State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China.
School of Food Science and Technology, Jiangnan University , Wuxi , China.
Crit Rev Food Sci Nutr. 2019;59(17):2863-2878. doi: 10.1080/10408398.2017.1377684. Epub 2019 Jul 9.
In recent years, there is a rising interest in the number of food products containing probiotic bacteria with favorable health benefit effects. However, the viability of probiotic bacteria is always questionable when they exposure to the harsh environment during processing, storage, and gastrointestinal digestion. To overcome these problems, microencapsulation of cells is currently receiving considerable attention and has obtained valuable effects. According to the drying temperature, the commonly used technologies can be divided into two patterns: high temperature drying (spray drying and fluid bed drying) and low temperature drying (ultrasonic vacuum spray drying, spray chilling, electrospinning, supercritical technique, freeze drying, extrusion, emulsion, enzyme gelation, and impinging aerosol technique). Furthermore, not only should the probiotic bacteria maintain high viability during processing but they also need to keep alive during storage and gastrointestinal digestion, where they additionally suffer from water, oxygen, heat as well as strong acid and bile conditions. This review focuses on demonstrating the effects of different microencapsulation techniques on the survival of bacteria during processing as well as protective approaches and mechanisms to the encapsulated probiotic bacteria during storage and gastrointestinal digestion that currently reported in the literature.
近年来,人们对含有益生菌的食品越来越感兴趣,因为这些益生菌具有良好的健康益处。然而,当益生菌在加工、储存和胃肠道消化过程中暴露于恶劣环境时,其存活率总是令人怀疑。为了克服这些问题,目前细胞微囊化受到了相当多的关注,并取得了有价值的效果。根据干燥温度,常用技术可分为两种模式:高温干燥(喷雾干燥和流化床干燥)和低温干燥(超声真空喷雾干燥、喷雾冷却、静电纺丝、超临界技术、冷冻干燥、挤压、乳液、酶凝胶和冲击气溶胶技术)。此外,益生菌不仅应在加工过程中保持高存活率,而且还应在储存和胃肠道消化过程中保持存活,在此期间,它们还会遭受水、氧气、热量以及强酸和胆汁的影响。本综述重点展示了不同微囊化技术对细菌在加工过程中的存活率的影响,以及目前文献中报道的在储存和胃肠道消化过程中对包埋益生菌的保护方法和机制。