Technology and potential applications of probiotic encapsulation in fermented milk products

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• 作者：Siavash Iravani ; Hassan Korbekandi…
• 关键词：Fermented milks ; Microencapsulation ; Probiotic microorganisms ; Viability
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：August 2015
• 年：2015
• 卷：52
• 期：8
• 页码：4679-4696
• 全文大小：733 KB
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• 作者单位：Siavash Iravani (1) (3)
  Hassan Korbekandi (1)
  Seyed Vahid Mirmohammadi (2)
  
  1. Biotechnology Department, School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
  3. Faculty of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
  2. School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal- and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.