2.3 Encapsulation
Juane in 1979 claimed that “encapsulation can effectively increase and sustain the viability of captured microorganisms. The best part is that this technique can be very widely and easily applied for all dairy products and can simulate digestion”.
Cordo and Tim in 2000 stated “Encapsulation is very much beneficial in providing encapsulated probiotics with resistant properties to protect against adverse and harsh environments.
Jhafarri in 2010 in an experiment stated that the encaptured Lactobacillus had shown significant decrease in death rate after being exposed to gastric juices having a pH of 2.5-3 when compared to non-encapsulated cells.
Bhambin and Seurrrel in 2007 said that “Microencapsulation may
Juane in 1979 claimed that “encapsulation can effectively increase and sustain the viability of captured microorganisms. The best part is that this technique can be very widely and easily applied for all dairy products and can simulate digestion”.
Cordo and Tim in 2000 stated “Encapsulation is very much beneficial in providing encapsulated probiotics with resistant properties to protect against adverse and harsh environments.
Jhafarri in 2010 in an experiment stated that the encaptured Lactobacillus had shown significant decrease in death rate after being exposed to gastric juices having a pH of 2.5-3 when compared to non-encapsulated cells.
Bhambin and Seurrrel in 2007 said that “Microencapsulation may