Importance of probiotic encapsulation: ionic gelation and complex coacervation as promising techniques for food use
The intestinal microflora has living microorganisms that promote the well-being and health of the intestine and indirectly of different systems of the body. When probiotic microorganisms are supplied in the correct dose and in an adequate manner, they contribute to the reduction of acquiring certain diseases; Probiotics have numerous properties that affect the microflora of the body, resulting in benefits mainly for intestinal health and the immune system, which can be supplied by nutraceutical products or functional foods. However, there are limitations in their use because they are sensitive under adverse environmental conditions, they degrade in food matrices under acidic conditions of the gastrointestinal tract, where they must exert their mechanism of action to generate beneficial effects on the health of the host. Therefore, it is important to implement strategies that provide protection to probiotics against unfavorable conditions, to significantly maintain viability during processing and in the digestive system. There are various encapsulation techniques, including ionic gelation and complex coacervation, both methods with great benefits for the protection of probiotic microorganisms and broad advantages for application in different food matrices; These techniques are made with non-toxic, natural materials approved for human consumption. This review aims to present important aspects of probiotic microorganisms in the food industry and the need for protective barriers, focusing mainly on encapsulation techniques by ionic gelation and complex coacervation.
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Mosquera Vivas, Esmeralda Ayala Aponte, Alfredo Serna Cock, Liliana |
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Mosquera Vivas, Esmeralda Ayala Aponte, Alfredo Serna Cock, Liliana Importance of probiotic encapsulation: ionic gelation and complex coacervation as promising techniques for food use |
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Mosquera Vivas, Esmeralda Ayala Aponte, Alfredo Serna Cock, Liliana |
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Mosquera Vivas, Esmeralda |
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Importance of probiotic encapsulation: ionic gelation and complex coacervation as promising techniques for food use |
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Importance of probiotic encapsulation: ionic gelation and complex coacervation as promising techniques for food use |
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Importance of probiotic encapsulation: ionic gelation and complex coacervation as promising techniques for food use |
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Importance of probiotic encapsulation: ionic gelation and complex coacervation as promising techniques for food use |
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Importance of probiotic encapsulation: ionic gelation and complex coacervation as promising techniques for food use |
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importance of probiotic encapsulation: ionic gelation and complex coacervation as promising techniques for food use |
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The intestinal microflora has living microorganisms that promote the well-being and health of the intestine and indirectly of different systems of the body. When probiotic microorganisms are supplied in the correct dose and in an adequate manner, they contribute to the reduction of acquiring certain diseases; Probiotics have numerous properties that affect the microflora of the body, resulting in benefits mainly for intestinal health and the immune system, which can be supplied by nutraceutical products or functional foods. However, there are limitations in their use because they are sensitive under adverse environmental conditions, they degrade in food matrices under acidic conditions of the gastrointestinal tract, where they must exert their mechanism of action to generate beneficial effects on the health of the host. Therefore, it is important to implement strategies that provide protection to probiotics against unfavorable conditions, to significantly maintain viability during processing and in the digestive system. There are various encapsulation techniques, including ionic gelation and complex coacervation, both methods with great benefits for the protection of probiotic microorganisms and broad advantages for application in different food matrices; These techniques are made with non-toxic, natural materials approved for human consumption. This review aims to present important aspects of probiotic microorganisms in the food industry and the need for protective barriers, focusing mainly on encapsulation techniques by ionic gelation and complex coacervation. |
