Encapsulated Probiotics: Potential Techniques and Coating Materials for Non-Dairy Food Applications

Encapsulated Probiotics: Potential Techniques and Coating Materials for Non-Dairy Food Applications

Blog Article

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 wilwood .75 master cylinder 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 cookie cutter shark plush and vegetable juices, fermented rice beverages, tea, jelly-like desserts, bakery products, sauces, and gum products, were also included in this review.

Overall, co-encapsulation of probiotics with prebiotics was found to be effective in preserving the viability of probiotics in non-dairy food matrices.Encapsulation techniques could add value and widen the application of probiotics in the non-dairy food market and future perspectives in this area.