Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review

Targeting Gut Microbiota in Cancer Cachexia: Towards New Treatment Options

Cancer cachexia is a complex multifactorial syndrome whose hallmarks are weight loss due to the wasting of muscle tissue with or without the loss of adipose tissue, anorexia, systemic inflammation, and multi-organ metabolic alterations, which negatively impact patients' response to anticancer treatments, quality of life, and overall survival. Despite its clinical relevance, cancer cachexia often remains an underestimated complication due to the lack of rigorous diagnostic and therapeutic pathways. A number of studies have shown alterations in gut microbiota diversity and composition in association with cancer cachexia markers and symptoms, thus supporting a central role for dysbiosis in the pathogenesis of this syndrome. Different tools of microbiota manipulation, including probiotics, prebiotics, synbiotics, and fecal microbiota transplantation, have been investigated, demonstrating encouraging improvements in cachexia outcomes. Albeit pioneering, these studies pave the way for future research with the aim of exploring the role of gut microbiota in cancer cachexia more deeply and setting up effective microbiota-targeting interventions to be translated into clinical practice.

Microencapsulation of Probiotics by Oil-in-Water Emulsification Technique Improves Cell Viability under Different Storage Conditions

Probiotics are associated with health benefits to the host. However, their application can be limited due to a decrease in cell viability during processing, storage, and passage through the gastrointestinal tract. Microencapsulation is a simple and efficient alternative to improve the physical protection and stability of probiotics. The present study aimed to produce and characterize alginate or gelatin-based microparticles containing Lactobacillus acidophilus NRRL B-4495 or Lactiplantibacillus plantarum NRRL B-4496 by oil-in-water (O/W) emulsification and to evaluate the stability under storage conditions. The results showed that L. acidophilus and L. plantarum encapsulated in gelatin (LAEG and LPEG) presented diameters of 26.08 ± 1.74 μm and 21.56 ± 4.17 μm and encapsulation efficiencies of 89.6 ± 4.2% and 81.1 ± 9.7%, respectively. However, those encapsulated in alginate (LAEA and LPEA) showed an encapsulation efficiency of <1.0%. Furthermore, LAEG was stable for 120 days of storage at 5 °C and 25 °C. Therefore, encapsulation in gelatin by O/W emulsification is a promising strategy for protecting and stabilizing probiotic bacteria, enabling future application in foods.

Probiotic Properties of Lactobacillus fermentum InaCC B1295 Encapsulated by Cellulose Microfiber from Oil Palm Empty Fruit Bunches

This study aims at an in vitro characterization of the acid and bile tolerance of Lactobacillus fermentum InaCC B1295 (LFB1295) encapsulated with hydrogel cellulose microfibers (CMF) from oil palm empty fruit bunches (OPEFBs). The viability at different storage temperatures was assessed. The experimental design used in this research was an in vitro trial. The microencapsulated probiotic was stored at 25 °C and 4 °C for 28 days. LFB1295 encapsulated with cellulose microfiber hydrogel from OPEFB showed a stable viability of probiotic bacteria at pH 2 and 0.5% (m/v) oxgall. In addition, the microencapsulation maintained the viability at 25 °C and 4 °C at 0, 14, and 28 days. The characterization of the encapsulant CMF-OPEFB showed that the thickness of CMF was in the range of 5–15 μm, and XRD patterns showed that CMF was of the cellulose I type with a crystallinity index of 77.08%. Based on its resistance to hydrogen peroxide, ability to scavenge DPPH radicals, and activity in scavenging hydroxyl radicals, LFB1295 encapsulated with CMF hydrogel of OPEFB exhibits antioxidant properties as good as the scavenging ability of DPPH radicals with IC50 of 36.880, 188.530, and 195.358 µg/mL, respectively, during storage for 0, 14, and 28 days at room and refrigerated temperature. Furthermore, hydroxyl radicals (HR)-scavenging activity showed an increased inhibition along with the increasing concentration of the Fenton reaction and decreasing concentration of cell-free supernatant (CFS) during storage time. In vitro safety tests, including hemolytic activity, biogenic amines, cytolysin, and gelatinase production, showed that the encapsulated LFB1295 was safe to use as a probiotic. The results of the inhibitory activity against hydrogen peroxide LFB1295 show that the higher the concentration of H2O2, the lower the inhibition value during 28 days of storage. Based on the storage temperature, the inhibition of LAB against H2O2 based on different storage temperatures showed a better level of the inhibition at cold temperatures compared to at room temperature.

