Nanomaterial Based Probiotic Encapsulation Enhancing Viability

Solid feed additive, composition, and method to improve animal growth and health by administering freeze-dried Megasphaera elsdenii bacteria to animals like poultry and equines. The M. elsdenii cells are produced by culturing the bacteria, harvesting them, freezing, and freeze-drying under anaerobic conditions. This allows long-term storage without refrigeration. Administering the freeze-dried cells improves feed intake, growth rate, conversion, carcass gain, egg production, bone mineralization, etc. It also prevents lactic acid buildup and reduces opportunistic microbe growth in the gut. Encapsulating the cells further enhances stability.

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Microencapsulated microbial cultures with enhanced survivability under harsh conditions, such as high temperature, high acidity, and high water activity. The cultures comprise a core material of microbial cells encapsulated by three coating layers: a first layer of plant-based polymer, a second layer of a specific vegetable wax admixture, and a third layer of plant-based polymer. The vegetable wax admixture, comprising a medium melting point wax and a high melting point wax, provides thermal insulation and protection against environmental stressors.

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Lactic acid bacteria (LAB) is a type of probiotic that may benefit intestinal health. Recent advances in nanoencapsulation provide an effective strategy to protect them from harsh conditions via surface functionalization coating techniques. Herein, the categories and features of applicable encapsulation methods are compared to highlight the significant role of nanoencapsulation. Commonly used food-grade biopolymers (polysaccharides and protein) and nanomaterials (nanocellulose and starch nanoparticles) are summarized along with their characteristics and advances to demonstrate enhanced combination effects in LAB co-encapsulation. Nanocoating for LAB provides an integrity dense or smooth layer attributed to the cross-linking and assembly of the protectant. The synergism of multiple chemical forces allows for the formation of subtle coatings, including electrostatic attractions, hydrophobic interactions, , and metallic bonds. Multilayer shells have stable physical transition properties that could increase the space between the probiotic cells and the outer environment, thus delaying... Read More

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Nano-scale probiotic microcapsules prepared by low-temperature ultrasonic atomization technology, comprising a method of injecting a low-temperature treated probiotic suspension into a surface acoustic wave atomizer to produce nano-droplets encapsulating the probiotics. The microcapsules exhibit improved bioavailability, stability, and targeting properties, enabling precise delivery of probiotics to the gastrointestinal tract and lungs for enhanced therapeutic effects.

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Monodisperse microparticles with uniform shape and compactness level, comprising electrospun nanofibers, are prepared by electrospinning a polymer solution and cutting the resulting sheet into uniform particles. The microparticles can be mono- or multi-layered, with each layer containing the same or different polymers, active substances, and concentrations. The cutting tool enables precise control over particle size and shape, and the microparticles can be used for targeted delivery of active substances, including drugs, vaccines, and microorganisms.

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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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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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Microencapsulated microbial cultures with enhanced storage stability at elevated temperatures, comprising a microbial culture entrapped in a coacervate comprising a non-homogeneous encapsulation matrix with a high ratio of matrix material to core material, wherein the matrix material includes carbohydrates, proteins, and antioxidants. The microencapsulated cultures exhibit preserved viability over extended periods of storage at temperatures up to 37°C, enabling applications in products where refrigerated storage is not feasible.

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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 survivability of encapsulated and nonencapsulated probiotics consisting of

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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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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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Beneficial use of probiotics in transport and storage processes. The activity protecting capacity to the probiotics is achieved by forming a film in situ on the surface of the probiotics by using natural biological macromolecules and metal ions on surfaces of the probiotics through covalent cross-linking or metal chelating action in situ, and a second layer is formed by interactions between a bio-enzyme and the natural biological macromolecules.

