Protein based Probiotic Encapsulation

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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High cell density fermentation and encapsulation process for producing Akkermansia muciniphila, a beneficial bacterial strain for gut health. The process involves culturing Akkermansia using plant-derived mucin-related compounds instead of animal mucin. The fermentation is optimized with parameters like pH, agitation, CO2, and temperature. The cells are then concentrated, washed, and encapsulated to improve stability. This allows higher cell densities and yields compared to traditional animal mucin media.

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Encapsulating probiotics using denatured plant proteins like pea or mung bean proteins to improve survival and stability compared to dairy-based encapsulation. The method involves treating denatured plant protein suspensions with a calcium salt bath to polymerize at weakly acidic pH. This forms a matrix to encapsulate probiotics. The probiotic suspension is combined with the protein suspension, treated to form microdroplets, then cured in the calcium bath to solidify. Alternatively, spray englobing can be used. The plant protein coating improves probiotic survival during encapsulation compared to dairy whey.

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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 spray-dried composition for delivering probiotics in food products, comprising a prebiotic, a probiotic, and a coating material. The composition is prepared by spray drying a solution containing the prebiotic, probiotic, and coating material, and can be tailored to various food matrices. The composition exhibits improved probiotic viability and stability compared to conventional drying methods, enabling the delivery of live microbes in adequate amounts to exert a functional effect within the body.

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Encapsulation plays a vital role in the food industry, known for its multifunction constituents' preservation, covering undesirable food components (taste, color, flavor), nutritional and functional components incorporation, and under controlled conditions (time and rate) release of encapsulation ingredients. Milk proteins are highly demanding encapsulating material and are investigated at large scale to design encapsulating devices. Polyphenols, flavorings, fatty acids, minerals, and hydrophobic vitamins are within encapsulating bioactives. Milk protein is widely used in the microencapsulation (ME) of probiotics and in comparison to other biomaterials offers more benefits. Milk protein includes whey protein and casein and several techniques are developed to make use of them in the ME of multiple probiotic strains (Bifidobacterium, Lactobacillus). This review will cover all the possible aspects of dairy proteins and their properties that enabled them to be used as encapsulating material. This review will also discuss the range of hydrophobic and hydrophilic components delivered from ... 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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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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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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A heat and acid resistant probiotics microsphere for delivering live probiotics in thermally processed foods and beverages. The microsphere comprises a synbiotic core with a seed layer, probiotic microorganism, and binder, surrounded by an acid-resistant shell layer and a heat-resistant bilayer shell. The shell layers are designed to protect the probiotics from both high temperatures during processing and the acidic environment of the gastrointestinal tract, enabling the delivery of live probiotics in a wide range of food and beverage products.

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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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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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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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A 3D bioprinted probiotic delivery system for localized and sustained release of beneficial bacteria to treat bacterial infections. The system comprises a bioink containing a biocompatible polymer matrix and live probiotic cells, which are printed into a three-dimensional structure that releases the probiotics over an extended period. The system can be used to treat infections such as periodontitis and bacterial vaginosis by delivering probiotics directly to the affected site.

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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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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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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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Studies have demonstrated the protective effect of milk fat globule membrane (MFGM) on probiotics in harsh environments. However, currently, there are no reports on the encapsulation of probiotics using MFGM. In this study, MFGM and pullulan (PUL) polysaccharide fibers were prepared by electrostatic spinning and used to encapsulate probiotics, with whey protein isolates (WPI)/PUL as the control. The morphology, physical properties, mechanical properties, survival, and stability of the encapsulated

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Encapsulation technology has been extensively used to enhance the stability, specificity, and bioavailability of essential food ingredients. Additionally, it plays a vital role in improving product quality and reducing production costs. This study presents a comprehensive classification of encapsulation techniques based on the state of different cores (solid, liquid, and gaseous) and offers a detailed description and analysis of these encapsulation methods. Specifically, it introduces the diverse applications of encapsulation technology in food, encompassing areas such as antioxidant, protein activity, physical stability, controlled release, delivery, antibacterial, and probiotics. The potential impact of encapsulation technology is expected to make encapsulation technology a major process and research hotspot in the food industry. Future research directions include applications of encapsulation for enzymes, microencapsulation of biosensors, and novel technologies such as self-assembly. This study provides a valuable theoretical reference for the in-depth research and wide applicatio... Read More

