Immobilization Technologies in Probiotic Food Production

Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cult...

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Detalles Bibliográficos
Autores principales: Mitropoulou, Gregoria, Nedovic, Viktor, Goyal, Arun, Kourkoutas, Yiannis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2013
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3830840/
https://www.ncbi.nlm.nih.gov/pubmed/24288597
http://dx.doi.org/10.1155/2013/716861
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author Mitropoulou, Gregoria
Nedovic, Viktor
Goyal, Arun
Kourkoutas, Yiannis
author_facet Mitropoulou, Gregoria
Nedovic, Viktor
Goyal, Arun
Kourkoutas, Yiannis
author_sort Mitropoulou, Gregoria
collection PubMed
description Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed.
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spelling pubmed-38308402013-11-28 Immobilization Technologies in Probiotic Food Production Mitropoulou, Gregoria Nedovic, Viktor Goyal, Arun Kourkoutas, Yiannis J Nutr Metab Review Article Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed. Hindawi Publishing Corporation 2013 2013-10-28 /pmc/articles/PMC3830840/ /pubmed/24288597 http://dx.doi.org/10.1155/2013/716861 Text en Copyright © 2013 Gregoria Mitropoulou et al. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Review Article
Mitropoulou, Gregoria
Nedovic, Viktor
Goyal, Arun
Kourkoutas, Yiannis
Immobilization Technologies in Probiotic Food Production
title Immobilization Technologies in Probiotic Food Production
title_full Immobilization Technologies in Probiotic Food Production
title_fullStr Immobilization Technologies in Probiotic Food Production
title_full_unstemmed Immobilization Technologies in Probiotic Food Production
title_short Immobilization Technologies in Probiotic Food Production
title_sort immobilization technologies in probiotic food production
topic Review Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3830840/
https://www.ncbi.nlm.nih.gov/pubmed/24288597
http://dx.doi.org/10.1155/2013/716861
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AT nedovicviktor immobilizationtechnologiesinprobioticfoodproduction
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AT kourkoutasyiannis immobilizationtechnologiesinprobioticfoodproduction

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