Work

Recent Advances in Polysaccharide-Based Encapsulation of Probiotics: Encapsulation Technologies, Material Properties, and Applications in Dairy Products

Year: 2026

Type: article

Abstract: Probiotics have received widespread attention due to their beneficial effects on human health. However, ensuring their viability and functionality during processing, storage, and gastrointestinal transit can be challenging. Encapsulation technology represents a key strategy to address these issues. Among available encapsulation technologies, polysaccharide-based systems have garnered growing interest. This review provides a detailed overview of the characteristics and applications of various polysaccharides, as well as representative strategies for their modification. In addition, the formulation of polysaccharide-based composite wall materials combined with additional polysaccharides, proteins, or metal ions is discussed as an effective strategy for enhancing the stability of encapsulated probiotics Encapsulation techniques, including extrusion, emulsification, spray drying, freeze drying, electrospraying, electrospinning, and layer-by-layer assembly, are critical for probiotic viability, storage stability and release behavior. The review also considers emerging approaches, such as 3D bioprinting and microfluidics, and applications in dairy products, including impacts on product quality and functional properties. Overall, the review describes the application potential of polysaccharide-based encapsulation and future research directions for dairy products and other functional foods.

Source: Foods

DOI: 10.3390/foods15172969