Innovative approaches for microencapsulating bioactive compounds and probiotics: An updated review DOI Open Access

Somya Neekhra,

Junaid Ahmad Pandith, Nisar A. Mir

et al.

Journal of Food Processing and Preservation, Journal Year: 2022, Volume and Issue: 46(11)

Published: July 16, 2022

The unviability of probiotics due to harsh acidic conditions in the stomach, as well unstable nature bioactive compounds during food manufacture and storage, limit preparation functional foods, which are high demand. Microencapsulation is a great approach for not only solving these problems but also producing products with additional features that allow product differentiation personalization. Its advantages include masking unpleasant flavor odors microencapsulated protecting molecules from oxidation other unfavorable reactions, hence extending shelf life. An increasing demand exists appropriate solutions enable productivity while maintaining proper quality. review seeks give an overview most prevalent methods encapsulation such spray drying, complex coacervation, emerging delivery system, extraction technique, controlled release, etc. Furthermore, innovative approaches micro-encapsulation future prospectus discussed. Novelty impact statement technology essential tool improve into foods. It can become industries several microencapsulation technologies have been developed industry shown promising results development Attention paid recovering waste utilizing techniques. Moreover, rising new application areas probiotic microcapsules attracted interest researchers towards finding forms polysaccharides properties suitable microencapsulation.

Language: Английский

Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review DOI Creative Commons
Nawal K. Z. AlFadhly, Nawfal Alhelfi, Ammar B. Altemimi

et al.

Molecules, Journal Year: 2022, Volume and Issue: 27(17), P. 5584 - 5584

Published: Aug. 30, 2022

Spirulina is a kind of blue-green algae (BGA) that multicellular, filamentous, and prokaryotic. It also known as cyanobacterium. classified within the phylum algae. Despite fact it includes high concentration nutrients, such proteins, vitamins, minerals, fatty acids—in particular, necessary omega-3 acids omega-6 acids—the percentage total fat cholesterol can be found in these substantially lower when compared to other food sources. This case even if significantly lower. In addition this, spirulina has bioactive compounds, phenols, phycocyanin pigment, polysaccharides, which all take part number biological activities, antioxidant anti-inflammatory activity. As result its way into formulation great medicinal foods, functional nutritional supplements. Therefore, this article makes an effort shed light on spirulina, value chemical composition, applications some product formulations, dairy products, snacks, cookies, pasta, are at industrial level industry over world. addition, supports idea incorporating sector, both from health perspective, offers numerous advantages.

Language: Английский

Citations

124
Current Trends in the Production of Probiotic Formulations DOI Creative Commons
Jakub Kiepś, Radosław Dembczyński

Foods, Journal Year: 2022, Volume and Issue: 11(15), P. 2330 - 2330

Published: Aug. 4, 2022

Preparations containing probiotic strains of bacteria have a beneficial effect on human and animal health. The benefits probiotics translate into an increased interest in techniques for the preservation microorganisms. This review compares different drying methods their improvements, with specific reference to processing conditions, microorganisms, protective substances. It also highlights some factors that may influence quality stability final preparations, including thermal, osmotic, oxidative, acidic stresses, as well dehydration shear forces. Processing storage result loss viability formulations. Herein, addition substances, optimization process parameters, adaptation cells stress before are described countermeasures these challenges. latest trends developments fields technologies production discussed. These include novel application methods, controlled release, use food matrices, analytical determine bacteria.

Language: Английский

Citations

81
Emerging trends in pectin functional processing and its fortification for synbiotics: A review DOI
Rui Sun,

Yefan Niu,

Menghui Li

et al.

Trends in Food Science & Technology, Journal Year: 2023, Volume and Issue: 134, P. 80 - 97

Published: March 5, 2023

Language: Английский

Citations

45
Microencapsulation for Pharmaceutical Applications: A Review DOI
Cuie Yan, Sang-Ryoung Kim

ACS Applied Bio Materials, Journal Year: 2024, Volume and Issue: 7(2), P. 692 - 710

Published: Feb. 6, 2024

In order to improve bioavailability, stability, control release, and target delivery of active pharmaceutical ingredients (APIs), as well mask their bitter taste, increase efficacy, minimize side effects, a variety microencapsulation (including nanoencapsulation, particle size <100 nm) technologies have been widely used in the industry. Commonly are emulsion, coacervation, extrusion, spray drying, freeze-drying, molecular inclusion, microbubbles microsponge, fluidized bed coating, supercritical fluid encapsulation, electro spinning/spray, polymerization. this review, APIs categorized by complexity: small (compounds with low weight, like Aspirin, Ibuprofen, Cannabidiol), medium weight insulin, peptides, nucleic acids), living microorganisms (such probiotics, bacteria, bacteriophages). This article provides an overview these including processes, matrix, recent applications APIs. Furthermore, advantages disadvantages common terms improving efficacy for treatments comprehensively analyzed. The objective is summarize most progresses on enhancing delivery, masking taste thus increasing minimizing effects. At end, future perspectives highlighted.

Language: Английский

Citations

26
Research advance about plant polysaccharide prebiotics, benefit for probiotics on gut homeostasis modulation DOI
Xiaoqi Liu,

Shengpeng Su,

Jiaying Yao

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 103831 - 103831

Published: March 1, 2024

Language: Английский

Citations

19
Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese DOI Creative Commons
Vita D’Amico, Michele Cavaliere,

Marianna Ivone

et al.

