Encapsulation Of Probiotics For Enhancing The Survival In Gastrointestinal Tract

• Published in: Nanotechnology Applications in Dairy Science pp. 225 - 244
• Main Authors: Hati, Subrota, Makwana, Mitali R., Mandal, Surajit
• Format: Book Chapter
• Language: English
• Published: CRC Press 2020
• Edition: 1
• Subjects: Probiotic; Dairy Probiotic Products; NF Membrane; Encapsulating Material; Sodium Dodecyl Benzene Sulphonate; Protein Hydrolysate Fractionates; Large Intestinal Microbiota; Freeze Drying; Probiotic Cells; Thermal Energy Storage; Go; Spray Drying; Concentration Polarization Resistance; Total Dietary Antioxidant Capacity; Hybrid Artificial Neural Network Model; Stress Inducible Proteins; Probiotic Products; X-ray Photon Correlation Spectroscopy; GRAS Status; Locust Bean Gum; GRAS; GRAS Substance; Wall Material Concentration; High Energy Adsorption Sites
• ISBN: 1771887656; 9781771887656
• DOI: 10.1201/9780429425370-9

Encapsulation is a novel alternative for enhancing survival of probiotics in harsh environmental conditions. Different polymers based food grade coating materials such as chitosan, alginate, milk proteins, carrageenan, guar gum, and fructo-oligosaccharides are popularly used for encapsulation of probiotics. To meet the challenges of successful probiotics encapsulation, different techniques such as emulsion, extrusion, freeze drying techniques etc. have been applied. A number of studies have been conducted to validate the efficacy of the encapsulation methods in improving the survival of probiotics in in vitro as well as in vivo models simulating gastric transit. This chapter explores techniques for encapsulation of probiotics to be used in food preparations and various ingredients used for enhancing the survival of the bacterial cells in gastrointestinal tract. The probiotics should be found viable to confer the health benefits, as it is based on several factors affecting its survival through various critical stages of gastrointestinal transportation and processing. Probiotics are able to be compete with the pathogens at the binding sites. The motive to protect probiotic cells from various stresses encountered during transit through gastrointestinal system and also processing may be accomplished by microencapsulation of probiotic cells into polysaccharide matrices. For microencapsulation of probiotics, the broadly used polymers are chitosan, alginate, whey proteins, carrageenan, poly-l-lysine, pectin, and starch. Successful usage of alginate in microencapsulation of probiotics is mainly on account of its property of providing basic protection against acidity. Depending on the matrix carrying the probiotic bacteria, they can be classified into dairy probiotic products and nondairy probiotic products.