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Probiotics

Probiotics

Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...

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Related Experiment Video

Updated: May 11, 2026

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

Microencapsulated probiotics using emulsification technique coupled with internal or external gelation process.

Huiyi Song¹, Weiting Yu, Meng Gao

¹Laboratory of Biomedical Materials Engineering, Dalian Institute of Chemical Physics (DICP), Chinese Academy of Sciences (CAS), Dalian 116023, PR China.

Carbohydrate Polymers

|May 22, 2013

Summary

Alginate-chitosan microcapsules effectively protect probiotics. The emulsification/internal gelation method is superior for maintaining yeast viability and growth in simulated gastrointestinal conditions.

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Last Updated: May 11, 2026

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

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Published on: April 7, 2023

Extraction of Plant-based Capsules for Microencapsulation Applications

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Published on: November 9, 2016

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Published on: June 29, 2017

Area of Science:

Biotechnology
Food Science
Microbiology

Background:

Probiotics require protective encapsulation to survive harsh gastrointestinal conditions.
Alginate-chitosan microcapsules offer a promising delivery system for probiotics.

Purpose of the Study:

To compare emulsification/external gelation and emulsification/internal gelation techniques for preparing probiotic-loaded alginate-chitosan microcapsules.
To evaluate the impact of encapsulation method on probiotic viability, growth, and stability under simulated gastrointestinal conditions.

Main Methods:

Preparation of alginate-chitosan microcapsules containing *Yeast* Y235 using two distinct gelation techniques.
Morphological analysis of microcapsules produced by each method.
Assessment of cell viability, growth, and leakage during culture.
Evaluation of probiotic survival under simulated gastrointestinal conditions.

Main Results:

Both methods yielded approximately 80% cell viability.
Emulsification/internal gelation resulted in symmetrical microcapsules with higher cell growth and lower leakage compared to external gelation.
Probiotics encapsulated using the internal gelation method, especially with prior culture (ELDCwc), exhibited significantly higher survival rates under simulated gastrointestinal stress than directly entrapped cells (dEHDC) or free cells.

Conclusions:

The growth of probiotics within microcapsules is crucial for enhancing survival under environmental stress.
Emulsification/internal gelation is the preferred technique for producing alginate-chitosan microcapsules for probiotic applications in the food and biotechnological industries.