Extrusion and Co-extrusion: A Technology in Probiotic Encapsulation with Alternative Materials

Title:Extrusion and Co-extrusion: A Technology in Probiotic Encapsulation with Alternative Materials

Volume: 25

Author(s): Aziz Homayouni-Rad, Amir M. Mortazavian, Hadi Pourjafar and Saba kamalledin Moghadam*

Affiliation:

• Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Keywords: Extrusion, co-extrusion, micro-encapsulation, probiotic, hydrocolloid

Abstract: Encapsulation, in particular extrusion and co-extrusion, is a common practice to protect probiotics from the harsh conditions of the digestive tract as well as processing. Hydrocolloids, including proteins and carbohydrates, natural or modified, are a group of ingredients used as the wall material in extrusion. Hydrocolloids, due to their specific properties, can significantly improve the probiotic survivability of the final powder during the microencapsulation process and storage. The present article will discuss the different kinds of hydrocolloids used for microencapsulation of probiotics by extrusion and co-extrusion, along with new sources of novel gums and their potential as wall material.

Cite this article as:

Homayouni-Rad Aziz, Mortazavian Amir M., Pourjafar Hadi and kamalledin Moghadam Saba*, Extrusion and Co-extrusion: A Technology in Probiotic Encapsulation with Alternative Materials, Current Pharmaceutical Biotechnology 2024; 25 () . https://dx.doi.org/10.2174/0113892010264234231219073231