PRINCIPLES AND METHODS OF MICROENCAPSULATION OF PROBIOTIC MICROORGANISMS

By A. Mortazavian, Seyed Hadi Razavi, M. Ehsani, S. Sohrabvandi. 2007

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Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects (2015, background): “Other alternatives of polycationic polymers, are polyetylenamine and glutaraldehide (Mortazavian et al., 2007).”
Probiotic ice cream: viability of probiotic bacteria and sensory properties (2011, background): “…of entrapping or enclosing microorganisms by segregating them from their environment with a coating of hydrocolloid(s) in a way that results in appropriate cell release in the intestinal medium (Krasaekoopt et al. 2003; Mortazavian et al. 2007, 2008; Picot and Lacroix 2003; Sultana et al. 2000).”
Viability of probiotic microorganisms in cheese during production and storage: a review (2011, background): “…as the process of entrapment of cells by coating them with proper hydrocolloid(s) in order to segregate the cells from surrounding detrimental environment, in a way that result in appropriate cell release in the intestine medium (Mortazavian et al. 2007, 2008a, b; Mortazavian and Sohrabvandi 2006).”
Preparation and properties of milk proteins-based encapsulated probiotics: a review (2015, background): “Microcapsules can be produced either as soft gel beads or as dried powder in different shapes characterized by smooth or irregular surfaces with or without the presence of pores (Mortazavian et al. 2007).”