Microencapsulation of probiotics in hydrogel particles: enhancing Lactococcus lactis subsp. cremoris LM0230 viability using calcium alginate beads.

@article{Yeung2016MicroencapsulationOP,
  title={Microencapsulation of probiotics in hydrogel particles: enhancing Lactococcus lactis subsp. cremoris LM0230 viability using calcium alginate beads.},
  author={Timothy W. Yeung and Izlia J Arroyo-Maya and David Julian McClements and David A Sela},
  journal={Food & function},
  year={2016},
  volume={7 4},
  pages={1797-804}
}
Probiotics are beneficial microbes often added to food products to enhance the health and wellness of consumers. A major limitation to producing efficacious functional foods containing probiotic cells is their tendency to lose viability during storage and gastrointestinal transit. In this study, the impact of encapsulating probiotics within food-grade hydrogel particles to mitigate sensitivity to environmental stresses was examined. Confocal fluorescence microscopy confirmed that Lactococcus… CONTINUE READING