Recent and advanced techniques for encapsulation of probiotic bacteria to maintain their biofunctionality

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dc.contributor.authorErmiş, Ertan
dc.contributor.authorMeral, Raciye
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorSağdıç, Osman
dc.contributor.authorArıcı, Muhammet
dc.contributor.authorErmiş, Ertan
dc.date.accessioned2019-08-31T12:10:23Z
dc.date.accessioned2019-08-13T09:37:48Z
dc.date.available2019-08-31T12:10:23Z
dc.date.available2019-08-13T09:37:48Z
dc.date.issued2016
dc.departmentMühendislik ve Doğa Bilimleri Fakültesi
dc.descriptionEuropean Biotechnology Conference -- MAY 05-07, 2016 -- LATVIA
dc.descriptionWOS: 000380240300044
dc.identifier.doi10.1016/j.jbiotec.2016.05.082
dc.identifier.endpageS17
dc.identifier.issn0168-1656
dc.identifier.issn1873-4863
dc.identifier.orcidErtan Ermiş |0000-0002-1461-7357
dc.identifier.startpageS17
dc.identifier.urihttp://dx.doi.org/10.1016/j.jbiotec.2016.05.082
dc.identifier.urihttps://hdl.handle.net/20.500.12436/1042
dc.identifier.volume231
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.institutionauthorErmiş, Ertan
dc.language.isoen
dc.publisherELSEVIER SCIENCE BV
dc.relation.ispartofJournal of Biotechnology
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.titleRecent and advanced techniques for encapsulation of probiotic bacteria to maintain their biofunctionality
dc.typeConference Object
dcterms.abstractThere has been a tremendous increase of cultured products con-taining probiotic bacteria in the past two decades. In order toproduce probiotic products which, show health benefits, bacterialcells should be present in a viable form at certain numbers dur-ing the shelf life of the product. Microencapsulation of bacterialcells is currently gaining attention to increase viability of probioticbacteria in food systems. There have been several encapsulationtechniques that are already used such as spray drying, spray-cooling, fluid-bed agglomeration and coating, freeze and vacuumdrying, emulsion-based techniques, coacervation, extrusion-basedtechniques, adhesion to starch granules and compression coatingin terms of encapsulation of the probiotics for their use in the fer-mented and other functional food products. Recently, alternativetechniques; e.g., electrospraying and electrospinning techniqueshave emerged for efficiently encapsulation of probiotic bacteria.This work reviews a methodological approach for encapsulationtechniques including their pros and cons as well as choice of appro-priate technology in terms of final yield and level of cell viability.
dspace.entity.typePublication
relation.isAuthorOfPublication2d5b742a-7a4f-48ab-ab79-4250f6dc505c
relation.isAuthorOfPublication.latestForDiscovery2d5b742a-7a4f-48ab-ab79-4250f6dc505c

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