Encapsulation methods for probiotic immobilization with food application / Métodos de encapsulação para imobilização de probióticos com aplicação em alimentos

• Autor(a) principal: Polina, Caroline Chies
• Data de Publicação: 2021
• Outros Autores: Zamprogna, Débora Flores, Paliga, Marshall, Wisniewski, Miriam Salete Wilk, Junges, Alexander, Steffens, Juliana, Cansian, Rogério Luis, Backes, Geciane Toniazzo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• DOI: 10.34117/bjdv7n3-146
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/25912
• topic: Probiotics; Foods; Encapsulation.

Probiotics are currently defined as live microorganisms that, when administered in adequate amounts, confer benefits on the health of the host.  Among the conferred health benefits that they provide, are included the inhibition of the growth of pathogenic bacteria, maintenance of intestinal microbiota, reduction of cholesterol levels, among others. Microencapsulation is considered the most effective method for incorporating probiotics, since it is able to preserve the ability of cells to grow and activate their metabolism within the intestinal tract. Several methods have been developed for the encapsulation of bioactive compounds, most of which are useful for application in probiotics. In view of the above, it will be described which methods are the methods most used and studied today, their benefits and their application in food.