Resumen

RODRIGUEZ R, Yeimy Alejandra; ROJAS G, Andrés Felipe  y  RODRIGUEZ B, Sneyder. ENCAPSULATION OF PROBIOTICS FOR FOOD APPLICATIONS. Biosalud [online]. 2016, vol.15, n.2, pp.106-115. ISSN 1657-9550.  https://doi.org/10.17151/biosa.2016.15.2.10.

Functional foods contain active components, which under their regular use favor consumers' health. Within the functional concept food with probiotics are found, which when ingested in adequate doses confer various benefits. These microorganisms are sensitive to technological and environmental factors that can reduce their viability, stability, and functional capacity. There are some technologies such as encapsulation, which allow improving the stability of probiotics by protecting them with a coating material. This a systematic search in several databases on the most widely used probiotics in the food industry, their catalytic capacity in food matrices, encapsulation methods, types of matrices in encapsulation, stability in gastrointestinal conditions and release mechanisms. It was found that encapsulation, besides favoring the stability of probiotic microorganisms against adverse factors, conditions, according to their characteristics, their application and incorporation in food matrices of different qualities.

Palabras clave : functional foods; probiotics; encapsulation matrix; catalytic capacity; probiotic release.

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