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) | |||||||||
L. plantarum | Maltodextrin, gum Arabic, beetroot powder | Spray drying | 25 °C | 90 | 3.59 | – | – | Reduction in the cell viability after spray drying | [55] | |
L. plantarum | 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] |
L. plantarum | – | – | – | – | – | – | Dynamic model. SIMGI | 7 – 9 in colon | L. plantarum 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) |