A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products

Microencapsulation May Preserve the Viability of Probiotic Bacteria During a Baking Process and Digestion: A Case Study with Bifidobacterium animalis Subsp. lactis in Bread

(2021) Adel Penhasi et al.   CURRENT MICROBIOLOGY

Spray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-7

(2021) Narathip Puttarat et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Improved viability of Lactobacillus plantarum embedded in whey protein concentrate/pullulan/trehalose hydrogel during freeze drying

(2021) Haiyue Sun et al.   CARBOHYDRATE POLYMERS

Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying

(2021) Mohammad Jouki et al.   FOOD HYDROCOLLOIDS

Whey protein isolate-lignin complexes as encapsulating agents for enhanced survival during spray drying, storage, and in vitro gastrointestinal passage of Lactobacillus reuteri KUB-AC5

(2021) Phùng Diệp Huy Vũ et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of pungency-suppressed capsaicin microcapsules by spray chilling

(2021) Zehra Günel et al.   Food Bioscience

Optimization of cryoprotectants for freeze-dried potential probiotic Enterococcus faecalis and evaluation of its storage stability

(2021) Chonticha Romyasamit et al.   DRYING TECHNOLOGY

Recent Advances in Probiotic Encapsulation to Improve Viability under Storage and Gastrointestinal Conditions and Their Impact on Functional Food Formulation

(2021) Paloma Barajas-Álvarez et al.   FOOD REVIEWS INTERNATIONAL

Use of encapsulated Bifidobacterium animalis subsp. lactis through extrusion or emulsification for the production of probiotic yogurt

(2021) Georgia Frakolaki et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Chitosan coated skim milk-alginate microspheres for better survival of probiotics during gastrointestinal transit

(2021) V. Padhmavathi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Baking technology: A systematic review of machines and plants and their effect on final products, including improvement strategies

(2021) Alessio Cappelli et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microencapsulation of Lactobacillus rhamnosus HN001 by spray drying and its evaluation under gastrointestinal and storage conditions

(2021) Paloma Barajas-Álvarez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Progress in microencapsulation of probiotics: A review

(2020) Mingfei Yao et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Lactobacillus fermentum: Could the EPS production ability be responsible for the functional properties?

(2020) Elisa Ale et al.   FOOD MICROBIOLOGY

Influence of freeze-drying and spray-drying preservation methods on survivability rate of different types of protectants encapsulated Lactobacillus acidophilus FTDC 3081

(2020) Hock Wei Tang et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Preparation of multiple water-in-oil-in-water emulsions without any added oil-soluble surfactant

(2020) Lucie Goibier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

A review of the microencapsulation techniques for the incorporation of probiotic bacteria in functional foods

(2020) Georgia Frakolaki et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Viability of probiotic strain Lactobacillus rhamnosus and its impact on sensory properties of cheesecake during storage at −20 °C and 4 °C

(2020) Ceren Kutlu Hasgucmen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Viability of Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and After Baking White Pan Bread at Different Temperature and Time Regimes

(2020) Olufunke Oluseyi Ezekiel et al.   CURRENT MICROBIOLOGY

Effect of encapsulation methods on the physicochemical properties and the stability of Lactobacillus plantarum (NCIM 2083) in synbiotic powders and in-vitro digestion conditions

(2020) K.S. Yoha et al.   JOURNAL OF FOOD ENGINEERING

Biscuit baking: A review

(2020) Divyasree Arepally et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Probiotic Fermented Fruit and Vegetables on Human Health and the Related Industrial Development Trend

(2020) Qianqian Guan et al.   Engineering

The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads

(2020) Priscila Bredariol et al.   FOOD CHEMISTRY

Optimisation of spray drying parameters for Lactobacillus acidophilus encapsulation in whey and gum Arabic: Its application in yoghurt

(2020) Cansu Leylak et al.   INTERNATIONAL DAIRY JOURNAL

Vegan probiotic products: A modern tendency or the newest challenge in functional foods

(2020) Tatiana Colombo Pimentel et al.   FOOD RESEARCH INTERNATIONAL

Spores of Bacillus coagulans GBI-30, 6086 show high germination, survival and enzyme activity in a dynamic, computer-controlled in vitro model of the gastrointestinal tract

