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review articleIssue 13 (4) 2014 pp. 413-424

V. Hazal Ozyurt, Semih Ötles

Food Engineering Department, Faculty of Engineering, Ege University of Izmir, Turkey

Properties of probiotics and encapsulated probiotics in food

Abstract

Probiotics are microorganisms which confer health benefits upon application in sufficiently-high viable cell amounts. Probiotics are typically members of Lactobacillus and Bifidobacterium species commonly associated with human gastrointestinal tracts. In the recent past, there has been a rising interest in producing functional foods containing encapsulated probiotic bacteria. Recent studies have been reported using dairy products like cheese, yogurt and ice cream as food carrier, and non-dairy products like meat, fruits, cereals, chocolate, etc. However, the industrial sector contains only few encapsulated probiotic products. Probiotics have been developed by several companies in a capsule or a tablet form. The review compiles probiotics, encapsulation technology and cell life in the food matrices.

Keywords: encapsulation, food, Lactobacillus, Bifidobacterium, probiotics
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/8_4_2014.pdf

http://dx.doi.org/10.17306/J.AFS.2014.4.8

For citation:

MLA Ozyurt, V. Hazal, and Semih Ötles. "Properties of probiotics and encapsulated probiotics in food." Acta Sci.Pol. Technol. Aliment. 13.4 (2014): 413-424. http://dx.doi.org/10.17306/J.AFS.2014.4.8
APA Ozyurt V.H., Ötles S. (2014). Properties of probiotics and encapsulated probiotics in food. Acta Sci.Pol. Technol. Aliment. 13 (4), 413-424 http://dx.doi.org/10.17306/J.AFS.2014.4.8
ISO 690 OZYURT, V. Hazal, ÖTLES, Semih. Properties of probiotics and encapsulated probiotics in food. Acta Sci.Pol. Technol. Aliment., 2014, 13.4: 413-424. http://dx.doi.org/10.17306/J.AFS.2014.4.8