Skip to main content
SpringerLink
Log in

Microencapsulation of Probiotics and Its Applications

  • Chapter
Frontier Discoveries and Innovations in Interdisciplinary Microbiology

Abstract

Probiotics are the live microorganisms which when administered in adequate amounts confer a health benefit on the host. Research has indicated that probiotics provide various health benefits to consumers such as reduction in different forms of diarrhoea, antimutagenic effect, alleviation of lactose intolerance and immunomodulation. But these effects are considered to be strain dependent and also depend on a number of other technological factors. For any organism to be considered as probiotic, it must survive the upper gastrointestinal (GI) passage tract and must remain viable at the site of its action, and it must be able to function in the gut environment. Various techniques have been applied to enhance viability of probiotics, and encapsulation is a method whereby the organism is entrapped in a matrix so that it can withstand passage of GI tract. The chapter provide various aspects of microencapsulation in probiotics.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Adhikari K, Mustapha A, Grun IU (2003) Survival and metabolic activity of microencapsulated Bifidobacterium longum in stirred yoghurt. J food Sci 68(1):275–280

    Article  CAS  Google Scholar 

  • Babu G, Rath S, Nithyalakshmi V (2011) Probiotic viability of freeze dried synbiotic microcapsules in skim milk powder at ambient storage condition. Int J Food Saf 13:62–68

    Google Scholar 

  • Burgain J, Gaiani C, Linder M, And Scher J (2011) Encapsulation of probiotic living cells, from laboratory scale to industrial applications. J Food Eng 104:467–483

    Article  CAS  Google Scholar 

  • Capela P, Hay TKC, Shah NP (2006) Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze dried yoghurt. Food Res Int 39:203–211

    Article  CAS  Google Scholar 

  • Carvalho AS, Silva J, Ho P, Teixeira P, Malcata FX, Gibbs P (2004) Effects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus. Biotechnol Prog 20(1):248–254

    Article  CAS  PubMed  Google Scholar 

  • Champagne CP, Fustier P (2007) Microencapsulation for the improved delivery of bioactive compounds into foods. Curr Opin Biotechnol 18:184–190

    Article  CAS  PubMed  Google Scholar 

  • Chávarri M, Marañón I, Ares R, Ibáñez FC, Marzo F, And Villarán MDC (2010) Microencapsulation of a probiotic and prebiotic in alginate–chitosan capsules improves survival in simulated gastro-intestinal conditions. Int J Food Microbiol 142(1–2):185–189

    Article  PubMed  Google Scholar 

  • Chen MJ, Chen KN (2007) Applications of probiotic encapsulation in dairy products. In: Lakkis JM (ed) Encapsulation and controlled release technologies in food systems. Wiley-Blackwell, New York, pp 83–107

    Chapter  Google Scholar 

  • Cook MT, Tzortzis G, Charalampopoulos D, Khutoryanskiy VV (2012) Microencapsulation of probiotics for gastrointestinal delivery. J Control Release 162(1):56–67

    Article  CAS  PubMed  Google Scholar 

  • Crittenden R, Weerakkody R, Sanguansri L, Augustin MA (2006) Synbiotic microcapsules that enhance microbial viability during nonrefrigerated storage and gastrointestinal transit. Appl Environ Microbiol 72(3):2280–2282

    Article  PubMed Central  CAS  PubMed  Google Scholar 

  • De Vos P, Faas MM, Spasojevic M, Sikkema J (2010) Encapsulation for preservation of functionality and targeted delivery of bioactive food components. Int Dairy J 20(4):292–302

    Article  Google Scholar 

  • Desai KGH, Park HJ (2005) Recent developments in microencapsulation of food ingredients. Drying Technol 23(7):1361–1394

    Article  CAS  Google Scholar 

  • Dinakar P, Mistry VV (1994) Growth and viability of Bifidobacterium bifidum in cheddar cheese. J Dairy Sci 77(10):2854–2864

