Table 5.
Microencapsulation of probiotic bacteria and their application in food products
| Probiotic | Product | Encapsulating material | Encapsulation method |
|---|---|---|---|
| B. longum | Cheddar cheese | Na-alginate and palmitoylated alginate | Droplet extrusion and emulsion method |
| B. animals | Kefir | Sodium alginate | Extrusion |
| B. bifidum, B. infantis | Mayonnaise | Alginate | Emulsification |
| B. longum | Yogurt | k-Carrageenan | Emulsification |
| L. acidophilus | Carrot juice | Alginate-inulin xanthan gum | Extrusion |
| L. rhamnosus | Apple juice | Whey protein isolate and in combination with modified resistant starch | Spray drying |
| L. helveticus, B. longum | Chocolate | Fatty acids | Spray coating |
| L. acidophilus, B. infantis | Cheddar cheese | Alginate/starch | Emulsification |
| L. casei ATCC393 | Fermented milk | Chios mastic gum | Freeze drying |
| L. reuteri | Dry fermented sausages | Alginate | Extrusion |
| L. plantarum and B. longum | Fruit juice | Alginate or pectin coated with chitosan, glucomannan or gelatin | Extrusion |
| L. rhamnosus | Fruit juice | Whey/alginate | Droplet extrusion with coating via electrostatic deposition |
| L. acidophilus | Tomato juice | Ca-alginate | Extrusion |
| L. casei LC-01 and B. lactis BB-12 | Ice cream | Alginate and maize resistant starch | Emulsion |
| L. acidophilus LA-5 | Yogurt | Pectin/whey protein | Ionic gelation and complexation |
| L. plantarum | Mango juice | Calcium alginate/soy protein isolate | Gelation |
| L. acidophilus, B. bifidum | White brined cheese | Alginate | Extrusion and emulsification |
| L. paracasei ssp. paracasei LBC-1 | Mozzarella cheese | Alginate | Extrusion |
| L. acidophilus | Yogurt | Alginate and chitosan | Extrusion |
| L. acidophilus, B. longum | Yogurt | Maltodextrin/gum Arabic | Spray drying |