Thanks to the beneficial properties of probiotic bacteria, there exists an immense demand for their consumption in probiotic foods worldwide. Nevertheless, it is difficult to retain a high number of viable cells in probiotic food products during their storage and gastrointestinal transit. Microencapsulation of probiotic bacteria is an effective way of enhancing probiotic viability by limiting cell exposure to extreme conditions via the gastrointestinal tract before releasing them into the colon. This research aims to develop a new coating material system of microencapsulation to protect probiotic cells from adverse environmental conditions and improve their recovery rates. Hence, Lactobacillus rhamnosus was encapsulated with emulsion/internal gelation techniques in a calcium chloride solution. Alginate–probiotic microbeads were coated with xanthan gum, gum acacia, sodium caseinate, chitosan, starch, and carrageenan to produce various types of microcapsules. The alginate+xanthan microcapsules exhibited the highest encapsulation efficiency (95.13 ± 0.44%); they were simulated in gastric and intestinal juices at pH 3 during 1, 2, and 3 h incubations at 37 °C. The research findings showed a remarkable improvement in the survival rate of microencapsulated probiotics under simulated gastric conditions of up to 83.6 ± 0.89%. The morphology, size, and shape of the microcapsules were analyzed using a scanning electron microscope. For the protection of probiotic bacteria under simulated intestinal conditions; alginate microbeads coated with xanthan gum played an important role, and exhibited a survival rate of 87.3 ± 0.79%, which was around 38% higher than that of the free cells (49.4 ± 06%). Our research findings indicated that alginate+xanthan gum microcapsules have a significant potential to deliver large numbers of probiotic cells to the intestines, where cells can be released and colonized for the consumer’s benefit.

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For maintaining good health, one needs a proper balance and composition of intestinal microflora which can be achieved by supplementing probiotics. A noteworthy issue in creating helpful and valuable probiotic food items is bacterial survival, amid capacity and ingestion. Several gastrointestinal diseases can be reduced by colonizing Probiotic supplement as the appropriate barrier in the small intestine. Probiotic is characterized as a suitable microorganism with several medical advantages to the consumer when administrated in a satisfactory amount. The poor survival and steadiness of the probiotic microorganisms as revealed from the earlier reports is an essential question to that impact. Diverse natural components like oxygen toxicity, an intolerant condition of acidity and travel through the gastrointestinal tract offers a variety of extreme conditions to the probiotic microorganisms. Therefore, the current review is more emphasized upon the microencapsulation of the probiotics that enhance their viability against different parameters like oxidation, light, moisture, and temperature. Recent advancements in ensuring microorganism survival rate and their colonization in the gut as gut microflora using microencapsulation enhance probiotic supplements for better health. Hence, the present review also emphasis on the methodological systems used for probiotic alive by the encapsulation process advance technologies used to stabilize their viability during storage including the selection of biomaterial and decision for proper innovation.

Syzygium cumini (S. cumini) is an underutilized fruit of tropical and subtropical regions with various bioactive compounds distributed in all parts of the plant. The fruit and its by-products, such as seeds, have both nutritional and medicinal value. However, fruit and seeds have not been fully considered as potential functional food ingredients to develop foods with promising health benefits. Based on the available information in the literature, fruit and seed are rich in phytochemicals, such as myricetin, oxalic acid, gallic acid, citronellol, cyanidin diglucoside, hotrienol, phytosterols, flavonoids, carotenoids and polyphenols as well as micronutrients. In addition, they were reported to possess several beneficial health properties. Further, research in this area would provide valuable information for their potential utilization as functional food ingredients. This review presents comprehensive information about the bioactive compounds and nutraceutical properties of S. cumini fruit and seeds, as well as the potential of using them as functional food ingredients