    Article  CAS  PubMed  Google Scholar 

  • Ding WK, Shah NP (2007) Acid bile and heat tolerance of free and microencapsulated probiotic bacteria. J Food Sci 72(9):446–450

    Article  Google Scholar 

  • Dolly P, Anishaparvin A, Joseph GS, Anandharamakrishnan C (2011) Microencapsulation of Lactobacillus plantarum (mtcc 5422) by spray-freeze-drying method and evaluation of survival in simulated gastrointestinal condition. Informa Healthcare 568–574. http://www.informahealthcare.com/mnc

    Google Scholar 

  • FAO/WHO (2002) Guidelines for the evaluation of probiotics in food. Report of a joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in foods, London

    Google Scholar 

  • Fu WY, Etzel MR (1995) Spray-drying of Lactococcus lactis Ssp. lactis C2 and cellular injury. J Food Sci 60:195–200

    Article  CAS  Google Scholar 

  • Gharsallaoui A, Roudaut G, Chambin O, Voilley A, Saurel R (2007) Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Res Int 40:1107–1121

    Article  CAS  Google Scholar 

  • Goderska K, Czarnecki Z (2008) Influence of micro encapsulation and spray drying on the viability of Lactobacillus and Bifidobacterium strains. Pol J Microbiol 57:135–140

    PubMed  Google Scholar 

  • Godward G, Kailasapathy K (2003) Viability and survival of free, encapsulated and co-encapsulated probiotic bacteria in yoghurt. Milchwissenschaft 58(7–8):396–399

    Google Scholar 

  • Hamilton-Miller JMT, Gibson GR, Bruck W (2003) Some insight into the derivation and early uses of the word probiotic. Br J Nutr 90:845

    Article  CAS  PubMed  Google Scholar 

  • Holzapfel WH, Schillinger U (2002) Introduction to pre-and probiotics. Food Res Int 35:109–116

    Article  Google Scholar 

  • Holzapfel WH, Habere P, Snel J, Schillinger U, Huis in’t Veld JHJ (1998) Overview of gut flora and probiotics. Int J Food Microbiol 41(2):85–101

    Article  CAS  PubMed  Google Scholar 

  • Iyer C, Kailasapathy K (2005) Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yoghurt. J Food Sci 70:M18–M23

    Article  CAS  Google Scholar 

  • Jantzen M, Gödel A, Beermann C (2013) Direct spray drying and microencapsulation of probiotic Lactobacillus reuteri from slurry fermentation with whey. J Appl Microbiol 115:1029–1036

    CAS  PubMed  Google Scholar 

  • Jiménez-pranteda ML, Poncelet D, Ramos-cormenzana A, Monteoliva-sanchez M (2009) Viability of probiotics exopolymers beads exposed to specific in vitro conditions. In: XVIIth international conference on bioencapsulation, Groningen, 24–26 Sept 2009

    Google Scholar 

  • Kailasapathy K (2002) Microencapsulation of probiotic bacteria: technology and potential applications. Curr Issues Intest Microbiol 3:39–48

    CAS  PubMed  Google Scholar 

  • Kailasapathy K (2006) Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT 39:1221–1227

    Article  CAS  Google Scholar 

  • Kailasapathy K (2009) Encapsulation technologies for functional foods and nutraceutical product development. CAB Rev Perspect Agric Vet Sci Nutr Nat Res 4(033):1–19

    Google Scholar 

  • Kailasapathy K, Chin J (2000) Survival and therapeutic potential of probiotics organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp. Immunol Cell Biol 78(1):80–88

    Article  CAS  PubMed  Google Scholar 

  • Kearney L, Upton M, M.C Laughlin A (1990) Enhancing the viability of Lactobacillus plantarum inoculum by immobilizing the cells in calcium-alginate beads incorporating cryoprotectants. Appl Environ Microbiol 56:3112–3116

