Encapsulation to Maintain CFU Count of Probiotics

Microcapsules containing probiotic strains that can withstand the stresses of food preparation and storage, including high temperatures, pH variations, and digestive enzymes. The microcapsules incorporate a polymer shell that protects the probiotic microorganisms while maintaining their viability. The polymer shell is comprised of a copolymer of methacrylic acid and alginic acid, with a prebiotic component. This formulation enables the probiotics to colonize the intestinal environment without compromising their activity, making it ideal for food products that require probiotic preservation during processing.

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A method for preparing porous starch (PS) with controlled pore size and morphology for encapsulating probiotics. The method involves combining ultrasonic gelatinization, ethanol precipitation, and convective drying to form PS with nanoscale pores. The PS is then used to encapsulate probiotics through adsorption, with the amylose-to-amylopectin ratio controlling pore size. The encapsulated probiotics exhibit improved retention rates under various environmental conditions.

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Preparing porous starch with controllable pore size for encapsulating probiotics. The method involves ultrasonic gelatinization of a composite starch with a specific linear-branch ratio, alcohol precipitation, air drying, and convection drying to form porous starch with pore sizes from 1 to 1000 nm. The pore size can be tuned by adjusting the linear-branch starch ratio. The porous starch with nanoscale pores is used to encapsulate probiotics. The micro-gelatinization environment improves retention of the probiotics inside the starch shell.

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The probiotics were susceptible to damage in commercial starters due to improper environmental conditions. In this study, the encapsulation technique was applied to improve probiotics survival using alginate, inulin (commercial and beneng taro-source), skim milk and their combination; which is prepared by the extrusion method. The survival of encapsulated probiotics in adverse environmental conditions was investigated by exposing them to low pH and heat stress. The encapsulation yield and diameter of the encapsulated probiotics were also measured before their application to yoghurt powder. Both heat stress and pH 2 resulted in the decrease of the number of viable free cells and viable encapsulated cells by about 5 log cycles and 3 log cycles, respectively. The encapsulation yield was >98% in all treatments and the diameter of probiotics was increased significantly around >2.5 mm by the encapsulation method. The viability of the encapsulated probiotic cell was decreased 1 log cycle after applying in powdered yoghurt while without encapsulation the cell count was much lower. Thus... Read More

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Shelf-stable, heat-treated beverage containing encapsulated probiotics that can be stored at ambient temperatures for extended periods without spoilage. The beverage contains microparticles with live probiotics encapsulated within. The microparticles are made by coating a core of sub-microparticles containing the probiotics with denatured protein using a fluidized bed process. This prevents leakage and degradation of the probiotics during heat treatment and storage. The encapsulated probiotics survive UHT processing and maintain viability for 24 months at room temperature.

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To realize the health benefits of probiotic bacteria, they must withstand processing and storage conditions and remain viable after use. The encapsulation of these probiotics in the form of microspheres containing tapioca flour as a prebiotic and vehicle component in their structure or shell affords symbiotic effects that improve the survival of probiotics under unfavorable conditions. Microencapsulation is one such method that has proven to be effective in protecting probiotics from adverse conditions while maintaining their viability and functionality. The aim of the work was to obtain high-quality microspheres that can act as carriers of

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The selection of the encapsulation matrix is a preliminary stage that requires a rigorous methodological approach. Microencapsulation is the technique of choice for preserving the vitality of probiotic bacteria. Nowadays, the use of prebiotics, starch, gelatin and milk proteins as encapsulation matrices offers greater functionality. These components not only protect bacteria during food processing and storage, as well as gastrointestinal conditions, but also have their own health benefits. Knowledge of the adhesion phenomena between bacteria and the materials used for encapsulation is fundamental to understanding the structuring of matter. A better understanding of encapsulation mechanisms (process and formulation) and bacteriamatrix interactions will enable us to optimize the protection of probiotic bacteria in order to preserve their vitality and vectorize them to their site of action, where they will be able to exert their beneficial effect.

