Probiotics: Applications and Challenges

The application of probiotics in dairy products is already common. However, the food industry is seeking to produce different varieties of probiotic foods other than dairy products with potential health benefits.  Microencapsulation technologies on another hand have provided the necessary protection for probiotics and moved them outside the pharmaceutical and supplemental use to become food ingredients. Microencapsulation technology has the potential to maintain the viability of probiotic bacteria during food product processing and storage. It is important that encapsulation keeps the probiotics active through the gastrointestinal tract and releases them in their target organ. The survival of microencapsulated cells in simulated gastric conditions is therefore also reviewed. Polysaccharides like alginate, gellan, κ-carrageenan and starch are the most commonly used materials in microencapsulation of bifidobacteria and lactobacilli.

  • Probiotics in agriculture and food science
  • Personalized tailored prebiotics
  • Diagnostic biomarker detection
  • Probiotics and pharmaceutical biotechnology
  • Probiotics and Biomedical applications
  • Improvisation of efficacy of vaccines
  • Probiotics and cosmetic potential
  • Probiotics viability and sensory acceptance
  • Probiotics- drug interaction side effects
  • Probiotics: Immunobiotics and Immunogenics
  • Nanotechnology in probiotics and prebiotics
  • Patho-biotechnology approach and probiotics
  • Probiotics and agri food production

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