alexa Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery
Food & Nutrition

Food & Nutrition

Advances in Dairy Research

Author(s): Anil Kumar Anal, Harjinder Singh

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Because of their perceived health benefits, probiotics have been incorporated into a range of dairy products, including yoghurts, soft-, semi-hard and hard cheeses, ice cream, milk powders and frozen dairy desserts. However, there are still several problems with respect to the low viability of probiotic bacteria in dairy foods. This review focuses mainly on current knowledge and techniques used in the microencapsulation of probiotic microorganisms to enhance their viability during fermentation, processing and utilization in commercial products. Microencapsulation of probiotic bacteria can be used to enhance the viability during processing, and also for the targeted delivery in gastrointestinal tract.

This article was published in Trends in Food Science & Technology and referenced in Advances in Dairy Research

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