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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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Abstract Probiotics have gained a significant attention as a promising way to improve gut health and overall well-being. The increasing recognition of the potential health advantages associated with functional food products, leading to a specific emphasis on co-encapsulating probiotic bacteria and bioactive compounds within a unified matrix. To further explore this concept, a meta-analysis was performed to assess the effects of probiotics encapsulated in nanoparticles. A comprehensive meta-analysis was conducted, encompassing 10 papers published from 2017 to 2022, focusing on the encapsulation of probiotics within nanoparticles and their viability in various gastrointestinal conditions. The selection of these papers was based on their direct relevance to the research topic. Random-effect models were used to aggregate study-specific risk estimates. In the majority of studies, it was observed that nano-encapsulated nanoparticles showed improved viability over time compared to their free state counterparts. At various time intervals, the odds ratios (OR) with 95% confidence intervals (C... Read More

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An increased demand for natural products nowadays most specifically probiotics (PRO) is evident since it comes in conjunction with beneficial health effects for the consumers. In this regard, it is well known that encapsulation could affect positively the PRO's viability throughout food manufacturing and long-term storage. This paper aims to analyze and review various multilayer strategies for encapsulation of PRO. Double-layer encapsulation of PRO by electro-hydrodynamic atomization or electrospray technology has been reported along with layer-by-layer assembly and water-in-oil-in-water (W1/O/W2) double emulsions to produce multilayer PRO-loaded carriers. Finally, their applications in food products are presented. The resistance (cover material) and viability of (PRO) to mechanical damage, during gastrointestinal transit and shelf life of these trapping systems are also described. The PRO encapsulation in double and multiple-layer coatings combined with other technologies can be examined to increase the opportunities for new functional products with amended functionalities ... Read More

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Probiotics participate in various physiological activities and contribute to body health. However, their viability and bioefficacy are adversely affected by gastrointestinal harsh conditions, such as gastric acid, bile salts and various enzymes. Fortunately, encapsulation based on various nanomaterials shows tremendous potential to protect probiotics. In this review, we introduced some novel encapsulation technologies involving nanomaterials in view of predesigned stability and viability, selective adhesion, smart release and colonization, and efficacy exertion of encapsulated probiotics. Furthermore, the interactions between encapsulated probiotics and the gastrointestinal tract were summarized and analyzed, with highlighting the regulatory mechanisms of encapsulated probiotics on intestinal mechanical barrier, chemical barrier, biological barrier and immune barrier. This review would benefit the food and pharmaceutical industries in preparation and utilization of multifunctional encapsulated probiotics.

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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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Functional foods or drugs based on probiotics have gained unprecedented attention and development due to the increasingly clear relationship between probiotics and human health. Probiotics can regulate intestinal microbiota, dynamically participating in various physiological activities to directly affect human health. Some probiotic-based functional preparations have shown great potential in treating multiple refractory diseases. Currently, the survival and activity of probiotic cells in complex environments in vitro and in vivo have taken priority, and various encapsulation systems based on food-derived materials have been designed and constructed to protect and deliver probiotics. However, traditional encapsulation technology cannot achieve precise protection for a single probiotic, which makes it unable to have a significant effect after release. In this case, single-cell encapsulation systems can be assembled based on biological interfaces to protect and functionalize individual probiotic cells, maximizing their physiological activity. This review discussed the arduous challenges... 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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Recent research shows the advances in microencapsulation of probiotic microorganisms to increase survival during gastrointestinal transit and identifies emerging food applications. Literature about traditional and next-generation probiotic (NGP) microorganisms is ever-increasing, as does research on conventional and more functionally active biopolymers to encapsulate these fastidious microorganisms. During the last decade, studies revealed the health impact of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP), which are sometimes used as wall materials or adjuncts in encapsulation applications. Although there is abundant information on microencapsulation of probiotics using biopolymers, there is not much information about the use of FODMAP in these applications. This chapter aims to present the state of microencapsulation research involving FODMAP and non-FODMAP biopolymers with traditional and NGPs.

