Probiotics: Health benefits, microencapsulation, and viability, combination with natural compounds, and applications in foods

Abstract

The growing consumer interest in functional foods has driven research on probiotics, recognized for providing health benefits such as improving gut microbiota and preventing diseases when consumed in adequate amounts. To ensure the viability of these bacteria during processing, storage, and passage through the gastrointestinal tract, probiotic encapsulation has emerged as an essential strategy. This paper presents a comprehensive a review of the benefits of probiotics, highlighting the main encapsulation methods and materials, as well as the factors affecting their viability. Microencapsulation is emphasized as an effective solution to enhance the stability and resilience of probiotics under adverse conditions, such as the action of digestive enzymes and the acidic environment of the stomach. Various encapsulation techniques are explored, including extrusion, spray drying, and coacervation, along with materials such as natural polymers and innovative combinations with bioactive compounds. The study also analyzes the impact of these techniques on the survival and release of probiotics in the intestine and provides examples of their applications in foods, such as juices and cereal bars, broadening consumption possibilities. Furthermore, the combination of probiotics with active compounds, such as antioxidants and prebiotics, is highlighted as a promising approach for the development of multifunctional products. Finally, the research concludes that technological advances in encapsulation and food formulation can enhance consumer acceptance and provide innovative and sustainable solutions for promoting global health.