Encapsulated/Immobilized Biocatalysts for Production of Dairy Products

Encapsulation/immobilization is a process according to which one substance is entrapped into a wall material, producing particles of nanometer, micrometer or millimeter scale. One of the most popular applications of encapsulation technology in food sector is definitely encapsulation/immobilization of probiotic cells aimed at controlled and continuous delivery of health-promoting microbes in the gut. Cells, enzymes or functional ingredients may be attached on a solid carrier surface either by physical adsorption or due to electrostatic and covalent binding forces developed between the cell membrane, enzyme or the functional ingredient and the carrier. The characteristic composition and formulation of cheese matrix makes it an ideal carrier for the survival and delivery of beneficial microorganisms, including probiotics, which may be incorporated either as starter or as adjunct cultures.