Recent advances in electrospray encapsulation of probiotics: influencing factors, natural polymers and emerging technologies.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2025-01-06 DOI:10.1080/10408398.2024.2447307

Haifu Jia, Yuanyuan Li, Yueling Tian, Nan Li, Miao Zheng, Wei Zhang, Yujun Jiang, Qianyu Zhao, Chaoxin Man

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Abstract

The probiotic food sector is rapidly growing due to increased consumer demand for nutritional supplements. However, ensuring probiotic viability within the harsh conditions of the gastrointestinal tract remains a major challenge. While probiotic encapsulation is a promising solution to enhance probiotic viability, most traditional encapsulation methods have significant limitations. This review underscores the significance of adopting novel encapsulation technologies, particularly electrospray (ES), which offers superior encapsulation efficiency and versatility. It begins with an introduction to the principles and classification of ES, analyzes factors influencing the properties of ES microcapsules, and reviews the use of natural polymers in ES-based encapsulation. Additionally, it discusses recent advancements in this field, focusing on improvements in ES equipment (e.g., coaxial ES and emulsion ES) and the integration of ES with other technologies (e.g., microfluidic ES and ES-fluidized bed coating). Finally, it highlights existing challenges and explores future prospects in this evolving field, offering valuable insights for advancing probiotic encapsulation technologies and enhancing public health outcomes.

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由于消费者对营养补充剂的需求增加，益生菌食品行业正在迅速发展。然而，如何确保益生菌在胃肠道苛刻条件下的存活率仍是一大挑战。虽然益生菌封装是提高益生菌存活率的一种很有前景的解决方案，但大多数传统的封装方法都有很大的局限性。本综述强调了采用新型封装技术的重要性，尤其是电喷雾（ES）技术，它具有卓越的封装效率和多功能性。文章首先介绍了 ES 的原理和分类，分析了影响 ES 微胶囊特性的因素，并回顾了天然聚合物在基于 ES 的封装中的应用。此外，它还讨论了该领域的最新进展，重点是 ES 设备的改进（如同轴 ES 和乳液 ES）以及 ES 与其他技术的整合（如微流体 ES 和 ES 流化床涂层）。最后，报告强调了这一不断发展的领域所面临的现有挑战并探讨了其未来前景，为推进益生菌封装技术和提高公共卫生成果提供了宝贵的见解。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.