Summary
This narrative review examines encapsulation technology as a strategy to protect and enhance the efficacy of probiotics in food systems. The authors consider both single-strain and co-encapsulation approaches, assessing how encapsulation improves probiotic stability, survival through food processing stages and storage, and delivery to the target site in the gastrointestinal tract. The review addresses encapsulation techniques and controlled-release mechanisms relevant to sustainable food production.
Regional applicability
The findings on encapsulation techniques for probiotic preservation are directly applicable to UK food manufacturing and functional food development. However, the review does not examine UK-specific regulatory frameworks (e.g. Food Standards Agency guidance) or climate considerations affecting probiotic viability in British food storage conditions.
Key measures
Probiotic survival rates, stability during processing and storage, viability during gastrointestinal transit, encapsulation techniques and controlled release mechanisms
Outcomes reported
The review synthesises evidence on encapsulation strategies for protecting and delivering probiotics in food production, examining both individual and co-encapsulation approaches. The paper evaluates how encapsulation improves probiotic stability, survival during processing and storage, and efficacy through gastrointestinal transit.
Topic tags
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