Review of Probiotic Product Formulation  

Oleh:

Aylianawati

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Widya Teknik vol. 5 no. 2 (Nov. 2006), page 63-68.
Topik: Probiotic; Product Formulation; Encapsulation; Cell Viability; Cell Survival

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: WW33 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Modern consumers are increasingly interested in their personal health, and expect the food that they eat to be healthy or even capable of preventing illness. New product categories, and thus novel and more diffIcult raw materials with regard to technology of probiotics, will certainly be the key research and development area forfuture functional food markets. Probiotics such as beneficial bacteria after being released into the intestines of animals or human can restore the microflora, achieve competitive exclusion of non-beneficial micro¬organisms, and build immunity naturally. A number of health benefits have been claimed for probiotic bacteria, such as Lactobacillus acidophilus, Bifidobacterium spp., Lactobacillus casei, etc. These probiotic organisms must arrive at their site of action, the lower intestine, in a state where they are capable of proliferation, attachment and active metabolism. However, these bacteria can be damaged by moisture, oxygen and heat in air and lose their viability in their shelf Probiotic products in the current market suffer from this problem. Future technological prospects exist in innovations finding solutions for the stability and viability problems of probiotics in new food environments.

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