Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development
Probiotics are known as the live microorganisms which upon adequate administration elicit a health beneficial response inside the host by decreasing the luminal pH, eliminating the pathogenic bacteria in the gut as well as producing short chain fatty acids (SCFA). With advancements in research; prob...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-09-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.971784/full |
| _version_ | 1811272888207015936 |
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| author | Shubhi Singh Rishibha Gupta Sonam Chawla Pammi Gauba Manisha Singh Raj Kumar Tiwari Shuchi Upadhyay Shalini Sharma Silpi Chanda Smriti Gaur |
| author_facet | Shubhi Singh Rishibha Gupta Sonam Chawla Pammi Gauba Manisha Singh Raj Kumar Tiwari Shuchi Upadhyay Shalini Sharma Silpi Chanda Smriti Gaur |
| author_sort | Shubhi Singh |
| collection | DOAJ |
| description | Probiotics are known as the live microorganisms which upon adequate administration elicit a health beneficial response inside the host by decreasing the luminal pH, eliminating the pathogenic bacteria in the gut as well as producing short chain fatty acids (SCFA). With advancements in research; probiotics have been explored as potential ingredients in foods. However, their use and applications in food industry have been limited due to restrictions of maintaining the viability of probiotic cells and targeting the successful delivery to gut. Encapsulation techniques have significant influence on increasing the viability rates of probiotic cells with the successful delivery of cells to the target site. Moreover, encapsulating techniques also prevent the live cells from harsh physiological conditions of gut. This review discusses several encapsulating techniques as well as materials derived from natural sources and nutraceutical compounds. In addition to this, this paper also comprehensively discusses the factors affecting the probiotics viability and evaluation of successful release and survival of probiotics under simulated gastric, intestinal conditions as well as bile, acid tolerant conditions. Lastly applications and challenges of using encapsulated bacteria in food industry for the development of novel functional foods have also been discussed in detail too. Future studies must include investigating the use of encapsulated bacterial formulations in in-vivo models for effective health beneficial properties as well as exploring the mechanisms behind the successful release of these formulations in gut, hence helping us to understand the encapsulation of probiotic cells in a meticulous manner. |
| first_indexed | 2024-04-12T22:48:03Z |
| format | Article |
| id | doaj.art-950953f43eb34f69af9ca7418cdcaa55 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-12T22:48:03Z |
| publishDate | 2022-09-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-950953f43eb34f69af9ca7418cdcaa552022-12-22T03:13:28ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-09-01910.3389/fnut.2022.971784971784Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food developmentShubhi Singh0Rishibha Gupta1Sonam Chawla2Pammi Gauba3Manisha Singh4Raj Kumar Tiwari5Shuchi Upadhyay6Shalini Sharma7Silpi Chanda8Smriti Gaur9Department of Biotechnology, Jaypee Institute of Information Technology, Noida, IndiaDepartment of Biotechnology, Jaypee Institute of Information Technology, Noida, IndiaDepartment of Biotechnology, Jaypee Institute of Information Technology, Noida, IndiaDepartment of Biotechnology, Jaypee Institute of Information Technology, Noida, IndiaDepartment of Biotechnology, Jaypee Institute of Information Technology, Noida, IndiaSchool of Health Sciences, Pharmaceutical Sciences, The University of Petroleum & Energy Studies (UPES), Dehradun, IndiaDepartment of Allied Health Sciences, School of Health Sciences and Technology, The University of Petroleum & Energy Studies (UPES), Dehradun, IndiaSunder Deep Pharmacy College, Ghaziabad, IndiaDepartment of Pharmacognosy, Parmarth College of Pharmacy, Hapur, IndiaDepartment of Biotechnology, Jaypee Institute of Information Technology, Noida, IndiaProbiotics are known as the live microorganisms which upon adequate administration elicit a health beneficial response inside the host by decreasing the luminal pH, eliminating the pathogenic bacteria in the gut as well as producing short chain fatty acids (SCFA). With advancements in research; probiotics have been explored as potential ingredients in foods. However, their use and applications in food industry have been limited due to restrictions of maintaining the viability of probiotic cells and targeting the successful delivery to gut. Encapsulation techniques have significant influence on increasing the viability rates of probiotic cells with the successful delivery of cells to the target site. Moreover, encapsulating techniques also prevent the live cells from harsh physiological conditions of gut. This review discusses several encapsulating techniques as well as materials derived from natural sources and nutraceutical compounds. In addition to this, this paper also comprehensively discusses the factors affecting the probiotics viability and evaluation of successful release and survival of probiotics under simulated gastric, intestinal conditions as well as bile, acid tolerant conditions. Lastly applications and challenges of using encapsulated bacteria in food industry for the development of novel functional foods have also been discussed in detail too. Future studies must include investigating the use of encapsulated bacterial formulations in in-vivo models for effective health beneficial properties as well as exploring the mechanisms behind the successful release of these formulations in gut, hence helping us to understand the encapsulation of probiotic cells in a meticulous manner.https://www.frontiersin.org/articles/10.3389/fnut.2022.971784/fullprobioticsencapsulationnutraceuticalfunctional foodviability |
| spellingShingle | Shubhi Singh Rishibha Gupta Sonam Chawla Pammi Gauba Manisha Singh Raj Kumar Tiwari Shuchi Upadhyay Shalini Sharma Silpi Chanda Smriti Gaur Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development Frontiers in Nutrition probiotics encapsulation nutraceutical functional food viability |
| title | Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development |
| title_full | Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development |
| title_fullStr | Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development |
| title_full_unstemmed | Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development |
| title_short | Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development |
| title_sort | natural sources and encapsulating materials for probiotics delivery systems recent applications and challenges in functional food development |
| topic | probiotics encapsulation nutraceutical functional food viability |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.971784/full |
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