Table 2.

Different microencapsulation methods and features employed for the encapsulation of probiotic microorganisms.

Reference	Methods	Feature
Ana Jaklenec. et al. [142]	layer-by-layer	This technology has high controllability and adjustability.
R Paul Ross. et al. [143]	spray drying	The particle size can be controlled, the cost is low, the production yield is high, and it has strong water retention ability, suitable for industrial applications. But the viability loss of the probiotics is very high and product stability is poor.
Xiaojun Ma. et al. [144]	emulsification	The production yield is high, easy to scale up, suitable for industrialization and the particle size is smaller, but there may be residual oil and the droplet size distribution is not uniform.
Amparo Lopez-Rubio. et al., [145]	electrospraying	Convenient and fast, economical and efficient, mild conditions, strong adaptability and easy to scale up.
Wee Sim Choo. et al. [146]	extrusion	The method is characterized by low cost, simple operation, mild conditions, and uniform size, but the production yield is small and the particle size is larger, difficult to use in large scale productions.
Siddalingaiya Gurudutt Prapulla. et al. [147]	freeze-drying	The product stability is good, suitable for embedding thermosensitive materials, but it is expensive, has complicated operation, and the surface of the product may wrinkle and shrink.
Costas G. Biliaderis. et al. [148]	complex coacervation	The production volume is large, but the process is complex and the cost is high.