Alginate-based and protein-based materials for probiotics encapsulation: a review

被引：112

作者：

Dong, Qiu-Yue ^{[1
]}

Chen, Meng-Yan ^{[1
]}

Xin, Yang ^{[1
]}

Qin, Xue-Yan ^{[1
]}

Cheng, Zhuo ^{[1
]}

Shi, Lu-E ^{[1
]}

Tang, Zhen-Xing ^{[2
,3
]}

机构：

[1] Hangzhou Normal Univ, Coll Life & Environm Sci, Hangzhou 310016, Zhejiang, Peoples R China

[2] King Faisal Univ, Date Palm Res Ctr, Al Hasa 31982, Saudi Arabia

[3] Anqing Vocat & Tech Coll, Dept Food Sci, Anqing 246003, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2013年 / 48卷 / 07期

关键词：

Alginate; encapsulation; prebiotics; probiotics; protein; SIMULATED GASTROINTESTINAL CONDITIONS; L-LYSINE MICROPARTICLES; IMMOBILIZED LACTOBACILLUS-ACIDOPHILUS; BIFIDOBACTERIUM-BIFIDUM BB-12; ANIMALIS-SSP LACTIS; IN-VITRO ANALYSIS; CHEDDAR CHEESE; GASTRIC-JUICE; INDUSTRIAL APPLICATIONS; SENSORY PROPERTIES;

D O I：

10.1111/ijfs.12078

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Owing to their considerable beneficial effects on human health, probiotics have been increasingly incorporated into food products. However, many findings have demonstrated that their survival and stability are very sensitive to processing and host gastrointestinal tract. To solve these problems, encapsulation techniques have been received considerable attention these days. So, in this review paper, methods for probiotics encapsulation, alginate-based and protein-based materials for probiotics encapsulation and application of encapsulated probiotics in food industry were discussed.

引用

页码：1339 / 1351

页数：13

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