Biofilm-based delivery approaches and specific enrichment strategies of probiotics in the human gut

The use of probiotics has been one of the effective strategies to restructure perturbed human gut microbiota following a disease or metabolic disorder. One of the biggest challenges associated with the use of probiotic-based gut modulation strategies is to keep the probiotic cells viable and stable during the gastrointestinal transit. Biofilm-based probiotics delivery approaches have emerged as fascinating modes of probiotic delivery in which probiotics show significantly greater tolerance and biotherapeutic potential, and interestingly probiotic biofilms can be developed on food-grade surfaces too, which is ideal for the growth and proliferation of bacterial cells for incorporation into food matrices. In addition, biofilms can be further encapsulated with food-grade materials or with bacterial self-produced biofilms. This review presents a newly emerging and unprecedently discussed techniques for the safe delivery of probiotics based on biofilms and further discusses newly emerging prebiotic materials which target specific gut microbiota groups for growth and proliferation.

Probiotics, their action modality and the use of multi-omics in metamorphosis of commensal microbiota into target-based probiotics

This review article addresses the strategic formulation of human probiotics and allows the reader to walk along the journey that metamorphoses commensal microbiota into target-based probiotics. It recapitulates what are probiotics, their history, and the main mechanisms through which probiotics exert beneficial effects on the host. It articulates how a given probiotic preparation could not be all-encompassing and how each probiotic strain has its unique repertoire of functional genes. It answers what criteria should be met to formulate probiotics intended for human use, and why certain probiotics meet ill-fate in pre-clinical and clinical trials? It communicates the reasons that taint the reputation of probiotics and cause discord between the industry, medical and scientific communities. It revisits the notion of host-adapted strains carrying niche-specific genetic modifications. Lastly, this paper emphasizes the strategic development of target-based probiotics using host-adapted microbial isolates with known molecular effectors that would serve as better candidates for bioprophylactic and biotherapeutic interventions in disease-susceptible individuals.

Effects of Lacticaseibacillus rhamnosus GG supplementation, via food and non-food matrices, on children's health promotion: A scoping review

The literature considers children both a risk group for administering probiotic strains and one of the populations that can most benefit from it. Due to the health benefits associated to probiotic supplementation, this scope review sought to formulate a critical evaluation of how Lacticaseibacillus rhamnosus GG, carried in food and non-food matrices, and experimental design may affect the health promotion of infants and children. In this study, a literature search was conducted in three scientific databases: PubMed, Web of Science, and SciELO to retrieve research, published in English or Spanish, which administered L. rhamnosus GG to infants and children with any disease or in eutrophic condition. Three reviewers with an expert supervision screened 540 articles, published between 2001 and 2022, which were retrieved from the databases. The data extracted was compiled and shown in this scoping review. In total, was included, after criteria observation, 44 articles in this review. Intestinal disorders were the most frequent outcome in these studies (36.4%) and capsules, the most common vehicle for administering the probiotic strain (40.9%). Probiotic strain dose ranged from 105 to 1012 cfu/dose of L. rhamnosus GG and intervention length extended from one to more than 6 months. Food matrix showed health effects in 57.1% of the clinical trials and non-food matrix 46.7%, which indicates that the health-promoting effect of the probiotic GG strain may be equivalent between the two forms of delivery. However, the highly heterogeneous experimental designs prevent further analysis and a systematic review and meta-analysis is recommended to address just the outcomes of studies and achieve data homogeneity in order to determine which vehicle is the most suitable for health promoting.