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A diet-reducing capsule containing multi-nutrient microspheres for weight loss and nutritional supplementation. The capsule comprises microspheres encapsulating probiotics, prebiotics, vitamins, and minerals, which are protected from gastric acid and bile salts by an enteric coating. The microspheres are attached to a hydrogel matrix that provides a stable environment for nutrient release. The capsule shell is modified with laser-punched holes to accelerate gastric juice dissolution and timed nutrient release. The capsule promotes satiety, supports gut health, and provides essential nutrients for weight management.

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Microcapsules encapsulating living microorganisms, such as probiotics, for use in food, pharmaceutical, cosmetic, and agricultural applications. The microcapsules comprise an inner core of microorganisms surrounded by a wall-forming material that is dissolvable in a partially water-miscible organic solvent. The microcapsules are prepared by a solvent-removal method that maintains the viability of the encapsulated microorganisms. The microcapsules can be ruptured by mechanical action, such as rubbing or pressing, to release the microorganisms.

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A method for preparing Clostridium butyricum microcapsules that enhances their viability and stability during processing. The microcapsules are prepared through a novel spray drying process that incorporates a proprietary encapsulation matrix, enabling the preservation of the live bacterial cells during the drying and encapsulation steps. The encapsulation matrix protects the bacteria from environmental stressors, ensuring optimal microbial survival and product stability. This approach addresses the conventional limitations of spray drying on live bacterial preparations, enabling the production of microcapsules that can be safely and effectively applied as probiotics.

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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, vi... Read More

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Microencapsulating sensitive materials like probiotics to safely and efficiently deliver them to target locations like the gut. The encapsulation involves a core material like probiotics surrounded by an oil layer and then a solidifying lipid layer. The core is suspended in oil, then contact with molten lipid to form a solid shell. This provides a stable, tolerant microcapsule for delivering sensitive materials like probiotics through harsh conditions like stomach acid and moisture. The capsules have high viability and retention of the core material after storage and distribution.

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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 (W

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The application of probiotics is limited by the loss of survival due to food processing, storage, and gastrointestinal tract. Encapsulation is a key technology for overcoming these challenges. The review focuses on the latest progress in probiotic encapsulation since 2020, especially precision engineering on microbial surfaces and microbial-mediated role. Currently, the encapsulation materials include polysaccharides and proteins, followed by lipids, which is a traditional mainstream trend, while novel plant extracts and polyphenols are on the rise. Other natural materials and processing by-products are also involved. The encapsulation types are divided into rough multicellular encapsulation, precise single-cell encapsulation, and microbial-mediated encapsulation. Recent emerging techniques include cryomilling, 3D printing, spray-drying with a three-fluid coaxial nozzle, and microfluidic. Encapsulated probiotics applied in food is an upward trend in which "classic probiotic foods" (yogurt, cheese, butter, chocolate, etc.) are dominated, supplemented by "novel probiotic foods" (tea, p... Read More

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The pursuit of probiotic-enriched bread, driven by the dual objectives of enhancing nutritional value and promoting health while ensuring sustainability, has spurred significant research and technological advancements. However, a persistent challenge lies in preserving the viability of microorganisms throughout the rigorous processes of production, storage, and exposure to the stomachs acidic environment. This study investigates biotechnological innovations for sustainable probiotic bread production, conducting a thorough review of probiotic encapsulation methods and analyzing prior research on the viability of encapsulated probiotics in bread across different baking conditions and storage periods. Encapsulation emerges as a promising strategy, involving the protection of microorganisms with specialized layers, notably multilayered alginate-chitosan coatings, to shield them from degradation. Studies suggest that encapsulated probiotics, particularly the L. casei 431 strain within smaller-sized products subjected to shorter baking times, exhibit minimal viability reduction. Moreover,... Read More

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A probiotic granule comprising a core of probiotic bacteria coated with a single continuous layer of a hydrophobic solid dispersion containing a water-soluble polymeric stress absorber. The stress absorber is dispersed within a hydrophobic solid component such as fat, wax, or fatty acid, and provides mechanical protection and controlled dissolution of the granule. The granule enables prolonged survival of the probiotics during storage and passage through the gastrointestinal tract, and can be used in a variety of food products.

