Use of Encapsulated Probiotics in Dairy Based Foods
نویسنده
چکیده
Due to the perceived health benefits of probiotics, there has been an increased use in different health based products. Probiotics have been incorporated into a wider range of dairy products, including yogurts, cheese, ice cream and dairy desserts. The viability of probiotic cells is of paramount importance because to have their beneficial effects on the health, they must stay alive until they reach their site of action. There are some problems pertaining to the survivability of probiotic bacteria in dairy foods due to various product factors. This has encouraged developing different innovative methods to improve the probiotic cells viability in the product incorporated. Microencapsulation of probiotics is one of the approaches which is currently receiving considerable attention. Microencapsulation of probiotic bacteria can be used to enhance and improve the viability during processing and also in gastrointestinal tract. But there are some challenges with respect to microencapsulation process and the conditions prevailing in milk products and in human gut. This review focuses on probiotics microencapsulation, encapsulation methods and coating materials utilised for probiotic encapsulation.
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