Protection of probiotic microorganisms by microencapsulation
2007
Аутори
Petrović, TanjaNedović, Viktor
Dimitrijević-Branković, Suzana
Bugarski, Branko
Lacroix, Christophe
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
probiotics / stabilization / microencapsulation / techniques / carriersИзвор:
Chemical Industry and Chemical Engineering Quarterly / CICEQ, 2007, 13, 3, 169-174Издавач:
- Savez hemijskih inženjera, Beograd
Финансирање / пројекти:
- Projekat Ministarstva nauke Republike Srbije, br. 371005B
Институција/група
Poljoprivredni fakultetTY - 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 . .