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Encapsulating probiotics using calcium carbonate to improve intestinal reach, stability during freeze-drying, and storage stability. The method involves encapsulating probiotics with calcium carbonate, freeze-drying the encapsulated probiotics, and then powdering the resulting calcium carbonate-encapsulated probiotic powder. The calcium carbonate reacts with bile in the intestines, converting to hydroxyapatite, aiding probiotic survival. The encapsulation prevents degradation during stomach acid and freeze-drying.

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The survivability of encapsulated and nonencapsulated probiotics consisting of

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The physical fitness improving capacity of probiotics has been proved to be valid but easy to degrade when exposed to the environment of processing, storage, and human gastrointestinal tract. A series of research have shown that the microcapsule embedding technology or coating technology with certain Maillard Reaction products (MRPs) as the wall material has the potential to improve the delivery condition, protect the probiotic supplements and helping the ideal expressing of probiotics in the gastrointestinal environment. This article explores the tactics that enforce microencapsulation of probiotics with microcapsule, which uses MRPs as wall material. The action mechanism of probiotics in microcapsule and the potential embedding techniques to develop the probiotic delivery systems will also be covered in this essay. However, the action mechanism of microcapsule-probiotic system taken place in vivo tract is still hot topic considering the studies performed through vitro strategy are not forcible enough considering the exogenous factors that cannot be tested.

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Probiotics have attracted great interest from many researchers due to their beneficial effects. Encapsulation of probiotics into biopolymer matrices has led to the development of active food packaging materials as an alternative to traditional ones for controlling food-borne microorganisms, extending food shelf life, improving food safety, and achieving health-promoting effects. The challenges of low survival rates during processing, storage, and delivery to the gut and low intestinal colonization, storage stability, and controllability have greatly limited the use of probiotics in practical food-preservation applications. The encapsulation of probiotics with a protective matrix can increase their resistance to a harsh environment and improve their survival rates, making probiotics appropriate in the food packaging field. Cellulose has attracted extensive attention in food packaging due to its excellent biocompatibility, biodegradability, environmental friendliness, renewability, and excellent mechanical strength. In this review, we provide a brief overview of the main types of cellu... Read More

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A chitosan-Fe coating-based synbiotic microcapsule with gastric acid resistance and intestinal targeted release, prepared by encapsulating a mixed probiotic-prebiotic core material with a chitosan-Fe solution and freeze-drying protective agent. The microcapsule exhibits improved probiotic survival and intestinal targeting, overcoming limitations of conventional microencapsulation methods.

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Encapsulation of microbial cultures, such as lactic acid bacteria, in a fat matrix to improve their stability and viability during storage and processing. The encapsulated cultures retain viability through pasteurization and subsequent storage at ambient temperature, enabling their direct addition to dairy products without refrigeration. The encapsulation matrix comprises one or more fat components with a melting point of at least 30°C, which protects the cells from heat and prevents post-acidification during storage.

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Microcapsule composition comprising biodegradable encapsulating material and functional material, wherein the composition is stabilized against microbial degradation by an anti-microbial preservation system comprising at least one non-partitioning preservation agent that remains in the aqueous phase. The preservation system prevents premature leakage of functional material from the microcapsules during storage and distribution, while maintaining the biodegradable properties of the encapsulating material.

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Encapsulating probiotic microorganisms to enable them to form a high level of colony in the gastrointestinal tract in the human body by becoming more resistant to external conditions and to make controlled release. The encapsulation includes components of chocolate, starch, inulin, maltodextrin and enabling probiotic microorganisms to form a high level of colony in the gastrointestinal tract of the human body by being made more resistant to external conditions and to produce probiotic food products by remaining alive in various food processing processes.

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Microcapsule composition in the form of a slurry which does not show any signs of microcapsule agglomeration and passes through a sieve of a size of about two to three times the volume average diameter (Dv50) of the microcapsules without blocking the sieve. The composition includes a core comprising at least one functional material and a shell encapsulating the core.

