Food Hydrocolloids for Health最新文献

{"title":"Proteins derived from green biomass: Alfalfa (Medicago sativa L.) and water lentil concentrate (Lemna minor L.) in the focus as stabilizers for emulsions","authors":"Maren Müller ,&nbsp;Olaf Holderer ,&nbsp;Kuno Schwärzer ,&nbsp;Anika Wiese-Klinkenberg ,&nbsp;Beate Förster ,&nbsp;Stephan Förster ,&nbsp;Joachim Kohlbrecher ,&nbsp;Kathleen Wood ,&nbsp;Baohu Wu ,&nbsp;Stephan Hauschild ,&nbsp;Henrich Frielinghaus ,&nbsp;Theresia Heiden-Hecht","doi":"10.1016/j.fhfh.2025.100233","DOIUrl":"10.1016/j.fhfh.2025.100233","url":null,"abstract":"<div><div>Green crop biomass is a sustainable protein source, which can support solving global food challenges as well as improving the bioeconomy for novel food utilization. Two green biomasses -alfalfa and water lentil- known for a high protein content and their value as feed and food components were investigated for their potential in stabilizing emulsions.</div><div>For interfaces in complex food systems like emulsions, the proteins from the green biomasses act similarly to other plant proteins and even to some extent to whey proteins. The extracted green biomass protein concentrates were composed of a diverse mixture of proteins: RuBisCo as the main component, enzymes like ATP subunit synthase, chlorophyll a-b binding proteins, histones and cytochromes, which all were associated as protein aggregates or protein-polyphenol complexes with sizes from 33 up to 85 nm.</div><div>These multicomponent and complex green protein components were obtained in an extraction process, and proved their capability to stabilize emulsions. Key parameters are a narrow oil droplet size distribution with rather small oil droplets with a median of about 3.5 μm, a low interfacial tension with around 15 mN/m and an elastic interfacial layer with an elastic modulus of about 45 mN/m comparable to functional whey or plant proteins. The oil/water interface of the emulsion revealed a more pronounced structural rearrangement for alfalfa protein compared to water lentil proteins as quantified by small-angle neutron scattering (SANS), indicating the relevance of plant protein source to the final structure.</div><div>Green biomass proteins from alfalfa and water lentil represent a novel protein source to stabilize emulsions.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100233"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced oral delivery of zeaxanthin via chitosan/alginate nanoparticles: Optimizing stability and antioxidant efficacy in retinal cells","authors":"Feuangthit Niyamissara Sorasitthiyanukarn ,&nbsp;Chawanphat Muangnoi ,&nbsp;Nonthaneth Nalinratana ,&nbsp;Pranee Rojsitthisak ,&nbsp;Pornchai Rojsitthisak","doi":"10.1016/j.fhfh.2025.100254","DOIUrl":"10.1016/j.fhfh.2025.100254","url":null,"abstract":"<div><div>Zeaxanthin (ZT), a lipophilic carotenoid with strong antioxidant potential, suffers from poor aqueous solubility and low oral bioavailability, which limits its therapeutic application. In this study, chitosan/alginate nanoparticles (CS/ALG-NPs) were developed and optimized for oral ZT delivery using a Box-Behnken design. The optimized NPs showed a particle size of 268 ± 35 nm, a zeta potential of −25.2 ± 0.8 mV, and an encapsulation efficiency of 75.4 ± 3.4%. <em>In vitro</em> release under simulated gastrointestinal (GI) conditions exhibited sustained release with improved digestive stability and bioaccessibility compared to free ZT. The optimized ZT-CS/ALG-NPs exhibited favorable stability, maintaining particle size, surface charge, and encapsulation efficiency during storage at 4 °C, and retained their spherical morphology and uniform dispersion after simulated GI digestion, supporting their potential for oral delivery applications. In ARPE-19 cells, ZT-CS/ALG-NPs significantly reduced intracellular reactive oxygen species, restored antioxidant enzyme activities (SOD, CAT, GPx), and increased intracellular glutathione (GSH) levels compared to free ZT. Under H₂O₂-induced oxidative stress, ZT-CS/ALG-NPs reduced the expression of pro-apoptotic proteins (Bax and cytochrome c) and increased the expression of anti-apoptotic protein (Bcl-2) in ARPE-19 cells (<em>vs</em> H₂O₂ group). Transmission electron microscopy and flow cytometry confirmed cellular uptake. These findings demonstrate the potential of CS/ALG-NPs as a polysaccharide-based oral delivery system to enhance the stability, bioaccessibility, and antioxidant efficacy of hydrophobic bioactives such as zeaxanthin.