Electro-hydrodynamic processing for encapsulation of probiotics: A review on recent trends, technological development, challenges and future prospect. (December 2021)

• Record Type: Journal Article
• Authors: Niamah, Alaa Kareem; Gddoa Al-Sahlany, Shayma Thyab; Ibrahim, Salam A.; Verma, Deepak Kumar; Thakur, Mamta; Singh, Smita; Patel, Ami R.; Aguilar, Cristobal Noe; Utama, Gemilang Lara
• Is Part Of: Food bioscience. Volume 44:Part B(2021)
• Publication Date: 2021-12
• Subjects: Probiotics -- Viability -- Microencapsulation -- Electro-spraying -- Electro-spinning -- Functional foods; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2021.101458
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: In recent decades, there has been a lot of interest in the development of probiotic incorporated functional foods. It is because probiotic bacteria give various health advantages when ingested in sufficient quantities. However, the stability and viability of probiotics in various food products that can be employed as carriers are restricted by inherent food properties such as pH, acidity, packing, and storage needs of certain food types. Furthermore, the acidic environment of the gastrointestinal tract has an effect on probiotic bacteria survival. As a result, microencapsulation and other enrichment techniques have been used as probiotic carrier or targeted delivery systems. Microencapsulation techniques such as freeze-drying, emulsion, extrusion, and others have been shown to be promising for increasing the viability and bioactivity of probiotics; however, the use of high temperatures or organic solvents limits their usage and also affects cell survival. In this review, we have discussed innovative microencapsulation techniques for probiotics, such as electro-spraying and electro-spinning, as well as their recent trends, technological developments, and future prospects. The findings of the studies are quite fascinating, and they suggest in a new approach for the development of functional foods incorporating probiotics with enhanced viability and stability. Graphical abstract: Image 1 Highlights: The electro-hydrodynamic (EHD) processes have been focused for probiotic encapsulation. Encapsulation through EHD enhanced the viability of probiotics in the gastrointestinal tract. EHD also enhances the viability and stability of probiotics in the food matrixes. The process is its low costs with good reproducibility in a single stage. Encapsulated probiotics can be used in food and pharmaceutical products.