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As a resource for those working in the microencapsulation field the following is a database of review articles including author details and full abstracts.

 

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2009

2009 - Encapsulation “The Future of Probiotics”-A Review

R. Vidhyalakshmi, R. Bhakyaraj and R.S. Subhasree - Advances in Biological Research 3 (3-4): 96-103, 2009

Abstract
Microencapsulation technology allows a compound to be encapsulated inside a tiny sphere known as microsphere/microcapsule, having an average diameter as small as 1 mm to several hundred micro meters. Many different active materials like drugs, enzymes, vitamins, pesticides, flavours and catalysts have been successfully encapsulated inside microballoons or microcapsules made from a variety of polymeric and non polymeric materials including poly(ethylene glycol)s, poly(methacrylate)s, poly(styrene)s, cellulose, poly(lactide)s, poly(lactide-co-glycolide)s, gelatin and acacia, etc. These microcapsules release their contents at appropriate time by using different release mechanisms, depending on the end use of encapsulated products. This technology has been used in several fields including pharmaceutical, agriculture, food, printing, cosmetic, textile and defence. In defence sector this technology has introduced the concept of self-healing composites as well as chemical decontaminating fabrics. This review paper highlights the major reasons behind microencapsulation, important techniques of microencapsulation and application of microencapsulated products in different areas of science and technology.
 
January 2009 - Microencapsulation Technology and Applications

Rama Dubey, T.C. Shami and K.U. Bhasker Rao  - Defence Science Journal, Vol. 59, No. 1, January 2009, pp. 82-95

Abstract
Purpose – The purpose of this article is to attempt to highlight various approaches for enhancing the viability of probiotics, with special emphasis on micro-encapsulation. Design/methodology/approach – Various techniques, such as selection of acid and bile resistant strains, use of oxygen impermeable packaging materials, two-step fermentation, stress adaptation, inclusion of micro-nutrient, sonication of bacteria and micro-encapsulation, which could be employed for maintaining or enhancing probiotic viability are discussed, with special emphasis on micro-encapsulation. Findings – Probiotics lose their viability during gastro-intestinal transit due to unfavorable intestinal environment. Amongst diverse techniques micro-encapsulation could confer protection to the probiotics both in the product as well as in the gastro-intestinal environment. Originality/value – The paper shows that micro-encapsulation of probiotics renders them stable both in the product as well as in the intestinal environment and application of encapsulated probiotics would result in a product with greater prophylactic activities.
 

 

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