Encapsulation of probiotics

C. P. Champagne, Kasipathy Kailasapathy, Nissim Garti

    Research output: Chapter in Book / Conference PaperChapter

    38 Citations (Scopus)

    Abstract

    ![CDATA[Microencapsulation (ME) is a technology used to ‘package’ various materials, principally solids or liquids, in miniature capsules which release their contents at controlled rates. There are many instances where it is useful to encapsulate ingredients for functional foods or nutraceuticals (FFN). Controlled release of compounds is a critical benefit of ME. However, there are many other advantages of ME for bioactive ingredients in the food matrices: taste or colour masking, increased stability of the bioactive ingredient during processing and storage, and reduced interactions between the ingredient and the environment. For these reasons, numerous vitamins, minerals or antioxidants destined for the FFN markets are encapsulated (Schrooyen et al., 2001), but this chapter will focus on probiotics.]]
    Original languageEnglish
    Title of host publicationDelivery and Controlled Release of Bioactives in Foods and Nutraceuticals
    Place of PublicationU.S.A
    PublisherCRC Press
    Pages344-364
    Number of pages21
    ISBN (Print)9781845691455
    Publication statusPublished - 2008

    Keywords

    • functional foods
    • microencapsulation
    • probiotics
    • bioactive compounds
    • controlled release

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