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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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2013-01-01
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| Series: | Journal of Nutrition and Metabolism |
| Online Access: | http://dx.doi.org/10.1155/2013/716861 |
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| _version_ | 1832564794914242560 |
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| author | Gregoria Mitropoulou Viktor Nedovic Arun Goyal Yiannis Kourkoutas |
| author_facet | Gregoria Mitropoulou Viktor Nedovic Arun Goyal Yiannis Kourkoutas |
| author_sort | Gregoria Mitropoulou |
| collection | DOAJ |
| 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. |
| format | Article |
| id | doaj-art-053d6728e7d44db283dce5c5603f74f6 |
| institution | Kabale University |
| issn | 2090-0724 2090-0732 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Nutrition and Metabolism |
| spelling | doaj-art-053d6728e7d44db283dce5c5603f74f62025-02-03T01:10:02ZengWileyJournal of Nutrition and Metabolism2090-07242090-07322013-01-01201310.1155/2013/716861716861Immobilization Technologies in Probiotic Food ProductionGregoria Mitropoulou0Viktor Nedovic1Arun Goyal2Yiannis Kourkoutas3Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, GreeceFaculty of Agriculture, Department of Food Technology, University of Belgrade, Nemanjina 6, Zemun, 11081 Belgrade, SerbiaDepartment of Biotechnology, Indian Institute of Technology Guwahati, Guwahati, Assam 781039, IndiaApplied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, GreeceVarious 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.http://dx.doi.org/10.1155/2013/716861 |
| spellingShingle | Gregoria Mitropoulou Viktor Nedovic Arun Goyal Yiannis Kourkoutas Immobilization Technologies in Probiotic Food Production Journal of Nutrition and Metabolism |
| 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 |
| url | http://dx.doi.org/10.1155/2013/716861 |
| work_keys_str_mv | AT gregoriamitropoulou immobilizationtechnologiesinprobioticfoodproduction AT viktornedovic immobilizationtechnologiesinprobioticfoodproduction AT arungoyal immobilizationtechnologiesinprobioticfoodproduction AT yianniskourkoutas immobilizationtechnologiesinprobioticfoodproduction |