Extrusion and Co-extrusion: A Technology in Probiotic Encapsulation with Alternative Materials


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Abstract

:Encapsulation, in particular extrusion and co-extrusion, is a common practice to protect probiotics from the harsh conditions of the digestive tract as well as processing. Hydrocolloids, including proteins and carbohydrates, natural or modified, are a group of ingredients used as the wall material in extrusion. Hydrocolloids, due to their specific properties, can significantly improve the probiotic survivability of the final powder during the microencapsulation process and storage. The present article will discuss the different kinds of hydrocolloids used for microencapsulation of probiotics by extrusion and co-extrusion, along with new sources of novel gums and their potential as wall material.

About the authors

Aziz Homayouni-Rad

Department of Food Science and Technology, Faculty of Nutrition and Food Sciences,, Tabriz University of Medical Sciences

Email: info@benthamscience.net

Amir Mortazavian

Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences

Email: info@benthamscience.net

Hadi Pourjafar

Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences

Email: info@benthamscience.net

Saba Moghadam

Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences

Author for correspondence.
Email: info@benthamscience.net

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