Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews

Abstract

Functional foods comprise the largest growing food category due to both consumer demands and health claims by manufacturers. Probiotics are considered one of the best choices for meeting these demands. Traditionally, the food vehicle for introducing probiotics to consumers was dairy products, and to expand the benefits of probiotics for a wider range of consumers, the need to use other food items was essential. To achieve this goal while maximising the benefits of probiotics, protection methods used during food processing were tackled. The microencapsulation of probiotics is a promising methodology for achieving this function. This review highlights the use of the microencapsulation of probiotics in order to functionalise food items that initially were not considered suitable for probiotication, such as baked products, or to increase their functionality such as dairy products. The co-microencapsulation of probiotics with other functional ingredients such polyphenol, prebiotics, or omega-3 is also highlighted.

Microencapsulation for Pharmaceutical Applications: A Review

“…Probiotics are harmless live microorganisms. After being administered in adequate amounts, they provide health benefits, such as improving and re-establishing microbial community structure, compositions, and functions of the host. , Meanwhile, they bring down pathogen invasion and colonization/development and thus reduce the risk of specific diseases and mitigate symptoms. Probiotics also enhance gastrointestinal transit (GIT), provide vitamins, and enrich vitamin availability to the human host. − Probiotics have wider applications in the pharmaceutical industries.…”

“…community structure, compositions, and functions of the host. 172,173 Meanwhile, they bring down pathogen invasion and colonization/development and thus reduce the risk of specific diseases and mitigate symptoms. Probiotics also enhance gastrointestinal transit (GIT), provide vitamins, and enrich vitamin availability to the human host.…”

Dietary intervention with edible film-coated multistrain probiotic Lacticaseibacilli in nondairy food matrices significantly increased the recovery of fecal viable Lacticaseibacilli and improved the performance of several colonic biomarkers among slightly malnourished preschool children

“…25 There is currently a consumer trend for probiotic-based non-dairy food products as future foods. 26 Consumer vegetarianism, consumers that do not have a liking for dairy derivatives, milk protein allergies, lactose intolerance, diet-related chronic diseases, dyslipidemia, the requirement of cold storage, and…”

“…25 There is currently a consumer trend for probiotic-based non-dairy food products as future foods. 26 Consumer vegetarianism, consumers that do not have a liking for dairy derivatives, milk protein allergies, lactose intolerance, diet-related chronic diseases, dyslipidemia, the requirement of cold storage, and decreased expenses are the main motivations to develop and popularize nondairy and vegan products by switching to a plant-based diet. 27 In Egypt, as a typical example, many places have poor access to refrigeration facilities, which is required during the handling, transport, and storage of probiotic dairy products.…”

Evaluation of GABA Production by Alginate-Microencapsulated Fresh and Freeze-Dried Bacteria Enriched with Monosodium Glutamate during Storage in Chocolate Milk

“…The main problem is finding protective agents that improve cellular life during their storage and application in food [12]. Microencapsulation is a promising technique for the protection of probiotic bacteria [13] in several industries, and especially in the food sector [14]. The microencapsulation process can protect microbial cells from adverse environmental conditions through entrapment within a matrix of biopolymeric material [15].…”