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- W4284890739 abstract "Probiotics have wide applications in the functional foods and nutraceuticals. The health benefits of the probiotic to the human body are conferred by its viability in the gastrointestinal tract. Poor survival of probiotics in the gastrointestinal tract is a major concern due to the adverse conditions prevailing in the intestine. Overcoming these physical barriers by encapsulating the probiotic in a protective matrix is considered as a promising option to enhance its survival. However, as to assure the viability of probiotics during the encapsulation process and to ensure its controlled release in the desired gut area, several aspects are needed to be taken care. Nanotechnology has been extensively involved in nanoencapsulation of food components like food additives and flavor enhancers and enhances the bioavailability of nutritional components. In addition to enhancing the survival rate of probiotic in gastrointestinal tract, encapsulation technique also enhances the organoleptic and physico-chemical properties of the probiotic-based food material. Advantages of nanoencapsulation in food technology extend from prolongation of shelf life, storage and preservation, food processing, pathogen detection, and intelligent packaging. Spray drying, electrospinning, emulsification, freeze, and vacuumdrying techniques are some of the few technologies used for the nanoencapsulation of probiotics in the food industry. This chapter describes application of nanoencapsulation of probiotics for use in functional foods and nutraceuticals." @default.
- W4284890739 created "2022-07-09" @default.
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- W4284890739 date "2022-07-06" @default.
- W4284890739 modified "2023-09-28" @default.
- W4284890739 title "Nanoencapsulation of Probiotics in Food Packaging" @default.
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- W4284890739 doi "https://doi.org/10.1002/9781119819011.ch8" @default.
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