The Yeast-Based Probiotic Encapsulation Scenario: A Systematic Review and Meta-Analysis
Source abstract
Abstract
One of the biggest challenges in the food industry is the incorporation of probiotics into food products while maintaining their properties, both in the processing phases and in the gastrointestinal tract. The production of this type of functional food, which has been used to prevent and/or help in the treatment of some diseases, needs improvements at the technological and economic levels. This review provides a comprehensive view of the main techniques used to encapsulate probiotic yeasts and analyzes the main variables involved in the industrial process. A systematic review and meta-analysis were carried out, considering the most current technical recommendations for this type of study, as well as the standardized criteria for the eligibility of articles. From a total of 1269 initial articles, only 14 complete articles, published in high-impact journals over the years 2013 to 2019 and focused on in vitro assays with probiotic yeasts, were considered in the analysis performed. In general, microencapsulation was efficient in maintaining yeast survival after gastrointestinal tests, viability studies, and thermal resistance in distilled water and food. Many variables can affect microencapsulation, but they are not always described or properly elucidated, leading to the conclusion that better delineated research is needed. Examples of these challenges include selecting appropriate encapsulating materials, optimizing encapsulation techniques, and ensuring the stability and viability of probiotics during processing and storage. Due to these challenges, the industrial application of probiotic microencapsulation is not yet well established; however, it holds promising potential.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Probiotics and Fermented Foods · Infant Health and Development · Digestive system and related health
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Research and Extension, Federal Institute of Education, Science and Technology of the State of Rio Grande do Sul, Lajeado 95910-016, Rio Grande do Sul, Brazil
REQUIMTE/LAQV, Department of Chemical Sciences, School of Pharmacy, University of Porto, 4050-313 Porto, Portugal
Department of Bioscience Center, Federal University of Pernambuco, Recife 50670-901, Pernambuco, Brazil
Department of Production Engineering, Federal University of São Paulo, São Paulo 04021-001, São Paulo, Brazil
Department of Agricultural Microbiology, Federal University of Viçosa, Viçosa 36570-900, Minas Gerais, Brazil
Clinical Hospital of the Federal University of Minas Gerais, Belo Horizonte 30130-100, Minas Gerais, Brazil
Department of Animal Bioscience, Rural Federal University of Pernambuco, Recife 52171-900, Pernambuco, Brazil
Department of Pharmacy, School of Life Sciences, Sete Lagoas 32800-222, Minas Gerais, Brazil
References (69)
Show source-provided references
1. Prebiotic Mechanisms, Functions and Applications—A Review
2. Chen, Y., Michalak, M., and Agellon, L.B. (2018). Focus: Nutrition and Food Science: Importance of Nutrients and Nutrient Metabolism on Human Health. Yale J. Biol. Med., 91.
