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Alginate‐based and protein‐based materials for probiotics encapsulation: a review
Author(s) -
Dong QiuYue,
Chen MengYan,
Xin Yang,
Qin XueYan,
Cheng Zhuo,
Shi LuE,
Tang ZhenXing
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12078
Subject(s) - encapsulation (networking) , nanotechnology , microbiology and biotechnology , chemistry , materials science , biology , computer science , computer network
Summary Owing to their considerable beneficial effects on human health, probiotics have been increasingly incorporated into food products. However, many findings have demonstrated that their survival and stability are very sensitive to processing and host gastrointestinal tract. To solve these problems, encapsulation techniques have been received considerable attention these days. So, in this review paper, methods for probiotics encapsulation, alginate‐based and protein‐based materials for probiotics encapsulation and application of encapsulated probiotics in food industry were discussed.