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Review
. 2025 Feb 2;17(2):185.
doi: 10.3390/pharmaceutics17020185.

Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese

Vita D'Amico  1 , Mariasimona Cavaliere  2 , Marianna Ivone  1 , Chiara Lacassia  1 , Giuseppe Celano  2 , Mirco Vacca  2 , Flavia Maria la Forgia  3 , Sergio Fontana  3 , Maria De Angelis  2 , Nunzio Denora  1 , Angela Assunta Lopedota  1
Affiliations
Review

Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese

Vita D'Amico et al. Pharmaceutics. .

Abstract

Probiotics provide significant health benefits, but their viability is often compromised during production, storage, and passage through the gastrointestinal tract. These challenges hinder their effective incorporation into functional applications, particularly in dairy functional foods, in which factors such as acidity, oxygen exposure, and storage conditions negatively impact cell survival. The focus was on functional dairy foods, particularly on pasta filata cheeses. Indeed, the use of probiotics in pasta filata cheeses presents significant challenges due to the specific manufacturing processes, which encompass the application of high temperatures and other harsh conditions. These factors can adversely affect the viability and availability of probiotic microorganisms. However, microencapsulation has emerged as a promising solution, offering a protective barrier that enhances probiotic stability, improves survival rates, and facilitates targeted release in the gastrointestinal environment. This review examines the pivotal role of microencapsulation in stabilising probiotics for functional applications, emphasising its relevance in high-value food systems. Functional applications, including foods designed to offer essential nutritional benefits and promote host health, play a crucial role in disease prevention and immune system support, reducing the risk of infections and other physiological impairments. Key microencapsulation technologies are analysed, focusing on their benefits, limitations, and challenges related to scalability and industrial implementation. Additionally, this review discusses strategies to optimise formulations, ensure the sensory quality of final products, and explore future opportunities for expanding innovative applications that align with growing consumer demand for health-promoting solutions.

Keywords: dairy functional foods; enhanced cell viability; microencapsulation techniques; pasta filata; prebiotics; probiotics; synbiotics.

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Conflict of interest statement

Authors Flavia Maria la Forgia and Sergio Fontana were employed by the Company Farmalabor s.r.l. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as potential conflicts of interest.

Figures

Figure 4
Figure 4
Schematic illustration of spray drying (A) and spray congealing (B) techniques. Figures licensed under a Creative Commons CC-BY 4.0 license; adapted with permission from [178,179].
Figure 5
Figure 5
Schematic drawing of setups for electrospinning (A) and electrospraying (B). Figure licensed under a Creative Commons CC-BY 4.0 license; adapted with permission from [184].
Figure 1
Figure 1
Some mechanisms by which probiotics exert beneficial effects on the host.
Figure 2
Figure 2
Factors affecting the viability of probiotics.
Figure 3
Figure 3
Illustration of probiotic encapsulation using the prilling/vibration technique. Figure licensed under a Creative Commons CC-BY 4.0 license; adapted with permission from [105].
Figure 6
Figure 6
Microfluidic advances in probiotic encapsulation and gastrointestinal delivery. Adapted with permission from [207]. Copyright {2024} American Chemical Society.
See this image and copyright information in PMC

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