Encapsulation of Probiotics for Food Applications

Probiotics are live microorganisms that can support a healthy life when administered in an adequate amount. They contribute to digestive health, respiratory health, pancreatic health, brain functioning, cholesterol reduction, disease prevention, immune regulation and metabolic homeostasis. Probiotic microorganisms can be delivered through foods and supplements, considered as functional foods. The incorporation of probiotics in foods necessitates a thorough understanding of fields from microbiology to food technology to engineering and design. Importantly, post-consumption fate and targeted delivery hold significant research interest. Encapsulation is an established way to protect the viability of probiotics, support their stability during processing and storage, and enhance their survivability against adverse conditions. Encapsulating materials significantly affect these attributes and their delivery in the human system. With rising needs, several encapsulation technologies have evolved. However, the applications of encapsulated probiotics in functional foods are not well-established at the industrial level for wide commercialization. It is an important aspect that the technology choice should be efficient in terms of providing maximal cell viability and functionality retention as well as cost-effective with high yield and minimal energy consumption. This explains the evolution of novel encapsulation approaches and improvements in existing processes. Encapsulation of Probiotics for Food Applications provides a complete understanding on encapsulation of probiotics for functional food applications. The basics of probiotics, their mechanism of action, concepts, challenges, and the need for encapsulation are covered. Criteria for selecting encapsulating materials, various encapsulation methods for encapsulation of probiotics and their applications in the food industry are discussed in full. The text includes evidences for targeted delivery of encapsulated probiotics, regulations, safety guidelines and aspects on commercialization of probiotic foods, plus challenges and opportunities.