Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

Abstract

Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be addressed during the development of functional food products. Several factors have been claimed to be responsible for reducing the viability of probiotics including matrix acidity, level of oxygen in products, presence of other lactic acid bacteria, and sensitivity to metabolites produced by other competing bacteria. Several approaches are undertaken to improve and sustain microbial cell viability, like strain selection, immobilization technologies, synbiotics development etc. Among them, cell immobilization in various carriers, including composite carrier matrix systems has recently attracted interest targeting to protect probiotics from different types of environmental stress (e.g., pH and heat treatments). Likewise, to successfully deliver the probiotics in the large intestine, cells must survive food processing and storage, and withstand the stress conditions encountered in the upper gastrointestinal tract. Hence, the appropriate selection of probiotics and their effective delivery remains a technological challenge with special focus on sustaining the viability of the probiotic culture in the formulated product. Development of synbiotic combinations exhibits another approach of functional food to stimulate the growth of probiotics. The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.

Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in pasteurized grape juice

“…It was found by Praepanitchai et al () that survival of L. plantarum was detected in simulated digestive conditions when coated with alginate coating. Terpou et al () predicted that microencapsulation improves the viability of probiotics in different carrier foods. Similar results were previously reported by (Azarkhavarani, Ziaee, & Hosseini, ).…”

Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite

“…In another study conducted by Pavli et al , , sodium alginate films were found to be effective in delivering the probiotic on the sliced ham. In an earlier study, kappa‐carrageenan/locust bean gum and sodium alginate were found as the most promising performing system for L. rhamnossus GG survivability (Terpou et al , ). The above‐said properties prompted to use a pectin–alginate–casein composite for the incorporation of probiotic in the present study.…”

The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages

“…With regard to entrapping materials, polysaccharides (alginate, plant/microbial gums, chitosan, starch, k-carrageenan, cellulose acetate phthalate), as well as proteins (gelatin, milk proteins) and fats are proposed, but the use of gum or biopolymeric matrices is preferred [58][59][60][61]. Good reviews about probiotic microencapsulation can be found in the papers of Mitropoulou et al [62], De Prisco and Mauriello [63], and Terpou et al [64]. Apart from the kind of material, the performances of probiotic entrapment could be successfully improved through the use of some coadjutants and/or protectants [65][66][67].…”