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Lactic acid bacteria (LAB) constitute the microbial group most used as probiotics; however, many strains reduce their viability during their transit through the body. The objective of this study was to evaluate the effect of two microencapsulation techniques, as well as the incorporation of lactulose as a prebiotic and the use of chitosan coating on the microcapsules, on the viability of the Lactobacillus sp. strain FM4.C1.2. LAB were microencapsulated by extrusion or emulsion, using 2% sodium alginate as encapsulating matrix and lactulose (2 or 4%) as the prebiotic. The encapsulation efficiency was evaluated, and the capsules were measured for moisture and size. The encapsulation efficiency ranged between 80.64 and 99.32% for both techniques, with capsule sizes between 140.64 and 1465.65 m and moisture contents from 88.23 to 98.04%. The microcapsules of some selected treatments (five) were later coated with chitosan and LAB survival was evaluated both in coated and uncoated microcapsules, through tolerance to pH 2.5, bile salts and storage for 15 days at 4 C. The highest survival ... Read More

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The intake of probiotics offers various health benefits; however, their efficacy depends on the maintenance of viability during industrial processing and digestion. Probiotic viability can be compromised during encapsulation, freeze-drying, storage, and digestion, necessitating multiple coatings. This complicates production and raises costs. In this study, CaCO

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The present study aimed to enhance the survivability of the encapsulated biocomposites of Lactiplantibacillus plantarum AB6-25 and Saccharomyces boulardii T8-3C within the gastrointestinal system (GIS) and during storage period. AB6-25 and T8-3C were individually co-encapsulated using either lactobionic acid (LBA) in Na-alginate (ALG)/demineralized whey powder (DWP) or solely potential probiotics in ALG microcapsules. Free probiotic cells were utilized as the control group. Both microcapsules and free cells underwent freeze-drying. The encapsulation and freeze-drying efficiency of core materials were evaluated. The protective effect of encapsulation on the probiotics was examined under simulated GIS conditions and during storage at either 25 C or 4 C. Additionally, the microcapsules underwent analysis using Fourier-Transform Infrared Spectroscopy (FTIR), X-ray diffraction analysis (XRD), and Scanning Electron Microscope (SEM). Encapsulation and freeze-drying processes were carried out efficiently in all groups (88.46 %99.13 %). SEM revealed that the microcapsules possessed a spher... Read More

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Probiotics must survive processing and storage, incorporation into foods, and passage through the gastrointestinal system to have the expected effect on the host's health. Encapsulation is widely used to protect probiotic cultures and it may be impacted by the encapsulating material. This review presents and discusses, for the first time, the utilization of unconventional foods and by-products as encapsulating materials to protect probiotics and their incorporation into food products, highlighting the most used encapsulation methods and probiotics. Animal-derived materials (goat milk, camel milk protein, and silk sericin protein), alternative plant proteins, fruit juices and powders, and food by-products were the main unconventional foods used as encapsulating materials. They provided higher probiotic survival during encapsulation and simulated gastrointestinal conditions (SGIC), thermal processing, salt content, and storage conditions. Lactobacillus and amended genera and Bifidobacterium were the most used probiotics, with prominence for Lactiplantibacillus plantarum and Limosilacto... Read More

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Abstract To address the issues of probiotic activity loss during storage and feeding, as well as the limited efficacy of single probiotics, a solution was devised by embedding a mixture of Bacillus coagulans SN8 (SN8) and Saccharomyces boulardii SN6 (SN6) in a gel. The initial step involved screening the probiotic microcapsules' preparation method and wall material. Using sodium alginate and cyclodextrin as composite wall material and chitosan as the outer coating material allowed for an embedding rate of 82.11% in composite probiotic microcapsules prepared by the air atomization method. Next, in vitro, simulated digestion experiments were conducted to determine the number of viable bacteria and the release rate of the microcapsules. The results showed that compared to the free strain, the mixed probiotic microcapsules retained a survival rate of 67.5% after 3 h of simulated gastric juice exposure and 70.56% after 42 days of storage at 4C. This demonstrated higher survival rates and storage stability. The prepared probiotic microcapsules were then administered to dairy cows. 1... Read More

