Co-Encapsulation of Probiotics and Prebiotics: Techniques and Applications in Food Fortification

There has been a growing interest in food products containing probiotics and prebiotics with synergetic effects. However, the primary challenge in fortifying food products with probiotics and prebiotics is maintaining their viability during processing and during passage through the digestive system. Co-encapsulation has been identified as an effective approach to this issue. However, co-encapsulation of probiotics and prebiotics and their applications warrant further exploration, focusing on the survival and functionality of prebiotics and probiotics. Therefore, this review aims to highlight various co-encapsulation techniques and their impact on the survival and functionality of prebiotics and probiotics. Further, different types of prebiotics and probiotics that can be co-encapsulated, types of polysaccharides and proteins that can be used as wall materials in co-encapsulation, and the applications in food fortification in different food products.