Importancia de la encapsulación de probióticos: gelificación iónica y coacervación compleja como técnicas prometedoras para uso alimentario
The intestinal microflora has living microorganisms that promote the well-being and health of the intestine and indirectly of different systems of the body. When probiotic microorganisms are supplied in the correct dose and in an adequate manner, they contribute to the reduction of acquiring certain...
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| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | español |
| Publicado: |
2024
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=9238137 |
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| Sumario: | The intestinal microflora has living microorganisms that promote the well-being and health of the intestine and indirectly of different systems of the body. When probiotic microorganisms are supplied in the correct dose and in an adequate manner, they contribute to the reduction of acquiring certain diseases; Probiotics have numerous properties that affect the microflora of the body, resulting in benefits mainly for intestinal health and the immune system, which can be supplied by nutraceutical products or functional foods. However, there are limitations in their use because they are sensitive under adverse environmental conditions, they degrade in food matrices under acidic conditions of the gastrointestinal tract, where they must exert their mechanism of action to generate beneficial effects on the health of the host. Therefore, it is important to implement strategies that provide protection to probiotics against unfavorable conditions, to significantly maintain viability during processing and in the digestive system. There are various encapsulation techniques, including ionic gelation and complex coacervation, both methods with great benefits for the protection of probiotic microorganisms and broad advantages for application in different food matrices; These techniques are made with non-toxic, natural materials approved for human consumption. This review aims to present important aspects of probiotic microorganisms in the food industry and the need for protective barriers, focusing mainly on encapsulation techniques by ionic gelation and complex coacervation. |
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