科研之友
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摘要
The use of hydrocolloid gel matrices to encapsulate probiotics is of interest due to their gentle and simplicity of gel formation as well as mild condition used. This technique enhances the viability of entrapped cells during the product shelf life at least above therapeutic minimum level as well as in the gastrointestinal tract to ensure the health benefits of consumers. This review describes the advantages of microencapsulation, hydrocolloid gel matrices such as alginate, carrageenan and whey protein, microencapsulation processes, special treatments for further improvement in encapsulation efficiency of gel matrices as well as food applications of microencapsulated probiotics.
- 出版日期2013-4
