Novel Encapsulation Approaches in the Functional Food Industry: With a Focus on Probiotic Cells and Bioactive Compounds.

Abstract

Bioactive substances can enhance host health by modulating biological reactions, but their absorption and utilization by the body are crucial for positive effects. Encapsulation of probiotics is rapidly advancing in food science, with new approaches such as 3D printing, spray-drying, microfluidics, and cryomilling. Co-encapsulation with bioactives presents a cost-effective and successful approach to delivering probiotic components to specific colon areas, improving viability and bioactivity. However, the exact method by which bioactive chemicals enhance probiotic survivability remains uncertain. Co-crystallization as an emerging encapsulation method improves the physical characteristics of active components. It transforms the structure of sucrose into uneven agglomerated crystals, creating a porous network to protect active ingredients. Likewise, electrohydrodynamic techniques are used to generate fibers with diverse properties, protecting bioactive compounds from harsh circumstances at ambient temperature. Electrohydrodynamic procedures are highly adaptable, uncomplicated, and easily expandable, resulting in enhanced product quality and functionality across various food domains. Furthermore, food byproducts offer nutritional benefits and technical potential, aligning with circular economy principles to minimize environmental impact and promote economic growth. Hence, industrialized nations can capitalize on the growing demand for functional foods by incorporating these developments into their traditional cuisine and partnering with businesses to enhance manufacturing and production processes.