(2019) D. Keller et al.   Beneficial Microbes

Thirty Years of Lactobacillus rhamnosus GG

(2019) Lucio Capurso   JOURNAL OF CLINICAL GASTROENTEROLOGY

Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial products

(2019) Ivonne FIGUEROA-GONZÁLEZ et al.   Food Science and Technology

Symbiotic microencapsulation of Lactococcus lactis subsp. lactis R7 using whey and inulin by spray drying

(2019) Michele Dutra Rosolen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic characteristics of Bacillus coagulans and associated implications for human health and diseases

(2019) Jiang Cao et al.   Journal of Functional Foods

Technological strategies ensuring the safe arrival of beneficial microorganisms to the gut: From food processing and storage to their passage through the gastrointestinal tract

(2019) Lucía Cassani et al.   FOOD RESEARCH INTERNATIONAL

Vacuum-combined baking to enhance quality properties of gluten-free cake: Multi-response optimization study

(2019) Sezin Tuta Şimşek   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production

(2019) Dimitra Dimitrellou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions

(2018) Marluci P. Silva et al.   FOOD HYDROCOLLOIDS

Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics

(2018) Philippe E. Ramos et al.   FOOD HYDROCOLLOIDS

Benefaction of probiotics for human health: A review

(2018) Rout George Kerry et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers

(2018) S. Longoria-García et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking

(2018) Lu Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread

(2018) Lu Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and characterization of microcapsules containing Bifidobacterium Bb-12 produced by complex coacervation followed by freeze drying

(2018) Thaiane Marques da Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Role of Lactobacillus reuteri in Human Health and Diseases

(2018) Qinghui Mu et al.   Frontiers in Microbiology

Development of Whey Protein Concentrate-Pectin-Alginate Based Delivery System to Improve Survival of B. longum BL-05 in Simulated Gastrointestinal Conditions

(2018) Iqra Yasmin et al.   Probiotics and Antimicrobial Proteins

In-vitro GIT Tolerance of Microencapsulated Bifidobacterium bifidum ATCC 35914 Using Polysaccharide-Protein Matrix

(2018) Rabia Iqbal et al.   Probiotics and Antimicrobial Proteins

Microencapsulation of probiotics for incorporation in cream biscuits

(2018) Andleeb Muzzafar et al.   Journal of Food Measurement and Characterization

Spray drying of Lactobacillus rhamnosus GG with calcium-containing protectant for enhanced viability

(2018) Yuwen Su et al.   POWDER TECHNOLOGY

Fermented Foods as a Dietary Source of Live Organisms

(2018) Shannon Rezac et al.   Frontiers in Microbiology

The Use of Probiotic-Loaded Single- and Double-Layered Microcapsules in Cake Production

(2018) Sultan Arslan-Tontul et al.   Probiotics and Antimicrobial Proteins

Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying

(2018) Divyasree Arepally et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Method of preservation and type of protective agent strongly influence probiotic properties of Lactococcus lactis: A complete process of probiotic preparation manufacture and use

(2018) Marta Archacka et al.   FOOD CHEMISTRY

Enhanced aeration of part-baked bread using a novel combination of baking and partial vacuum

(2018) D. Grenier et al.   JOURNAL OF FOOD ENGINEERING

Development of novel carboxymethyl cellulose/k-carrageenan blends as an enteric delivery vehicle for probiotic bacteria

(2017) Alireza Dafe et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of microencapsulation using extrusion technique on viability of bacterial cells during spray drying of sweetened yoghurt

(2017) Dibyakanta Seth et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance of Lactobacillus plantarum NCDC201 and L. casei NCDC297

(2017) Sajad A. Rather et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Single and double layered microencapsulation of probiotics by spray drying and spray chilling

(2017) Sultan Arslan-Tontul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of encapsulant and cryoprotectant on the viability of probiotic Pediococcus acidilactici ATCC 8042 during freeze-drying and exposure to high acidity, bile salts and heat

(2017) Murni Halim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spray drying of probiotics and other food-grade bacteria: A review

(2017) Song Huang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development of the gut microbiota in infancy and its impact on health in later life

