular substances (proteins, polysaccharides) have the features of low toxicity, degradability, and biosafety; thus, they can be employed in the manufacture of hydrogels in the food sector. With its customizable viscoelastic and porous structure, hydrogels are believed to be good bioactive material delivery vehicles, which can effectively load polyphenols, vitamins, probiotics, and other active substances to prevent their influence from the external environment, thereby improving its stability. In this research, the common raw materials, preparation methods, and applications in the delivery of bioactive elements of food gels were examined; this study aimed at presenting new ideas for the development and utilization of protein-based food gels. Full article

Hemp seed protein isolates (HPI) were used to produce a gel through probiotic fermentation. This study assessed how fermentation time (ranging from 0 to 16 h) affected the physicochemical properties of the HPI gel. The results indicated that gel formation began after 8 h of fermentation, as demonstrated by a pH decrease, an increase in particle size, and the development of aggregation observed through fluorescence and scanning electron microscopy. The gel produced after 16 h of fermentation showed the highest viscosity, storage modulus, and gel strength, attributed to stronger molecular interactions, including non-covalent and covalent crosslinking. However, the gel produced after 12 h of fermentation showed the highest water-holding capacity, and extending the fermentation beyond 12 h caused a decrease in water-holding capacity. Additionally, the subunits tended to form polymers after fermentation, suggesting that gel formation was influenced by both acidification and specific covalent crosslinking. These findings propose that HPI could serve as a viable alternative for developing plant-based gel products. Full article

This study focuses on evaluating the efficiency of acid-tolerant Lacticaseibacillus paracasei bacteria encapsulated in an alginate-based gel matrix during repeated sourdough fermentation cycles, as well as their preservation during storage and throughout baking at high temperature. A double-coating procedure was applied, involving the encapsulation of bacterial cells in calcium alginate, which was further coated with chitosan. The encapsulation efficiency (EE) did not show significant difference between alginate and alginate–chitosan (97.97 and 96.71%, respectively). The higher number of L. paracasei bacteria was preserved in double-coated microbeads, with survivability rates of 89.51% and 96.90% in wet and dried microbeads, respectively. Encapsulated bacteria demonstrated effective fermentation ability, while double gel-coated cells exhibited slower acidification during sourdough fermentation, maintaining higher efficiency in the second fermentation cycle. The addition of freeze-dried, alginate-based gel-encapsulated bacteria (2–4%, w/w flour) significantly (p < 0.05) improved bread quality and extended its shelf life. A double-layer coating (alginate–chitosan) can be introduced as an innovative strategy for regulating the release of lactic acid bacteria and optimizing fermentation processes. Powdered alginate or alginate–chitosan gel-based L. paracasei microcapsules, at appropriate concentrations, can be used in the production of baked goods with acceptable quality and sensory properties, achieving a lactic acid bacteria count of approximately 10⁶ CFU/g in the crumb, thereby meeting the standard criteria for probiotic bakery products. Full article