Table 2.

Examples of various encapsulating materials and its applications in food systems.

Encapsulation material	Prebiotic	Probiotic	Encapsulating system	Food matrix	Reference
Whey protein isolates + Dextran conjugates prepared by Maillard-based glycation	-	Lactobacillus plantarum	High molecular weight conjugate	Kefir	(39)
1.5% Alginate+ Persian gum (0.5%)	2% Inulin	L. lactis ABRIINW-N19	Microencapsulated bead	Orange juice	(40)
6% Sodium Alginate/ 0.8% Chitosan +Whey protein concentrate (5%)	-	Bifidobacterium bifidum ATCC 35914	Double coated microbeads	-	(41)
Tarkhineh formulations	-	Lactococcus lactis KUMS-T18	Probiotic drops	Potato chips	(42)
Cocoa powder +Sodium Alginate (10:1) and Cocoa powder +Na Alginate + Fructooligosaccharides (10:1:2)	FOS	Lactobacillus acidophilus (La5), L. rhamnosus (LGG), L. sanfranciscensis, L. plantarum, L. casei 431, Bifidobacterium animalis subspp. Lactis (Bb12), and Streptococcus thermophilus.	Emulsion based beads using cocoa powder as an admixture	Chocolate	(43)
Xanthan gum (2%), Maltodextrin (1%), Sucrose (0.5%), Sunflower oil (0.1% v/v) Tween 80	-	Lactobacillus acidophilus, Lactobacillus rhamnosus and Bifidobacterium longum in 1:1:1 ratio	Microencapsulated powder was used in cream which was then applied between the biscuits	Cream biscuit	(44)
Sodium Alginate (2%) and Arabic gum (5%)	-	Lactobacillus plantarum	-	Rose Petal Jam	(45)