3. Integrating Nutrition and Food Safety in Food Systems Policy and Programming10.1016/j.gfs.2021.100593 ↗
4. Probiotic Dairy-Based Beverages: A Review10.1016/j.jff.2018.12.004 ↗
5. Influence of Probiotics, Prebiotics, Synbiotics and Bioactive Phytochemicals on the Formulation of Functional Yogurt10.1016/j.jff.2018.07.039 ↗
6. Kaur, H., Kaur, G., and Ali, S.A. (2022). Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties. Fermentation, 8.10.3390/fermentation8090425 ↗
7. Probiotic Potential of Lactobacillus Casei CSL3 Isolated from Bovine Colostrum Silage and Its Viability Capacity Immobilized in Soybean10.1016/j.procbio.2018.09.011 ↗
8. Probiotics: Friend or Foe to the Human Immune System10.1186/s42269-023-01098-7 ↗
9. Śliżewska, K., Markowiak-Kopeć, P., and Śliżewska, W. (2021). The Role of Probiotics in Cancer Prevention. Cancers, 13.10.3390/cancers13010020 ↗
10. Benefaction of Probiotics for Human Health: A Review10.1016/j.jfda.2018.01.002 ↗
11. Granato, D., Nazzaro, F., Pimentelc, T.C., Esmerino, E.A., and Cruz, A.G.d. (2019). Probiotic Food Development: An Updated Review Based on Technological Advancement. Encyclopedia of Food Security and Sustainability, Elsevier.10.1016/B978-0-08-100596-5.22271-3 ↗
12. Bifidobacteria in Milk Products: An Overview of Physiological and Biochemical Properties, Exopolysaccharide Production, Selection Criteria of Milk Products and Health Benefits10.1016/j.foodres.2013.11.013 ↗
13. Non dairy probiotic beverages
14. The Potential of Probiotics: A Review
15. Abid, R., Waseem, H., Ali, J., Ghazanfar, S., Ali, G.M., Elasbali, A.M., and Alharethi, S.H. (2022). Probiotic Yeast Saccharomyces: Back to Nature to Improve Human Health. J. Fungi, 8.10.3390/jof8050444 ↗
16. Review Article: Yeast as Probiotics—Saccharomyces boulardii10.1111/j.1365-2036.2007.03442.x ↗
17. Dos Santos Martins, F., da Conceição Pereira Tiago, F., Henrique Ferreira Barbosa, F., José Penna, F., Augusto Rosa, C., Maria Drummond Nardi, R., José Neves, M., and Robert Nicoli, J. (2005). Utilização de leveduras como probióticos. Rev. Biol. Ciências Terra, 5, Available online: https://www2.ufpel.edu.br/biotecnologia/gbiotec/site/content/paginadoprofessor/uploadsprofessor/0c834688ba8c9324ed45d0517d496b26.pdf.
18. Microbiome Engineering Using Probiotic Yeast: Saccharomyces boulardii and the Secreted Human Lysozyme Lead to Changes in the Gut Microbiome and Metabolome of Mice10.1128/spectrum.00780-23 ↗
19. Sen, S., and Mansell, T.J. (2020). Yeasts as Probiotics: Mechanisms, Outcomes, and Future Potential. Fungal Genet. Biol., 137.10.1016/j.fgb.2020.103333 ↗
20. Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: A Review10.1007/s11947-021-02753-5 ↗
21. Application of Probiotic Delivery Systems in Meat Products10.1016/j.tifs.2015.09.004 ↗
22. Terpou, A., Papadaki, A., Lappa, I.K., Kachrimanidou, V., Bosnea, L.A., and Kopsahelis, N. (2019). Probiotics in Food Systems: Significance and Emerging Strategies towards Improved Viability and Delivery of Enhanced Beneficial Value. Nutrients, 11.10.3390/nu11071591 ↗
23. Han, S., Lu, Y., Xie, J., Fei, Y., Zheng, G., Wang, Z., Liu, J., Lv, L., Ling, Z., and Berglund, B. (2021). Probiotic Gastrointestinal Transit and Colonization after Oral Administration: A Long Journey. Front. Cell. Infect. Microbiol., 11.10.3389/fcimb.2021.609722 ↗
24. Health Benefits of Probiotics: A Review
25. Beneficial Effects of Probiotic Consumption on the Immune System10.1159/000496426 ↗
