TY  - JOUR
AU  - Petrović, Tanja
AU  - Nedović, Viktor
AU  - Dimitrijević-Branković, Suzana
AU  - Bugarski, Branko
AU  - Lacroix, Christophe
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1463
AB  - Probiotic bacteria are used in the production of fermented dairy foods, pharmaceutical products and health supplements. They play an important role in promoting and maintaining human health. In order, to produce health benefits probiotic strains should be present in a viable form at a suitable level during the product's shelf life until consumption and maintain high viability throughout the gastrointestinal tract. Despite the importance of these beneficial microorganisms many investigations have shown their poor viability and stability, especially for bifidobacteria in fermented products. The introduction of microencapsulation techniques for protection of probiotic strains has resulted in greatly enhanced viability of these microorganisms in food products as well as in the gastrointestinal tract. This paper gives an overview of available microencapsulation techniques and materials for probiotic protection and stabilization. Several methods of microencapsulation for probiotic bacteria, including extrusion, emulsification, drying (fluidized bed, spray, freeze) and spray coating techniques, are presented. The commonly used supporting materials like alginate, starch, chitosan, gelatin, waxes, biogums, and some others are also discussed.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - Protection of probiotic microorganisms by microencapsulation
EP  - 174
IS  - 3
SP  - 169
VL  - 13
DO  - 10.2298/CICEQ0703169P
ER  - 

@article{
author = "Petrović, Tanja and Nedović, Viktor and Dimitrijević-Branković, Suzana and Bugarski, Branko and Lacroix, Christophe",
year = "2007",
abstract = "Probiotic bacteria are used in the production of fermented dairy foods, pharmaceutical products and health supplements. They play an important role in promoting and maintaining human health. In order, to produce health benefits probiotic strains should be present in a viable form at a suitable level during the product's shelf life until consumption and maintain high viability throughout the gastrointestinal tract. Despite the importance of these beneficial microorganisms many investigations have shown their poor viability and stability, especially for bifidobacteria in fermented products. The introduction of microencapsulation techniques for protection of probiotic strains has resulted in greatly enhanced viability of these microorganisms in food products as well as in the gastrointestinal tract. This paper gives an overview of available microencapsulation techniques and materials for probiotic protection and stabilization. Several methods of microencapsulation for probiotic bacteria, including extrusion, emulsification, drying (fluidized bed, spray, freeze) and spray coating techniques, are presented. The commonly used supporting materials like alginate, starch, chitosan, gelatin, waxes, biogums, and some others are also discussed.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "Protection of probiotic microorganisms by microencapsulation",
pages = "174-169",
number = "3",
volume = "13",
doi = "10.2298/CICEQ0703169P"
}

Petrović, T., Nedović, V., Dimitrijević-Branković, S., Bugarski, B.,& Lacroix, C.. (2007). Protection of probiotic microorganisms by microencapsulation. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 13(3), 169-174.
https://doi.org/10.2298/CICEQ0703169P

Petrović T, Nedović V, Dimitrijević-Branković S, Bugarski B, Lacroix C. Protection of probiotic microorganisms by microencapsulation. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2007;13(3):169-174.
doi:10.2298/CICEQ0703169P .

Petrović, Tanja, Nedović, Viktor, Dimitrijević-Branković, Suzana, Bugarski, Branko, Lacroix, Christophe, "Protection of probiotic microorganisms by microencapsulation" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 13, no. 3 (2007):169-174,
https://doi.org/10.2298/CICEQ0703169P . .