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Journals / Akademik Gıda / 2013 / Cilt: 11 - Sayı: 1

Microencapsulation of Probiotic Microorganisms

Probiyotik Mikrororganizmaların Mikroenkapsülasyonu

Cemalettin SARIÇOBAN
Recep PALAMUTOĞLU
Pages
88–96
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Further studies are needed to develop new products where microencapsulated microorganisms can be used.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Probiotic bacteria are present in many foods as well as used in the production of different food products, which have beneficial effects on human health.
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Key Findings & Data:These microorganisms cannot reach to human gastrointestinal tract or cannot be effective because of the environmental conditions during food processing, preservation and consumption.
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Conclusion & Impact:Further studies are needed to develop new products where microencapsulated microorganisms can be used.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Probiotic bacteria are present in many foods as well as used in the production of different food products, which have beneficial effects on human health. These microorganisms cannot reach to human gastrointestinal tract or cannot be effective because of the environmental conditions during food processing, preservation and consumption. For this purpose, microencapsulation technique is applied to probiotic microorganisms to maintain their viability during food processing, preservation and access to the gastrointestinal system. This review includes methods of microencapsulation of probiotic microorganisms, coating materials, criteria in the selection of coating materials and the factors that influence the effectiveness of probiotic microencapsulation. In recent years, many studies are carried out on microencapsulation. Further studies are needed to develop new products where microencapsulated microorganisms can be used.

Özet

Probiyotik mikroorganizmalar birçok gıdada mevcut olup aynı zamanda farklı gıda ürünlerinin üretiminde kullanılan insan sağlığına yararlı etkileri olan mikroorganizmalardır. Bu mikroorganizmalar gıdaların işlenmesi, muhafazası ve tüketilmeleri esnasında maruz kaldıkları çeşitli çevre koşulları sonucunda insan gastrointestinal sistemine ya ulaşamamakta ya da ulaştıklarında etkili olamamaktadırlar. Bu amaçla probiyotik mikroorganizmaların gıda işleme, muhafaza ve gastrointestinal sisteme ulaşma basamaklarında canlılıklarını sürdürebilmelerini sağlamak üzere mikroenkapsülasyon tekniği uygulanmaktadır. Bu derlemede, probiyotik mikroorganizmaların mikroenkapsülasyon yöntemleri, kaplama materyalleri, kaplama materyali seçiminde dikkat edilecek hususlar ve probiyotiklerin mikroenkapsülasyonunu etkileyen faktörler ele alınmaktadır. Son yıllarda mikroenkapsülasyon üzerinde oldukça fazla çalışma gerçekleştirilmektedir. Bu çalışmalar daha da ileriye götürülerek probiyotik mikroorganizmaların kullanılabileceği yeni ürünler geliştirilebilecektir.

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Cite This Article

SARIÇOBAN, C., PALAMUTOĞLU, R. (2022). Microencapsulation of Probiotic Microorganisms. Akademik Gıda, Cilt: 11 - Sayı: 1, 88–96. https://ajindex.com/articles/432828

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References (2)

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