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AT mosqueravivasesmeralda importanceofprobioticencapsulationionicgelationandcomplexcoacervationaspromisingtechniquesforfooduse AT ayalaapontealfredo importanceofprobioticencapsulationionicgelationandcomplexcoacervationaspromisingtechniquesforfooduse AT sernacockliliana importanceofprobioticencapsulationionicgelationandcomplexcoacervationaspromisingtechniquesforfooduse AT mosqueravivasesmeralda importanciadelaencapsulaciondeprobioticosgelificacionionicaycoacervacioncomplejacomotecnicasprometedorasparausoalimentario AT ayalaapontealfredo importanciadelaencapsulaciondeprobioticosgelificacionionicaycoacervacioncomplejacomotecnicasprometedorasparausoalimentario AT sernacockliliana importanciadelaencapsulaciondeprobioticosgelificacionionicaycoacervacioncomplejacomotecnicasprometedorasparausoalimentario |
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rev-bsaa-co-article-22232024-09-10T17:44:42Z Importance of probiotic encapsulation: ionic gelation and complex coacervation as promising techniques for food use Importancia de la encapsulación de probióticos: gelificación iónica y coacervación compleja como técnicas prometedoras para uso alimentario Mosquera Vivas, Esmeralda Ayala Aponte, Alfredo Serna Cock, Liliana Probióticos Lactobacillus Encapsulación Gelificación iónica Coacervación compleja Alimentos funcionales Sistema digestivo Viabilidad Sistema inmunológico Beneficio para la salud Probiotics Lactobacillus Encapsulation Ionic gelation Complex coacervation Functional Foods Digestive system Viability Immune system Health benefit The intestinal microflora has living microorganisms that promote the well-being and health of the intestine and indirectly of different systems of the body. When probiotic microorganisms are supplied in the correct dose and in an adequate manner, they contribute to the reduction of acquiring certain diseases; Probiotics have numerous properties that affect the microflora of the body, resulting in benefits mainly for intestinal health and the immune system, which can be supplied by nutraceutical products or functional foods. However, there are limitations in their use because they are sensitive under adverse environmental conditions, they degrade in food matrices under acidic conditions of the gastrointestinal tract, where they must exert their mechanism of action to generate beneficial effects on the health of the host. Therefore, it is important to implement strategies that provide protection to probiotics against unfavorable conditions, to significantly maintain viability during processing and in the digestive system. There are various encapsulation techniques, including ionic gelation and complex coacervation, both methods with great benefits for the protection of probiotic microorganisms and broad advantages for application in different food matrices; These techniques are made with non-toxic, natural materials approved for human consumption. This review aims to present important aspects of probiotic microorganisms in the food industry and the need for protective barriers, focusing mainly on encapsulation techniques by ionic gelation and complex coacervation. La microflora intestinal cuenta con microorganismos vivos que promueven el bienestar y la salud del intestino y de manera indirecta de diferentes sistemas del cuerpo. Cuando se suministran microorganismos probióticos en dosis correcta y de manera adecuada, estos contribuyen a la disminución de adquirir ciertas enfermedades; los probióticos cuentan con numerosas propiedades que inciden sobre la microflora del organismo resultando beneficiosos principalmente en la salud intestinal y en el sistema inmunológico, que pueden ser suministrados por productos nutraceúticos o por alimentos funcionales. Sin embargo, existen limitaciones en su uso debido a que son sensibles bajo condiciones adversas del entorno, se degradan en matrices alimentarias en condiciones ácidas del tracto gastrointestinal, lugar donde deben ejercer su mecanismo de acción para generar los efectos benéficos en la salud del hospedero. Por lo tanto, es importante la implementación de estrategias que brinden protección a los probióticos frente a condiciones no favorables, para mantener significativamente la viabilidad durante el procesamiento y en el sistema digestivo. Existen diversas técnicas de encapsulación, entre ellas la gelificación iónica y la coacervación compleja, ambos métodos con grandes bondades para la protección de microorganismos probióticos y amplias ventajas para la aplicación en diferentes matrices alimentarias; estas técnicasse realizan con materiales no tóxicos, naturales y aprobados para el consumo humano. La presente revisión tiene por objetivo presentar aspectos importantes sobre los microorganismos probióticos en la industria de alimentos, en la salud, y la necesidad de las barreras de protección con enfoque principalmente en el método de gelificación iónica y coacervación compleja como técnicas emergentes de encapsulación. 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