Search

Copyright of Afyon Kocatepe University Journal of Science is the property of Afyon Kocatepe University, Faculty of Science & Literature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Probiotics are defined as live microorganisms that have beneficial effects on their hosts when administered in adequate amounts. For having beneficial effects of probiotics, it is necessary that probiotic microorganisms maintain the adequate number of viable cells during the shelf life of the product as well as during the gastrointestinal (GI)-tract transit after consumption. It was reported that one of the new methods is microencapsulation technique to enhance the survival of microorganisms used in production of probiotic food. Mostly, techniques of extrusion and emulsion have been used as a microencapsulation method. In this review, it was informed about microencapsulation techniques used in food production, new alternative methods and some researches. [ABSTRACT FROM AUTHOR]