Polymer selection for microencapsulation of probiotics: impact on viability, stability, and delivery in functional foods for improved manufacturing and product development in the food industry
2023
Godswill Ntsomboh Ntsefong | Aleksei Lodygin | Ivan Evdokimov | Natalya Oboturova | Igor Rzhepakovsky | Tigran Nersesyan | Sergey Povetkin | Andrey Nagdalian
Probiotics have won considerable interest in the food industry because of their health benefits. However, ensuring probiotics' viability, stability, and effective delivery in functional ingredients constitute a major concern. Microencapsulation is a promising method to ensure probiotic viability and stability. The best polymer for microencapsulation of probiotics is a determining factor. This paper presents an overview of the impact of polymer selection on probiotic viability, stability, and delivery in functional foods. It discusses numerous microencapsulation techniques and factors influencing polymer selection. It further explores the consequences of various polymers on probiotic viability, highlighting their protecting mechanisms. Additionally, it examines the role of polymer selection in enhancing probiotic stability during delivery, launch kinetics, storage and processing. The business packages of microencapsulated probiotics in foods and case studies on precise polymer choices for probiotic product improvement are also presented. Finally, we present challenges and future directions in using polymers for probiotic microencapsulation in the food industry. This review thus presents insights to enhance manufacturing tactics and product development within the food industry.
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