Microencapsulation of Probiotics: Challenges and Future Prospects

$160.00 – $252.00

Daniele de Almeida Paula – Teacher, Federal Institute of Paraná, Paraná, Brazil
Karen Cristina Guedes Silva – Teacher, Federal Institute of Paraná, Paraná, Brazil
Nataly de Almeida Costa – Federal University of Viçosa, Minas Gerais, Brazil

Series: Food Science and Technology
BISAC: TEC012000; TEC012010; TEC012020
DOI: https://doi.org/10.52305/EZLU2000

The book Microencapsulation of Probiotics: Challenges and Future Prospects addresses a current and extensively researched topic by discussing the potential of incorporating encapsulated probiotics into food to achieve numerous health benefits. When consumed, probiotics adhere to and colonize the intestinal tract, stimulating the immune system and maintaining mucosal integrity. They also produce various compounds that act to reduce or prevent pathogens and diseases. However, to ensure their delivery to the intestinal tract, encapsulation systems have been developed using various processes and materials to protect probiotics from adverse environmental conditions such as acidity, temperature, and oxygen, among others, which can lead to the loss of viability of these microorganisms.
This book covers the most commonly employed encapsulation techniques and materials, presenting the potential of encapsulation systems based on recent studies. These include spray drying, coacervation, ionic gelation, and emulsion, as well as combinations of encapsulation techniques and the use of coating layers to enhance probiotic protection and promote controlled delivery.

The significant advancements in probiotic encapsulation offered by science are notable, providing not only probiotic protection but also opportunities to use renewable, biocompatible, ecological, and safe-for-consumption materials, in addition to scalable and cost-effective techniques. This scenario allows for diverse applications, increasing the availability of encapsulated probiotic products in the market.

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Table of Contents

Preface

Chapter 1. Probiotics
Vanessa Caroline de Oliveira, Nataly de Almeida Costa and Maria José do Amaral e Paiva
Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, Minas Gerais, Brazil

Chapter 2. The History of Microencapsulation: The Path Towards Probiotic Protection
Karen Cristina Guedes Silva1, PhD and Flávia Souza Almeida2, PhD
1Federal Institute of Paraná – IFPR – Campus Assis Chateaubriand, Assis Chateaubriand, Paraná, Brazil
2Department of Food Engineering and Technology, School of Food Engineering, University of Campinas – UNICAMP, Campinas, São Paulo, Brazil

Chapter 3. Coating Materials Used in the Encapsulation of Probiotics
Carini Aparecida Lelis1, PhD, Rafaela Teixeira Rodrigues do Vale2, PhD and Carlos Adam Conte Jr1,3, PhD
1Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
2Minas Gerais Agricultural Research Company (EPAMIG), Cândido Tostes Dairy Institute (ILCT), Santa Terezinha, Juiz de Fora, Minas Gerais, Brazil
3Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil

Chapter 4. An Ionic Gelation Technique for Microencapsulation
Karen Cristina Guedes Silva1, PhD and Gabriela Feltre2, PhD
1Federal Institute of Paraná – IFPR – Campus Assis Chateaubriand, Assis Chateaubriand, Paraná, Brazil
2Department of Agri-food Industry, Food, and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo – USP, Piracicaba, São Paulo, Brazil

Chapter 5. Microencapsulation by Spray Drying
Nataly de Almeida Costa
Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, Minas Gerais, Brazil

Chapter 6. Microencapsulation by Emulsification
Daniele de Almeida Paula, PhD
Federal Institute of Paraná, IFPR, Campus Assis Chateaubriand, Brazil

Chapter 7. Complex Coacervation for the Microencapsulation of Probiotics
Daniele de Almeida Paula, PhD
Federal Institute of Paraná, IFPR, Campus Assis Chateaubriand, Paraná, Brazil

Chapter 8. Coated Particles for Improving Probiotic Protection
Karen Cristina Guedes Silva1, PhD and Flávia Souza Almeida2, PhD
1Federal Institute of Paraná – IFPR, Assis Chateaubriand, Paraná, Brazil
2Department of Food Engineering and Technology, School of Food Engineering, University of Campinas – UNICAMP, Campinas, São Paulo, Brazil

Chapter 9. In Vitro and In Vivo Digestibility of Microparticles Containing Probiotics
Maria José do Amaral e Paiva, Nataly de Almeida Costa and Vanessa Caroline de Oliveira
Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, Minas Gerais, Brazil

Index

About the Editors

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