Microencapsulation Techniques for Probiotic Formulations: Current Scenario and Future Perspective

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Tawseefa Jan, Rajeshwari Negi, Arbina Hilal, Simranjeet Kaur, Divjot Kour, Sofia Sharief Khan, Sheikh Shreaz, Praneet Chauhan, Neelam Yadav, Sarvesh Rustagi, Ashutosh Kumar Rai, Sangram Singh, Ajar Nath Yadav, Naseer Ahmed
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引用次数: 0

Abstract

Probiotics, beneficial microorganisms that can enhance human health, are susceptible to adverse effects from processing and storage and passage through the gastrointestinal tract. Various conventional and nonconventional formulations are accessible for administering probiotics, with the latter subject to fewer regulatory guidelines. Pharmaceutical formulations, part of the conventional category, are specifically crafted to deliver an effective quantity of viable microorganisms. However, probiotics are particularly sensitive to environmental and processing factors, which can compromise their viability within the final formulation. This review addresses a significant gap in the current literature by focussing on the encapsulation technologies developed to enhance the stability of probiotics throughout the storage period, providing physical protection through the digestive system and improving their colonisation ability. Key advancements in encapsulation processes, including innovative approaches, thermal treatments and strategies to overcome gastrointestinal conditions, are discussed in this review.

Abstract Image

微胶囊技术用于益生菌制剂:现状和未来展望
益生菌是一种可以增强人体健康的有益微生物,在加工、储存和通过胃肠道的过程中容易受到不利影响。各种常规和非常规配方可用于管理益生菌,后者受到较少的监管准则。药物制剂,传统类别的一部分,是专门制作以提供有效数量的活微生物。然而,益生菌对环境和加工因素特别敏感,这可能会损害它们在最终配方中的生存能力。这篇综述解决了目前文献中的一个重大空白,重点介绍了开发的胶囊技术,以提高益生菌在整个储存期间的稳定性,通过消化系统提供物理保护并提高其定植能力。本文综述了封装工艺的主要进展,包括创新方法、热处理和克服胃肠道疾病的策略。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of Food Quality
Journal of Food Quality 工程技术-食品科技
CiteScore
5.90
自引率
6.10%
发文量
285
审稿时长
>36 weeks
期刊介绍: Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.
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