Development of Microencapsulation Delivery System for Long-Term Preservation of Probiotics as Biotherapeutics Agent

Figure 6

Schematic presentation of the microencapsulation of probiotic cells by means of rennet-gelation of milk proteins: The principle of the technique is based on using dairy proteins which have been put in contact with rennet at low temperature. This allows keeping a liquid system where κ-casein is cleaved by the enzyme. After that, dairy proteins have been emulsified in a cold oil to form water in oil emulsion. Thermal induction of enzymatic coagulation allows proteins flocculation and provides microparticles where probiotics are dispersed in coagulated dairy proteins.