Encapsulated probiotics: Potential techniques and coating materials for non-dairy food applications

Koh, Wee Yin and Lim, Xiao Xian and Tan, Thuan-Chew and Rovina Kobun and Babak Rasti (2022) Encapsulated probiotics: Potential techniques and coating materials for non-dairy food applications. Applied Sciences, 12. pp. 1-31. ISSN 2076-3417

	Text ABSTRACT.pdf Download (55kB)
	Text FULLTEXT.pdf Restricted to Registered users only Download (1MB) \| Request a copy

URL: https://www.mdpi.com/2076-3417/12/19/10005/pdf

Abstract

The growing health awareness among consumers has increased the demand for non-dairybased 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 coencapsulation) 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.

Item Type:	Article
Keyword:	Encapsulation , Non-dairy , Probiotics , Stability , Storage
Subjects:	T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	DG MASNIAH AHMAD -
Date Deposited:	30 Nov 2022 08:07
Last Modified:	30 Nov 2022 08:07
URI:	https://eprints.ums.edu.my/id/eprint/34968

Actions (login required)

View Item