Application of Spray Dried Encapsulated Probiotics in Functional Food Formulations

The alteration in human micro-flora results in an increase in the population of the pathogenic bacteria, which further gives rise to the gastrointestinal diseases and disorders. To this extent, the supplementation of food products with probiotics may eliminate the pathogenic microbiota from the adhesion sites and regulate the immune response via the stimulation of the specific genes within the human's gastrointestinal tract (GIT). Nonetheless, due to the sensitivity of probiotics to the environmental conditions during food manufacture/storage, it is a challenge to develop probiotic products with a desirable shelf life that maintain the viability of the probiotic cells. The spray drying of bacteria is a sustainable process and enables bulk production with lower energy costs. This is also a promising way to encapsulate bacteria within various protective matrices to ensure their improved resistance during storage, technological processes, and digestive stresses. This review assembles and summarizes the scientific data on various aspects of probiotic bacteria encapsulated using conventional spray drying and incorporated into different functional food products, as well as the aspects of safety, toxicity, and regulations of adding encapsulated probiotics into functional foods.

Automated summary

The alteration in human micro-flora leads to an increase in pathogenic bacteria, causing gastrointestinal diseases. Supplementing food products with probiotics can eliminate pathogenic bacteria and stimulate specific genes to regulate immune response. Spray drying bacteria is a sustainable method that allows bulk production and improved resistance through encapsulation in protective matrices.