Author/Authors :
Sohrabvandi Sara نويسنده Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences , Mortazavian Amir نويسنده Department of Food Science and Engineering - Faculty of Biosystem Engineering - Campus of Agriculture University of Tehran , Karaj , Razavi Hadi نويسنده Department of Food Science and Engineering - Faculty of Biosystem Engineering - Campus of Agriculture University of Tehran , Karaj , Mohammad Reza Sara نويسنده Department of Food Science and Engineering - Faculty of Biosystem Engineering - Campus of Agriculture - University of Tehran, Karaj
Abstract :
Worldwide popularity of probiotic- microorganisms and their products on the one hand, and their general weak viability in food products (especially fermented types) as well as gastrointestinal conditions on the other hand, has encouraged researchers to innovate different methods of probiotics viability improvement. Microencapsulation of the probiotic cells is one of the newest and highly efficient methods, which is now under the especial attention and is being developed by various researchers. This article reviews the principles and methods of probiotic cell microencapsulation.
