New technologies for improving probiotic survival rates in yogurt.

In this review we aim to present the current trends in the development of techniques for encapsulating probiotic microorganisms to maintain cell viability in dairy products with special reference to yogurt. The use of probiotic microorganisms in dairy products is difficult because there are several factors responsible for the loss of cell viability during production (fermentation), processing (low pH, oxygen, fermentation / incubation temperature, cooling rate, food matrix composition, nutrient availability). and storage (packaging materials, storage methods, temperature). Gastrointestinal tract conditions (low pH of the gastric juice and the presence of bile salts in the small intestine) can also affect the viability of probiotics. All this has necessitated the development of appropriate technologies to maintain cell viability. Of all the existing technologies in this study, the following encapsulation techniques were analysed: extrusion, emulsion, and spray drying. All these methods have both advantages and disadvantages in encapsulating probiotics. [ABSTRACT FROM AUTHOR]