Antioxidant Activities of Co-Encapsulated Natal Plum (Carissa macrocarpa) Juice Inoculated with Ltp. plantarum 75 in Different Biopolymeric Matrices after In Vitro Digestion

Biopolymeric systems that co-encapsulate probiotics and bioactive compounds ensure timely delivery in the gastrointestinal tract. Cyanidin 3-sambubioside is the dominant anthocyanin in Natal plum (Carissa macrocarpa). This study aims at the co-encapsulation of Natal plum (Carissa macrocarpa) juice inoculated with Lactiplantibacillus plantarum 75 (Ltp. plantarum 75) by freeze-drying using pea protein isolate, maltodextrin, and psyllium mucilage and evaluating their release in vitro. An encapsulation efficiency of >85% was noted in lactic acid bacteria (LAB) survival and anthocyanin content. Freeze-drying produced pinkish-red powder, rich in polyphenols and LAB (>6 Log CFU mL−1) after 14 days of storage. Natal plum juice + maltodextrin + pea protein isolate + psyllium mucilage + Ltp. plantarum 75 (NMPeaPsyB) showed the highest LAB population (6.74 Log CFU mL−1) with a survival rate of 81.9%. After digestion, NMPeaPsyB and NMPeaPsy had the highest LAB survival (>50%) at 67.5% and 67.5 ± 0.75%, respectively, and the highest bioaccessibility of cyanidin 3-sambubioside in Natal plum juice than the other co-encapsulation with other biopolymers. NMPeaPsy and NMPeaPsyB showed phenolic stability in the gastric phase and controlled release in the intestinal simulated phase. The antioxidant activities had strong correlations with cyanidin 3-sambubioside. The results confirmed that microencapsulation is important for improving stability and allowing for the development of functional foods.

An insight into the health beneficial of probiotics dairy products: a critical review

Probiotic dairy products satisfy people's pursuit of health, and are widely favored because of their easy absorption, high nutritional value, and various health benefits. However, its effectiveness and safety are still controversial. This proposal aims to analyze the effect of probiotics on the quality characteristics of dairy products, clarify a series of physiological functions of probiotic dairy products and critically evaluate the effectiveness and safety of probiotic dairy products. Also, dairy products containing inactivated microorganisms were compared with probiotic products. The addition of probiotics enables dairy products to obtain unique quality characteristics, and probiotic dairy products have better health-promoting effects. This review will promote the further development of probiotic dairy products, provide directions for the research and development of probiotic-related products, and help guide the general public to choose and purchase probiotic fermentation products.

Effective encapsulation of reuterin-producing Limosilactobacillus reuteri in alginate beads prepared with different mucilages/gums

The mainly aim of this study was to use mucilaginous solutions obtained from tamarind, mutamba, cassia tora, psyllium and konjac powdered to encapsulate reuterin-producing Limosilactobacillus reuteri in alginate beads by extrusion technique. In the particles were determined the bacterial encapsulation efficiency, cell viability during storage and survival under simulated gastric and intestinal conditions. Moreover, the reuterin production, its entrapment into the beads and the influence on viability of encapsulated microorganism were evaluated. Scanning electron microscopy and Fourier Transform Infrared spectroscopy were employed to characterize the produced particles. The beads showed a relatively spherical shape with homogenous distribution of L. reuteri. The use of gums and mucilages combined with alginate improved the encapsulation efficiency (from 93.2 to 97.4%), the viability of encapsulated bacteria during refrigerated storage (especially in prolonged storage of 20, 30 and 60 days) and the survival after exposure to gastric and enteric environments (from 67.7 to 76.6%). The L. reuteri was able to produce reuterin via bioconversion of glycerol in the film-forming solutions, and the entrapment of the metabolite was improved using konjac, mutamba and tamarind mucilaginous solutions in the encapsulation process (45, 44.57 and 41.25%, respectively). Thus, our findings confirm the great potential of these hydrocolloids to different further purposes, enabling its application as support material for delivery of chemical or biological compounds.

Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics

In the world of highly processed foods, special attention is drawn to the nutrient composition and safety of consumed food products. Foods fortified with probiotic bacteria confer beneficial effects on human health and are categorized as functional foods. The salubrious activities of probiotics include the synthesis of vital bioactives, prevention of inflammatory diseases, anticancerous, hypocholesterolemic, and antidiarrheal effects. Soy foods are exemplary delivery vehicles for probiotics and prebiotics and there are diverse strategies to enhance their functionality like employing mixed culture fermentation, engineering probiotics, and incorporating prebiotics in fermented soy foods. High potential is ascribed to the concurrent use of probiotics and prebiotics in one product, termed as "synbiotics," which implicates synergy, in which a prebiotic ingredient particularly favors the growth and activity of a probiotic micro-organism. The insights on emended bioactive profile, metabolic role, and potential health benefits of advanced soy-based probiotic and synbiotic hold a promise which can be profitably implemented to meet consumer needs. This article reviews the available knowledge about strategies to enhance the nutraceutical potential, mechanisms, and health-promoting effects of advanced soy-based probiotics. Traditional fermentation merged with diverse strategies to improve the efficiency and health benefits of probiotics considered vital, are also discussed.

