Alginate‐based and protein‐based materials for probiotics encapsulation: a review

Abstract

Owing to their considerable beneficial effects on human health, probiotics have been increasingly incorporated into food products. However, many findings have demonstrated that their survival and stability are very sensitive to processing and host gastrointestinal tract. To solve these problems, encapsulation techniques have been received considerable attention these days. So, in this review paper, methods for probiotics encapsulation, alginate-based and protein-based materials for probiotics encapsulation and application of encapsulated probiotics in food industry were discussed.

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

“…Probiotics are defined as "live microorganisms which, when administered in adequate amounts, confer a health benefit on the host" (Sohail et al 2012;Dong et al 2013;Pan et al 2013;Shi et al 2013a). It can provide various health benefits, including preventing diarrhoea, balancing intestinal microflora, stimulating the immune system, improving lactose intolerance, etc.…”

“…It can provide various health benefits, including preventing diarrhoea, balancing intestinal microflora, stimulating the immune system, improving lactose intolerance, etc. (Rajam et al 2012;Dong et al 2013;Khan et al 2013;Pan et al 2013;Shi et al 2013a, b;Chen et al 2014). However, it has been reported that many factors, such as low pH, hydrogen peroxide, dissolved oxygen, and storage temperature can affect the viability of probiotics (Champagne et al 2011;Rajam et al 2012;Dong et al 2013;Chen et al 2014).…”

“…(Rajam et al 2012;Dong et al 2013;Khan et al 2013;Pan et al 2013;Shi et al 2013a, b;Chen et al 2014). However, it has been reported that many factors, such as low pH, hydrogen peroxide, dissolved oxygen, and storage temperature can affect the viability of probiotics (Champagne et al 2011;Rajam et al 2012;Dong et al 2013;Chen et al 2014). Many ways, such as appropriate selection of acid and bile resistant strains, two-step fermentation, stress adaptation, incorporation of micronutrients and encapsulation, have been proposed to increase the viability of probiotics against the adverse environmental conditions (Anal and Singh 2007;Rajam et al 2012;Dong et al 2013;Shi et al 2013a, b).…”

“…However, it has been reported that many factors, such as low pH, hydrogen peroxide, dissolved oxygen, and storage temperature can affect the viability of probiotics (Champagne et al 2011;Rajam et al 2012;Dong et al 2013;Chen et al 2014). Many ways, such as appropriate selection of acid and bile resistant strains, two-step fermentation, stress adaptation, incorporation of micronutrients and encapsulation, have been proposed to increase the viability of probiotics against the adverse environmental conditions (Anal and Singh 2007;Rajam et al 2012;Dong et al 2013;Shi et al 2013a, b). Among them, encapsulation is one of effective methods that improve the viability and stability of probiotics and also provide the release of probiotics in the gastrointestinal tract (Krasaekoopt et al 2003;Dolly et al 2011;Rajam et al 2012;Dong et al 2013;Pan et al 2013;Shi et al 2013a, b;Chen et al 2014).…”

“…Many ways, such as appropriate selection of acid and bile resistant strains, two-step fermentation, stress adaptation, incorporation of micronutrients and encapsulation, have been proposed to increase the viability of probiotics against the adverse environmental conditions (Anal and Singh 2007;Rajam et al 2012;Dong et al 2013;Shi et al 2013a, b). Among them, encapsulation is one of effective methods that improve the viability and stability of probiotics and also provide the release of probiotics in the gastrointestinal tract (Krasaekoopt et al 2003;Dolly et al 2011;Rajam et al 2012;Dong et al 2013;Pan et al 2013;Shi et al 2013a, b;Chen et al 2014). It has many different applications in the food, biomedical, pharmaceutical and cosmetic industries as well as in agriculture and catalysis (Dubey et al 2009;Dong et al 2013;Nesterenko et al 2013).…”