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100254"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145614355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advances in food-grade hydrogel encapsulation of probiotics with next-generation prebiotics for targeted synbiotic delivery","authors":"Vidmantė Minelgaitė,&nbsp;Sigita Jeznienė,&nbsp;Aušra Šipailienė","doi":"10.1016/j.fhfh.2025.100251","DOIUrl":"10.1016/j.fhfh.2025.100251","url":null,"abstract":"<div><div>Background. Hydrogel-based encapsulation represents a successful method for preserving probiotics and their functionality during processing, storage, and gastrointestinal transit. Although conventional systems offer protection, advances in next-generation prebiotics such as polyphenols and non-digestible carbohydrates have shifted the focus toward multifunctional synbiotic delivery systems. These materials provide sustainable, food-grade design and improve both structural integrity and bioactivity. Additionally, fabrication and crosslinking methods such as ionic interactions, Maillard conjugation, and enzymatic or pH-responsive techniques facilitate precise hydrogel customization for targeted probiotic release. Scope and approach. This review discusses recent progress in natural and composite hydrogels for probiotic encapsulation, with particular attention to the influence of next generation prebiotics on hydrogel functionality. A decision-oriented design framework is presented, aligning target sites and release triggers with materials and crosslinking strategies, exemplified with quantitative results. This framework offers a systematic approach for selecting food-grade matrices and encapsulation methods. Key findings and conclusions. Natural and composite hydrogels provide effective protection against oxygen, heat, acidity, bile salts, and digestive enzymes, maintaining a hydrated and biocompatible microenvironment. Protein–polysaccharide combinations increase mechanical and rheological stability, while next-generation prebiotics further reinforce structural integrity and bioactivity. Encapsulation efficiencies above 90 percent and enhanced cell viability in simulated digestion demonstrate promising performance of these systems. The integration of quantitative mapping and design principles establishes a practical framework for developing scalable, food-grade, multifunctional synbiotic hydrogels, supporting advancements in probiotic delivery technology. Adopting standardized digestion models and prioritizing in vivo validation will aid the development of synbiotic hydrogels acceptable in real food systems.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100251"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145412510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extraction, purification, structure characterization of polysaccharides from Cistanche deserticola and their biological effects","authors":"Faqin Tao ,&nbsp;Baotang Zhao ,&nbsp;Shen Song ,&nbsp;Yunfei Xu ,&nbsp;Ji Zhang","doi":"10.1016/j.fhfh.2025.100235","DOIUrl":"10.1016/j.fhfh.2025.100235","url":null,"abstract":"<div><div>The polysaccharide fraction (CDP-D2-N1) from the stem of Cristanche deseticola was obtained after extraction and purification. The structural characteristics and in vitro antioxidant and anti-inflammatory activities of CDP-D2-N1 were investigated by physical, chemical and instrumental analyses. The results showed that CDP-D2-N1 (127.784 kDa) is a heterogeneous polysaccharide with an irregular non-crystalline structure, containing mainly Rha:Ara:Xyl:Gal:Gal:GlcA:Glc:GalA, and a molar ratio of 6.75 : 26.68 : 1.56 : 37.87 : 3.94 : 2.17 : 21.02. Combined with the results of NMR spectroscopy and methylation analyses, the main chain of CDP-D2-N1 was determined to be →4)-α-<span>d</span>-GalpA-(1→,→3,6)-β-<span>d</span>-Galp-(1→, →5)-α-<span>l</span>-Araf-(1→, containing a small amount of fragment →3,4)-β-<span>d</span>-Galp-(1→ and →3)-β-<span>d</span>-Galp-(1→, and the CDP-D2-N1 structure was inferred. In vitro assays demonstrated that CDP-D2-N1 possessed significant antioxidant capacity and attenuated inflammation induced by lipopolysaccharide (LPS) from <em>Escherichia coli</em> O55:B5 in bovine endothelial cells (bEEcs) by inhibiting the expression levels of TNF-α, IL-6, TLR 4 and IL-1.