Sequential optimization strategy for the immobilization of Erwinia sp. D12 cells and the production of isomaltulose with high stability and prebiotic potential

Isomaltulose is a potential substitute for sucrose, with a high stability and prebiotic potential, for wide use in candies and soft drinks. This sugar is obtained from sucrose through enzymatic conversion using microbial glucosyltransferases. This work aimed to optimize a matrix to immobilize glucosyltransferase producing Erwinia sp. D12 cells using a sequential experimental strategy. The cell mass of Erwinia sp. D12 obtained in a bioreactor was immobilized in beads formed by ionic gelation. The conversion of sucrose into isomaltulose using the beads was performed in batch and continuous processes, and the isomaltulose was recovered through crystallization. The stability of isomaltulose was assessed in beverages of different pH values, and its prebiotic potential was verified with the growth of probiotic microorganisms. The optimized matrix composed of alginate (2.0% w/v), CaCl₂ (2.0% w/v), gelatin (2.0% w/v), and transglutaminase (0.2% w/v) showed the highest mean of produced isomaltulose (199.82 g/L) after four batches. In addition, high stability during the continuous process resulted in an isomaltulose production above of 230 g/L for up to 72 h. The produced isomaltulose was more stable than sucrose in lemon soft drink and orange and grape energy drinks after 30 days of storage; and promoted the growth of Bifidobacterium animalis and Lactobacillus lactis. In conclusion, the production of isomaltulose by Erwinia sp. D12 cells immobilized using optimized conditions is recommended, due to its high conversion capacity, high stability, and prebiotic potential of crystals obtained.

From by-product to functional food: the survival of L. casei shirota, L. casei immunitas and L. acidophilus johnsonii, during spray drying in orange juice using a maltodextrin/pectin mixture as carrier

The study reports the production of an innovative functional orange powder supplemented with probiotics and prebiotics, by implementing new ecofriendly and sustainable technologies, such as spray drying. The survival of Lactobacillus casei shirota, Lactobacillus casei immunitas and Lactobacillus acidophilus johnsonii, during spray drying in orange juice was proven and the stability of the powder obtained at room temperature and at 4 °C was investigated. Furthermore, the study highlighted the possibility to enhance the pectin obtained from the food agroindustry as a carrier for the spray-drying process. Combining maltodextrins and pectins at a 10:1 weight ratio. The study showed the efficiency of the maltodextrin/pectin mixture as carriers for the spray-drying process and the viability of the tested microorganisms during both the storage at room temperature and at 4 °C, showing that the latter represents the best storing condition for a longer viability of the microorganisms.

Survival of Microencapsulated Lactococcus lactis Subsp. lactis R7 Applied in Different Food Matrices

Survival of Lactococcus lactis subsp. lactis R7, microencapsulated with whey and inulin, was analyzed when added to blueberry juice, milk, and cream. For 28 days, cell viability was evaluated for storage (4 °C), simulated gastrointestinal tract (GIT), and thermal resistance. All matrices demonstrated high cell concentration when submitted to GIT (11.74 and 12 log CFU mL^-1), except for the blueberry juice. The thermal resistance analysis proved the need for microencapsulation, regardless of the food matrix. The results indicate that L. lactis R7 microcapsules have potential for application in different matrices and development of new probiotic products by thermal processing.

Assessing the drug resistance profiles of oral probiotic lozenges

Background

Probiotic lozenges have been developed to harvest the benefits of probiotics for oral health, but their long-term consumption may encourage the transfer of resistance genes from probiotics to commensals, and eventually to disease-causing bacteria.

Aim

To screen commercial probiotic lozenges for resistance to antibiotics, characterize the resistance determinants, and examine their transferability in vitro.

