| Autor: |
Gruskiene R; Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania., Bockuviene A; Department of Polymer Chemistry, Institute of Chemistry, Vilnius University, 01513 Vilnius, Lithuania., Sereikaite J; Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania. |
| Jazyk: |
angličtina |
| Zdroj: |
Molecules (Basel, Switzerland) [Molecules] 2021 Jul 29; Vol. 26 (15). Date of Electronic Publication: 2021 Jul 29. |
| DOI: |
10.3390/molecules26154601 |
| Abstrakt: |
The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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