    PubMed Central  CAS  PubMed  Google Scholar 

  • Kebary KMK, Hussein SA, Badawi RM (1998) Improving viability of bifidobacteria and their effect on frozen milk. Egypt J Dairy Sci 26:319–337

    Google Scholar 

  • Kharter KAA, Ali MA, Ahmad EAM (2010) Effect of encapsulation on some probiotic criteria. Am J Sci 6:810–819

    Google Scholar 

  • Kim KI, Yoon YH (1995) A study on the preparation of direct vat lactic acid bacterial starter. Korean J Dairy Sci 17(2):129–134

    Google Scholar 

  • King CK, Glass R, Bresee JS, Duggan C (2003) Managing acute gastroenteritis among children: oral rehydration, maintenance, and nutritional therapy. MMWR Recomm Rep 52(RR-16):1–16

    PubMed  Google Scholar 

  • Koo S, Cho Y, Huh C, Beak Y, Park J (2001) Improvement of the stability of Lactobacillus casei YIT 9081 by microencapsulation using alginate and chitosan. J Microbiol Biotechnol 11(3):376–383

    CAS  Google Scholar 

  • Krasaekoopt W (2012) Properties and applications of different probiotic delivery systems, research book chapter. WP Woodhead Publishing

    Google Scholar 

  • Krasaekoopt W, Tandhanskul A (2008) Sensory and acceptance assessment of yogurt containing probiotic beads in Thailand. KU J (Natural Science) 42:99–106

    Google Scholar 

  • Krasaekoopt W, Bhandari B, Deeth H (2003) Evaluation of encapsulation techniques of probiotics for yoghurt. Int Dairy J 13:3–13

    Article  CAS  Google Scholar 

  • Lahtinen SJ, Ouwehand AC, Salminen SJ, Forssell P, Myllärinen P (2007) Effect of starch- and lipid-based encapsulation on the culturability of two Bifidobacterium longum strains. Lett Appl Microbiol 44(5):500–505

    Article  CAS  PubMed  Google Scholar 

  • Lakkis JM (2007) Encapsulation and controlled release technologies in food systems, 1st edn. Blackwell Publishing, Ames

    Book  Google Scholar 

  • Maillard M, Landuyt A (2008) Chocolate: an ideal carrier for probiotics. Agro Food Ind Hi-Tec 19(3):13–15

    CAS  Google Scholar 

  • Metchnikoff LE (2004) The prolongation of life: optimistic studies (reprinted edition 1907). Springer, New York

    Google Scholar 

  • Morgan C, Herman N, White P, Vesey G (2006) Preservation of microorganisms by drying: a review. J Microbiol Methods 66(2):183–193

    Article  CAS  PubMed  Google Scholar 

  • Muthukumarasamy P, Holley RA (2007) Survival of Escherichia coli O157:H7 in dry fermented sausages containing microencapsulated probiotic lactic acid bacteria. Food Microbiol 24:82–88

    Article  CAS  PubMed  Google Scholar 

  • Oliveira AC, Moretti TS, Boschini C, Baliero JC, Freitas O, Favaro-Trindade CS (2007) Stability of microencapsulated B. lactis (BI 01) and L. acidophilus (LAC 4) by complex coacervation followed by spray drying. J Microencapsul 24(7):673–681

    Article  CAS  PubMed  Google Scholar 

  • Ozer B, Kirmaci HA, Senel E, Atamer M, Hayaloglu A (2009) Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation. Int Dairy J 19:22–29

    Article  Google Scholar 

  • Parvez S, Malik KA, Kang SA, Kim HY (2006) Probiotics and their fermented food products are beneficial for health. J Appl Microbiol 100(6):1171–1185

    Article  CAS  PubMed  Google Scholar 

  • Patel AK, Singhania RR, Pandey A, Chincholkar SB (2010) Probiotic bile salt hydrolase: current developments and perspectives. Appl Biochem Biotechnol 162(1):166–180

