Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review

Author:

Agriopoulou Sofia1ORCID,Smaoui Slim2ORCID,Chaari Moufida2ORCID,Varzakas Theodoros1ORCID,Can Karaca Asli3ORCID,Jafari Seid Mahdi45ORCID

Affiliation:

1. Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece

2. Laboratory of Microbial and Enzymatic Biotechnologies and Biomolecules, Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia

3. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Turkey

4. Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49138-15739, Iran

5. Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran 14158-45371, Iran

Abstract

An increased demand for natural products nowadays most specifically probiotics (PROs) is evident since it comes in conjunction with beneficial health effects for consumers. In this regard, it is well known that encapsulation could positively affect the PROs’ viability throughout food manufacturing and long-term storage. This paper aims to analyze and review various double/multilayer strategies for encapsulation of PROs. Double-layer encapsulation of PROs by electrohydrodynamic atomization or electrospraying technology has been reported along with layer-by-layer assembly and water-in-oil-in-water (W1/O/W2) double emulsions to produce multilayer PROs-loaded carriers. Finally, their applications in food products are presented. The resistance and viability of loaded PROs to mechanical damage, during gastrointestinal transit and shelf life of these trapping systems, are also described. The PROs encapsulation in double- and multiple-layer coatings combined with other technologies can be examined to increase the opportunities for new functional products with amended functionalities opening a novel horizon in food technology.

Publisher

MDPI AG

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