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Journal of Nutrition and Metabolism
Volume 2013 (2013), Article ID 716861, 15 pages
http://dx.doi.org/10.1155/2013/716861
Review Article

Immobilization Technologies in Probiotic Food Production

1Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
2Faculty of Agriculture, Department of Food Technology, University of Belgrade, Nemanjina 6, Zemun, 11081 Belgrade, Serbia
3Department of Biotechnology, Indian Institute of Technology Guwahati, Guwahati, Assam 781039, India

Received 26 April 2013; Revised 15 August 2013; Accepted 20 August 2013

Academic Editor: Phillip B. Hylemon

Copyright © 2013 Gregoria Mitropoulou et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed.