چکیده مقاله
Increasing attention to proper nutrition has led to the production of products called functional foods Most functional foods contain probiotics Probiotics are safe and active microorganisms that, if sufficiently 106 to 108 CFU/g reach the intestines of the consumer, cause several health effects, the most important of which are balancing the microbial flora of the intestine, preventing some diseases, and promotion of the immune system The two genera Lactobacillus and Bifidobacterium are the most commonly used as probiotics Probiotics are sensitive to gastrointestinal enzymes and conditions such as acidic environment, bile salts, heat, oxygen, and light, and have no health effects if eliminated There are several methods to increase the survival of these microorganisms, such as the use of acid resistant strains, the use of oxygen impermeable packaging or the use of oxygen consuming substances such as ascorbic acid, stress adaptation, and two step fermentation If it is a fermented product , the addition of bacteria to micronutrients such as amino acids and peptides, addition of prebiotics, use of mixed starter culture and encapsulation Numerous studies have shown that encapsulation is one of the best ways to increase the survival of probiotics in functional foods
کلیدواژهها
نویسندگان
Mohammad Afraei
Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran
Razieh Jafarzadeh
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
شیوه ارجاع
Afraei, Mohammad and Jafarzadeh, Razieh,1399,Probiotics and increase their viability using encapsulation technique in functional foods,International Congress on Food Science & Technology & Agriculture and Food Security,Karaj
ارائهشده در
مجموعه مقالات کنگره بین المللی علوم و صنایع غذایی، کشاورزی و امنیت غذایی30 شهریور 1399 · کرج