Preparation and properties of milk proteins-based encapsulated probiotics: a review

Abstract

The potential health and nutritional benefits of probiotics have boosted the demand for functional probiotic foods. The efficacy of probiotics depends on providing a specific number of viable cells on their consumption. Microencapsulation (ME) has been used to provide protection for probiotics all through food processing and marketing until they reach the target site in the gastrointestinal (GI) tract. The biomaterials and techniques used in ME are the main factors affecting the viability of encapsulated probiotics. Milk proteins offer several advantages in comparison to other biomaterials widely used in ME of probiotics. Several techniques have been developed for the use of whey proteins and casein in ME of several Lactobacillus and Bifidobacterium probiotic strains. Also, the survival of probiotics encapsulated in milk proteins during preparation, storage, and in simulated GI environment has been studied. The present review gives an overview on the use of milk proteins in ME of probiotics with emphasis on the efficiency of the developed techniques.

Multistrain probiotic production by co‐culture fermentation in a lab‐scale bioreactor

“…They are believed to play a beneficial role in human intestinal tract by eliminating harmful bacteria and reinforce the body's natural defense mechanisms. Global expenditure on probiotic ingredients, supplements, and foods amounted to 21.6 and 24.32 billion US dollar in 2010 and 2011, respectively, and is expected to reach 31.1 billion US dollar in 2015 . Due to their health attributes, probiotics are being consumed, and marketed as functional foods, dietary supplements, and pharmaceutical formulations.…”

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

“…Several attempts have been made to improve the growth and the viability of probiotics in different food products during their production and shelf life [20]. Strategies to improve viability of probiotic organisms include the suitable selection of acid and bile resistant strains, use of oxygen impermeable containers, two-step fermentation, microencapsulation and incorporation of micronutrients such as peptides and amino acids [21]. Microencapsulation is the most investigated method in order to enhance the ability of probiotics to survive under adverse conditions such as low pH, oxygen, extreme temperatures during production, storage, and gastrointestinal transit ( Figure 2).…”

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

“…Marine biopolymers (e.g., alginate and carrageenan), microbial polymers (xanthan gum and gellan gum), milk proteins (e.g., β‐lactoglobulin), and protein–polysaccharide combinations (e.g., soyprotein isolate–carrageenan; Figure d) are the usual choice of materials used for encapsulation of probiotics. Investigating the use of new biomaterials or new combinations of known biomaterials for efficient microencapsulation of probiotics and designing capsules with novel unloading characteristics are areas of growing interest . Of particular interest are the microcapsules engineered for biologically triggered liberation of live cells .…”