Probiotics and increase their viability using encapsulation technique in functional foods

Increasing attention to proper nutrition has led to the production of products called functional foods. Most functional foods contain probiotics. Probiotics are safe and active microorganisms that, if sufficiently (106 to 108 CFU/g) reach the intestines of the consumer, cause several health effects, the most important of which are balancing the microbial flora of the intestine, preventing some diseases, and promotion of the immune system. The two genera Lactobacillus and Bifidobacterium are the most commonly used as probiotics. Probiotics are sensitive to gastrointestinal enzymes and conditions such as acidic environment, bile salts, heat, oxygen, and light, and have no health effects if eliminated. There are several methods to increase the survival of these microorganisms, such as the use of acid-resistant strains, the use of oxygen-impermeable packaging or the use of oxygen-consuming substances such as ascorbic acid, stress adaptation, and two-step fermentation (If it is a fermented product), the addition of bacteria to micronutrients such as amino acids and peptides, addition of prebiotics, use of mixed starter culture and encapsulation. Numerous studies have shown that encapsulation is one of the best ways to increase the survival of probiotics in functional foods.

Probiotics and increase their viability using encapsulation technique in functional foods Keywords:

Functional Food , Probiotic , Encapsulation.