Table 1.
Studies of synbiotics comprising different types of phytochemicals.
| Bioactive Substance | Probiotic Strain |
Co-Encapsulation Technique | Carrier Material | Highlights | Ref. |
|---|---|---|---|---|---|
| GTE (rich in polyphenols) |
Lactobacillus helveticus R0052 | emulsification and internal gelation | whey protein and calcium pectinate | - with initial 0.5 mg/mL GTE concentration, 95.5% L. helveticus and 79% polyphenol EYs in MCs were observed - additional protection of L. helveticus during sGIC was significantly enhanced in MCs from pectin solutions coated with whey proteins and containing 1 mg/mL GTE |
[137] |
| GTE (rich in polyphenols) |
Lactobacillus rhamnosus GG | spray-drying | modified huauzontle’s starch and whey protein | - final count of the cells was 9.01 ± 0.03 log CFU/g within the MCs after spray-drying - with 0.1 mg/mL of ascorbic acid within MCs, 7.33 ± 0.16 CFU/mL of L. rhamnosus was maintained for five weeks of storage at 4 °C - 38.52 ± 0.72% of green tea polyphenols formed complex with at least one component of the MCs |
[186] |
| Agar-based extract from Gelidium seaweed (rich in polyphenols) |
Bifidobacterium pseudocatenulatum CECT 7765 | emulsification and internal gelation | agar/agarose/whey protein/gelatin/starch | - the presence of polyphenols and proteins in the unpurified agar MCs significantly improved the B. pseudocatenulatum viability both at ambient and refrigerated storage conditions | [118] |
| Blackberry juice (rich in polyphenols and anthocyanins) |
Lactobacillus acidophilus DSM13241 | spray-drying | gum Arabic/maltodextrin/whey protein/50:50 blends | - 98.4 ± 1.0% total phenolic compounds and 99.0 ± 1.0% total monomeric anthocyanin content presented in gum Arabic and maltodextrin blend MCs - L. acidophilus survival was 81.2 ± 0.7% after ten weeks at 20 °C in whey protein MCs |
[120] |
| Black currant extract (rich in anthocyanins, polyphenols, and flavonoids) |
Lactobacillus casei ssp. paracasei (L. casei 431®) | freeze-drying | whey protein and inulin and chitosan | - 95.46% ± 1.30% EY for anthocyanins and 87.38% ± 0.48% EY for L. casei - viability after 90 days at 4 °C of the co-encapsulated cells with black currant extract ranged from 8.13 to 6.35 log CFU/g - anthocyanins were mostly released in the intestinal environment during sGIC |
[136] |
| Apple skin extract (ASPE) (rich in polyphenols) |
Lactobacillus acidophilus | co-extrusion | alginate | - EY for all the obtained alginate MCs was over 96%- the co-encapsulation of L. acidophilus with an aqueous or ethanolic ASPE protected cells in acidic conditions, with cell loss only 2.61 and 2.78 log CFU/g, respectively, in comparison with cell loss in MCs without ASPE (3.08 log CFU/g) and free cells (5.41 log CFU/g) | [187] |
| Cinnamon extract (PRCE) (rich in proanthocyanidin) |
Lactobacillus paracasei (BGP1) and Bifidobacterium animalis subsp. lactis (BLC1) | complex coacervation followed by freeze drying | whey protein and gum Arabic | - the treatments with B. animalis and 5% PRCE presented greater EY for probiotic, phenolics, and proanthocyanids, with 98.59% ± 0.45, 119.49% ± 4.21, and 81.25% ± 1.9, respectively - higher viability of B. animalis (9.30 ± 0.16 log CFU/g) after 120 days of storage at 7 °C than L. paracasei (6.64 ± 0.10 log CFU/g) |
[188] |
| Yellow onion skin extract (rich in flavonoids) |
Lactobacillus casei ssp. paracasei (L. casei 431®) | freeze-drying | whey protein and inulin and maltodextrin | - EY of L. casei in MCs with flavonoids was 72.49 ± 0.11% - 85% of flavonoids in MCs were available after sGIC - stimulating effect on L. casei viability was observed after 21 days in soft cheese with MCs |
[107] |
Abbreviations used: ASPE, apple skin polyphenol extract; EY, encapsulation yield; GTE, green tea extract; MCs, microcapsules; PRCE, proanthocynidin cinnamon extract; sGIC, simulated gastrointestinal conditions.