Studies on Process Standardization and Sensory  Evaluation of Probiotic Chocolate

Deshpande, H.W.; Kharat, V.T.; Katke, S.D.

doi:10.20546/ijcmas.2019.808.179

Cited by 4 publications

(2 citation statements)

References 5 publications

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“…The different methods for the microencapsulation of probiotic microorganisms involved several physical and chemical principles. Successful methods used in the microencapsulation of probiotics include: spray drying [21,22]; spray chilling (also called spray cooling or congealing) [23,24]; spray freeze drying [25,26]; lyophilisation [27,28]; electrospraying [29,30]; layer-by-layer [31,32]; fluidised bed drying [33,34]; extrusion [35,36] and its improved version: the vibrating nozzle technology [37,38]. Emulsification [39,40] and coacervation [41,42] are other important and often used physicochemical techniques.…”

Section: Methods For Microencapsulation Of Probioticsmentioning

confidence: 99%

“…Microcapsules were then successfully incorporated in cream biscuits with the aim to develop a functional probiotic food [210]. In this regard, microcapsules of Lactobacillus strains were prepared with GUG and alginate as coating agents for the supplementation of probiotics to milk chocolate drinks [35]. In addition to the improved probiotic viability during the product storage, both studies found that the incorporation of probiotic microcapsules did not affect the taste and flavour of the final products.…”

Section: Non-ionic Polysaccharidesmentioning

confidence: 99%

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A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

et al. 2020

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The consumption of probiotics has been associated with a wide range of health benefits for consumers. Products containing probiotics need to have effective delivery of the microorganisms for their consumption to translate into benefits to the consumer. In the last few years, the microencapsulation of probiotic microorganisms has gained interest as a method to improve the delivery of probiotics in the host as well as extending the shelf life of probiotic-containing products. The microencapsulation of probiotics presents several aspects to be considered, such as the type of probiotic microorganisms, the methods of encapsulation, and the coating materials. The aim of this review is to present an updated overview of the most recent and common coating materials used for the microencapsulation of probiotics, as well as the involved techniques and the results of research studies, providing a useful knowledge basis to identify challenges, opportunities, and future trends around coating materials involved in the probiotic microencapsulation.

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