Co-encapsulation: An effective strategy to enhance the synergistic effects of probiotics and polyphenols

Abstract

Background

Probiotics and polyphenols are both widely studied for their individual encapsulation due to their environmental sensitivity. Recently, their co-encapsulation has gained attention, driven by increasing evidence of their synergistic effects.

Scope and approach

This review explores co-encapsulation technologies and their formation mechanisms. It emphasizes the effects of polyphenols on probiotic survival, the role of probiotics in protecting and delivering polyphenols, and the impact of co-encapsulation on their functionality. Future perspectives and challenges are also discussed.

Key findings and conclusions

Probiotics and polyphenols can be co-encapsulated using methods such as ionic gelation, spray drying, and complex coacervation/freeze drying, with mechanisms involving interactions of wall materials/polyphenols and probiotics/polyphenols. Polyphenols generally enhance probiotic survival during drying, storage, and digestion, while probiotics improve the stability and bioavailability of polyphenols. The main factors influencing the storage survival of probiotics in polyphenols include polyphenol type, concentration, probiotic strain, and storage temperature. Co-encapsulation of probiotics and polyphenols has been shown to regulate metabolism (reducing blood glucose and fat absorption) and inhibit colon cancer. However, it lacks inflammation treatment. Future research should focus on diversifying co-encapsulation types, expanding the influence of probiotics on polyphenols within co-encapsulation, and exploring the use of polyphenols as wall materials for probiotic encapsulation.