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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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Probiotics are active microorganisms that are beneficial to the health of the host. However, probiotics are highly sensitive to the external environment, and are susceptible to a variety of factors that reduce their activity during production, storage, and use. Microencapsulation is an effective method that enhances probiotic activity. Macromolecules like polysaccharides, who classified as biologically active prebiotics, have attracted significant attention for their utility in probiotic microencapsulation. This article summarized the types of commonly used microencapsulation materials and their structural characteristics from the perspective of polysaccharides prebiotics. It also discussed recent advancements, probiotic-prebiotic microcapsule-based modulation of the immune system, as well as the associated limitations. Furthermore, the advantages and disadvantages of eight prebiotics as microencapsulation wall materials. The honeycomb structure of -glucan enhances the bioavailability of probiotics, while, fructooligosaccharide and galactooligosaccharides improve microbead structure... 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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One of the priority areas of the modern food industry is the development of functional food products that have a regulatory effect on physiological functions, biochemical reactions and psychosocial behavior of a person through the normalization of his microecological status. Scientists assign a special role in functional nutrition to fermented milk products with probiotics, which have a more pronounced functional effect on the human body, due to the complex action of probiotics. However today traditional production technologies face some problems, in particular, the problem of preserving and delivering viable probiotic cells to the gastrointestinal tract in order to display therapeutic properties. In this regard, the use of methods for encapsulating probiotics to obtain capsules and their application in the technology of fermented milk products for functional purposes is relevant. This article discusses the technology for obtaining encapsulated probiotics. To obtain encapsulated probiotics, several types of biopolymers were used: amidated pectin, sodium alginate, and gelatin. To subs... Read More

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The probiotic foods market is expanding; however, maintaining probiotics viability is challenging during manufacturing and storage conditions. In this study, a functional ingredient containing whey protein hydrolysate-encapsulated probiotics was standardized into whipped cream, followed by its characterization and storage stability study. The whipped cream was prepared under standard laboratory conditions, and the encapsulant was added at 0.1% and 1% w/w levels. The samples were further characterized through viable probiotic counts, physicochemical and microstructural analysis. Analyses were conducted in triplicates, and ANOVA was applied to differentiate between the mean values (p < 0.05). The whipped cream variant with 1% w/w encapsulant addition exhibited higher viability of Lactobacillus acidophilus ATCC4356 (LA5) (7.38 0.26 log10CFU/g) and Bifidobacterium animalis ssp. Lactis ATCC27536 (BB12) (7.25 0.56 log10CFU/g) along with enhanced physicochemical properties as compared to the LA5 (6.53 0.45 log10CFU/g) and BB12 (6.41 0.39 log10CFU/g) counts in the 0.1% variant. Th... Read More

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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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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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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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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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Encapsulation of hydrophilic or amphiphilic biological molecules, including biologically active compounds, for targeted intracellular delivery through cell membranes, particularly cell walls of plant cells. The encapsulation involves forming a protein-based shell with the hydrophilic or amphiphilic compound incorporated into the shell matrix. This protein-based shell forms a matrix structure or mold that enables controlled release of the encapsulated biological compound while maintaining its activity. The method enables efficient intracellular delivery of hydrophilic or amphiphilic biological compounds through cell membranes, particularly through cell walls of plant cells.

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Plant-based coacervate microcapsules with a protein-based shell and hydrophobic core, prepared by complex coacervation of a plant protein extract and a non-protein polymer, and used in food, pet food, and consumer products, including flavors, fragrances, and active ingredients. The microcapsules can be formulated with a variety of plant protein extracts, including soy, pea, and wheat, and can be used in applications such as food flavorings, fragrances, and pharmaceuticals.

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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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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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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 need for a broader range of probiotics, prebiotics, and synbiotics to improve the activity and functioning of gut microbiota has led to the development of new nutraceuticals formulations. These techniques majorly depend on the type of the concerned food, inclusive factors i.e. application of biotic components, probiotics, and synbiotics along with the type of encapsulation involved. For improvisation of the oral transfer mode of synbiotics delivery within the intestine along with viability, efficacy, and stability co-encapsulation is required. The present study explores encapsulation materials, probiotics and prebiotics in the form of synbiotics. The emphasis was given to the selection and usage of probiotic delivery matrix or prebiotic polymers, which primarily include animal derived (gelatine, casein, collagen, chitosan) and plant derived (starch, cellulose, pectin, alginate) materials. Beside this, the role of microbial polymers and biofilms (exopolysaccharides, extracellular polymeric substances) has also been discussed in the formation of probiotic functional foods. In this ... Read More

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Probiotics are susceptible to factors such as stomach acid, enzymes, and bile salts. Also, when incorporated into food matrices, intrinsic or processing factors like low pH, high water activity, or high cooking temperatures can negatively affect the viability of microorganisms. Encapsulation technology can ensure the safe delivery of probiotics to the gut and better survival during processing and storage. Several techniques are used to protect probiotics, for example, emulsion, extrusion, spray-drying, freeze-drying, liposome, electrospinning, and others. Here, we describe in detail the main methods of encapsulation of probiotics, including emulsion, extrusion, and spray-drying techniques.

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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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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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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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A particle for modulating the gut microbiota comprising a plurality of conjugates, each comprising a protein covalently bound to a prebiotic carbohydrate, wherein at least two of the conjugates are covalently linked via the prebiotic carbohydrate. The particle is designed to selectively stimulate the growth and/or activity of one or a limited number of probiotic bacteria in the intestine, particularly the colon, thereby enriching probiotic bacteria in the colon of a subject.

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