Bacterial viability retention in probiotic foods: a review DOI
Xuewu Liu, Bingyong Mao,

Xin Tang

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 23

Published: April 11, 2025

Probiotics offer substantial health benefits, leading to their increased consumption in various food products. The viability of probiotics is a critical factor that influences the nutritional and therapeutic efficacy these foods. However, as often lose during production oral administration, effective preservation encapsulation technologies are needed overcome this challenge. This review elucidates diverse sources incorporation strategies probiotics, while systematically analyzing effects water transformation (ice front velocity, glass transition temperature, collapse temperature), processing conditions (food matrix, dissolved oxygen), gastrointestinal challenges (gastric fluid, digestive enzymes, bile salts) on probiotic viability. Effective strengthen encompass three primary domains: fermentation processes, techniques, methods. Specifically, include meticulous control (nitrogen sources, lipids, carbon sources), pre-stress treatments (pre-cooling, heat shock, NaCl stress, acid stress), optimized lyoprotectant selection (carbohydrates, proteins, polyols), synergistic freeze-drying (infrared technology, spray drying, microwave), bulk approaches (polysaccharide or protein-based microencapsulation), single-cell methods (self-assembly surface functionalization). Despite advancements, targeting specific matrices remains challenging, necessitating further research enhance

Language: Английский

Bacterial viability retention in probiotic foods: a review DOI
Xuewu Liu, Bingyong Mao,

Xin Tang

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 23

Published: April 11, 2025

Probiotics offer substantial health benefits, leading to their increased consumption in various food products. The viability of probiotics is a critical factor that influences the nutritional and therapeutic efficacy these foods. However, as often lose during production oral administration, effective preservation encapsulation technologies are needed overcome this challenge. This review elucidates diverse sources incorporation strategies probiotics, while systematically analyzing effects water transformation (ice front velocity, glass transition temperature, collapse temperature), processing conditions (food matrix, dissolved oxygen), gastrointestinal challenges (gastric fluid, digestive enzymes, bile salts) on probiotic viability. Effective strengthen encompass three primary domains: fermentation processes, techniques, methods. Specifically, include meticulous control (nitrogen sources, lipids, carbon sources), pre-stress treatments (pre-cooling, heat shock, NaCl stress, acid stress), optimized lyoprotectant selection (carbohydrates, proteins, polyols), synergistic freeze-drying (infrared technology, spray drying, microwave), bulk approaches (polysaccharide or protein-based microencapsulation), single-cell methods (self-assembly surface functionalization). Despite advancements, targeting specific matrices remains challenging, necessitating further research enhance

Language: Английский

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