Encapsulated Probiotics: Potential Techniques and Coating Materials for Non-Dairy Food Applications
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 i...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/19/10005 |
| _version_ | 1797480449978662912 |
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| author | Wee Yin Koh Xiao Xian Lim Thuan-Chew Tan Rovina Kobun Babak Rasti |
| author_facet | Wee Yin Koh Xiao Xian Lim Thuan-Chew Tan Rovina Kobun Babak Rasti |
| author_sort | Wee Yin Koh |
| collection | DOAJ |
| description | 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 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 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. |
| first_indexed | 2024-03-09T22:00:11Z |
| format | Article |
| id | doaj.art-022515aae7984f28b2366d328b665850 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T22:00:11Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-022515aae7984f28b2366d328b6658502023-11-23T19:49:21ZengMDPI AGApplied Sciences2076-34172022-10-0112191000510.3390/app121910005Encapsulated Probiotics: Potential Techniques and Coating Materials for Non-Dairy Food ApplicationsWee Yin Koh0Xiao Xian Lim1Thuan-Chew Tan2Rovina Kobun3Babak Rasti4Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, MalaysiaFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, MalaysiaFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, MalaysiaFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, MalaysiaAustralasian Nanoscience and Nanotechnology Initiative, Monash University, Melbourne, VIC 3168, AustraliaThe 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 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 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.https://www.mdpi.com/2076-3417/12/19/10005encapsulationnon-dairyprobioticsstabilitystorage |
| spellingShingle | Wee Yin Koh Xiao Xian Lim Thuan-Chew Tan Rovina Kobun Babak Rasti Encapsulated Probiotics: Potential Techniques and Coating Materials for Non-Dairy Food Applications Applied Sciences encapsulation non-dairy probiotics stability storage |
| title | Encapsulated Probiotics: Potential Techniques and Coating Materials for Non-Dairy Food Applications |
| title_full | Encapsulated Probiotics: Potential Techniques and Coating Materials for Non-Dairy Food Applications |
| title_fullStr | Encapsulated Probiotics: Potential Techniques and Coating Materials for Non-Dairy Food Applications |
| title_full_unstemmed | Encapsulated Probiotics: Potential Techniques and Coating Materials for Non-Dairy Food Applications |
| title_short | Encapsulated Probiotics: Potential Techniques and Coating Materials for Non-Dairy Food Applications |
| title_sort | encapsulated probiotics potential techniques and coating materials for non dairy food applications |
| topic | encapsulation non-dairy probiotics stability storage |
| url | https://www.mdpi.com/2076-3417/12/19/10005 |
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