PROSPECTS FOR THE USE OF PROBIOTIC ENCAPSULATION PROCESS

Abstract

This article discusses the various types, encapsulation stages, and polymers for encapsulating probiotics. The article reflects several methods of encapsulation, such as spray drying, spray freezing, emulsification, extrusion method, etc. Encapsulation allows isolating the encapsulated material from the surrounding environment until its release occurs. The structure formed by the encapsulating agent around the encapsulated material can be tailored to protect the contents and ensure their release under certain conditions. The size of capsules can range from submicron to several millimeters, and their shape can vary. The content of the capsule can be released through various pathways: mechanical rupture of the capsule, dissolution of the capsule, melting of the capsule, or diffusion through the capsule wall.In our time, a large number of people suffer from gastrointestinal diseases. Encapsulation of dietary supplements (BAA) will help replenish the deficiency of microelements in the human body. The article demonstrates that the use of encapsulated forms of probiotic cultures in the food industry, especially in the production of dairy products, will not only preserve the viability of the applied microorganisms but also provide favorable conditions for their development in the human body.