Technology and Potential Applications of Probiotic Encapsulation in Fermented Milk Products

Technology and Potential Applications of Probiotic Encapsulation in Fermented Milk Products Publisher

Iravani S¹ ; Korbekandi H¹ ; Mirmohammadi SV²

Show Affiliations

1. Biotechnology Department, School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
2. School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
3. Isfahan University of Medical Sciences, Isfahan, Iran

Source: Journal of Food Science and Technology Published:2015

Abstract

Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal- and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed. © 2014, Association of Food Scientists & Technologists (India).

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Style	Citing Format
MLA	Iravani S, Korbekandi H, Mirmohammadi SV. "Technology and Potential Applications of Probiotic Encapsulation in Fermented Milk Products." Journal of Food Science and Technology, vol. 52, no. 8, 2015, pp. 4679-4696.
APA	Iravani S, Korbekandi H, Mirmohammadi SV (2015). Technology and Potential Applications of Probiotic Encapsulation in Fermented Milk Products. Journal of Food Science and Technology, 52(8), 4679-4696.
Chicago	Iravani S, Korbekandi H, Mirmohammadi SV. "Technology and Potential Applications of Probiotic Encapsulation in Fermented Milk Products." Journal of Food Science and Technology 52, no. 8 (2015): 4679-4696.
Harvard	Iravani S, Korbekandi H, Mirmohammadi SV (2015) 'Technology and Potential Applications of Probiotic Encapsulation in Fermented Milk Products', Journal of Food Science and Technology, 52(8), pp. 4679-4696.
Vancouver	Iravani S, Korbekandi H, Mirmohammadi SV. Technology and Potential Applications of Probiotic Encapsulation in Fermented Milk Products. Journal of Food Science and Technology. 2015;52(8):4679-4696.
BibTex	@article{ author = {Iravani S and Korbekandi H and Mirmohammadi SV}, title = {Technology and Potential Applications of Probiotic Encapsulation in Fermented Milk Products}, journal = {Journal of Food Science and Technology}, volume = {52}, number = {8}, pages = {4679-4696}, year = {2015} }
RIS	TY - JOUR AU - Iravani S AU - Korbekandi H AU - Mirmohammadi SV TI - Technology and Potential Applications of Probiotic Encapsulation in Fermented Milk Products JO - Journal of Food Science and Technology VL - 52 IS - 8 SP - 4679 EP - 4696 PY - 2015 ER -

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