چکیده مقاله
Microencapsulation has revolutionized the incorporation of probiotics into dairy products, particularly yogurt, by safeguarding microbial viability against harsh processing conditions and gastrointestinal transit This technique involves enclosing probiotic cells within protective matrices, such as alginate, chitosan, or whey protein isolates, to form microcapsules ranging from 1 1000 μm in diameter The primary goal is to maintain cell counts above 10 6 CFU/g throughout shelf life, ensuring therapeutic efficacy for gut health modulation, immune enhancement, and metabolic regulation Core methods include extrusion, emulsion, spray drying, and coacervation, each tailored to specific probiotic strains like Lactobacillus acidophilus or Bifidobacterium bifidum Extrusion, for instance, utilizes ionic gelation with calcium ions to create uniform beads, achieving encapsulation efficiencies up to 95% Emulsion techniques disperse cells in oil water phases, stabilized by surfactants, yielding smaller particles ideal for smooth yogurt textures Spray drying atomizes probiotic suspensions with carriers like maltodextrin, offering cost effective scalability but requiring cryoprotectants to mitigate thermal stress, which can reduce viability by 1 2 logs without optimization Matrix selection is pivotal; polysaccharides provide barrier properties against oxygen and acidity, while proteins enhance adhesion to dairy matrices Hybrid coatings, such as alginate chitosan bilayers, exploit electrostatic interactions for pH responsive release, ensuring targeted delivery to the colon where probiotics exert prebiotic like effects by fermenting undigested fibers into short chain fatty acids SCFAs like butyrate In yogurt production, encapsulated probiotics minimize interactions with starter cultures, preventing premature acidification or flavor alterations Sensory evaluations indicate no significant changes in viscosity or mouthfeel at inclusion rates of 0 5 2%, while bioactivity assays confirm sustained production of bacteriocins and exopolysaccharides, contributing to antimicrobial and texturizing properties Health benefits are multifaceted: enhanced probiotic survival correlates with improved gut barrier integrity, reducing leaky gut syndrome via tight junction protein upregulation Immunomodulatory effects include stimulation of IgA secretion and dendritic cell maturation, bolstering defenses against pathogens For metabolic health, yogurt with encapsulated Bifidobacterium strains has demonstrated cholesterol assimilation, lowering serum LDL by 10 15% in hyperlipidemic models Challenges encompass capsule integrity during homogenization or pasteurization, addressed through nanotechnology integrations like liposomes for sub micron encapsulation Regulatory aspects under Codex Alimentarius emphasize viability claims substantiated by AOAC methods, with emerging standards for nano encapsulated ingredients Sustainability drives innovation, utilizing dairy by products like whey as encapsulants, reducing waste while valorizing resources Future prospects involve synbiotic formulations combining encapsulated probiotics with prebiotics, amplifying SCFA yields for anti inflammatory outcomes Overall, microencapsulation elevates yogurt from a staple to a precision delivery vehicle for probiotics, bridging dairy industry practices with nutraceutical advancements This approach not only extends product shelf life to 4 6 weeks under refrigeration but also potentiates personalized nutrition, targeting conditions like IBS or diabetes through strain specific encapsulations
نویسندگان
Behzad Beizaeil
PhD student in Food Technology, Faculty of Pharmacy, Islamic Azad University, Tehran Medical Sciences Branch, Tehran, Iran
Morteza Jamshid Eini
PhD in Food Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran
Zahra Khoshdouni Farahani
Ph D in Food Science and Science, Department of Food Science and Technology, Faculty of Agriculture and Food Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
Sara Jafari Rad
Ph D in Food Science and Technology Engineering, Department of Food science and biotechnology, Faculty of Agriculture, Islamic Azad University, Varamin Branch, Tehran, Iran
شیوه ارجاع
Beizaeil, Behzad and Jamshid Eini, Morteza and Khoshdouni Farahani, Zahra and Jafari Rad, Sara,1404,Microencapsulation Techniques for Probiotics in Dairy Products: Enhancing Viability and Health Benefits in Yogurt Formulations,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین