Overview
FrançaisABSTRACT
Microencapsulation includes several techniques for protecting active compounds from hostile conditions. Probiotic bacteria must preserve their functionality, and microencapsulation is a suitable technique for overcoming these constraints. In this article, techniques suitable for encapsulating probiotic bacteria are described, and their operating modes presented. Finally, encapsulation matrices for efficient protection of the cells and compatible with the previously presented processes are described.
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Read the articleAUTHORS
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Jennifer BURGAIN: Research engineer - Université de Lorraine, LIBio, Biomolecules Engineering Laboratory, Vandœuvre-lès-Nancy, France
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Joël SCHER: Professor - Université de Lorraine, LIBio, Biomolecules Engineering Laboratory, Vandœuvre-lès-Nancy, France
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Claire GAIANI: Professor - Université de Lorraine, LIBio, Biomolecules Engineering Laboratory, Vandœuvre-lès-Nancy, France
INTRODUCTION
The functional food market is booming worldwide, as consumers increasingly turn to foods that combine taste and health benefits. To meet this strong demand, bioactive ingredients have been added to food and nutraceutical products.
In particular, probiotic bacteria have received considerable interest, and their incorporation into foods is growing. The challenge with these functional foods is to preserve the functionality of the bacteria present and ensure that they reach the site of their activity in sufficient quantity. Microencapsulation is a technique increasingly used to ensure the intestinal release of micro-organisms, preventing their deterioration, enhancing their viability and, ultimately, reducing their interaction with the components of the food into which the probiotics are incorporated. Many encapsulation techniques have been developed in the past, but only a few are applicable to the encapsulation of probiotic bacteria. Similarly, many encapsulation matrices have been used to protect bioactive compounds, but only a limited number are compatible with the survival of probiotic bacteria. The strategic choice of encapsulation method and matrix must enable the desired characteristics of the microparticles produced to be achieved. In this article, the description of encapsulation processes and compatible matrices is presented with the aim of designing optimal systems for the vectorization of probiotic bacteria.
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KEYWORDS
microparticles | probiotics | encapsulation
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Microencapsulation of probiotic bacteria
Bibliography
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...
Directory
Manufacturers – Suppliers – Distributors (non-exhaustive list)
GEA Niro Gmbh http://www.gea.com/fr/fr/index.jsp
Glatt GmbH http://www.glatt.com/en/home/
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