Microencapsulation of lactic strains

Abstract

The lactic strains and among them, the probiotics are live microorganisms able to provide beneficial effects in the health benefits to persons. Most of the commercial probiotics undergoes a process called microencapsulation to guarantee their protection against aggressive environments. Microencapsulation has many challenges for its application to industrial scale: the technological challenges to produce microcapsules with the best properties should be improved, as well as the consumer's behavior toward new products. In laboratory applications, the selected method is the emulsification, but this technique presents disadvantages for applications in foods, such as the presence of residual oil in the surface of the capsule that is harmful in the texture and sensory properties of the product; it hinders the incorporation of the capsule in the product and the residual oil, surfactant or emulsifier can be toxic for the probiotic cells. As the benefits that contribute the probiotics are actually well documented, the consumer's requirements for foods, drinks and dietary supplements will be increased in the future.