Results

Probiotics of all lozenges were resistant to glycopeptide, sulfonamide, and penicillin antibiotics, while some were resistant to aminoglycosides and cephalosporins. High minimum inhibitory concentrations (MICs) were detected for streptomycin (>128 µg/mL) and chloramphenicol (> 512 µg/mL) for all probiotics but only one was resistant to piperacillin (MIC = 32 µg/mL). PCR analysis detected erythromycin (erm(T), ermB or mefA) and fluoroquinolone (parC or gyr(A)) resistance genes in some lozenges although there were no resistant phenotypes. The dfrD, cat-TC, vatE, aadE, vanX, and aph(3")-III or ant(2")-I genes conferring resistance to trimethoprim, chloramphenicol, quinupristin/dalfopristin, vancomycin, and streptomycin, respectively, were detected in resistant probiotics. The rifampicin resistance gene rpoB was also present. We found no conjugal transfer of streptomycin resistance genes in our co-incubation experiments.

Conclusion

Our study represents the first antibiotic resistance profiling of probiotics from oral lozenges, thus highlighting the health risk especially in the prevailing threat of drug resistance globally.

Probiotics in Functional Foods: Survival Assessment and Approaches for Improved Viability

Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get health benefits from their daily meals. Various areas of the food industry are in great demand of functional chemicals to enhance the taste and nutritional value of their products. Probiotic bacteria have already been part of the human’s routine for good gut microbiota maintenance in terms of pharmaceutical products. Their incorporation in food however is a challenging task that offers great opportunities but has limitations as well. Specifically, the purpose of this review is to emphasize the importance of probiotics in food, to assess their survival through gastrointestinal tract, and to highlight the recent advances in approaches for their improved viability.

Nanoencapsulation for Probiotic Delivery

Gut microbiota dynamically participate in diverse physiological activities with direct impact on the host's health. A range of factors associated with the highly complex intestinal flora ecosystem poses challenges in regulating the homeostasis of microbiota. The consumption of live probiotic bacteria, in principle, can address these challenges and confer health benefits. In this context, one of the major problems is ensuring the survival of probiotic cells when faced with physical and chemical assaults during their intake and subsequent gastrointestinal passage to the gut. Advances in the field have focused on improving conventional encapsulation techniques in the microscale to achieve high cell viability, gastric and temperature resistance, and longer shelf lives. However, these microencapsulation approaches are known to have limitations with possible difficulties in clinical translation. In this Perspective, we present a brief overview of the current progress of different probiotic encapsulation methods and highlight the contemporary and emerging single-cell encapsulation strategies using nanocoatings for individual probiotic cells. Finally, we discuss the relative advantages of various nanoencapsulation approaches and the future trend toward developing coated probiotics with advanced features and health benefits.

Reuterin-producing Limosilactobacillus reuteri: Optimization of in situ reuterin production in alginate-based filmogenic solutions

Limosilactobacillus reuteri produces reuterin via glycerol anaerobic fermentation. This compound has antimicrobial properties and is used for food preservation purposes. Filmogenic solutions constituted of polysaccharides and glycerol are also employed, however, reuterin synthesis in filmogenic solutions has not yet been reported. Thus, the aim of this study was to optimize the in situ reuterin production by L. reuteri in alginate- and glycerol based-filmogenic solution, evaluating the survival of reuterin-producing bacteria during fermentation. The study consisted of a completely randomized design employing two L. reuteri strains (DSM 20016 and DSM 17938). The filmogenic solutions were obtained using sodium alginate (20 g/L) and two independent variables were studied: glycerol (0–300 mmol/L) and initial biomass of L. reuteri (≅6, 7, and 8 log CFU/mL). The samples were analyzed every 24 h for 72 h of anaerobic fermentation (37 °C). Both L.reuteri strains confirmed the potential for reuterin production and were susceptible to the metabolite produced. The highest reuterin production was achieved using L. reuteri DSM 20016. The initial microbial biomass of 8 log CFU/mL and 100 mmol/L of glycerol increased the reuterin production. However, higher conversion yields from glycerol to reuterin were obtained using 50 mmol/L of substrate.

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L. reuteri strains DSM 20016 and DSM 17938 produce reuterin.

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In situ reuterin production was detected in filmogenic solution.