(2017) Masaru Tanaka et al.   ALLERGOLOGY INTERNATIONAL

The Human Microbiota in Health and Disease

(2017) Baohong Wang et al.   Engineering

Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: A review

(2017) Huan Liu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Hyperconcentrated Sweet Whey, a New Culture Medium That Enhances Propionibacterium freudenreichii Stress Tolerance

(2016) Song Huang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter

(2016) Qinglong Wu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Spray Chilling Microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and Its Use in the Preparation of Savory Probiotic Cereal Bars

(2016) Gabriel Bonetto Bampi et al.   Food and Bioprocess Technology

An Investigation of the Production of Synbiotic Pan Breads by Microencapsulation

(2016) Mojan Seyedain Ardabili et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions

(2016) Meng Xu et al.   JOURNAL OF FOOD ENGINEERING

Effect of skim milk coated inulin-alginate encapsulation beads on viability and gene expression of Lactobacillus plantarum during freeze-drying

(2016) Lijun Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of prebiotics on the viability of encapsulated probiotic bacteria

(2016) A.G. Peredo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393

(2016) Dimitra Dimitrellou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotication of foods: A focus on microencapsulation tool

(2016) Annachiara De Prisco et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Galacto-Oligosaccharides: Maltodextrin Matrices on the Recovery of Lactobacillus plantarum after Spray-Drying

(2016) Natalia Sosa et al.   Frontiers in Microbiology

Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages

(2016) Amal Bakr Shori   Food Bioscience

The role of the gut microbiome in the healthy adult status

(2015) Valeria D’Argenio et al.   CLINICA CHIMICA ACTA

Issues deserve attention in encapsulating probiotics: Critical review of existing literature

(2015) Jun Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of spray drying onLactobacillus plantarumBM-1 viability, resistance to simulated gastrointestinal digestion, and storage stability

(2015) Zhang Zhu et al.   DRYING TECHNOLOGY

Catechins: Sources, extraction and encapsulation: A review

(2015) Pravin Vasantrao Gadkari et al.   FOOD AND BIOPRODUCTS PROCESSING

Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects

(2015) María José Martín et al.   Innovative Food Science & Emerging Technologies

Chitosan coated alginate–xanthan gum bead enhanced pH and thermotolerance of Lactobacillus plantarum LAB12

(2015) Ismail M. Fareez et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086

(2015) Clara Fares et al.   JOURNAL OF CEREAL SCIENCE

Trends in dairy and non-dairy probiotic products - a review

(2015) Bathal Vijaya Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Microencapsulation of probiotic Saccharomyces cerevisiae var. boulardii with different wall materials by spray drying

(2015) Sultan Arslan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of water activity on the stability of Lactobacillus paracasei capsules

(2015) Maribel Jiménez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder

(2015) J. Barbosa et al.   Journal of Functional Foods

Protective effect of milk protein based microencapsulation on bacterial survival in simulated gastric juice versus the murine gastrointestinal system

(2015) Rebecca Würth et al.   Journal of Functional Foods

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

(2014) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale

(2014) Burçe Ataç Mogol et al.   Innovative Food Science & Emerging Technologies

Survival of Salmonella during Baking of Peanut Butter Cookies

(2014) AMANDA A. LATHROP et al.   JOURNAL OF FOOD PROTECTION

Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying

(2014) Ravula Sudharshan Reddy et al.   SMALL RUMINANT RESEARCH

Fermented beverages with health-promoting potential: Past and future perspectives

(2014) Alan J. Marsh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Probiotic functional foods: Survival of probiotics during processing and storage

(2014) M.K. Tripathi et al.   Journal of Functional Foods

The Intestinal Microbiome in Early Life: Health and Disease

(2014) Marie-Claire Arrieta et al.   Frontiers in Immunology

Probiotics in Bread and Baked Products: A New Product Category

(2013) J. Côté et al.   CEREAL FOODS WORLD

Structural Stability and Viability of Microencapsulated Probiotic Bacteria: A Review

(2013) Rocío I. Corona-Hernandez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Alginate-based and protein-based materials for probiotics encapsulation: a review

(2013) Qiu-Yue Dong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A study on Bifidobacterium lactis Bb12 viability in bread during baking

(2013) Lu Zhang et al.   JOURNAL OF FOOD ENGINEERING

Microencapsulation with chitosan by spray drying for industry applications – A review