    Article  CAS  PubMed  Google Scholar 

  • Pereira ALF, Almeida FDL, Lima MA, Costa JMC, Rodrigues, S (2013) Spray-drying of probiotic cashew apple juice. Food Bioprocess Technol 1935–5130

    Google Scholar 

  • Petrovic T, Nedovic V, Dimitric-Brankovic S (2007) Protection of probiotic microorganisms by microencapsulation. CI CEQ 13(3):169–174

    Article  CAS  Google Scholar 

  • Picot A, Lacroix C (2003) Effect of micronization on viability and thermotolerance of probiotic freeze-dried cultures. Int Dairy J 13:455–462

    Article  Google Scholar 

  • Rao AV, Shiwnarain N, Maharaj I (1989) Survival of microencapsulated Bifidobacterium pseudolongum in simulated gastric and intestinal juices. Can Inst Food Sci Technol J 22:345–349

    Article  Google Scholar 

  • Sanders ME, Huisin’t Veld J (1999) Bringing a probiotic-containing functional food to the market: microbiological, product, regulatory and labelling issues. Antonie Van Leeuwenhoek 76:293–315

    Article  CAS  PubMed  Google Scholar 

  • Sanders ME, Gibson G, Gill HS, Guarner F (2007) Probiotics: their potential to impact human health. CAST issue paper no. 36, Oct 2007. http://www.castscience.org/publications.asp

  • Sandoval-Castilla O, Lobato-Valleros C, Garcia-Galindo HS, Alvarez-Ramirez J, Vernom-Carter EJ (2010) Textural properties of alginate-pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt. Food Res Int 43:111–117

    Article  CAS  Google Scholar 

  • Savini M, Cecchini C, Verdenelli MC, Silvi S, Orpianesi C, Cresci A (2010) Pilotscale production and viability analysis of freeze-dried probiotic bacteria using different protective agents. Nutrients 2:330–339

    Article  PubMed Central  CAS  PubMed  Google Scholar 

  • Saxelin M, Korpela R, Mayra-Makinen A (2003) Introduction: classifying functional dairy products. In: Mattila-Sandholm T, Saarela M (eds) Functional dairy products. Woodhead Publishing Limited, Cambridge, pp 1–16

    Chapter  Google Scholar 

  • Semyonov D, Ramon O, Kaplun Z, Levin-Brener L, Gurevich N, And Shimoni E (2010) Microencapsulation of Lactobacillus paracasei by spray freeze drying. Food Res Int 43:193–202

    Article  CAS  Google Scholar 

  • Sharma M, Devi M (2014) Probiotics: a comprehensive approach toward health foods. Crit Rev Food Sci Nutr 54(4):537–552

    Article  CAS  PubMed  Google Scholar 

  • Sheu TY, Marshall RT (1993) Microentrapment of lactobacilli in calcium alginate gels. J Food Sci 58:557–561

    Article  Google Scholar 

  • Sohail A, Turner MS, Coombes A, Bostrom T, Bhandari B (2011) Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method. Int J Food Microbiol 145:162–168

    Article  CAS  PubMed  Google Scholar 

  • Soma PK, Williams PD, Lo YM (2009) Advancements in non-starch polysaccharide research for frozen foods and microencapsulation of probiotics. Front Chem Eng Chin 3(4):413–426

    Article  CAS  Google Scholar 

  • Stanton C, Gardiner G, Lynch PB, Collins JK, Fitzgerald G, Ross RP (1998) Probiotic cheese. Int Dairy J 8:491–496

    Article  CAS  Google Scholar 

  • Steenson LR, Klaenhammer TR, Swaisgood HE (1987) Calcium alginate-immobilized cultures of lactic streptococci are protected from attack by lytic bacteriophage. J Dairy Sci 70:1121–1127

    Article  CAS  PubMed  Google Scholar 

  • Sultana K, Godward G, Reynolds N, Arumugaswamy R, Peiris P (2000) Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. Int J Food Microbiol 62:47–55

