Co-encapsulation of probiotics and iron by spray drying: a comprehensive review
ABSTRACT: The growing concern of consumers regarding healthy eating has led to the development of functional products that, in addition to their essential nutritional functions, provide health and well-being. Probiotic bacteria are live microorganisms that, when consumed in adequate amounts, exert b...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Santa Maria
2025-08-01
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| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782025001000751&lng=en&tlng=en |
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| Summary: | ABSTRACT: The growing concern of consumers regarding healthy eating has led to the development of functional products that, in addition to their essential nutritional functions, provide health and well-being. Probiotic bacteria are live microorganisms that, when consumed in adequate amounts, exert beneficial effects on the host, conferring properties to the endogenous microbiota. Numerous studies have elucidated the benefits of probiotic cultures, highlighting their extensive health advantages. Food fortification or enrichment is a method utilized to enhance the nutritional value of food, promoting the maintenance or recovery of health and preventing nutritional deficiencies. Among the significant nutritional deficiencies affecting a large portion of humanity is iron deficiency, which exhibits a high incidence in Brazil and contributes markedly to the reduction of work capacity, as well as to the increase in morbidity and mortality, particularly affecting children and pregnant women. The iron requirements during the first years of life and pregnancy are exceedingly high, necessitating treatment with iron salts for these patient groups. Nonetheless, these nutrients, whether in the form of pills or fortified foods, can impart an unpleasant taste, react with other ingredients, or alter the color of the product. To address this issue, iron microencapsulation technology can be applied to mask the taste of iron and decrease its reactivity with other diet components, besides facilitating its incorporation into foods without compromising its functional properties. |
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| ISSN: | 1678-4596 |