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100235"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Green synthesis of biocompatible silver nanoparticles from Persicaria hydropiper leaves: Therapeutic and catalytic applications","authors":"Shajahan Talukder ,&nbsp;Md. Shahin Ali ,&nbsp;Sangita Kundu ,&nbsp;Md. Abdul Aziz ,&nbsp;Md. Rezaul Karim ,&nbsp;Md. Habibur Rahman ,&nbsp;M. Ahasanur Rabbi ,&nbsp;Md. Rowshanul Habib","doi":"10.1016/j.fhfh.2025.100237","DOIUrl":"10.1016/j.fhfh.2025.100237","url":null,"abstract":"<div><div>The study presents a sustainable method for synthesizing biocompatible silver nanoparticles from <em>Persicaria hydropiper</em> leaves (PH-AgNPs) with promising anti-inflammatory, antioxidant, anticancer, antimicrobial, and catalytic potentials. UV–vis analysis confirmed PH-AgNPs formation with a surface plasmon resonance (SPR) peak at 455 nm. FTIR spectra revealed the constituents of leaf extract involved in silver ion reduction. Characterization of PH-AgNPs was done using X-ray diffraction, dynamic light scattering, scanning electron microscopy, and energy dispersive X-ray techniques. This characterization confirmed that PH-AgNPs exhibited a crystalline, spherical shape with a strong silver peak. PH-AgNPs showed blood compatibility and a non-toxic nature as compared with Triton-X. PH-AgNPs exhibited moderate anti-inflammatory and antioxidant activities compared to diclofenac sodium and ascorbic acid. PH-AgNPs also showed potential as catalysts for the degradation of harmful dyes. In the anticancer experiment, PH-AgNPs treatments significantly (<em>p</em> &lt; 0.05) decreased viable EAC (Ehrlich Ascites Carcinoma) cells and lowered weight gain in mice. PH-AgNPs (<em>p</em> &lt; 0.05) restored blood counts and improved liver structure in treated mice <em>versus</em> untreated controls. Proapoptotic genes encoding p53 and Bax proteins were overexpressed in treated EAC cells, confirming the apoptotic hallmarks seen in fluorescence microscope images of these treated cells. PH-AgNPs demonstrated potent antibacterial activity, particularly against Shigella boydii, while erythromycin was the most effective against the same bacterium. PH-AgNPs combined with tetracycline showed the highest synergistic effect (37.26 %) against <em>Escherichia coli</em>. PH-AgNPs showed the lowest minimum inhibitory concentration (9.38 mg/mL) against Bacillus cereus. Therefore, the green-fabricated PH-AgNPs hold significant biological and environmental importance, offering potential for therapeutic and environmentally friendly applications.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100237"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145019178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The thirst-quenching capacity of carbonated thickened drinks","authors":"Ruth Picó-Munyoz,&nbsp;Amparo Tarrega,&nbsp;Laura Laguna","doi":"10.1016/j.fhfh.2025.100226","DOIUrl":"10.1016/j.fhfh.2025.100226","url":null,"abstract":"<div><div>Thickened drinks can be prescribed to ensure the safety of individuals with swallowing difficulties. However, these beverages, especially those with starch-based thickeners, are often less appealing because of their texture and taste. Previous research has indicated that carbonation in water can improve beverage likeability and stimulate muscular activity, potentially helping in safer swallowing. This study investigates the potential of adding carbonation to thickened drinks to enhance oral hydration and alleviate dry mouth and thirst sensations. Nine different water samples prepared with or without a thickener (xanthan gum-based or starch-based) and with still or carbonated water (powder- sparkling water and sparkling commercial water) were studied. Oral moisture, dry mouth, and thirst-quenching sensations were measured before, immediately after, and 5 min after consumption. The two types of carbonation created resulted in different distribution of bubbles. Oral moisture was reduced after consuming thickened water. In addition, the thickened water, with or without carbonation, did not alleviate thirst or dry mouth. Despite the potential safety benefits of carbonation, it did not improve thirst or dry mouth sensations. Future research should explore other stimuli to enhance thirst-quenching capacity, like flavour addition to carbonation to enhance adherence to thickened beverages and body stimulation.