    Article  CAS  PubMed  Google Scholar 

  • Suomalainen T, Lagstrom H, Matto J, Saarela M, Arvilommi H, Laitenen I, Ouwehand AC, Salmien S (2006) Influence of whey-based fruit juice containing Lactobacillus rhamnosus on intestinal well-being and humoral immune response in healthy adults. Food Sci Technol 39(7):788–795

    CAS  Google Scholar 

  • Tuomola EM, Ouwehand AC, Salminen SJ (1999) The effect of probiotic bacteria on the adhesion of pathogens to human intestinal mucus. FEMS Immunol Med Microbiol 26(2):137–142

    Article  CAS  PubMed  Google Scholar 

  • Tuorila H, Cardello AV (2002) Consumer responses to an off-flavor in juice in the presence of specific health claims. Food Qual Prefer 13:561–569

    Article  Google Scholar 

  • Urbanska AM, Bhathena J, Prakash S (2007) Live encapsulated Lactobacillus acidophilus cells in yogurt for therapeutic oral delivery: preparation and in vitro analysis of alginate–chitosan microcapsules. Can J Physiol Pharmacol 85(9):884–893

    Article  CAS  PubMed  Google Scholar 

  • Vasiljevic T, Shah NP (2008) Probiotics-from Metchnikoff to bioactives. Int Dairy J 18:714–728

    Article  CAS  Google Scholar 

  • Weichselbaum E (2009) Probiotics and health: a review of the evidence. Nutr Bull 34(4):340–373

    Article  Google Scholar 

  • Whelehan M, Marison IW (2011) Microencapsulation using vibrating technology. J Microencapsul 28(8):669–688

    Article  CAS  PubMed  Google Scholar 

  • Woo C, Lee K, Heo T (1999) Improvement of Bifidobacterium longum stability using cell-entrapment technique. J Microbiol Biotechnol 9(2):132–139

    Google Scholar 

  • Ying D, Sun J, Sanguansri L, Weerakkody R, Augustin M (2011) Enhanced survival of spray dried microencapsulated Lactobacillus rhamnosus GG in the presence of glucose. J Food Eng 109(3):597–602

    Article  Google Scholar 

  • Yoon KY, Woodams EE, And Hang YD (2004) Probiotication of tomato juice by lactic acid bacteria. J Microbiol 42(4):315–318

    PubMed  Google Scholar 

  • Zhao R, Sun J, Torley P, Wang D, Niu S (2008) Measurement of particle diameter of Lactobacillus acidophilus microcapsule by spray drying and analysis on its microstructure. World J Microbiol Biotech 24(8):1349–1354

    Article  Google Scholar 

  • Zou Q, Zhao J, Liu X, Tian F, Zhang H, Zhang H, Chen W (2011) Microencapsulation of Bifidobacterium bifidum F-35 in reinforced alginate microspheres prepared by emulsification/internal gelation. Int Food Sci Technol 46(8):1672–1678

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. National Institute of Food Technology Entrepreneurship and Management, Plot 97 Sector 56, HSIIDC, Kundli, Sonipat, Haryana, India

    Kumar Satya Prakash, Rupesh Chavan & Vijendra Mishra

Authors
  1. Kumar Satya Prakash
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Rupesh Chavan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Vijendra Mishra
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Vijendra Mishra .

Editor information

Editors and Affiliations

  1. Department of Microbiology, Maharshi Dayanand University, Rohtak, Haryana, India

    Pratyoosh Shukla

Rights and permissions

Reprints and permissions

Copyright information

© 2016 Springer India

About this chapter

Cite this chapter

Prakash, K.S., Chavan, R., Mishra, V. (2016). Microencapsulation of Probiotics and Its Applications. In: Shukla, P. (eds) Frontier Discoveries and Innovations in Interdisciplinary Microbiology. Springer, New Delhi. https://doi.org/10.1007/978-81-322-2610-9_3

Download citation

Publish with us

Policies and ethics

Search

Navigation