Micro- and Nanoencapsulation of Probiotics: Exploring Their Impact on Animal-Origin Foods
Katherine Gutiérrez-Álzate, Luis Alfonso Beltrán-Cotta, Bruna Samara dos Santos Rekowsky, Carlos Pasqualin Cavalheiro, Marion Pereira da Costa
Abstract
High Resolution Image Download MS PowerPoint Slide The rising demand for functional foods, especially animal-derived ones enriched with probiotics, has significantly transformed the food industry, allowing the growth of micro- and nanoencapsulation due to its functionality in the protection and viability of probiotics. Therefore, the study aims to guide researchers in selecting optimal encapsulation strategies, balancing efficacy and product quality, and contributing to innovation in the burgeoning field of animal-source probiotic functional foods. A comprehensive analysis and review of a recent study was conducted to examine the application of probiotic micro- and nanocapsules, which allowed determining the impact of encapsulation on the physicochemical, technological, microbiological, and sensory aspects of probiotic-enriched dairy and meat products. The success of encapsulation depends on the processing conditions of the capsules, where the choice of encapsulation method and wall material influences the final capsule characteristics such as size, solubility, hygroscopicity, and particle structure. The above factors were also found to influence the controlled release of the probiotic, influencing product parameters such as pH, acidity, syneresis, water-holding capacity, texture, and preservation of the probiotic strains. Consequently, these parameters can affect the centesimal composition (moisture, protein, and fat) and organoleptic properties (appearance, color, flavor, and texture) of foods of animal origin.