Food Biochemistry Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, St. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil.
Food Biotechnology Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, St. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil.
Food Res Int. 2020 Nov;137:109682. doi: 10.1016/j.foodres.2020.109682. Epub 2020 Sep 18.
The administration of probiotic microorganisms in adequate amounts is constantly related to health benefits. To promote beneficial effects, these microorganisms must not be affected by exposure to environmental factors and must be able to adhere and colonize the human gastrointestinal tract. Several encapsulation techniques and encapsulating materials are available to produce probiotic particles, however, it is essential that the process must not be aggressive, reducing or preventing injuries and cell losses, besides, the particle properties obtained must be adequate for the proposed purpose. At the same time, the global market for supplements and probiotic foods has been growing significantly, and cell encapsulation appears as an alternative to incorporate probiotics into different food matrices. This review discusses and updates the main techniques, and the traditional and emerging polysaccharides for encapsulation of probiotic cells, as well as the advantages and possibilities of incorporating produced particles into food matrices. Currently, various scientific studies report the use of different encapsulation techniques, such as extrusion, emulsion, spray drying, spray chilling and fluidized bed to encapsulate probiotics properly. The alginate is still widely used to produce probiotic particles, however, there has been a growing interest in its total or partial substitution with others polysaccharides, such as gums, mucilages, prebiotic compounds and microbial exopolysaccharides, which improve the protection and survival of encapsulated cells and allow their incorporation into dairy and non-dairy food products.
摄入适量的益生菌微生物与健康益处息息相关。为了促进有益效果，这些微生物必须不受环境因素的影响，并且能够黏附和定植在人类胃肠道中。有几种包封技术和包封材料可用于生产益生菌颗粒，但重要的是，该过程不能具有侵略性，以免造成或加剧细胞损伤和损失，此外，所获得的颗粒特性必须适合预期用途。同时，补充剂和益生菌食品的全球市场一直在显著增长，而细胞包封作为将益生菌纳入不同食品基质的替代方法出现。本文综述了用于包封益生菌细胞的主要技术和传统及新型多糖，以及将所生产的颗粒掺入食品基质的优点和可能性。目前，各种科学研究报告了使用不同的包封技术，如挤出、乳化、喷雾干燥、喷雾冷却和流化床，以正确地包封益生菌。海藻酸钠仍然广泛用于生产益生菌颗粒，但人们越来越感兴趣的是用其他多糖（如胶、黏液、益生元化合物和微生物胞外多糖）对其进行全部或部分替代，这可以改善包封细胞的保护和生存能力，并允许将其掺入乳制品和非乳制品食品中。
