Author:CSIRDate:Dec 2018In this edition, we share positive developments and news on aspects of our strategic objectives. In the first section, we share some stories about the achievements and resilience of some of our emerging researchers. Few things provide me as ...Read more
Author:Moolman, FS; Labuschagne, Philip W; Thantsa, MS; Van der Merwe, TL; Rolfes, H; Cloete, TEDate:2006Traditional encapsulation methods in fortified foods and drug delivery applications present difficulties for ‘actives’, such as probiotics, sensitive to exposure to water, solvents, heat or oxygen, where ‘active’ refers to a material, chemical ...Read more
Author:Moolman, FS; Labuschagne, Philip W; Thantsha, MS; Van Der Merwe, TL; Rolfes, H; Cloete, TEDate:Oct 2006The CSIR has developed a novel scCO2-based encapsulation technology utilizing interpolymer complex formation to improve the barrier properties of the polymer system. In this paper the auhtors report some results obtained in the application ...Read more
Author:Moolman, FS; Cloete, TE; Thantsha, MSDate:Nov 2005Prebiotics is a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon (Roberfroid, 1998; Theuer et al., 1998; Young, 1998; ...Read more
Author:Thantsha, MS; Labuschagne, Philip W; Mamvura, CIDate:Feb 2014The probiotic industry faces the challenge of retention of probiotic culture viability as numbers of these cells within their products inevitably decrease over time. In order to retain probiotic viability levels above the therapeutic minimum ...Read more
Author:Thantsha, MS; Cloete, TE; Moolman, FS; Labuschagne, Philip WDate:Jan 2009Gastric acidity is the main factor affecting viability of probiotics in the gastrointestinal tract (GIT). This study investigated the survival in simulated gastrointestinal fluids of Bifidobacterium longum Bb-46 encapsulated in interpolymer ...Read more