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August – September 2013, vol. 3, no. 1
pages: 35-43
Article type: Microbiology of Microbiology
Abstract: In the recent past, there has been an explosion of probiotic cultures based health products in Indian markets. The survival of the probiotic bacteria in gastro-intestinal gut is questionable, because of the poor survival of probiotic bacteria in these products. Basically the viability of probiotic cultures is very weak in these food products. Probiotic based products are health potentiators and are associated with many health benefits. Microencapsulation of the probiotic cultures is one of the recent, demanded and highly efficient techniques. Among the different approaches proposed to improve the survival of probiotics during food manufacturing process and passage in the upper part of gastrointestinal tratct (GI tract), microencapsulation has received considerable attention. Encapsulated probiotic cultures have longer shelf life of the products. This microencapsulation technology is used to maintain the viability of probiotic bacteria during food product processing and storage. This article reviews the principles, techniques and need for microencapsulation of probiotic cultures.
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