Probiotic viability as affected by encapsulation materials: recent updates and perspectives

Abbas, Muhammad Safeer; Saeed, Farhan; Asghar, Aasma; Lu, Jianfeng; Hussain, Muzzamal; Ullah, Qudrat; Elahi, Shahrzad Reza; Ateeq, Huda; Shah, Yasir Abbas; Nouman, Muhammad; Shah, Mohd Asif

doi:10.1080/10942912.2023.2213408

Cited by 13 publications

(7 citation statements)

References 142 publications

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“…Over recent years, interest in preparations containing strains of probiotic bacteria has increased significantly. So far, many studies have been carried out and their positive impact on many diseases and the human body has been confirmed [75]. To realize the health benefits, probiotics should exhibit viability and activity in both the product matrix and the host organism [34].…”

Section: Probiotic Bacteria and Other Microorganismsmentioning

confidence: 99%

Innovative Methods of Encapsulation and Enrichment of Cereal-Based Pasta Products with Biofunctional Compounds

Bińkowska,

Szpicer,

Wojtasik-Kalinowska

et al. 2024

Applied Sciences

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Nowadays, cognizant consumers expect products that, in addition to fulfilling a nutritional role, exhibit health-promoting properties and contribute to overall well-being. They expect an increase in the nutritional value of the staple foods that they often consume, such as pasta, through the incorporation of bioactive compounds. Due to their susceptibility to photo- and thermolability, it is necessary to protect biocompounds against external factors. A modern approach to protecting bioactive compounds is microencapsulation. The aim of this article was to present various microencapsulation methods (including spray-drying, freeze-drying, liposomes, and others) and a review of research on the use of microencapsulated bioactive compounds in pasta. The discussed literature indicates that it is possible to use microencapsulated bioactive compounds, such as fatty acids or phenolic compounds, in this product. However, further research is necessary to develop the possibility of reducing the costs of such a procedure so that the benefits for consumers are greater than the disadvantages, which are an increase in food prices. There is also little research on the use of microencapsulated probiotics, vitamins, and minerals in pasta, which also represents an opportunity for development in this aspect.

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Section: Probiotic Bacteria and Other Microorganismsmentioning

confidence: 99%

Innovative Methods of Encapsulation and Enrichment of Cereal-Based Pasta Products with Biofunctional Compounds

Bińkowska,

Szpicer,

Wojtasik-Kalinowska

et al. 2024

Applied Sciences

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“…The success of PROs encapsulation in terms of the functionality and viability of specific PRO strains is highly dependent on the encapsulation technique, the use of specific types of polymeric carriers, beads, carriers, matrices, and the type of microorganism. Among these widely used types are polysaccharides, lipids, and proteins or their chemically, physically, and enzymatically modified versions [ 47 , 51 , 52 ]. The use of polysaccharides and proteins helps to increase the durability of the structural integrity and cohesion while acting on the permeability of O 2 or CO 2 gases.…”

Section: Encapsulation Of Probiotics In Monolayer Beads/carriers—fund...mentioning

confidence: 99%

Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review

Agriopoulou,

Smaoui,

Chaari

et al. 2024

Molecules

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An increased demand for natural products nowadays most specifically probiotics (PROs) is evident since it comes in conjunction with beneficial health effects for consumers. In this regard, it is well known that encapsulation could positively affect the PROs’ viability throughout food manufacturing and long-term storage. This paper aims to analyze and review various double/multilayer strategies for encapsulation of PROs. Double-layer encapsulation of PROs by electrohydrodynamic atomization or electrospraying technology has been reported along with layer-by-layer assembly and water-in-oil-in-water (W1/O/W2) double emulsions to produce multilayer PROs-loaded carriers. Finally, their applications in food products are presented. The resistance and viability of loaded PROs to mechanical damage, during gastrointestinal transit and shelf life of these trapping systems, are also described. The PROs encapsulation in double- and multiple-layer coatings combined with other technologies can be examined to increase the opportunities for new functional products with amended functionalities opening a novel horizon in food technology.

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“…Microencapsulation emerges as a viable and efficient alternative to systems commonly used to encapsulate small molecules, such as vitamins, minerals, and some drugs, and systems that do not contain bacteria and yeasts [45][46][47]. The strategies employed in microencapsulation to improve the viability of probiotics are diverse and must be considered: the presence of a physical barrier blocking the adversities from the environment; joining the probiotics with nutrients or additives that will help in their survival and in maintaining the environmental conditions inside the capsule; and capturing compounds from the external environment that help the survival of probiotic microorganisms [48][49][50].…”

Section: Study Inclusionmentioning

confidence: 99%

The Yeast-Based Probiotic Encapsulation Scenario: A Systematic Review and Meta-Analysis

Oliveira,

Brito,

Souza

et al. 2024

Applied Sciences

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One of the biggest challenges in the food industry is the incorporation of probiotics into food products while maintaining their properties, both in the processing phases and in the gastrointestinal tract. The production of this type of functional food, which has been used to prevent and/or help in the treatment of some diseases, needs improvements at the technological and economic levels. This review provides a comprehensive view of the main techniques used to encapsulate probiotic yeasts and analyzes the main variables involved in the industrial process. A systematic review and meta-analysis were carried out, considering the most current technical recommendations for this type of study, as well as the standardized criteria for the eligibility of articles. From a total of 1269 initial articles, only 14 complete articles, published in high-impact journals over the years 2013 to 2019 and focused on in vitro assays with probiotic yeasts, were considered in the analysis performed. In general, microencapsulation was efficient in maintaining yeast survival after gastrointestinal tests, viability studies, and thermal resistance in distilled water and food. Many variables can affect microencapsulation, but they are not always described or properly elucidated, leading to the conclusion that better delineated research is needed. Examples of these challenges include selecting appropriate encapsulating materials, optimizing encapsulation techniques, and ensuring the stability and viability of probiotics during processing and storage. Due to these challenges, the industrial application of probiotic microencapsulation is not yet well established; however, it holds promising potential.

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Probiotic viability as affected by encapsulation materials: recent updates and perspectives

Cited by 13 publications

References 142 publications

Innovative Methods of Encapsulation and Enrichment of Cereal-Based Pasta Products with Biofunctional Compounds

Innovative Methods of Encapsulation and Enrichment of Cereal-Based Pasta Products with Biofunctional Compounds

Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review

The Yeast-Based Probiotic Encapsulation Scenario: A Systematic Review and Meta-Analysis

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