Journal
DRYING TECHNOLOGY
Volume 40, Issue 8, Pages 1562-1581Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2022.2044844
Keywords
Food safety; probiotics; drying; encapsulation; functional foods
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The world's urban population is expected to double by 2050. Urbanization is changing food consumption patterns, and the global market is flooded with functional foods, specifically probiotics, for their gut health advantages. Awareness about the healthy human microbiome among consumers has led to an increased demand for probiotic foods. Microencapsulation of probiotic bacteria and yeast is of immense importance to enhance their viability and overcome challenges associated with low survival rates. Therefore, controlling and designing the drying process technology is critical for probiotics encapsulation to achieve higher viability.
The world's urban population is expected to double by 2050. Urbanization is changing food consumption patterns, and the global market is flooded with functional foods, specifically probiotics, for their gut health advantages. Awareness about the healthy human microbiome among the consumer has prompted them to demand probiotic foods. Due to their potential health benefits, probiotics have been incorporated into several dairy and nondairy products. To overcome the hurdles associated with the low viability of the beneficial microorganism, microencapsulation of probiotic bacteria and yeast is of immense importance. Microencapsulation enhances the viability of probiotics during different processing techniques and under gastrointestinal conditions. So, it is critical to control and design the drying process technology for probiotics encapsulation to achieve higher viability. The purpose of the review is to compile the commonly utilized drying technique for probiotics with their principle, advantages, and disadvantages, mechanism of inactivation, recent research, and cost involved in the processing.
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