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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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Microencapsulation of microbial cultures using high ratios of encapsulation matrix to core material to enhance storage stability of dried microbial cultures at elevated temperatures. The microbial cultures are entrapped in coacervates formed by secluding them in dense phase-separated encapsulation matrices. The high matrix-to-core ratios provide shielding during processing and storage. The matrix components, like carbohydrates, proteins, and antioxidants, can also serve as cryoprotectants. This allows microencapsulated microbial cultures to maintain viability 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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The present study aimed to evaluate the effect of the incorporation of protein-based nanoencapsulation on the viability and stability of probiotic Lactobacillus rhamnosus in digestion conditions and model food. In the studys first phase, protein-based nanoparticles were prepared by the pH cycling method, and then the probiotic, Lactobacillus rhamnosus, was nano-encapsulated. Two types of proteins, namely, whey protein and zein protein, were used to encapsulate probiotics individually. The obtained nano-encapsulated probiotics were characterized by performing particle size, SEM, FTIR, and in vitro assay was performed. Then, free and nano-encapsulated probiotics were added to the model food (yogurt) and analyzed for microbiological and sensory evaluation. Nanoencapsulation with both types of proteins significantly (p < .05) improved the stability and viability of Lactobacillus rhamnosus. The particle size for whey and zein nano-encapsulated probiotics ranged between 96 and 100 nm. The encapsulation efficiency for whey and zein nanoparticles was recorded at 96% and 87%, respectively. S... Read More

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Probiotics have won considerable interest in the food industry because of their health benefits. However, ensuring probiotics' viability, stability, and effective delivery in functional ingredients constitute a major concern. Microencapsulation is a promising method to ensure probiotic viability and stability. The best polymer for microencapsulation of probiotics is a determining factor. This paper presents an overview of the impact of polymer selection on probiotic viability, stability, and delivery in functional foods. It discusses numerous microencapsulation techniques and factors influencing polymer selection. It further explores the consequences of various polymers on probiotic viability, highlighting their protecting mechanisms. Additionally, it examines the role of polymer selection in enhancing probiotic stability during delivery, launch kinetics, storage and processing. The business packages of microencapsulated probiotics in foods and case studies on precise polymer choices for probiotic product improvement are also presented. Finally, we present challenges and future direc... Read More

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Encapsulation of probiotics in food-grade Pickering emulsions using ferulic acid-functionalized cellulose nanocrystals (CNCs) as a protective matrix. The emulsions are stabilized by CNCs with shellac, which form a stable, pH-responsive barrier against gastric and intestinal environments. The CNCs' antioxidant properties enhance probiotic cell viability during emulsification, storage, and passage through the digestive system. The shellac-based coating provides a biocompatible and biodegradable barrier that prevents cell lysis, while the CNCs facilitate emulsion stability. The emulsions can be formulated with probiotics, providing a controlled release of beneficial compounds in the intestinal lumen.

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Tremendous progress in the inseparable relationships between probiotics and human health has enabled advances in probiotic functional foods. To ensure the vitality of sensitive probiotics against multiple harsh conditions, rising food-grade delivery systems for probiotics have been developed. This review gives a summary of recently reported delivery vehicles for probiotics, analyzes their respective merits and drawbacks and makes comparisons among them. Subsequently, the applications and future prospects are discussed. According to the types of encapsulating probiotics, food-grade delivery systems for probiotics can be classified into "silkworm cocoons" and "spider webs", which are put forward in this paper. The former, which surrounds the inner probiotics with the outer protective layers, includes particles, emulsions, beads, hybrid electrospun nanofibers and microcapsules. While hydrogels and bigels belong to the latter, which protects probiotics with the aid of network structures. The future prospects include preferable viability and stability of probiotics, co-delivery systems, t... Read More

