Knowledge for Development

Use of encapsulated probiotics in dairy based foods


Date: 20/10/2014


The viability of probiotic cells is crucial because to have their beneficial effects on health, they must stay alive until they reach their site of action. However, survivability of probiotic bacteria in dairy foods is problematic because of various physical and chemical factors. This has encouraged development of different innovative methods to improve probiotic cell viability in the product. Microencapsulation of probiotic bacteria is one of these and can be used to enhance and improve the viability during processing and also in gastrointestinal tract. However, the microencapsulation process and the chemical conditions prevailing in milk products and in human gut pose challenges. This review focuses on probiotics microencapsulation, encapsulation methods and coating materials utilised for probiotic encapsulation.   

(International Journal of Food, Agriculture and Veterinary Sciences 3, 2013)