Toshifumi Udo, Zijin Qin, Yang Jiao, Rakesh K. Singh, Fanbin Kong
{"title":"A comprehensive review of mathematical modeling in probiotic microencapsulation","authors":"Toshifumi Udo, Zijin Qin, Yang Jiao, Rakesh K. Singh, Fanbin Kong","doi":"10.1007/s12393-025-09402-z","DOIUrl":null,"url":null,"abstract":"<div><p>The field of probiotics has garnered significant attention due to their potential health benefits, such as enhancing gut health and immune response. The effective delivery of probiotics through microencapsulation is crucial due to the sensitivity of probiotics to environmental stresses. Mathematical modeling offers profound insights into the growth, survival, inactivation, and release dynamics of microencapsulated probiotics, providing a basis for optimizing formulation and predicting behavior under various conditions. Although some of these subjects are cross-sectionally imported from the field of drug delivery, there are no specific papers that comprehensively discuss the mathematical modeling of probiotic microencapsulation from production to delivery. Thus, this paper aims to review the current landscape of mathematical models utilized in the microencapsulation of probiotics in different timelines, including cell culturing, microencapsulation process, storage, and delivery in the gastrointestinal tracts. Predictive microbial models, empirical reaction models, and drug release models were highlighted in each activity. In addition to the principles and equations, recent studies on the application of kinetic models for probiotics and their microcapsules were summarized and discussed. The review emphasizes the necessity of a mathematical approach for the comprehensive understanding of microencapsulated probiotics, combined with insights into food chemistry, microbiology, and engineering, to innovate and advance the application of probiotics for health improvement.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 2","pages":"249 - 269"},"PeriodicalIF":7.6000,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Engineering Reviews","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12393-025-09402-z","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The field of probiotics has garnered significant attention due to their potential health benefits, such as enhancing gut health and immune response. The effective delivery of probiotics through microencapsulation is crucial due to the sensitivity of probiotics to environmental stresses. Mathematical modeling offers profound insights into the growth, survival, inactivation, and release dynamics of microencapsulated probiotics, providing a basis for optimizing formulation and predicting behavior under various conditions. Although some of these subjects are cross-sectionally imported from the field of drug delivery, there are no specific papers that comprehensively discuss the mathematical modeling of probiotic microencapsulation from production to delivery. Thus, this paper aims to review the current landscape of mathematical models utilized in the microencapsulation of probiotics in different timelines, including cell culturing, microencapsulation process, storage, and delivery in the gastrointestinal tracts. Predictive microbial models, empirical reaction models, and drug release models were highlighted in each activity. In addition to the principles and equations, recent studies on the application of kinetic models for probiotics and their microcapsules were summarized and discussed. The review emphasizes the necessity of a mathematical approach for the comprehensive understanding of microencapsulated probiotics, combined with insights into food chemistry, microbiology, and engineering, to innovate and advance the application of probiotics for health improvement.
期刊介绍:
Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.