review articleIssue 13 (4) 2014 pp. 413-424
V. Hazal Ozyurt, Semih Ötles
Properties of probiotics and encapsulated probiotics in food
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
|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. https://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 https://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. https://doi.org/10.17306/J.AFS.2014.4.8|