Pharmaceutics, Journal Year: 2025, Volume and Issue: 17(2), P. 185 - 185

Published: Feb. 2, 2025

Probiotics provide significant health benefits, but their viability is often compromised during production, storage, and passage through the gastrointestinal tract. These challenges hinder effective incorporation into functional applications, particularly in dairy foods, which factors such as acidity, oxygen exposure, storage conditions negatively impact cell survival. The focus was on pasta filata cheeses. Indeed, use of probiotics cheeses presents due to specific manufacturing processes, encompass application high temperatures other harsh conditions. can adversely affect availability probiotic microorganisms. However, microencapsulation has emerged a promising solution, offering protective barrier that enhances stability, improves survival rates, facilitates targeted release environment. This review examines pivotal role stabilising for emphasising its relevance high-value food systems. Functional including foods designed offer essential nutritional benefits promote host health, play crucial disease prevention immune system support, reducing risk infections physiological impairments. Key technologies are analysed, focusing limitations, related scalability industrial implementation. Additionally, this discusses strategies optimise formulations, ensure sensory quality final products, explore future opportunities expanding innovative applications align with growing consumer demand health-promoting solutions.

Language: Английский

Citations

2
Characteristics of Probiotic Preparations and Their Applications DOI Creative Commons
Guangqiang Wang, Yunhui Chen, Yongjun Xia

et al.

Foods, Journal Year: 2022, Volume and Issue: 11(16), P. 2472 - 2472

Published: Aug. 16, 2022

The probiotics market is one of the fastest growing segments food industry as there scientific evidence positive health effects on consumers. Currently, are various forms probiotic products and they can be categorized according to dosage form site action. To increase effectiveness preparations, need specifically designed so target different sites, such oral, upper respiratory or gastrointestinal tracts. Here we review characteristics discuss methods improve their bioavailability in detail, hope that this article will provide a reference for development products.

Language: Английский

Citations

67
Application of Encapsulation Strategies for Probiotics: From Individual Loading to Co-Encapsulation DOI Creative Commons
Sofia Agriopoulou, Maria Tarapoulouzi, Theodoros Varzakas

et al.

Microorganisms, Journal Year: 2023, Volume and Issue: 11(12), P. 2896 - 2896

Published: Nov. 30, 2023

Consumers are increasingly showing a preference for foods whose nutritional and therapeutic value has been enhanced. Probiotics live microorganisms, their existence is associated with number of positive effects in humans, as there many well-documented studies related to gut microbiota balance, the regulation immune system, maintenance intestinal mucosal barrier. Hence, probiotics widely preferred by consumers, causing an increase corresponding food sector. As consequence this preference, industries those involved production strongly interested occurrence food, they have proven beneficial on human health when exist appropriate quantities. Encapsulation technology promising technique that aims preserve integrating them other materials order ensure improve effectiveness. Encapsulated also show increased stability survival various stages processing, storage, gastrointestinal transit. This review focuses applications encapsulation sustainable production, including controlled release mechanisms techniques.

Language: Английский

Citations

31
Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects DOI Creative Commons
Shoufeng Yang,

Siyu Wei,

Yan Wu

et al.

Food Frontiers, Journal Year: 2024, Volume and Issue: 5(3), P. 1212 - 1239

Published: Feb. 27, 2024

Abstract The related studies of probiotics‐based functional foods have recently attracted increasing interests in developing new types oral administration systems. Probiotics has various biological functions, including adsorption ability nutrients, competitively rejecting pathogenic organisms, and regulating the immune system. It is well known that probiotics cannot be worked until their colonies reach intestine alive, as amount reaches 10 6 –10 7 colony‐forming units/g at end product's shelf life. However, delivery to colon through always challenging due weak viability under exposure harsh conditions presence ions small molecules from upper gastrointestinal tract. Moreover, low lack resistance acidity food matrices, high temperature during processing, oxygen changes storage also limit applications products. Therefore, encapsulation could particularly protect degradation inactivation, resulting enhanced transition consumption digestion gut. Emulsion cross‐linking, complex coacervation, microcapsules, spray drying, layer‐by‐layer self‐assembly, electrospinning, hydrogel, other methods are used encapsulate probiotics. Herein, this review mainly highlights gut health functions techniques probiotics, followed by current challenges future development prospects.

Language: Английский

Citations

11
The Fabrication of Polymer-Based Curcumin-Loaded Formulation as a Drug Delivery System: An Updated Review from 2017 to the Present DOI Creative Commons
Abul Kalam Azad, Joanne Lai, Wan Mohd Azizi Wan Sulaiman

et al.

Pharmaceutics, Journal Year: 2024, Volume and Issue: 16(2), P. 160 - 160

Published: Jan. 24, 2024

Turmeric contains curcumin, a naturally occurring compound with noted anti-inflammatory and antioxidant properties that may help fight cancer. Curcumin is readily available, nontoxic, inexpensive. At high doses, it has minimal side effects, suggesting safe for human use. However, curcumin extremely poor bioavailability biodistribution, which further hamper its clinical applications. It commonly administered through oral transdermal routes in different forms, where the particle size one of most common barriers decreases absorption biological membranes on targeted sites limits effectiveness. There are many studies ongoing to overcome this problem. All motivated us conduct review discusses fabrication polymer-based curcumin-loaded formulation as an advanced drug delivery system addresses approaches overcoming existing improving biodistribution enhance therapeutic effects against cancer other diseases.

Language: Английский

Citations

10