{"title":"Microencapsulation Techniques for Probiotic Formulations: Current Scenario and Future Perspective","authors":"Tawseefa Jan, Rajeshwari Negi, Arbina Hilal, Simranjeet Kaur, Divjot Kour, Sofia Sharief Khan, Sheikh Shreaz, Praneet Chauhan, Neelam Yadav, Sarvesh Rustagi, Ashutosh Kumar Rai, Sangram Singh, Ajar Nath Yadav, Naseer Ahmed","doi":"10.1155/jfq/6738124","DOIUrl":null,"url":null,"abstract":"<p>Probiotics, beneficial microorganisms that can enhance human health, are susceptible to adverse effects from processing and storage and passage through the gastrointestinal tract. Various conventional and nonconventional formulations are accessible for administering probiotics, with the latter subject to fewer regulatory guidelines. Pharmaceutical formulations, part of the conventional category, are specifically crafted to deliver an effective quantity of viable microorganisms. However, probiotics are particularly sensitive to environmental and processing factors, which can compromise their viability within the final formulation. This review addresses a significant gap in the current literature by focussing on the encapsulation technologies developed to enhance the stability of probiotics throughout the storage period, providing physical protection through the digestive system and improving their colonisation ability. Key advancements in encapsulation processes, including innovative approaches, thermal treatments and strategies to overcome gastrointestinal conditions, are discussed in this review.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.9000,"publicationDate":"2025-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6738124","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Quality","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/jfq/6738124","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Probiotics, beneficial microorganisms that can enhance human health, are susceptible to adverse effects from processing and storage and passage through the gastrointestinal tract. Various conventional and nonconventional formulations are accessible for administering probiotics, with the latter subject to fewer regulatory guidelines. Pharmaceutical formulations, part of the conventional category, are specifically crafted to deliver an effective quantity of viable microorganisms. However, probiotics are particularly sensitive to environmental and processing factors, which can compromise their viability within the final formulation. This review addresses a significant gap in the current literature by focussing on the encapsulation technologies developed to enhance the stability of probiotics throughout the storage period, providing physical protection through the digestive system and improving their colonisation ability. Key advancements in encapsulation processes, including innovative approaches, thermal treatments and strategies to overcome gastrointestinal conditions, are discussed in this review.
期刊介绍:
Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.