Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery

被引：774

作者：

Anal, Anil Kumar ^{[1
]}

Singh, Harjinder ^{[1
]}

机构：

[1] Massey Univ, Riddet Ctr, Palmerston North 4442, New Zealand

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2007年 / 18卷 / 05期

关键词：

D O I：

10.1016/j.tifs.2007.01.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

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.

引用

页码：240 / 251

页数：12

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