Encapsulation is a crucial process in developing probiotic products, aiming to protect beneficial microorganisms and ensure their viability until they reach the target site in the human body. Researchers and the industry have explored various encapsulation techniques to improve the efficiency, stability, and viability of probiotics in food applications. This article discusses several conventional and emerging encapsulation methods, highlighting their critical parameters, advantages, and disadvantages.
Description: Spray drying involves atomizing a probiotic-containing solution into a hot drying chamber, producing dry powder particles as the moisture evaporates.
Encapsulate Structure: Microcapsules with diameters ranging from 5–20 µm, depending on the nozzle size.
Description: Freeze drying removes moisture from probiotics by sublimation under low temperature and pressure, resulting in a porous powder.
Encapsulate Structure: Irregularly shaped particles larger than 1 mm, with broad size distribution.
Description: Probiotic cells are mixed with a biopolymer solution and extruded into a gelling solution, forming gel beads upon cross-linking.
Encapsulate Structure: Microbeads ranging from 0.5–3 mm in diameter, depending on needle size.
Description: Probiotics are encapsulated within droplets formed in an emulsion system, often stabilized by proteins or emulsifiers.
Encapsulate Structure: Capsules sized from 25 µm to 2 mm.
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