Research Progress of Preparation and Application of Probiotic Microencapsulation in Food

GAO Xiangxin; CHEN Yongfu; Wusigale

doi:10.13386/j.issn1002-0306.2022090256

Volume 44 Issue 3

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(3): 19-28. > DOI: 10.13386/j.issn1002-0306.2022090256

GAO Xiangxin, CHEN Yongfu, Wusigale . Research Progress of Preparation and Application of Probiotic Microencapsulation in Food[J]. Science and Technology of Food Industry, 2023, 44(3): 19−28. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090256.

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Research Progress of Preparation and Application of Probiotic Microencapsulation in Food

Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China

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Received Date: September 25, 2022
Available Online: November 24, 2022

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Abstract

Abstract

Probiotics are widely used in the food field because they are beneficial to human health, while they are susceptible to adverse environmental factors such as temperature, oxygen, humidity, pressure, stomach acid and bile salts. In order to maintain high survival rate of probiotics during processing, storage and digestion, different microencapsulation technologies have been used for encapsulation and protection of probiotics. Probiotic microencapsulation technology can improve the resistance of probiotics to adverse environment by creating a physical barrier, and reduce the damage of probiotics in the protective matrix, so that they can reach the target site at full potency. The review article summarizes the source, type and efficacy of probiotics, and mainly summarizes the fundamental principles, advantages and disadvantages of the common probiotic microencapsulation technologies, including extrusion, emulsification, spray drying, freeze drying, spray chilling, complex coacervation, electrospinning, electrospraying and impinging aerosols. Furthermore, an overview of the application advantages and possibilities of probiotic microencapsulation technologies in dairy products, meat products, non-milk beverages and baked products are discussed. Although many studies in vitro digestion, there are still some limitations. As for the existing problems, it is necessary to expand the microencapsulation technologies, carry out in vivo experiments, and establish a systematic database to meet the industrial production needs of probiotic food. It provides theoretical reference for developing new probiotic food.
- probiotics,
- microencapsulation,
- food,
- application

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References

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Science and Technology of Food Industry

Research Progress of Preparation and Application of Probiotic Microencapsulation in Food

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