Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques

Non-dairy matrices represent 63% of the vehicles used for probiotication. However, their benefits to human health may be hindered by food processing, storage, and movement through the gastrointestinal tract. The microencapsulation of probiotic bacteria is an alternative to increase their resistance...

Full description

Saved in:
Bibliographic Details
Published in:Food engineering reviews 2022-09, Vol.14 (3), p.462-490
Main Authors: Camelo-Silva, Callebe, Verruck, Silvani, Ambrosi, Alan, Di Luccio, Marco
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Dairy products
Emulsification
Emulsions
Encapsulation
Food processing
Food Science
Freeze drying
Gastrointestinal system
Gastrointestinal tract
Human motion
Microcapsules
Microencapsulation
Microfluidic devices
Microorganisms
Microparticles
Milk free
Probiotics
Survival
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Non-dairy matrices represent 63% of the vehicles used for probiotication. However, their benefits to human health may be hindered by food processing, storage, and movement through the gastrointestinal tract. The microencapsulation of probiotic bacteria is an alternative to increase their resistance to such challenges. This review outlines the current advances in the encapsulation of probiotics using emulsification methods. The review also addresses the influence of encapsulating agents on the yield, the final size of microcapsules, and the survival rate of probiotic microorganisms. The main drying methods for probiotic microparticles, the kind of foods used for probiotication, and the emerging methods of emulsification are discussed. Emulsion microencapsulation has proven to be a viable technique for the production of probiotic microcapsules, while freeze-drying is the most suitable drying technique due to the mild process conditions. Emulsification through membranes and microfluidic devices are potential encapsulation techniques owing to their ability to control particle size and to work under mild conditions. The emulsion microencapsulation is thus a potential technique for ensuring the safe delivery of next-generation probiotics applied to non-dairy products. Graphical Abstract
ISSN:1866-7910
1866-7929
DOI:10.1007/s12393-022-09315-1