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Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review
Sofia Agriopoulou1, Slim Smaoui2, Moufida Chaari2
1Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece.
Molecules (Basel, Switzerland)
|June 19, 2024
Summary
Encapsulating probiotics (PROs) using double/multilayer strategies enhances their viability during food processing and storage. This review explores advanced encapsulation methods for improved functional food products.
Area of Science:
- Food Science and Technology
- Biotechnology
- Materials Science
Background:
- Growing consumer demand for natural products, particularly probiotics (PROs), due to their health benefits.
- Encapsulation is crucial for maintaining PRO viability during food manufacturing and storage.
- Probiotics offer significant health advantages, driving innovation in functional foods.
Purpose of the Study:
- To review and analyze diverse double/multilayer encapsulation strategies for probiotics.
- To assess the effectiveness of these strategies in enhancing probiotic stability and functionality.
- To present applications of encapsulated probiotics in food products.
Main Methods:
- Review of electrohydrodynamic atomization (electrospraying) for double-layer PRO encapsulation.
- Analysis of layer-by-layer assembly techniques for multilayer PRO carriers.
- Examination of water-in-oil-in-water (W1/O/W2) double emulsions for PRO encapsulation.
Main Results:
- Double/multilayer encapsulation significantly improves PRO resistance to mechanical stress and gastrointestinal transit.
- Encapsulation strategies enhance PRO viability throughout food processing and shelf life.
- Multilayer systems demonstrate potential for creating novel functional food products.
Conclusions:
- Advanced encapsulation techniques, including double and multilayer coatings, are vital for probiotic stability.
- These methods offer a promising avenue for developing new functional foods with enhanced properties.
- Further research into combined technologies can unlock novel functionalities in food technology.
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