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Abstract Adequate intake of live probiotics is beneficial to human health and wellbeing because they can help treat or prevent a variety of health conditions. However, the viability of probiotics is reduced by the harsh environments they experience during passage through the human gastrointestinal tract (GIT). Consequently, the oral delivery of viable probiotics is a significant challenge. Probiotic encapsulation provides a potential solution to this problem. However, the production methods used to create conventional encapsulation technologies often damage probiotics. Moreover, the delivery systems produced often do not have the required physicochemical attributes or robustness for food applications. Singlecell encapsulation is based on forming a protective coating around a single probiotic cell. These coatings may be biofilms or biopolymer layers designed to protect the probiotic from the harsh gastrointestinal environment, enhance their colonization, and introduce additional beneficial functions. This article reviews the factors affecting the oral delivery of probiotics, analyses... Read More

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Encapsulation, in particular extrusion and co-extrusion, is a common practice to protect probiotics from the harsh conditions of the digestive tract as well as processing. Hydrocolloids, including proteins and carbohydrates, natural or modified, are a group of ingredients used as the wall material in extrusion. Hydrocolloids, due to their specific properties, can significantly improve the probiotic survivability of the final powder during the microencapsulation process and storage. The present article will discuss the different kinds of hydrocolloids used for microencapsulation of probiotics by extrusion and co-extrusion, along with new sources of novel gums and their potential as wall material.

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Two probiotic strains were co-encapsulated in water in oil emulsion by two methods: (1) coaxial wet electrospraying and (2) freeze-drying methods. Optimization of the wet electrospray technique for maximum yield, minimum sphericity factor, and size resulted in an alginate concentration of 2.99% w/v, flow rates ratio of alginate to the emulsion of 4.81, and applied voltage of 10 kV. The cell viability of Lactobacillus plantarum PTCC 1896 was the same after both encapsulation techniques, while the freeze-drying method was more impressive (97.25%) than the coaxial electrospraying (86.46%) in maintaining the viability of Bifidobacterium animalis subsp. Lactis. Exposing electrospray-encapsulated probiotics to simulated gastrointestinal conditions for 4 h resulted in only a one logarithmic cycle decrease in the viability of both bacteria. The number of live cells remained at more than 108 CFU g1. In contrast, the viability of freeze-dried probiotics was reduced to about 107 CFU g1. The freeze-dried B. lactis was the most sensitive probiotic to simulated gastric conditions. Monitoring the... Read More

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Probiotic composition that improves immune system response, reduces inflammation, and/or reduces gastrointestinal discomfort in mammals. The composition includes lipid multiparticulate particles and at least one probiotic.

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A coated probiotic with enhanced stability, comprising a probiotic and a coating agent composed of milk-derived phospholipid and Aloe vera gel. The coating agent is mixed with the probiotic at a weight ratio of 1:0.1 to 2, and the coated probiotic is lyophilized to produce a stable probiotic product. The coated probiotic exhibits improved acid tolerance, bile tolerance, gastrointestinal survivability, cold storage stability, and room temperature storage stability compared to uncoated probiotics.

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Preparing microbial microcapsules and synthesizing microbial flora using microcapsules to isolate and control interactions between different microbial species. The method involves encapsulating bacteria in microcapsules made by cross-linking chitosan with tripolyphosphate using electrospraying. This isolates the encapsulated bacteria while allowing nutrient and metabolite transport. Co-culturing the microcapsules forms a synthesized microbial flora with controlled composition and isolation between species.

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Producing encapsulated probiotics with improved viability, stability, and shelf life for oral and topical applications using a simple method that avoids the need for multiple steps and complex equipment compared to conventional encapsulation techniques. The method involves culturing probiotics in a medium containing alginate and a salt that forms a hydrogel when the alginate binds to cations. As the pH drops during fermentation, alginate gelation occurs around the probiotics, enabling spontaneous encapsulation without additional steps or equipment. The resulting capsules protect the probiotics from environmental stresses like acid, heat, and bile, improving their viability and stability.

