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Table 2 Viability of encapsulated probiotic strains during storage and digestion

From: Encapsulation of probiotics: past, present and future

Microorganism

Wall material

Encapsulation technique

EE (%)

Storage

Digestion

Research findings

Reference

Temp

Days

Viability (log CFU/g)

Method

Viability (log CFU/g)

L. acidophilus

Calcium alginate + WPI

Freeze drying

92%

7 °C

90

8.34

Static in vitro

8.13

Probiotics with multilayers of protein and sodium alginate improved the cell viability during storage and digestion

[42]

L. acidophilus

Pectin, hi-maize, inulin, rice bran

Freeze drying

68%

7 °C

120

6.60

Static in vitro

7.4 at Ileum condition

These novel wall materials along with pectin improves the cell viability by internal gelation and protects the probiotics cells

[43]

    

25 °C

120

4.20

    

L. acidophilus

Whey powder and gum arabic

Spray drying

94%

4 °C

28

8.5

Static in vitro

7.98

Encapsulated probiotics were incorporated in the yogurt, and the samples were stable for 28 days with similar cell count

[44]

L. acidophilus

Skim milk, Sucrose, Maltodextrin (MD), Corn starch

Spray drying, freeze drying

78 – 80.5%

4 °C

30

9.20

Maltodextrin had better protection of the bacterial cells with higher viability during storage

[45]

L. rhamnosus

WPI, crystalline nanocellulose, inulin

Freeze drying

90%

In vitro static method

1.6

The complex wall material system significantly improved the survivability of the bacteria during the simulated digestion

[46]

L. rhamnosus

WPI + modified starch

Spray drying

4 °C

60

No significant change

Loss of 0.96 log CFU/g after spray drying was observed. Probiotics incorporated functional food (green tea) maintained the cell viability of 7.33 CFU/mL for 5 weeks at 4 °C

[47]

L. rhamnosus

FOS +  sodium alginate

Extrusion

91%

4 °C

30

7

In vitro Gastric

 ~ 8.5

SA-FOS encapsulated probiotics were stable during the simulated digestion and maintained the cell viability above 8 log CFU/g

[48]

       

Bile condition

 ~ 9.2

  

L. rhamnosus

Eudragit® S100

Spray drying

5 °C

56

0.4 log reduction

In vitro Gastric

1.5 log reduction

Eudragit maintained the viability of bacterial cells during simulated gastrointestinal condition and can be an ideal candidate for colon specific delivery of probiotics

[49]

L. rhamnosus

SPI, MTGase

Spray drying, freeze drying, electrospraying technique

93%

4 °C

30

10.8

In vitro Gastric

9.6 (1 h)

Spray drying provided better encapsulation than the freeze drying and electrospraying technique. Cross-linking effect of SPI with MTGase improved the viability during storage and GI digestion

[50]

    

25 °C

30

10.8

In vitro Intestine

5.6 (2 h)

  

L. plantarum

Soluble starch

Spray drying

4 °C

56

 ~ 9.6

Soluble starch has the highest glass transition temperature among the selected carbohydrate-based wall materials. 2.5% soluble starch can provide better protection against heat

[51]

L. plantarum

WPI, gum arabic

Spray drying (SD), Freeze drying (FD)

67% (SD) 84 (FD)

25 °C

60

60.52 (SD)

First time reported the co-encapsulation of phytosterols and probiotics by complex coacervation technique. Developed Ironian white cheese with the coencapsulated probiotics maintained the viability of bacterial cells than the free cells

[52]

      

82.03 (FD)

    

L. plantarum

Acrycoat S100

Spray drying

81%

Encapsulated probiotics were incorporated into Milano-type salami. Incorporation of probiotics in salami didn’t influence the sensory characteristics

[53]

L. plantarum

Skim milk

Spray drying

 

4 °C

21

7.6 (Yogurt)

Successfully developed probiotic cheese and yogurt and both showed excellent sensory characteristics

[54]

     

56

8.8 (Cheese)

    

Lplantarum

Maltodextrin, gum Arabic, beetroot powder

Spray drying

 

25 °C

90

3.59

Reduction in the cell viability after spray drying

[55]

Lplantarum

Soy milk, Soy yogurt

Dynamic digestion DIVRSD-II plus

Change in digestive pattern of soy protein due lactic fermentation and influence of protein digesta on human faecal microbiota

[56]

Lplantarum

Dynamic model. SIMGI

7 – 9 in colon

Lplantarum can act as a bio-enhancer of polyphenol metabolisms

[57]

Bacillus coagulans

Incorporated in orange juice, yogurt

Semidynamic model

7.25 (juice)

B. coagulans in food matrix (orange juice and yogurt) had highly resistant to simulated gastric and intestinal conditions

[58]

        

7.10 (yogurt)