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KMID : 1007520230320040453
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Food Science and Biotechnology
2023 Volume.32 No. 4 p.453 ~ p.470
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Development of engineered probiotics with tailored functional properties and their application in food science
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Shreyasi Pramanik
Swethaa Venkatraman
Vinoth Kumar Vaidyanathan
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Abstract
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The potential health benefits of probiotics may not be cognized because of the substantial curtailment in their viability during food storage and passage through the gastrointestinal system. Intestinal flora composition, and resistance against pathogens are among the health benefits associated with probiotic consumption. In the gastric environment, pH 2.0, probiotics dramatically lose their viability during the transit through the gastrointestinal system. The challenge remains to maintain cell viability until it reaches the large intestine. In extreme conditions, such as a decrease in pH or an increase in temperature, encapsulation technology can enhance the viability of probiotics. Probiotic bacterial strains can be encapsulated in a variety of ways. The methods are broadly systematized into two categories, liquid and solid delivery systems. This review emphasizes the technology used in the research and commercial sectors to encapsulate probiotic cells while keeping them alive and the food matrix used to deliver these cells to consumers.
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KEYWORD
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Probiotics, Encapsulation, Stability, Viability, Solid and liquid delivery system
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