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Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques

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Abstract

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.

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Acknowledgements

The authors are grateful to CNPq (National Council for Scientific and Technological Development, Brazil) for the financial support (420275/2018-5, 307576/2018-3), and to CAPES (Coordination of Improvement of Higher Education Personnel) for the scholarship (PROEX).

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Authors and Affiliations

  1. Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-970, Florianópolis, SC, Brazil

    Callebe Camelo-Silva, Alan Ambrosi & Marco Di Luccio

  2. Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, 88034-001, Florianópolis, SC, Brazil

    Silvani Verruck

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  1. Callebe Camelo-Silva
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  2. Silvani Verruck
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  3. Alan Ambrosi
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  4. Marco Di Luccio
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Contributions

Callebe Camelo-Silva: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Software, Writing-original draft. Silvani Verruck: Conceptualization, Data curation, Formal analysis, Methodology, Writing-review & editing. Alan Ambrosi: Conceptualization, Data curation, Formal analysis, Methodology, Writing-review & editing. Marco Di Luccio: Conceptualization, Formal analysis, Methodology, Funding acquisition, Project administration, Resources, Supervision, Writing-review & editing.

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Correspondence to Marco Di Luccio.

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Camelo-Silva, C., Verruck, S., Ambrosi, A. et al. Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques. Food Eng Rev 14, 462–490 (2022). https://doi.org/10.1007/s12393-022-09315-1

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