3. Choice of encapsulation matrix

Selection of the encapsulation matrix is a preliminary step requiring a rigorous methodological approach. The choice of polymer(s) is crucial, as it determines the properties of the microparticles and therefore the effectiveness of the probiotic bacteria. It is, for example, important to take into account the fate of the microparticles, i.e. whether they are stored as a powder or incorporated directly into a foodstuff which will itself be preserved.

In this case, the properties of the food must be taken into account when choosing the encapsulation matrix: pH, water content, ionic concentration, presence of enzymes... In the case of probiotic bacteria, since their site of action is in the intestine, the microparticles must be able to withstand acidic pH levels (found in the stomach) and release their contents into an environment with a pH above 6. This value corresponds...

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Conclusion

Bibliography

(1) - SCHUCK (P.) - Séchage par atomisation des émulsions. - Dans Microencapsulation : des sciences aux technologies (2007).
(2) - PONCELET (D.), DREFFIER (C.) - Les méthodes de microencapsulation de A à Z (ou presque). - Dans Microencapsulation :...

Regulations

Guidelines for the Evaluation of Probiotics in Food London (2002) FAO/WHO, Food and Agriculture Organization of the United Nations/World Health Organization.

Patents

DURAND (H.) and PANES (J.). – Particles coated with a homogeneous, hydrophobic protective layer for use in pharmaceuticals, dietetic or feed compositions, comprise agglomerates of microorganisms. WO 200168808 (2001).

BURGAIN (J.), GAIANI (C.), JEANDEL (C.), GHOUL (M.) and SCHER (J.). – A process for encapsulating bioactive molecules in dairy matrices and the product resulting from this process. FR/31.05.13/FRA...