The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation

Yuan, Yongkai; Ming, Yu; Zhai, Qixiao; Chen, Maoshen

doi:10.1080/10408398.2022.2126818

Cited by 21 publications

(17 citation statements)

References 102 publications

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“…When applied appropriately, probiotics improve intestinal microbial balance, which also improves digestive enzyme activities and food absorption, and decreases pathogenic issues in the GIT (Afrilasari et al., 2016). However, probiotics are highly sensitive to enzyme sources, processing conditions, and storage conditions (Her et al., 2015; Yuan et al., 2022) and could be damaged by different environments in the GIT (Figure 1), especially gastric acids, bile salts, and digestive enzymes (Martín et al., 2015; Rathore et al., 2013). Previous study has reported that probiotics including Lactobacillus , Bifidobacterium , and Pediococcus had a high sensitivity to simulated GI conditions (pH 2, 1 h, and 37°C), indicating their survival is crucial through the GI (Caillard & Lapointe, 2017).…”

Section: Introductionmentioning

confidence: 99%

Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects

Yang,

Wei,

et al. 2024

Food Frontiers

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The related studies of probiotics‐based functional foods have recently attracted increasing interests in developing new types of oral administration systems. Probiotics has various biological functions, including increasing adsorption ability of nutrients, competitively rejecting pathogenic organisms, and regulating the immune system. It is well known that probiotics cannot be worked until their colonies reach the intestine alive, as well as the amount reaches 106–107 colony‐forming units/g at the end of product's shelf life. However, the delivery of probiotics to the colon through oral administration is always challenging due to weak viability under exposure to harsh conditions in the presence of ions and small molecules from the upper gastrointestinal tract. Moreover, the low viability of the probiotics due to the lack of resistance to the acidity of food matrices, high temperature during food processing, and oxygen changes during storage also limit the applications of probiotics in food products. Therefore, encapsulation of probiotics could particularly protect the probiotics from degradation and inactivation, resulting in enhanced viability during the transition from consumption to digestion in the gut. Emulsion cross‐linking, complex coacervation, microcapsules, spray drying, layer‐by‐layer self‐assembly, electrospinning, hydrogel, and other methods are used to encapsulate probiotics. Herein, this review mainly highlights the gut health functions and encapsulation techniques of probiotics, followed by the current challenges and future development prospects.

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Section: Introductionmentioning

confidence: 99%

Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects

Yang,

Wei,

et al. 2024

Food Frontiers

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“…Converting liquid cell suspensions into powdered probiotics ingredients using various drying technologies is commonly applied in the microbiological industry to suppress metabolic processes, thus preserving viability during processing, storage, transportation, and consumption (Ramos et al., 2018; Riaz & Masud, 2013). Although there are several recent reviews on technologies of drying and encapsulating probiotics (Ermis, 2022; Huang et al., 2017; Jiang et al., 2022; Liu et al., 2019; Martín et al., 2015; Reque & Brandelli, 2021; Sipailiene & Petraityte, 2018; Yao et al., 2020; Yuan et al., 2022), a comprehensive review is needed to discuss microbiological properties of powdered probiotics, stresses facing viability and application of powdered probiotics, and strategies overcoming these stresses. Therefore, the objectives of this review are to discuss selection of probiotics, environmental stresses impacting viability of probiotics, technologies of powdering probiotics, formulations enhancing probiotics survival during powdering, biophysical and structural aspects related to viability and stability of probiotics, and delivery systems studied to enhance the survival of powdered probiotics against environmental stresses and delivery to the colon.…”

Section: Introductionmentioning

confidence: 99%

Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review

Wang,

Zhong

2023

Comp Rev Food Sci Food Safe

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Functional food products containing viable probiotics have become increasingly popular and demand for probiotic ingredients that maintain viability and stability during processing, storage, and gastrointestinal digestions. This has resulted in heightened research and development of powdered probiotic ingredients. The aim of this review is to overview the development of dried probiotics from upstream identification to downstream applications in food. Free probiotic bacteria are susceptible to various environmental stresses during food processing, storage, and after ingestion, necessitating additional materials and processes to preserve their activity for delivery to the colon. Various classic and emerging thermal and nonthermal drying technologies are discussed for their efficiency in preparing dehydrated probiotics, and strategies for enhancing probiotic survival after dehydration are highlighted. Both the formulation and drying technology can influence the microbiological and physical properties of powdered probiotics that are to be characterized comprehensively with various techniques. Furthermore, quality control during probiotic manufacturing and strategies of incorporating powdered probiotics into liquid and solid food products are discussed. As emerging technologies, structure‐design principles to encapsulate probiotics in engineered structures and protective materials with improved survivability are highlighted. Overall, this review provides insights into formulations and drying technologies required to supplement viable and stable probiotics into functional foods, ensuring the retention of their health benefits upon consumption.

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“…The compartmentalisation or encapsulation of objects in picolitres droplets is a widely employed process across a variety of applications [ 1 , 2 , 3 , 4 , 5 ], including the screening of antibodies [ 6 ], enzymes [ 7 ] and proteins [ 8 , 9 ], as well as other cell-to-cell interaction analysis [ 10 ]. The compartmentalisation of particles in droplets is generally obtained within microfluidic devices, as they allow a precise control of the experimental parameters required to produce droplets having a uniform constant size [ 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Viscoelastic Particle Encapsulation Using a Hyaluronic Acid Solution in a T-Junction Microfluidic Device

Jeyasountharan

Giudice

2023

Micromachines

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The encapsulation of particles and cells in droplets is highly relevant in biomedical engineering as well as in material science. So far, however, the majority of the studies in this area have focused on the encapsulation of particles or cells suspended in Newtonian liquids. We here studied the particle encapsulation phenomenon in a T-junction microfluidic device, using a non-Newtonian viscoelastic hyaluronic acid solution in phosphate buffer saline as suspending liquid for the particles. We first studied the non-Newtonian droplet formation mechanism, finding that the data for the normalised droplet length scaled as the Newtonian ones. We then performed viscoelastic encapsulation experiments, where we exploited the fact that particles self-assembled in equally-spaced structures before approaching the encapsulation area, to then identify some experimental conditions for which the single encapsulation efficiency was larger than the stochastic limit predicted by the Poisson statistics.

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The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation

Cited by 21 publications

References 102 publications

Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects

Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects

Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review

Viscoelastic Particle Encapsulation Using a Hyaluronic Acid Solution in a T-Junction Microfluidic Device

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