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Microcapsules for oral delivery of probiotic bacteria, comprising a denatured protein matrix and encapsulated probiotic bacteria, formed by extrusion and gelation, and dried using vacuum conditions to produce agglomerates that delay release of the probiotic agent. The microcapsules can be dried in a single or two-stage process, with the second stage performed at a lower pressure, and can be formulated with milk proteins to enhance probiotic stability.

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Microencapsulating lactic acid bacteria (LAB) cultures using complex coacervates containing octenyl succinic anhydride (OSA) starch and chitosan for improved storage stability at elevated temperatures. The microencapsulation process involves sequential addition of oppositely charged biopolymers to form a protective complex around the LAB. This shields the bacteria during drying and storage without refrigeration. The OSA starch and chitosan coacervates enhance viability retention compared to conventional encapsulation methods. The microencapsulated LAB cultures can be used in products like feed, food, beverages, and pharmaceuticals without refrigerated storage.

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The demand for probiotic-based functional food is increasing globally owing to its health-endorsing attributes. There are various driving forces behind probiotic therapy. However, Intestinal dysbiosis in humans is the prime driving force behind this increasing trend in the consumption of probiotic-based functional food. Probiotics have numerous health potentials, however, their target delivery and stability is a great challenge for food manufacturer. Microencapsulation with various types of coating materials is trending for the target and stable delivery of potential probiotics. There are various encapsulation techniques with pros and cons. The type of probiotic bacteria, encapsulation methods, and coating materials are considered crucial factors to prolong the viability of probiotics under hostile conditions. The current review addresses the opportunities, challenges, and future trends surrounding matrix materials used in probiotic encapsulation. The review also describes the current studies and their findings on the various types of encapsulation materials. This comprehensive revie... Read More

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Formation of a microparticle comprising an active agent such as a probiotic encapsulated in a denatured plant protein matrix. The formation includes preparing a protein suspension comprising denatured plant protein; combining the protein suspension and active agent to form a mixture; treating the mixture to form a microparticle comprising active agent encapsulated in a denatured plant protein matrix, in which the treating step comprises polymerising the denatured plant protein matrix with a calcium salt or spray englobing on a fluidised bed dryer; and drying the microparticles.

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Probiotics are microorganisms that provide the host with a number of adaptive health benefits. When consumed along with food or otherwise, they attach themselves to the intestinal wall of the host and suppress the unwanted microflora. Probiotics are considerably destroyed during food processing and storage and in the harsh digestive juices and bile salts of the stomach. Therefore, it is essential to protect probiotics from the adverse conditions and maintain their viability to achieve the intended benefits. Encapsulation can be a solution. Common encapsulation techniques are spray and freeze drying, but they have some limitations as they use extreme temperatures that are detrimental to probiotics. Electrospinning can be an alternative to these methods to encapsulate probiotics with desired characteristics for food applications. It is also a cost-effective and scalable technology, and it could be done at room temperature without the risk of thermal damage to the probiotics being encapsulated. In this chapter, the major principles and advances in the use of electrospinning technologies... Read More

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Spray-dried compositions for delivering probiotics in food products, comprising a prebiotic, a probiotic, and a coating material, that improve probiotic viability and functionality through a novel encapsulation strategy. The compositions are prepared by spray drying a solution containing the prebiotic, probiotic, and coating material, and can be incorporated into various food matrices to enhance probiotic delivery.

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Coated microcapsules with enhanced stability and functionality, particularly for bioactive delivery systems. The microcapsules feature a dual-layer composition comprising a protein matrix and a protective coating derived from a meltable wax-oil blend. The coating composition is formulated to maintain its solid state even at ambient humidity levels, while the protein matrix provides the active agent. The coating process involves a controlled polymerization step where the protein matrix is cross-linked with the wax-oil blend, forming a stable shell that maintains the active agent within the microcapsule. This dual-layer design provides improved protection against environmental degradation while maintaining the active agent's potency.

