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Encapsulation of probiotic living cells: From laboratory scale to industrial applications

Author:
Burgain, J., Gaiani, C., Linder, M., Scher, J.
Source:
Journal of food engineering 2011 v.104 no.4 pp. 467-483
ISSN:
0260-8774
Subject:
business enterprises, cheeses, chocolate, encapsulation, food matrix, fruits, functional foods, grains, ice cream, industrial applications, meat products, new markets, probiotics, yogurt
Abstract:
In the recent past, there has been a rising interest in producing functional foods containing encapsulated probiotic bacteria. According to their perceived health benefits, probiotics have been incorporated into a range of dairy products but the major current challenge is to market new probiotic foods. In the research sector, many studies have been reported using dairy products like cheese, yogurt and ice cream as food carrier, and non-dairy products like meat, fruits, cereals, chocolate, etc. However, in the commercial sector only few products containing encapsulated probiotic cells can be found. Nutraceuticals are another important vector for probiotics already developed by several companies in a capsule or a tablet form. The review compiles the technologies used to encapsulate the cells in order to keep them alive and the food matrices used in the research and commercial sector for delivery to the consumer.
Agid:
572647