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Reuterin production varied with initial microbial biomass and glycerol concentration.

In vitro digestion of sodium alginate/pectin co-encapsulated Lactobacillus bulgaricus and its application in yogurt bilayer beads

The purpose of this study was to prepare sodium alginate (SA)/pectin (PE) hydrogel microspheres using the extrusion method to encapsulate Lactobacillus bulgaricus. Microscopic observation showed that the beads were spherical with a smooth and uniform surface. For microspheres with a diameter range of 140-156 μm, the encapsulation efficiency reached 85.67%. After simulating saliva, gastric juice, and intestinal juice, the activity of the microcapsules was estimated to be 5.78 × 10⁴ log colony forming unit (CFU)/mL. These data show that the use of SA and PE encapsulated probiotics exhibit enhanced viability. In addition, double-layer beads containing probiotic microspheres and yogurt were prepared, and physical and chemical analysis was performed using scanning electron microscopy, Fourier-transform infrared spectroscopy, and differential scanning calorimetry. Texture and sensory property analysis revealed that the beads had good elasticity, chewiness, and high commercial value. Collectively, these findings indicate that SA and PE can be used for the encapsulation, protection, and gastrointestinal delivery of probiotics. Moreover, these microcapsules exhibit good stability in vitro and improve yogurt characteristics by increasing the survival rate of encapsulated probiotics, thus demonstrating their commercial application potential.

Novel Antioxidative Wall Materials for Lactobacillus casei Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides

In this study, three kinds of Maillard reaction products (MRPs) have been, for the first time, successfully prepared by conjugating soy protein isolate (SPI) with isomaltooligosaccharide, xylooligosaccharide, or galactooligosaccharide at 80 °C for 30 or 60 min and applied for the construction of Lactobacillus casei (L. casei) microcapsules. The results showed that MRPs exhibited enhanced antioxidative activities compared with their physically mixed counterparts. The digested MRPs displayed excellent resistance to pathogenic bacteria and promoted the growth of L. casei. Moreover, MRP-encapsulated L. casei showed a higher survival rate than free L. casei under tested adverse conditions including heat treatment, storage, and mechanical forces. Under simulated digestion conditions, the viability of L. casei decreased from 8.8 log cfu/mL to 1.6 log cfu/mL, while that of MRP-encapsulated L. casei was maintained at 7.4 log cfu/mL. Thus, MRP-based SPI-oligosaccharide conjugates exhibited great potential for microencapsulation of probiotics.

Microbiological Quality and Resistance to an Artificial Gut Environment of Two Probiotic Formulations

The quality control of probiotic products is the focus of numerous organizations worldwide. Several studies have highlighted the poor microbiological quality of many commercial probiotic formulations in terms of the identity of the contained microorganisms, viability, and purity, thus precluding the expected health benefits and representing a potential health risk for consumers. In this paper, we analyzed the contents of two probiotic formulations, one composed of an encapsulated mixture of lactobacilli and bifidobacteria, and one by a lyophilized yeast. The microorganisms contained in the products were quantified and identified using up-to-date methodologies, such as MALDI-TOF MS and metagenomic analysis. Moreover, as acid and bile tolerance is included among the criteria used to select probiotic microorganisms, in vitro tests were performed to evaluate the behavior of the formulations in conditions mimicking the harsh gastric environment and the intestinal fluids. Our results indicate the high quality of the formulations in terms of the enumeration and identification of the contained organisms, as well as the absence of contaminants. Moreover, both products tolerated the acidic conditions well, with encapsulation providing further protection for the microorganisms. A good tolerance to the simulated artificial intestinal conditions was also evidenced for both preparations.

Colonization versus encapsulation in cell-laden materials design: porosity and process biocompatibility determine cellularization pathways

Seeding materials with living cells has been-and still is-one of the most promising approaches to reproduce the complexity and the functionality of living matter. The strategies to associate living cells with materials are limited to cell encapsulation and colonization, however, the requirements for these two approaches have been seldom discussed systematically. Here we propose a simple two-dimensional map based on materials' pore size and the cytocompatibility of their fabrication process to draw, for the first time, a guide to building cellularized materials. We believe this approach may serve as a straightforward guideline to design new, more relevant materials, able to seize the complexity and the function of biological materials. This article is part of the theme issue 'Bio-derived and bioinspired sustainable advanced materials for emerging technologies (part 1)'.

