Alginate-based and protein-based materials for probiotics encapsulation: a review

Summary Owing to their considerable beneficial effects on human health, probiotics have been increasingly incorporated into food products. However, many findings have demonstrated that their survival and stability are very sensitive to processing and host gastrointestinal tract. To solve these probl...

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Published inInternational journal of food science & technology Vol. 48; no. 7; pp. 1339 - 1351
Main Authors Dong, Qiu-Yue, Chen, Meng-Yan, Xin, Yang, Qin, Xue-Yan, Cheng, Zhuo, Shi, Lu-E, Tang, Zhen-Xing
Format Journal Article
LanguageEnglish
Published Oxford Blackwell Publishing Ltd 01.07.2013
Wiley-Blackwell
Wiley Subscription Services, Inc
Subjects
Alginate
Biological and medical sciences
encapsulation
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
prebiotics
Probiotics
protein
Encapsulation
Probiotic
Gelling agent
Materials
Alginate
Food additive
Alginates
Review
Protein
Prebiotics
probiotics
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Summary:Summary Owing to their considerable beneficial effects on human health, probiotics have been increasingly incorporated into food products. However, many findings have demonstrated that their survival and stability are very sensitive to processing and host gastrointestinal tract. To solve these problems, encapsulation techniques have been received considerable attention these days. So, in this review paper, methods for probiotics encapsulation, alginate‐based and protein‐based materials for probiotics encapsulation and application of encapsulated probiotics in food industry were discussed.
Bibliography:ArticleID:IJFS12078
istex:C9AC2031CD07C5047E6CAC5E259C42861B034E44
Xinmiao Talent Program - No. 2012R421003
ark:/67375/WNG-D2WS79SH-J
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12078