MICROENCAPSULATION OF PROBIOTICS IN FUNCTIONAL DAIRY PRODUCTS DEVELOPMENT
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Date
2018
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Abstract
Consumer trends with respect to food choice are changing due to the increasing awareness of the link between
diet and health. The health benefits of probiotics have resulted in their increased incorporation in functional
dairy foods, leading to creation of a new generation of health foods. Dairy products have been considered as a
good carrier for probiotics since fermented foods and dairy products have particularly a positive image. But
viability of probiotics in fermented dairy products as well as gastrointestinal conditions is very minimal level,
which has encouraged researchers to innovate different methods of probiotics viability improvement.
Microencapsulation of the probiotic cells is one of the newest and highly efficient methods, which is now under
the special attention and is being developed by various researchers. However, there are still many challenges to
overcome with respect to the microencapsulation process and the conditions prevailing in fermented milk
products and human gut. In this presentation/paper, the importance of encapsulation of probiotics, methods of
encapsulation and wall materials employed in the microencapsulation of probiotics will be reviewed.
Description
TNV_IJARSE_2018_7(1)374-387
Keywords
Veterinary Science