Immobilization Technologies in Probiotic Food Production

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: Gregoria Mitropoulou, Viktor Nedovic, Arun Goyal, Yiannis Kourkoutas
Format: Article
Language:English
Published: Hindawi Limited 2013-01-01
Series:Journal of Nutrition and Metabolism
Online Access:http://dx.doi.org/10.1155/2013/716861
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spelling doaj-053d6728e7d44db283dce5c5603f74f62020-11-25T00:06:32ZengHindawi LimitedJournal 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
collection DOAJ
language English
format Article
sources DOAJ
author Gregoria Mitropoulou
Viktor Nedovic
Arun Goyal
Yiannis Kourkoutas
spellingShingle Gregoria Mitropoulou
Viktor Nedovic
Arun Goyal
Yiannis Kourkoutas
Immobilization Technologies in Probiotic Food Production
Journal of Nutrition and Metabolism
author_facet Gregoria Mitropoulou
Viktor Nedovic
Arun Goyal
Yiannis Kourkoutas
author_sort Gregoria Mitropoulou
title Immobilization Technologies in Probiotic Food Production
title_short 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_sort immobilization technologies in probiotic food production
publisher Hindawi Limited
series Journal of Nutrition and Metabolism
issn 2090-0724
2090-0732
publishDate 2013-01-01
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.
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
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