Table 2.
Food applications of microencapsulated probiotic bacteria.
| Food | Microorganism | Coating Materials | Method | References |
|---|---|---|---|---|
| Apple juice | Lactobacillus rhamnosus GG | WPI alone and in combination with a modified resistant starch (RS) | Spray drying | [233] |
| Carrot Juice | Lactobacillus casei | Chitosan-Ca-alginate | Extrusion | [234] |
| Carrot juice | Lactobacillus acidophilus | Alginate-inulin-xanthan gum | Extrusion | [235] |
| Cheddar cheese | Bifidobacterium longum | Na-alginate and palmitoylated alginate | (i) droplet extrusion method (ADE) and (ii) emulsion method | [236] |
| Dry fermented sausages | Lactobacillus reuteri | Alginate | Extrusion | [237] |
| Fermented milk | Lactobacillus casei ATCC393 | Chios mastic gum | Freeze drying | [162] |
| Fruit juice | Lactobacillus paracasei L26 | Alginate | Extrusion | [238] |
| Fruit juice | Lactobacillus rhamnosus GG | Whey/alginate | Droplet extrusion with coating via electrostatic deposition | [239] |
| Fruit juices | Bifidobacterium longum, Bifidobacterium breve | poly-γ-glutamic acid | Freeze drying | [240] |
| Fruit juices | Lactobacillus plantarum and Bifidobacterium longum | Alginate or pectin coated with chitosan, gelatin or glucomannan | Extrusion | [241] |
| Ice cream | Lactobacillus casei Lc-01 and Bifidobacterium lactis Bb-12 | Alginate and Hi-maize resistant starch | Emulsion | [242] |
| Iranian yogurt drink (Doogh) | Lactobacillus acidophilus LA-5 and Bifidobacterium lactis Bb-12 | Alginate | Extrusion | [243] |
| Kasar cheese | Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 | Alginate | Emulsion or extrusion | [244] |
| kefir | Bifidobacterium animals | Sodium alginate | Extrusion | [245] |
| Mango juice | Lactobacillus plantarum | Calcium-Alginate-Soy Protein Isolate | Gelation | [226] |
| Mozzarella cheese | Lactobacillus paracasei ssp. paracasei LBC-1 | Alginate | Extrusion | [246] |
| Oaxaca cheese | Lactobacillus plantarum | Aguamiel, Ag, or sweet whey, SW, as inner aqueous phase | Double emulsion | [171] |
| Pecorino cheese | L. acidophilus, B. longum and B. lactis | Na-alginate | Extrusion | [247] |
| Pecorino cheese | Lactobacillus acidophilus and a mix of Bifidobacterium longum and Bifidobacterium lactis | Alginate | Extrusion | [248] |
| Pomegranate juice | L actobacillus plantarum | Alginate beads coating with double layer Chitosan | Extrusion | [249] |
| White-brined cheese | Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 | Alginate | Emulsion or extrusion | [250] |
| Yogurt | Lactobacillus acidophilus LA-5 | Pectin – Whey protein | Ionic gelation and complexation | [251] |
| Yogurt | Bifidobacterium bifidum F-35 | Whey/alginate | Extrusion | [252] |
| Yogurt | Lactobacillus acidophilus ATCC 4356 | Alginates | Extrusion | [246] |
| Yogurt | Bifidobacterium animalis subsp. lactis Bb12 and Lactobacillus rhamnosus | Alginate | Extrusion | [253] |
| Yogurt | Lactobacillus plantarum | Sodium alginate or pectin, coated with sodium alginate or chitosan | Extrusion | [91] |
| Yogurt | Lactobacillus casei | Sodium alginate (A), amidated low-methoxyl pectin (P), and blends | Extrusion | [254] |
| Yogurt | Lactobacillus acidophilus | alginate and chitosan | Extrusion | [255] |
| Yogurt—Ice cream | Lactobacillus acidophilus La-5 | Na-alginate | Extrusion | [256] |