Evaluation of encapsulation techniques of probiotics for yoghurt

被引：525

作者：

Krasaekoopt, W ^{[1
]}

Bhandari, B ^{[1
]}

Deeth, H ^{[1
]}

机构：

[1] Univ Queensland, Sch Land & Food Sci, St Lucia, Qld 4072, Australia

来源：

INTERNATIONAL DAIRY JOURNAL | 2003年 / 13卷 / 01期

关键词：

probiotics; microencapsulation; survival; extrusion; emulsion;

D O I：

10.1016/S0958-6946(02)00155-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The health benefits provided by probiotic bacteria have led to their increasing use in fermented and other dairy products. However, their viability in these products is low. Encapsulation has been investigated to protect the bacteria in the product's environment and improve their survival. There are two common encapsulation techniques, namely extrusion and emulsion, to encapsulate the probiotics for their use in the fermented and other dairy products. This review evaluates the merits and limitations of these two techniques, and also discusses the supporting materials and special treatments used in encapsulation processes. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：3 / 13

页数：11

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