26. Markowiak, P., and Ślizewska, K. (2017). Effects of Probiotics, Prebiotics, and Synbiotics on Human Health. Nutrients, 9.10.3390/nu9091021 ↗
27. The Health Effects of Cultured Milk Products with Viable and Non-Viable Bacteria10.1016/S0958-6946(98)00114-9 ↗
28. Encapsulation of Probiotic Living Cells: From Laboratory Scale to Industrial Applications10.1016/j.jfoodeng.2010.12.031 ↗
29. Application of Pickering Emulsions in Probiotic Encapsulation—A Review10.1016/j.crfs.2022.09.013 ↗
30. Koh, W.Y., Lim, X.X., Tan, T.C., Kobun, R., and Rasti, B. (2022). Encapsulated Probiotics: Potential Techniques and Coating Materials for Non-Dairy Food Applications. Appl. Sci., 12.10.3390/app121910005 ↗
31. Application of Spray Chilling and Electrostatic Interaction to Produce Lipid Microparticles Loaded with Probiotics as an Alternative to Improve Resistance under Stress Conditions10.1016/j.foodhyd.2018.05.001 ↗
32. Encapsulated Probiotic Cells: Relevant Techniques, Natural Sources as Encapsulating Materials and Food Applications—A Narrative Review10.1016/j.foodres.2020.109682 ↗
33. Natural Sources and Encapsulating Materials for Probiotics Delivery Systems: Recent Applications and Challenges in Functional Food Development10.3389/fnut.2022.971784 ↗
34. The PRISMA 2020 Statement: An Updated Guideline for Reporting Systematic Reviews10.1136/bmj.n71 ↗
35. Saúde, M.D.A. (2023, August 31). Brasília-DF 2020 Diretrizes Metodológicas: Elaboração de Revisão Sistemática e Meta-Análise de Ensaios Clínicos Randomizados, Available online: www.saude.gov.br.
36. Baglioni, C., Nissen, C., Schweinoch, A., Riemann, D., Spiegelhalder, K., Berger, M., Weiller, C., and Sterr, A. (2016). Polysomnographic Characteristics of Sleep in Stroke: A Systematic Review and Meta-Analysis. PLoS ONE, 11.10.1371/journal.pone.0155652 ↗
37. Optimising the Value of the Critical Appraisal Skills Programme (CASP) Tool for Quality Appraisal in Qualitative Evidence Synthesis
38. Microencapsulation of Probiotic Saccharomyces cerevisiae var. boulardii with Different Wall Materials by Spray Drying10.1016/j.lwt.2015.03.034 ↗
39. Sucrose and Sorbitol Supplementation on Maltodextrin Encapsulation Enhance the Potential Probiotic Yeast Survival by Spray Drying10.1016/j.lwt.2019.03.002 ↗
40. Postbiotics: An Evolving Term within the Functional Foods Field10.1016/j.tifs.2018.03.009 ↗
41. Progress in Microencapsulation of Probiotics: A Review10.1111/1541-4337.12532 ↗
42. Encapsulation of Probiotics: Past, Present and Future10.1186/s43088-022-00228-w ↗
43. Influence of L-Cysteine, Oxygen and Relative Humidity upon Survival throughout Storage of Probiotic Bacteria in Whey Protein-Based Microcapsules10.1016/j.idairyj.2011.05.005 ↗
44. Sun, Q., Yin, S., He, Y., Cao, Y., and Jiang, C. (2023). Biomaterials and Encapsulation Techniques for Probiotics: Current Status and Future Prospects in Biomedical Applications. Nanomaterials, 13.10.3390/nano13152185 ↗
45. Calderón-Oliver, M., and Ponce-Alquicira, E. (2022). The Role of Microencapsulation in Food Application. Molecules, 27.10.3390/molecules27051499 ↗
46. Microencapsulation: Concepts, Mechanisms, Methods and Some Applications in Food Technology10.1590/0103-8478cr20130971 ↗
47. Probiotic Viability as Affected by Encapsulation Materials: Recent Updates and Perspectives10.1080/10942912.2023.2213408 ↗
48. Cotter, P.D., and Hill, C. (2003). Surviving the Acid Test: Responses of Gram-Positive Bacteria to Low PH. Microbiol. Mol. Biol. Rev., 67.10.1128/MMBR.67.3.429-453.2003 ↗
