Recent trends in co-encapsulation of probiotics with prebiotics and their applications in the food industry

Abstract

Background

Probiotics, often referred to as beneficial microorganisms, and prebiotics, non-digestible food ingredients that promote the growth of beneficial bacteria, have garnered significant attention in the food industry due to their health benefits. The co-encapsulation of probiotics with prebiotics has emerged as a promising approach to enhance the effectiveness and stability of probiotics with prebiotics in food products.

Scope and approach

This review examines the classification and health benefits of probiotics and explores various co-encapsulation techniques such as freeze drying, spray drying, electro-hydrodynamic atomization, complex coacervation, and emulsification/internal gelation. It also delves into how encapsulation techniques and biopolymers enhance solubility and bioavailability, mask undesirable smells or flavors, improve stability and food preservation, prevent degradation during storage or absorption, increase viability, and improve tolerance to detrimental conditions in the gastrointestinal tract.

Key findings

Co-encapsulation of probiotics with prebiotics enhances stability, increases encapsulation efficiency, and improves sensory attributes. This approach also promotes synergistic health benefits, enhances bioavailability, and facilitates the development of appealing, functional dairy and non-dairy foods, making them increasingly attractive to health-conscious consumers in the food industry.

Conclusion

Co-encapsulation of probiotics with prebiotics presents a viable strategy to maximize the health benefits of functional foods. By leveraging advanced encapsulation techniques, the industry can improve the delivery and efficacy of these bioactive compounds, leading to more stable, effective, and consumer-appealing food products. This approach holds substantial potential for developing new and innovative health-promoting products that meet the growing consumer demand for functional and fortified foods.