Misra Sourav, Pandey Pooja, Dalbhagat Chandrakant Genu, Mishra Hari Niwas
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India.
Food Bioproc Tech. 2022;15(5):998-1039. doi: 10.1007/s11947-021-02753-5. Epub 2022 Jan 30.
From the past few decades, consumers' demand for probiotic-based functional and healthy food products is rising exponentially. Encapsulation is an emerging field to protect probiotics from unfavorable conditions and to deliver probiotics at the target place while maintaining the controlled release in the colon. Probiotics have been encapsulated for decades using different encapsulation methods to maintain their viability during processing, storage, and digestion and to give health benefits. This review focuses on novel microencapsulation techniques of probiotic bacteria including vacuum drying, microwave drying, spray freeze drying, fluidized bed drying, impinging aerosol technology, hybridization system, ultrasonication with their recent advancement, and characteristics of the commonly used polymers have been briefly discussed. Other than novel techniques, characterization of microcapsules along with their mechanism of release and stability have shown great interest recently in developing novel functional food products with synergetic effects, especially in COVID-19 outbreak. A thorough discussion of novel processing technologies and applications in food products with the incorporation of recent research works is the novelty and highlight of this review paper.
在过去几十年中，消费者对基于益生菌的功能性健康食品的需求呈指数级增长。包封是一个新兴领域，旨在保护益生菌免受不利条件影响，并在目标部位递送益生菌，同时在结肠中保持控释。几十年来，人们一直使用不同的包封方法对益生菌进行包封，以在加工、储存和消化过程中保持其活力，并带来健康益处。本综述重点关注益生菌的新型微囊化技术，包括真空干燥、微波干燥、喷雾冷冻干燥、流化床干燥、撞击气溶胶技术、杂交系统、超声处理及其最新进展，并简要讨论了常用聚合物的特性。除了新技术外，微胶囊的表征及其释放和稳定性机制最近在开发具有协同效应的新型功能性食品中表现出极大的兴趣，尤其是在新冠疫情爆发期间。结合近期研究工作对新型加工技术及其在食品中的应用进行全面讨论是本综述文章的新颖之处和亮点。
