Protection of probiotic microorganisms by microencapsulation
Authors
Petrović, TanjaNedović, Viktor
Dimitrijević-Branković, Suzana
Bugarski, Branko
Lacroix, Christophe
Article (Published version)
Metadata
Show full item recordAbstract
Probiotic bacteria are used in the production of fermented dairy foods, pharmaceutical products and health supplements. They play an important role in promoting and maintaining human health. In order, to produce health benefits probiotic strains should be present in a viable form at a suitable level during the product's shelf life until consumption and maintain high viability throughout the gastrointestinal tract. Despite the importance of these beneficial microorganisms many investigations have shown their poor viability and stability, especially for bifidobacteria in fermented products. The introduction of microencapsulation techniques for protection of probiotic strains has resulted in greatly enhanced viability of these microorganisms in food products as well as in the gastrointestinal tract. This paper gives an overview of available microencapsulation techniques and materials for probiotic protection and stabilization. Several methods of microencapsulation for probiotic bacteria, ...including extrusion, emulsification, drying (fluidized bed, spray, freeze) and spray coating techniques, are presented. The commonly used supporting materials like alginate, starch, chitosan, gelatin, waxes, biogums, and some others are also discussed.
Keywords:
probiotics / stabilization / microencapsulation / techniques / carriersSource:
Chemical Industry & Chemical Engineering Quarterly, 2007, 13, 3, 169-174Publisher:
- Association of the Chemical Engineers of Serbia
Funding / projects:
- Projekat Ministarstva nauke Republike Srbije, br. 371005B
Institution/Community
Tehnološko-metalurški fakultetTY - JOUR AU - Petrović, Tanja AU - Nedović, Viktor AU - Dimitrijević-Branković, Suzana AU - Bugarski, Branko AU - Lacroix, Christophe PY - 2007 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1059 AB - Probiotic bacteria are used in the production of fermented dairy foods, pharmaceutical products and health supplements. They play an important role in promoting and maintaining human health. In order, to produce health benefits probiotic strains should be present in a viable form at a suitable level during the product's shelf life until consumption and maintain high viability throughout the gastrointestinal tract. Despite the importance of these beneficial microorganisms many investigations have shown their poor viability and stability, especially for bifidobacteria in fermented products. The introduction of microencapsulation techniques for protection of probiotic strains has resulted in greatly enhanced viability of these microorganisms in food products as well as in the gastrointestinal tract. This paper gives an overview of available microencapsulation techniques and materials for probiotic protection and stabilization. Several methods of microencapsulation for probiotic bacteria, including extrusion, emulsification, drying (fluidized bed, spray, freeze) and spray coating techniques, are presented. The commonly used supporting materials like alginate, starch, chitosan, gelatin, waxes, biogums, and some others are also discussed. PB - Association of the Chemical Engineers of Serbia T2 - Chemical Industry & Chemical Engineering Quarterly T1 - Protection of probiotic microorganisms by microencapsulation EP - 174 IS - 3 SP - 169 VL - 13 DO - 10.2298/CICEQ0703169P ER -
@article{ author = "Petrović, Tanja and Nedović, Viktor and Dimitrijević-Branković, Suzana and Bugarski, Branko and Lacroix, Christophe", year = "2007", abstract = "Probiotic bacteria are used in the production of fermented dairy foods, pharmaceutical products and health supplements. They play an important role in promoting and maintaining human health. In order, to produce health benefits probiotic strains should be present in a viable form at a suitable level during the product's shelf life until consumption and maintain high viability throughout the gastrointestinal tract. Despite the importance of these beneficial microorganisms many investigations have shown their poor viability and stability, especially for bifidobacteria in fermented products. The introduction of microencapsulation techniques for protection of probiotic strains has resulted in greatly enhanced viability of these microorganisms in food products as well as in the gastrointestinal tract. This paper gives an overview of available microencapsulation techniques and materials for probiotic protection and stabilization. Several methods of microencapsulation for probiotic bacteria, including extrusion, emulsification, drying (fluidized bed, spray, freeze) and spray coating techniques, are presented. The commonly used supporting materials like alginate, starch, chitosan, gelatin, waxes, biogums, and some others are also discussed.", publisher = "Association of the Chemical Engineers of Serbia", journal = "Chemical Industry & Chemical Engineering Quarterly", title = "Protection of probiotic microorganisms by microencapsulation", pages = "174-169", number = "3", volume = "13", doi = "10.2298/CICEQ0703169P" }
Petrović, T., Nedović, V., Dimitrijević-Branković, S., Bugarski, B.,& Lacroix, C.. (2007). Protection of probiotic microorganisms by microencapsulation. in Chemical Industry & Chemical Engineering Quarterly Association of the Chemical Engineers of Serbia., 13(3), 169-174. https://doi.org/10.2298/CICEQ0703169P
Petrović T, Nedović V, Dimitrijević-Branković S, Bugarski B, Lacroix C. Protection of probiotic microorganisms by microencapsulation. in Chemical Industry & Chemical Engineering Quarterly. 2007;13(3):169-174. doi:10.2298/CICEQ0703169P .
Petrović, Tanja, Nedović, Viktor, Dimitrijević-Branković, Suzana, Bugarski, Branko, Lacroix, Christophe, "Protection of probiotic microorganisms by microencapsulation" in Chemical Industry & Chemical Engineering Quarterly, 13, no. 3 (2007):169-174, https://doi.org/10.2298/CICEQ0703169P . .