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100226"},"PeriodicalIF":4.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321565","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent advances in plant protein microgels encapsulated with bioactive compounds","authors":"Srutee Rout ,&nbsp;Sena Bakir ,&nbsp;Sonali Khanal ,&nbsp;Gurjeet Kaur ,&nbsp;Zakir Showkat Khan ,&nbsp;Thameed Aijaz ,&nbsp;Jyoti Sharma ,&nbsp;Mohmad Sayeed Bhat ,&nbsp;Farhana Mehraj ,&nbsp;Ghazaleh Sadeghi Vahid ,&nbsp;Dinesh Kumar ,&nbsp;Prem Prakash Srivastav","doi":"10.1016/j.fhfh.2025.100238","DOIUrl":"10.1016/j.fhfh.2025.100238","url":null,"abstract":"<div><div>Protein microgels and other novel food structuring methods have garnered attention to increase plant protein functionality. Microgels, small particles (0.5–5 μm) that trap a lot of solvent, are made of a three-dimensional network of cross-linked biopolymer molecules. Protein microgels exhibit structural adaptability that makes them excellent carriers for lipophilic bioactives, protecting them from degradation and instability in aqueous systems. Additionally, their tunable design allows controlled release, enhancing bioavailability and functional efficacy in food and nutraceutical applications. The integration of scientific advances with food technology positions plant protein-based microgels as transformative tools in developing sustainable, protein-rich, and functional plant-based food systems. These advances in protein microgels prompt this review of growing plant protein sources, microgel formation, stabilization technologies, encapsulation with bioactive compounds, bioactive component transport, focusing on their functional properties, structural features, and applications. Knowing these trends can help us understand how sustainable, functioning food systems will emerge and solve global environmental and nutritional challenges.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100238"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145044376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Beta-glucan-enriched diets improve immune function, antioxidant activity, and survivability in challenged oysters","authors":"Gustavo Waltzer Fehrenbach ,&nbsp;João Rui Tanoeiro ,&nbsp;Robert Pogue ,&nbsp;Frank Carter ,&nbsp;Marco F.L. Lemos ,&nbsp;Patrick Murray ,&nbsp;Declan Devine ,&nbsp;Emanuele Rezoagli ,&nbsp;Ian Major ,&nbsp;Emma J. Murphy","doi":"10.1016/j.fhfh.2025.100227","DOIUrl":"10.1016/j.fhfh.2025.100227","url":null,"abstract":"<div><div>Beta-glucans are bioactive polysaccharides with immunomodulatory and hydrocolloid properties. This study explores the potential of beta-glucans extracted from mushroom waste to enhance oyster (<em>Crassostrea gigas</em>) immunity and quality, providing a sustainable alternative to conventional aquaculture interventions. Beta-glucan supplementation led to a 100 % survival rate in treated groups compared to 70 % in the bacteria-only group (<em>p</em> = 0.024). Flow cytometry revealed a significant reduction in viable hemocytes in the beta-glucan group post-infection, suggesting modulation of inflammation. Protein content in gills, mantle, and digestive tissues increased by up to 2-fold in beta-glucan-fed oysters versus controls. Antioxidant activity, assessed by FRAP assay, was 25–40 % higher in the mantle and digestive tract if beta-glucan groups. Bacteriostatic assays demonstrated a marked reduction in <em>Vibrio</em> sp. Counts in tissues, particularly in the digestive tract, with bacterial load similar to uninfected controls. These findings highlight the dual functionality of beta-glucans as both immunomodulators and hydrocolloids, with implications for improving aquaculture sustainability and food safety. Further research should explore feeding behaviour, gut transit time, and nutrient absorption to optimize beta-glucan application in commercial shellfish production.