(2013) Berta Nogueiro Estevinho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microencapsulation of Probiotic Cells for Food Applications

(2012) Thomas Heidebach et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Viability of some probiotic coatings in bread and its effect on the crust mechanical properties

(2012) R. Altamirano-Fortoul et al.   FOOD HYDROCOLLOIDS

Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling

(2012) Daniela de Lara Pedroso et al.   INTERNATIONAL DAIRY JOURNAL

Water activity in dry foods containing live probiotic bacteria should be carefully considered: A case study with Lactobacillus rhamnosus GG in flaxseed

(2012) Satu Vesterlund et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Science and technology for the mastership of probiotic applications in food products

(2012) K. Makinen et al.   JOURNAL OF BIOTECHNOLOGY

Microencapsulation of microbial cells

(2012) Sweta Rathore et al.   JOURNAL OF FOOD ENGINEERING

Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies

(2012) Hilal Isleroglu et al.   JOURNAL OF FOOD SCIENCE

Effect of whey protein – alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions

(2012) R. Rajam et al.   Journal of Functional Foods

Health benefits of probiotics: are mixtures more effective than single strains?

(2011) C. M. C. Chapman et al.   EUROPEAN JOURNAL OF NUTRITION

Microencapsulation of Lactobacillus reuteri DSM 17938 Cells Coated in Alginate Beads with Chitosan by Spray Drying to Use as a Probiotic Cell in a Chocolate Soufflé

(2011) Clorinda Malmo et al.   Food and Bioprocess Technology

Towards a maximal cell survival in convective thermal drying processes

(2011) Nan Fu et al.   FOOD RESEARCH INTERNATIONAL

Properties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking

(2011) Khanitta Ruttarattanamongkol et al.   Innovative Food Science & Emerging Technologies

Encapsulation of probiotic living cells: From laboratory scale to industrial applications

(2011) J. Burgain et al.   JOURNAL OF FOOD ENGINEERING

Effect of the amount of steam during baking on bread crust features and water diffusion

(2011) R. Altamirano-Fortoul et al.   JOURNAL OF FOOD ENGINEERING

Enzyme Stability of Microencapsulated Bifidobacterium animalis ssp. lactis Bb12 after Freeze Drying and during Storage in Low Water Activity at Room Temperature

(2011) Dianawati Dianawati et al.   JOURNAL OF FOOD SCIENCE

Application of spray drying for preservation of lactic acid starter cultures: a review

(2011) S.H. Peighambardoust et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks

(2010) R. Mohammadi et al.   FOOD REVIEWS INTERNATIONAL

Effects of Expanded Polytetrafluoroethylene as a Packaging Material on the Appearance and Texture of Microwave-Baked Soy Cookies

(2010) Jing Wang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage

(2009) Semin Ozge Ozkoc et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Encapsulation for preservation of functionality and targeted delivery of bioactive food components

(2009) Paul de Vos et al.   INTERNATIONAL DAIRY JOURNAL

Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products?

(2009) F. Weinbreck et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Proteomic analysis of lactose-starvedLactobacillus caseiduring stationary growth phase

(2009) M.A. Hussain et al.   JOURNAL OF APPLIED MICROBIOLOGY

Preservation of probiotic strains isolated from kefir by spray drying

(2009) M.A. Golowczyc et al.   LETTERS IN APPLIED MICROBIOLOGY

Storage stability of freeze–dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate

(2008) Lone Kurtmann et al.   CRYOBIOLOGY

Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream

(2008) A. Homayouni et al.   FOOD CHEMISTRY

The protective effect of monosodium glutamate on survival of Lactobacillus rhamnosus GG and Lactobacillus rhamnosus E-97800 (E800) strains during spray-drying and storage in trehalose-containing powders

(2008) E.O. Sunny-Roberts et al.   INTERNATIONAL DAIRY JOURNAL

Anhydrobiotics: The challenges of drying probiotic cultures

(2007) X.C. Meng et al.   FOOD CHEMISTRY

Effects of Various Sugars Added to Growth and Drying Media upon Thermotolerance and Survival throughout Storage of Freeze-Dried lactobacillus delbrueckii ssp. bulgaricus

(2004) Ana S. Carvalho et al.   BIOTECHNOLOGY PROGRESS