49. Soybean Protein-Based Microparticles for Oral Delivery of Probiotics with Improved Stability during Storage and Gut Resistance10.1016/j.foodchem.2017.07.022 ↗
50. Nanomaterial-Based Encapsulation for Controlled Gastrointestinal Delivery of Viable Probiotic Bacteria10.1039/D0NA00952K ↗
51. Ma, L., Tu, H., and Chen, T. (2023). Postbiotics in Human Health: A Narrative Review. Nutrients, 15.10.3390/nu15020291 ↗
52. Szydłowska, A., and Sionek, B. (2023). Probiotics and Postbiotics as the Functional Food Components Affecting the Immune Response. Microorganisms, 11.10.3390/microorganisms11010104 ↗
53. Vinderola, G., Sanders, M.E., and Salminen, S. (2022). The Concept of Postbiotics. Foods, 11.10.3390/foods11081077 ↗
54. Single and Double Layered Microencapsulation of Probiotics by Spray Drying and Spray Chilling10.1016/j.lwt.2017.03.060 ↗
55. The Use of Probiotic-Loaded Single- and Double-Layered Microcapsules in Cake Production10.1007/s12602-018-9467-y ↗
56. Evaluación de La Estabilidad y Viabilidad de Dos Cepas Probióticas Microencapsuladas Por Lecho Fluidizado10.4067/S0718-07642017000600005 ↗
57. Effect of Whey Protein Agglomeration on Spray Dried Microcapsules Containing Saccharomyces boulardii10.1016/j.foodchem.2013.04.093 ↗
58. Ability of Synbiotic Encapsulated Saccharomyces cerevisiae boulardii to Grow in Berry Juice and to Survive under Simulated Gastrointestinal Conditions10.3109/02652048.2013.871361 ↗
59. Ghorbani-Choboghlo, H., Zahraei-Salehi, T., Ashrafi-Helan, J., Yahyaraeyat, R., Pourjafar, H., Nikaein, D., Balal, A., and Khosravi, A.-R. (2015). Microencapsulation of Saccharomyces cerevisiae and Its Evaluation to Protect in Simulated Gastric Conditions. Iran. J. Microbiol., 7.
60. Ghorbani-Choboghlo, H., Nikaein, D., Khosravi, A.-R., Rahmani, R., and Farahnejad, Z. (2019). Effect of Microencapsulation on Saccharomyces Cerevisiae var. Boulardii Viability in the Gastrointestinal Tract and Level of Some Blood Biochemical Factors in Wistar Rats. Iran. J. Microbiol., 11.10.18502/ijm.v11i2.1082 ↗
61. Eficiência de Materiais Encapsulantes Naturais e Comerciais Na Liberação Controlada de Probiótico Encapsulado10.1590/S1981-67232013005000019 ↗
62. Improved Probiotic Viability in Stress Environments with Post-Culture of Alginate-Chitosan Microencapsulated Low Density Cells10.1016/j.carbpol.2014.02.084 ↗
63. Development and Characterization of a Symbiotic Cheese Added with Saccharomyces boulardii and Inulin10.5897/AJMR2013.5566 ↗
64. Coradello, G., and Tirelli, N. (2021). Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process. Molecules, 26.10.3390/molecules26113123 ↗
65. Extraction of β-Glucan from Saccharomyces cerevisiae: Comparison of Different Extraction Methods and In Vivo Assessment of Immunomodulatory Effect in Mice10.1590/1678-457x.10716 ↗
66. Ribeiro, R.A., Bourbon-Melo, N., and Sá-Correia, I. (2022). The Cell Wall and the Response and Tolerance to Stresses of Biotechnological Relevance in Yeasts. Front. Microbiol., 13.10.3389/fmicb.2022.953479 ↗
67. Consumer Strategies towards a More Sustainable Food System: Insights from Switzerland10.1093/ajcn/nqab401 ↗
68. Co-Microencapsulation: A Promising Multi-Approach Technique for Enhancement of Functional Properties10.1080/21655979.2022.2037363 ↗
69. A Comprehensive Review on Nutraceutical Potential of Underutilized Cereals and Cereal-Based Products