AP14973033 "Development of the technology of drinking yogurt with encapsulated probiotic cultures"

The leading role in solving the problem of providing the domestic market of the Republic of Kazakhstan with organic food products belongs to the dairy industry, which supplies the population with food products of general and special purpose.Dairy products are products of daily demand that provide the body with vital substances.

In this regard, the design of functional food products that have a regulating effect on physiological functions, biochemical reactions through the normalization of its microecological status is one of the priorities of the modern food industry.

A special role in functional nutrition is assigned to functional dairy products, such as fermented milk products, in which the presence of live probiotic cells is mandatory. However, to date, countless studies show that a significant part of probiotic cells lose their activity due to the death of microorganisms during the storage of products, as well as during passage through the gastrointestinal tract (gastrointestinal tract). The reasons for this are low gastric pH values, the influence of hydrochloric acid and pepsin of gastric juice, etc. The most promising direction for solving this problem is the use of the process of immobilization of bacterial cells – encapsulation.

In this regard, the use of methods of encapsulation of probiotics to obtain capsules and their application in the technology of fermented milk products for functional purposes is relevant.

Based on the above, the purpose of the work was formulated – based on theoretical and experimental studies to develop a technology for the production of drinking yogurt with encapsulated probiotics for functional nutrition.

As a result of the project, the following results are expected to be obtained: biopolymers and probiotics for encapsulation will be selected; the viability of probiotic cells and the release of probiotics from the capsule will be investigated in a model environment simulating the gastrointestinal tract; encapsulated probiotics will be obtained at a laboratory encapsulation facility; the need for the use of the probiotic encapsulation process for its further use in production of drinking yogurt; the storage capacity of encapsulated probiotics and drinking yogurt with encapsulated probiotics will be investigated. Based on the data obtained, the technology of drinking yogurt with encapsulated probiotics will be developed.

The research results obtained during the implementation of the project will be published in the materials of international conferences and journals, which will solve one of the main problems of our time, expanding the boundaries of its discussion.