Application of Encapsulation Strategies for Probiotics: From Individual Loading to Co-Encapsulation

Abstract

Consumers are increasingly showing a preference for foods whose nutritional and therapeutic value has been enhanced. Probiotics are live microorganisms, and their existence is associated with a number of positive effects in humans, as there are many and well-documented studies related to gut microbiota balance, the regulation of the immune system, and the maintenance of the intestinal mucosal barrier. Hence, probiotics are widely preferred by consumers, causing an increase in the corresponding food sector. As a consequence of this preference, food industries and those involved in food production are strongly interested in the occurrence of probiotics in food, as they have proven beneficial effects on human health when they exist in appropriate quantities. Encapsulation technology is a promising technique that aims to preserve probiotics by integrating them with other materials in order to ensure and improve their effectiveness. Encapsulated probiotics also show increased stability and survival in various stages related to their processing, storage, and gastrointestinal transit. This review focuses on the applications of encapsulation technology in probiotics in sustainable food production, including controlled release mechanisms and encapsulation techniques.

Keywords: bioactive ingredients; co-encapsulation; encapsulation; nanoemulsions; probiotics.

Figure 1

(A) Lipid bilayer and (B) liposome [111]; (C) liposome coated with chitosan.

Figure 2

Co-encapsulation technologies for combination of probiotics and bioactive substances (adapted from [7,19]).

Figure 3

Release mechanisms for encapsulated probiotics leading to diffusion, swelling (a), fragmentation, dissolution, or erosion and (b) represents a capsule (adapted from [7]).