Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques

Non-dairy matrices represent 63% of the vehicles used for probiotication. However, their benefits to human health may be hindered by food processing, storage, and movement through the gastrointestinal tract. The microencapsulation of probiotic bacteria is an alternative to increase their resistance to such challenges. This review outlines the current advances in the encapsulation of probiotics using emulsification methods. The review also addresses the influence of encapsulating agents on the yield, the final size of microcapsules, and the survival rate of probiotic microorganisms. The main drying methods for probiotic microparticles, the kind of foods used for probiotication, and the emerging methods of emulsification are discussed. Emulsion microencapsulation has proven to be a viable technique for the production of probiotic microcapsules, while freeze-drying is the most suitable drying technique due to the mild process conditions. Emulsification through membranes and microfluidic devices are potential encapsulation techniques owing to their ability to control particle size and to work under mild conditions. The emulsion microencapsulation is thus a potential technique for ensuring the safe delivery of next-generation probiotics applied to non-dairy products.

Graphical Abstract