Microencapsulation : science and technologies for probiotics and prebiotics

The popularity of functional food products containing probiotics and prebiotics is increasing due to consumer awareness of personal health. Difficulties, however, are experienced in maintaining cellular viability of probiotic microorganisms during food processing, storage and transit through the gastrointestinal (GI) tract upon consumption. Microencapsulation of probiotic cells prior to food processing operations has provided an opportunity to maintain the cellular viability during these procedures, storage and transit through the GI tract. In addition, the type of polymers and techniques used for microencapsulation also influences the viability of the probiotic microorganisms. Microencapsulation reportedly enhances the viability of probiotic microorganisms with the ability to release cells at sites of interest within the GI tract. The incorporation of prebiotics into microencapsulation ingredients assists in maintaining probiotic cellular viability. In addition, the presence of prebiotics also encourages the growth of probiotic microorganisms within the colon of hosts. Potential benefits are presented to the host from the microencapsulation of prebiotics and probiotics and subsequent incorporation into food products, in particular, the enhancement of beneficial activities of probiotics.