Recent trends in encapsulation of probiotics in dairy and beverage: A review

Abstract

Probiotics are becoming popular in dairy and non‐dairy matrices owing to their symbiotic effects on the human gut. However, maintaining the viability and stability of probiotics at their therapeutic level is a great challenge for manufacturers. Encapsulation technology is getting attention to maintain and target the delivery of sensitive ingredients in the food and pharmaceutical industry. Probiotics are encapsulated by using different economical biomaterials to augment their stability under stressed conditions and encapsulated by materials. Encapsulation with these biomaterials retains their recommended number in the product as well as provides a barrier against the hostile conditions in the human gastrointestinal passage. Adaptation of encapsulation technology in the dairy and beverage sector will be a way forward for the development of a different range of functional foods. The current review focuses on encapsulation, types of encapsulation material, and their suitability for the development of dairy and beverage functional foods. Practical applications Probiotic application as functional ingredients in different food, an animal feed is increasing across the globe owing to their numerous benefits. The dairy and beverage industry is the largest in the food sector and has promising probiotic application potential. Probiotic stability and viability challenges can be addressed by encapsulation using different polymer‐based wall materials.

Viability and stability of microencapsulated probiotic bacteria by freeze‐drying under in vitro gastrointestinal conditions

“…Whey protein is one of the protective wall materials used to microencapsulate probiotic bacteria because of its capacity to generate microencapsulates quickly when used in a different way (Wang et al, 2019). Whey protein has many important parts, such as soluble milk proteins, calcium, and milk sugar, which help bacterial cells stay alive and grow (Abbas et al, 2022). Whey protein also protects microorganisms in harsh environments and increases their survivability.…”

Reduction of lactic acid bacteria and acetic acid bacteria from natural apple cider by UVC irradiation

“…that could be beneficial by encapsulating them. These benefits are related to the development of dairy and beverage functional foods (Abbas et al, 2022). These studies show that depending on the application, bacteria could be advantageous, although in the case of cider, they are not so propitious because they modify the characteristics of the product.…”

Au‐Modified Carbon Electrodes Produced by Laser Scribing for Electrochemical Analysis of Probiotic Activity

“…[50,51] Also available as dietary supplements, these cultures are widely consumed because of their well-established health benefits such as the ability to inhibit the development of harmful bacteria, lower cholesterol levels, reduce constipation, control blood pressure, [52] enhance the production of vitamins, improve calcium absorption, and boost the immune system. [53,54] The incredible diversity of microorganisms and their possible effects could even open avenues to design targeted interventions and person-centric trials. [55] Even though the probiotics are broadly assumed to be safe [56] their diversity, variability of their formulations, efficacy, purity, and manufacturing processes [57,58] necessitates analytical methods to quickly assess their viability and thus functionality.…”