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100227"},"PeriodicalIF":4.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144312866","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Profiling oligosaccharide components in Polygonatum kingianum with potential anti-NAFLD activity using UPLC-Orbitrap-MS/MS technology","authors":"Hong Guo ,&nbsp;Rui Yao ,&nbsp;Jing Fan ,&nbsp;Ying Wang ,&nbsp;Lingzhi Zhang ,&nbsp;Hua Sun ,&nbsp;Xiaohan Guo ,&nbsp;Jianbo Yang ,&nbsp;Jingzhe Pu ,&nbsp;Yazhong Zhang ,&nbsp;Baozhong Duan ,&nbsp;Jia Chen ,&nbsp;Wenguang Jing ,&nbsp;Xianlong Cheng ,&nbsp;Feng Wei","doi":"10.1016/j.fhfh.2025.100248","DOIUrl":"10.1016/j.fhfh.2025.100248","url":null,"abstract":"<div><div>Polygonati Rhizoma serve as medicinal and edible plants rich in carbohydrates, with its polysaccharides extensively studied, while research on oligosaccharides remains limited regarding their structural and bioactive properties. This study investigates the against non-alcoholic fatty liver disease (NAFLD) effects of <em>Polygonatum kingianum</em> oligosaccharides (PKO) and employs UPLC-Orbitrap-MS/MS technology to characterize oligosaccharide components. The PKO components were enriched through hot water extraction, 60% anhydrous ethanol precipitation, and membrane separation technology, with preliminary validation of their hepatoprotective effects in DL-ethionine-induced fatty liver mice. A novel LC-MS/MS analytical method was developed utilizing characteristic secondary fragment ions and retention time profiles of oligosaccharides to enable rapid identification and characterization of PKO. Thirty-four oligosaccharides were successfully identified from <em>Polygonatum kingianum</em> (PK), all exhibiting a monosaccharide composition of fructose and glucose. The structural backbone consists of fructose residues linked via (1→2) and (2→6) glycosidic bonds, with 32 compounds being reported for the first time in PK. This study marks the first discovery of oligosaccharides in PK with potential therapeutic effects against NAFLD. Additionally, it represents the first application of LC-MS/MS technology to systematically characterize neutral oligosaccharides in this species. These findings provide a novel analytical methodology for investigating potential anti-NAFLD oligosaccharide components in PK.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100248"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145320223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Encapsulation of bifidobacteria in natural biopolymers: Advances, challenges, and applications in dairy products","authors":"Marko Vinceković ,&nbsp;Lana Živković ,&nbsp;Botagoz Mutaliyeva ,&nbsp;Galiya Madybekova ,&nbsp;Elmira Turkeyeva ,&nbsp;Nenad Jalšenjak ,&nbsp;Assem Issayeva","doi":"10.1016/j.fhfh.2025.100252","DOIUrl":"10.1016/j.fhfh.2025.100252","url":null,"abstract":"<div><div>Encapsulation of <em>Bifidobacteria</em> with natural biopolymers has emerged as a promising strategy to enhance the viability of probiotics in dairy systems. While <em>Bifidobacteria</em> confer well-established health benefits, their industrial application is hindered by sensitivity to processing and storage conditions. This review critically evaluates encapsulation methods, including extrusion, emulsification, spray drying, and freeze drying, as well as natural polymers such as alginate, chitosan, carrageenan, gelatin, and starch, with a focus on their ability to maintain the stability of probiotics. Beyond summarizing current techniques, we highlight persisting gaps in scalability, cost efficiency, and consumer acceptance, issues often overlooked in earlier reviews. By integrating recent advances in material science with food engineering perspectives, this article outlines pathways for industrial translation. It distinguishes itself by focusing on how encapsulation strategies can be optimized to overcome these barriers, ultimately enabling broader adoption of probiotic-enriched dairy products.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100252"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145568573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}