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Extrusion and Co-extrusion: A Technology in Probiotic Encapsulation with Alternative Materials
Aziz Homayouni-Rad1, Amir M Mortazavian2, Hadi Pourjafar3
1Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
Current Pharmaceutical Biotechnology
|January 26, 2024
Summary
Hydrocolloids protect probiotics during digestion and processing through extrusion microencapsulation. This review explores hydrocolloid types and novel gums for enhanced probiotic survivability in powders.
Area of Science:
- Food Science and Technology
- Microbiology
Background:
- Probiotic viability is crucial for health benefits.
- Harsh gastrointestinal conditions and processing reduce probiotic survival.
- Microencapsulation is a key strategy to enhance probiotic stability.
Purpose of the Study:
- To review hydrocolloids used in probiotic microencapsulation via extrusion and co-extrusion.
- To discuss the role of hydrocolloids in improving probiotic survivability.
- To explore novel gums as potential wall materials for microencapsulation.
Main Methods:
- Review of scientific literature on hydrocolloid-based microencapsulation of probiotics.
- Analysis of extrusion and co-extrusion techniques for probiotic encapsulation.
- Evaluation of hydrocolloid properties influencing probiotic survival.
Main Results:
- Hydrocolloids (proteins, carbohydrates) act as effective wall materials in extrusion.
- Specific hydrocolloid properties significantly enhance probiotic survivability during processing and storage.
- Novel gums show potential as alternative wall materials.
Conclusions:
- Extrusion and co-extrusion using hydrocolloids are vital for probiotic protection.
- Careful selection of hydrocolloids is key to maximizing probiotic powder stability.
- Further research into novel gums can lead to improved microencapsulation technologies.
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