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Probiotics are beneficial microorganisms that can improve human health. However, probiotics are susceptible to adverse effects of processing and storage, and their viability decreases during their passage through the gastrointestinal tract. Therefore, encapsulation processes are being developed to improve probiotic survival. This review highlights the fundamentals of the encapsulation process to produce encapsulated probiotics. It also discusses the experimental variables that impact the encapsulation efficiency of probiotics and their viability under storage conditions and under gastrointestinal conditions (in vitro and in vivo). Probiotic encapsulation provides a higher viability to microorganisms, leading to the development of new dairy and nondairy probiotic foods without altering their physical and sensorial properties that can improve human health.

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Probiotics provide several benefits for humans, including restoring the balance of gut bacteria, boosting the immune system, and aiding in the management of certain conditions such as irritable bowel syndrome and lactose intolerance. However, the viability of probiotics may undergo a significant reduction during food storage and gastrointestinal transit, potentially hindering the realization of their health benefits. Microencapsulation techniques have been recognized as an effective way to improve the stability of probiotics during processing and storage and allow for their localization and slow release in intestine. Although, numerous techniques have been employed for the encapsulation of probiotics, the encapsulation techniques itself and carrier types are the main factors affecting the encapsulate effect. This work summarizes the applications of commonly used polysaccharides (alginate, starch, and chitosan), proteins (whey protein isolate, soy protein isolate, and zein) and its complex as the probiotics encapsulation materials; evaluates the evolutions in microencapsulation techno... Read More

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The role of probiotics in maintaining healthy gut ecology, as well as their association with a variety of diseases, is not only well established but also well explained. It is critical to discover methods and construct systems that can help reduce viability losses presented during production, storage, and administration via different routes, viz., oral and topical including vaginal to get the most out of probiotic therapy. The encapsulation of live probiotic strains in a carrier material to (1) protect and extend their viability during storage, (2) present them in a convenient consumable form, and (3) facilitate appropriate germination on site of application is top priority for both the industry and the scientific community at the moment. The selection of relevant encapsulation techniques and materials depends on two major factors, viz., nature of the probiotic to be encapsulated and the site of action. Presently, it is endeavored to introduce readers with different case studies focusing on the delivery of probiotic bacteria to different target sites for a variety of ailments. Effort... Read More

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Prebiotics-based encapsulation aids in improving the structure of microbeads and the survivability of probiotics. The current study focused on the exploration of a prebiotic-based encapsulation system (alginate-inulin) to improve the viability of probiotics under in vitro and carrier food. Probiotic (L. acidophilus) was encapsulated by the ionotropic gelation method. Microbeads with inulin inclusion were found to be compact and smooth with the highest encapsulation efficiency (98.87%) among the rest of the treatments. Alginate-inulin-based microbeads showed the highest count (8.41log CFU) as compared to other treatment as well free cells under simulated gastrointestinal conditions. Furthermore, alginate-inulin encapsulation maintained recommended (107108 log CFU/ml) probiotic viability in carrier food throughout the storage period. Probiotic encapsulation aids in controlling the post-acidification of the carrier product (yogurt). The results of this study indicated that the alginate-inulin-based encapsulation system has promising potential to ensure the therapeutic number of probiot... Read More

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A double-layer coating strategy for protecting probiotics from the harsh environment of the gastrointestinal tract and enhancing their intestinal colonization. The coating comprises an outer layer of a pH-responsive, time-delayed degradable polymer that protects the probiotic during stomach transit, and an inner layer of an adhesive tannin that promotes prolonged retention in the intestine. The coating enables selective release of the probiotic in the small or large intestine, where it can exert beneficial effects on the host microbiota.

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Microcapsules for probiotics that enhance their survival and stability in food products through multiple encapsulation layers. The microcapsules contain a probiotic powder or probiotic mud core encapsulated by a hydrophobic wall material, with multiple layers of encapsulation forming a multi-layered protective barrier. This multi-layered coating structure provides enhanced protection against environmental factors such as moisture, enzymes, and gastric acid, while maintaining the probiotic's viability and functionality.

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