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Probiotics have garnered significant attention in recent years due to their potential advantages in diverse biomedical applications, such as acting as antimicrobial agents, aiding in tissue repair, and treating diseases. These live bacteria must exist in appropriate quantities and precise locations to exert beneficial effects. However, their viability and activity can be significantly impacted by the surrounding tissue, posing a challenge to maintain their stability in the target location for an extended duration. To counter this, researchers have formulated various strategies that enhance the activity and stability of probiotics by encapsulating them within biomaterials. This approach enables site-specific release, overcoming technical impediments encountered during the processing and application of probiotics. A range of materials can be utilized for encapsulating probiotics, and several methods can be employed for this encapsulation process. This article reviews the recent advancements in probiotics encapsulated within biomaterials, examining the materials, methods, and effects of... Read More

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Microcapsules that provide a biocompatible, thermostable, and stable encapsulation system for cells. The microcapsules contain a liquid core surrounded by a hydrogel shell, which maintains cell viability and growth through controlled nutrient exchange. The shell can be composed of various materials including polysaccharides, proteins, and synthetic polymers, and the core can be a hydrogel or liquid. The microcapsules can be produced through a controlled liquid-liquid phase separation process, enabling precise control over cell-cell interactions and 3D cell assembly formation.

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Probiotics are live microorganisms that have a positive effect on our health and bring many benefits when consumed in sufficient doses. Maintaining the viability of probiotic bacteria during oral administration can be challenging due to the harsh conditions they face, such as the acidic conditions of the stomach. However, delivery systems for probiotics are very different and important in terms of effectiveness for patient health. These release systems can be categorized into conventional formulations, pharmaceuticals, and non-conventional products, mainly food-based commercial products. In this review, we focus on polymeric carriers and methods applied to encapsulate probiotics in them. Microcapsule technology has been proposed as a successful strategy with key factors including the ability of microcapsules to transport viable functional bacteria in sufficient numbers, protect against harsh physiological conditions, and survive formulation processes to improve their efficacy after oral administration. Also, biodegradable polymers or hydrogels as carriers of probiotics can protect ba... Read More

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A probiotic encapsulation system for Lactobacillus using electrohydrodynamic (EHD) technology, comprising gum arabic (GA) composite fibers or capsules with polyvinyl alcohol (PVOH), polyvinylpyrrolidone (PVP), whey protein concentrate (WPC), or maltodextrin (MD) as the matrix. The system exhibits enhanced stability and bioavailability of Lactobacillus under simulated gastrointestinal conditions, with PVOH/GA fibers achieving the highest encapsulation rate and survival rate. The GA composite fibers/capsules demonstrate improved resistance to osmotic stress, high-temperature, and high-humidity conditions, maintaining viability and metabolic activity after 28-day storage.

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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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The probiotic foods market is growing exponentially; however, probiotics' survivability and interaction with product attributes pose major challenges. A previous study of our lab developed a spray-dried encapsulant utilizing whey protein hydrolysate-maltodextrin and probiotics with high viable counts and enhanced bioactive properties. Viscous products such as butter could be suitable carriers for such encapsulated probiotics. The objective of the current study was to standardize this encapsulant in salted and unsalted butter, followed by storage stability studies at 4 C. Butter was prepared at a lab-scale level, and the encapsulant was added at 0.1% and 1%, followed by physiochemical and microbiological characterization. Analyses were conducted in triplicates, and means were differentiated (p < 0.05). The viability of probiotic bacteria and the physicochemical characteristics of the butter samples with 1% encapsulant were significantly higher as compared to 0.1%. Furthermore, the 1% encapsulated probiotics butter variant showed a relatively higher stability of probiotics ratio (LA5 ... Read More

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A method for encapsulating a wide range of nutrients and other payloads in food and beverage products, enabling controlled release and improved stability. The method involves creating small, uniform particles that can encapsulate both water-insoluble and water-miscible ingredients, and can be dispersed in various mediums without affecting the mouthfeel or quality of the host material. The particles are formed through a combination of self-assembly and external stimuli, and can be designed to release their payload in response to specific conditions such as temperature or pH.

