Journal
ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA
Volume 13, Issue 4, Pages 413-424Publisher
TERMEDIA PUBLISHING HOUSE LTD
DOI: 10.17306/J.AFS.2014.4.8
Keywords
encapsulation; food; Lactobacillus; Bifi dobacterium; probiotics
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Probiotics are microorganisms which confer health benefits upon application in sufficiently-high viable cell amounts. Probiotics are typically members of Lactobacillus and Bifidobacterium species commonly associated with human gastrointestinal tracts. In the recent past, there has been a rising interest in producing functional foods containing encapsulated probiotic bacteria. Recent studies have been reported using dairy products like cheese, yogurt and ice cream as food carrier, and non-dairy products like meat, fruits, cereals, chocolate, etc. However, the industrial sector contains only few encapsulated probiotic products. Probiotics have been developed by several companies in a capsule or a tablet form. The review compiles probiotics, encapsulation technology and cell life in the food matrices.
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