Stability of probiotics through encapsulation: Comparative analysis of current methods and solutions

被引：1
作者：
de Deus, Cassandra [1 ]
Duque-Soto, Carmen [2 ]
Rueda-Robles, Ascensión [2 ]
Martínez-Baena, Daniel [2 ]
Borrás-Linares, Isabel [3 ]
Quirantes-Piné, Rosa [3 ]
Ragagnin de Menezes, Cristiano [1 ]
Lozano-Sánchez, Jesús [2 ]
机构：
[1] Department of Food Science and Technology, Federal University of Santa Maria, Rio Grande do Sul
[2] Department of Food Science and Nutrition, Faculty of Pharmacy, University of Granada, Campus Universitario Cartuja s/n, Granada
[3] Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda Fuentenueva s/n, Granada
来源：
Food Research International | 2024年 / 197卷
关键词：
Coacervation; Electrospray; Emulsification; Freeze-drying; Ionic gelation; Liposomes; Spray drying;
D O I：
10.1016/j.foodres.2024.115183
中图分类号：
学科分类号：
摘要：
Probiotics have awakened a great interest in the scientific community for their potential beneficial effects on health. Although only allowed by the European Food Safety Agency as a nutrition declaration associated with the improvement of lactose digestion, recent in vitro and in vivo studies have demonstrated their varied beneficial effect for the improvement of certain pathologies. However, probiotics face stability and viability challenges, which make their delivery difficult in sufficient quantities for these effects to be observed. Thus, there is a dire need for the development and implantation of innovative technological protection procedures. In this sense, encapsulation rises as a widely applied technique, offering additional advantages. In the present study, a systematic review was conducted for the evaluation of the main encapsulation technologies applied in literature, considering operating conditions, probiotics, and encapsulation efficacy. For this purpose, several conditions are evaluated: a) the characteristics, storage conditions and viability of probiotics; b) evaluation and comparison of the probiotic stabilization for the main encapsulation methods; and c) co-encapsulation with potential bioactive molecules as a new alternative for improving cell viability. This evaluation revealed the efficacy of seven encapsulation techniques on the improvement of the stability and viability of probiotics. © 2024 Elsevier Ltd
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