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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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There is a growing interest in the production of probiotics (PRO) enriched food and pharmaceutical products as personalized nutrition and/or medicines. Due to the limitations associated with PRO such as their survival and targeted delivery in food/gastrointestinal matrices, it is necessary to introduce the next-generation PRO (NGPs). Combined formulation of PRO and nanomaterials (NMs) as a promising progress in nano-biotechnology has interesting potential applications. These NMs as proper carrier or coating agents have pivotal importance in food/drug applications of NGPs. There are several case studies related to the unique and promising capabilities of NMs for targeted delivery, long-term viability and stability of PRO, as well as potent infection control by these essential microorganisms and engineering of the smart constructs with enhanced functionalities using these innovative valuable platforms. Furthermore, surface to volume ratio of the produced constructs and adhesion of the PRO onto the intestinal epithelial mucus can be improved using novel NMs. Although integration of PRO ... Read More

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An analysis of technologies for encapsulating probiotic microorganisms with biopolymers based on sodium alginate was carried out. Such microencapsulation is necessary to protect probiotics during processing, storage, and their targeted delivery to the colon.

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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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Probiotics are used as potential constituents in functional foods and their demand is increasing due to their health benefits. However, to endure the probiotics in intestinal transit and food processing is challenging from a future health perspective. Microencapsulation technique promotes sustainable release at the target site. Lactobacillus plantarum PRK7 was microencapsulated with sodium alginate (SA), inulin (SA-I) and skim milk (SA-SK) formulations as encapsulating material to study its influence on food products. The physicochemical features and behavior activities of the microbead formulations were analyzed by scanning electron microscopy, Fourier-transformed infrared, X-ray diffraction methods and encapsulation efficiency, swelling and erosion ratio, hygroscopicity, and viability studies. The physicochemical studies revealed their smooth surface, size ranging from 405 to 511 m, and amorphous nature. The encapsulation efficiency of SA, SA-I, and SA-SK microbeads were 96.05% 0.85%, 92.77% 1.26%, and 93.98% 1.68%, respectively. The controlled release mechanism of microbead... Read More

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Due to their synergistic net health benefits, synbiotics have recently gained attention. These are a combination of probiotics and prebiotics that have a positive impact on the host by enhancing the survival and activity of healthy gut microbial flora. Consolidating the two in the eating routine has useful impacts on gastrointestinal and natural well-being. However, diminished intestinal delivery of probiotic active ingredients due to losing vitality during absorption may occur. Due to the capacity to nanotechnology to increase the bioavailability of loaded active ingredients, it has been rapidly expanding its use in nutraceuticals, resulting in improved outcomes. This paper highlights the connections between the nanotechnology and probiotics.

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Probiotic supplements have been widely employed to change gut microbiome compositions for the treatment of numerous human disorders since gut flora has a tight association with human health and disease. However, the viability of probiotics has been a major barrier to the application of probiotic products. Here, we developed an electrostatically reinforced and sealed nanocellulose-based macrosphere for probiotic encapsulation. The inside porous gel sphere provides abundant and relatively independent porous spaces for probiotics to live in. The introduction of chitosan hydrochloride (CHC) and alginate (ALG) strengthened the gel structure and contributed to the formulation of a multi-layered structure with pH-responsive properties. The mild strengthening and coating processes avoid severe damage to the sensitive probiotics in the processing process, and the synthesized multi-layer macrospheres could protect probiotics from gastric acid and bile salt conditions. In addition, the dissolvability of the outer shell and the stable inner porous skeleton in intestinal conditions allow the grad... Read More

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Techniques capable of producing small-sized probiotic microcapsules with high encapsulation yields are of industrial and scientific interest. In this study, an innovative membrane emulsification system was investigated in the production of microcapsules containing Lacticaseibacillus rhamnosus GG (Lr), sodium alginate (ALG), and whey protein (WPI), rice protein (RPC), or pea protein (PPC) as encapsulating agents. The microcapsules were characterized by particle size distribution, optical microscopy, encapsulation yield, morphology, water activity, hygroscopicity, thermal properties, Fourier-transform infrared spectroscopy (FTIR), and probiotic survival during in vitro simulation of gastrointestinal conditions. The innovative encapsulation technique resulted in microcapsules with diameters varying between 18 and 29 m, and encapsulation yields > 93%. Combining alginate and whey, rice, or pea protein improved encapsulation efficiency and thermal properties. The encapsulation provided resistance to gastrointestinal fluids, resulting in high probiotic viability at the end of the intestin... Read More

