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      Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development

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          Abstract

          Probiotics are known as the live microorganisms which upon adequate administration elicit a health beneficial response inside the host by decreasing the luminal pH, eliminating the pathogenic bacteria in the gut as well as producing short chain fatty acids (SCFA). With advancements in research; probiotics have been explored as potential ingredients in foods. However, their use and applications in food industry have been limited due to restrictions of maintaining the viability of probiotic cells and targeting the successful delivery to gut. Encapsulation techniques have significant influence on increasing the viability rates of probiotic cells with the successful delivery of cells to the target site. Moreover, encapsulating techniques also prevent the live cells from harsh physiological conditions of gut. This review discusses several encapsulating techniques as well as materials derived from natural sources and nutraceutical compounds. In addition to this, this paper also comprehensively discusses the factors affecting the probiotics viability and evaluation of successful release and survival of probiotics under simulated gastric, intestinal conditions as well as bile, acid tolerant conditions. Lastly applications and challenges of using encapsulated bacteria in food industry for the development of novel functional foods have also been discussed in detail too. Future studies must include investigating the use of encapsulated bacterial formulations in in-vivo models for effective health beneficial properties as well as exploring the mechanisms behind the successful release of these formulations in gut, hence helping us to understand the encapsulation of probiotic cells in a meticulous manner.

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          Most cited references121

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          Probiotic functional foods: Survival of probiotics during processing and storage

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            Surviving the Acid Test: Responses of Gram-Positive Bacteria to Low pH

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              Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

              Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be addressed during the development of functional food products. Several factors have been claimed to be responsible for reducing the viability of probiotics including matrix acidity, level of oxygen in products, presence of other lactic acid bacteria, and sensitivity to metabolites produced by other competing bacteria. Several approaches are undertaken to improve and sustain microbial cell viability, like strain selection, immobilization technologies, synbiotics development etc. Among them, cell immobilization in various carriers, including composite carrier matrix systems has recently attracted interest targeting to protect probiotics from different types of environmental stress (e.g., pH and heat treatments). Likewise, to successfully deliver the probiotics in the large intestine, cells must survive food processing and storage, and withstand the stress conditions encountered in the upper gastrointestinal tract. Hence, the appropriate selection of probiotics and their effective delivery remains a technological challenge with special focus on sustaining the viability of the probiotic culture in the formulated product. Development of synbiotic combinations exhibits another approach of functional food to stimulate the growth of probiotics. The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.
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                Author and article information

                Contributors
                Journal
                Front Nutr
                Front Nutr
                Front. Nutr.
                Frontiers in Nutrition
                Frontiers Media S.A.
                2296-861X
                21 September 2022
                2022
                : 9
                : 971784
                Affiliations
                [1] 1Department of Biotechnology, Jaypee Institute of Information Technology , Noida, India
                [2] 2School of Health Sciences, Pharmaceutical Sciences, The University of Petroleum & Energy Studies (UPES) , Dehradun, India
                [3] 3Department of Allied Health Sciences, School of Health Sciences and Technology, The University of Petroleum & Energy Studies (UPES) , Dehradun, India
                [4] 4Sunder Deep Pharmacy College , Ghaziabad, India
                [5] 5Department of Pharmacognosy, Parmarth College of Pharmacy , Hapur, India
                Author notes

                Edited by: Kandi Sridhar, Agrocampus Ouest, France

                Reviewed by: Suhas, Gurukul Kangri Vishwavidyalaya, India; Praveen Dikkala, Jawaharlal Nehru Technological University, Kakinada, India

                *Correspondence: Smriti Gaur smriti.gaur@ 123456jiit.ac.in

                This article was submitted to Nutrition and Food Science Technology, a section of the journal Frontiers in Nutrition

                Article
                10.3389/fnut.2022.971784
                9534265
                36211518
                f00fb123-4b7d-4489-b123-61ffba13535c
                Copyright © 2022 Singh, Gupta, Chawla, Gauba, Singh, Tiwari, Upadhyay, Sharma, Chanda and Gaur.

                This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

                History
                : 20 June 2022
                : 17 August 2022
                Page count
                Figures: 4, Tables: 3, Equations: 0, References: 121, Pages: 16, Words: 11254
                Categories
                Nutrition
                Review

                probiotics,encapsulation,nutraceutical,functional food,viability

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