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Probiotics can enhance the health of the host by maintaining the balance of intestinal flora, but probiotic foods like yogurt have insufficient viable counts to reach prebiotic effects. To take advantage of probiotics, probiotics are fitted into sealed microcapsules in the size range of a few microns. Designing cytoprotective nanocoatings for probiotics is a promising strategy, as it addresses the limitations of microencapsulation including lack of particle size control, easy leak, and low in vivo efficiency. Probiotics by nanoencapsulation are based on the formation of nanocoating around individual probiotic cells, which can design specific nanocoating to protect probiotics and directly develop their advantages on the intestinal tract. Initially, this review delves into the issues for the application of probiotics and highlights the necessity of selecting cytoprotective nanocoating for probiotics. Furthermore, the method of major encapsulated probiotics utilizing nanocoating was introduced. Lastly, the challenges of nanocoating for probiotics are discussed. Nanoencapsulation is a te... Read More

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Probiotics are essential to improve the health of the host, whereas maintaining the viability of probiotics in harsh environments remains a challenge. Polysaccharides have non-toxicity, excellent biocompatibility, and outstanding biodegradability, which can protect probiotics by forming a physical barrier and show a promising prospect for probiotic delivery. In this review, we summarize polysaccharides commonly used for probiotic microencapsulation and introduce the microencapsulation technologies, including extrusion, emulsion, spray drying, freeze drying, and electrohydrodynamics. We discuss strategies for better protection of probiotics and introduce the applications of polysaccharides-encapsulated probiotics in functional food, oral formulation, and animal feed. Finally, we propose the challenges of polysaccharides-based delivery systems in industrial production and application. This review will help provide insight into the advances and challenges of polysaccharides in probiotic delivery.

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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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Microcapsule that can stabilize microbial agricultural biologicals against changes in microbial activity. The capsule includes an inner core enveloped by an outer shell formed of a wall-forming polymeric material, wherein the inner core comprises a living microorganism.

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Preparing quercetin-loaded composite nanoparticles using casein phosphopeptides and chitosan to improve quercetin solubility, stability, and bioavailability. The nanoparticles are prepared by ultrasonically mixing casein phosphopeptides and chitosan with quercetin. The ultrasonication enhances quercetin encapsulation and properties of the composite nanoparticles. The nanoparticles have improved quercetin solubility, stability, and antioxidant capacity compared to free quercetin. The casein phosphopeptides and chitosan nanoparticles protect quercetin during simulated gastric and intestinal digestion, providing delayed quercetin release for improved bioavailability.

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The growing health awareness among consumers has increased the demand for non-dairy-based products containing probiotics. However, the incorporation of probiotics in non-dairy matrices is challenging, and probiotics tend to have a low survival rate in these matrices and subsequently perform poorly in the gastrointestinal system. Encapsulation of probiotics with a physical barrier could preserve the survivability of probiotics and subsequently improve delivery efficiency to the host. This article aimed to review the effectiveness of encapsulation techniques (coacervation, extrusion, emulsion, spray-drying, freeze-drying, fluidized bed coating, spray chilling, layer-by-layer, and co-encapsulation) and biomaterials (carbohydrate-, fat-, and protein-based) on the viability of probiotics under the harsh conditions of food processing, storage, and along the gastrointestinal passage. Recent studies on probiotic encapsulations using non-dairy food matrices, such as fruits, fruit and vegetable juices, fermented rice beverages, tea, jelly-like desserts, bakery products, sauces, and gum product... Read More

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