Edible coatings and films with incorporation of prebiotics -A review

Prebiotics are compounds naturally present in some foods or can be synthesized by microorganisms and enzymes. Among the benefits associated with prebiotic consumption are the modulation of the intestinal microbiota that increase the production of short chain fatty acids and prevent the development of some disorders such as colon cancer, irritable bowel syndrome, diabetes, obesity, among others. Traditionally, prebiotics have been used in diverse food formulations to enhance their healthy potential or to improve their technological and sensory properties. However, different alternatives for the production of prebiotic products are being explored, such as edible coatings and films. Therefore, this review aims to highlight recent research on edible coatings and films incorporated with different prebiotics, the concept of prebiotics, the general characteristics of these materials, and the main production methods, as well as presenting the perspectives of uses in the food industry. Current works describe that polyols and oligosaccharides are the most employed prebiotics, and depending on their structure and concentration, they can also act as film plasticizer or reinforcement agent. The use of prebiotic in the coating can also improve probiotic bacteria survival making it possible to obtain fruits and vegetables with synbiotic properties. The most common method of production is casting, suggesting that other technologies such as extrusion can be explored aiming industrial scale. The use of film and coating carried of prebiotic is an emerging technology and there are still several possibilities for study to enable its use in the food industry. This review will be useful to detect the current situation, identify problems, verify new features, future trends and support new investigations and investments.

Encapsulation of Pharmaceutical and Nutraceutical Active Ingredients Using Electrospinning Processes

Electrospinning is an inexpensive and powerful method that employs a polymer solution and strong electric field to produce nanofibers. These can be applied in diverse biological and medical applications. Due to their large surface area, controllable surface functionalization and properties, and typically high biocompatibility electrospun nanofibers are recognized as promising materials for the manufacturing of drug delivery systems. Electrospinning offers the potential to formulate poorly soluble drugs as amorphous solid dispersions to improve solubility, bioavailability and targeting of drug release. It is also a successful strategy for the encapsulation of nutraceuticals. This review aims to briefly discuss the concept of electrospinning and recent progress in manufacturing electrospun drug delivery systems. It will further consider in detail the encapsulation of nutraceuticals, particularly probiotics.

Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation

Growing interest in the development of innovative functional products as ideal carriers for synbiotics, e.g., nutrient bars, yogurt, chocolate, juice, ice cream, and cheese, to ensure the daily intake of probiotics and prebiotics, which are needed to maintain a healthy gut microbiota and overall well-being, is undeniable and inevitable. This review focuses on the modern approaches that are currently being developed to modulate the gut microbiota, with an emphasis on the health benefits mediated by co-encapsulated synbiotics and immobilized probiotics. The impact of processing, storage, and simulated gastrointestinal conditions on the viability and bioactivity of probiotics together with prebiotics such as omega-3 polyunsaturated fatty acids, phytochemicals, and dietary fibers using various delivery systems are considered. Despite the proven biological properties of synbiotics, research in this area needs to be focused on the proper selection of probiotic strains, their prebiotic counterparts, and delivery systems to avoid suppression of their synergistic or complementary effect on human health. Future directions should lead to the development of functional food products containing stable synbiotics tailored for different age groups or specifically designed to fulfill the needs of adjuvant therapy.

Development of pelleted feed containing probiotic Lactobacillus rhamnosus GG and Jerusalem artichoke for Nile Tilapia and its biocompatibility studies

Growth performance and immune systems of tilapias could be improved by Lactobacillus rhamnosus GG (LGG) and Jerusalem artichoke. This research aimed to determine the effects of Jerusalem artichoke on LGG viability after drying and pelleting and their subsequent exposure to simulated gastrointestinal conditions. Fresh LGG cells were added into wall material solutions, including alginate (AL), alginate + milk powder (AM), and alginate + milk powder + Jerusalem artichoke at different concentrations (AMJ). The solutions were then spray dried to obtain LGG powders. The powder with the highest cell number was then selected to mix with tilapia feed mash and pelleted using a nonthermal feed extruder to obtain pelleted feed containing LGG and Jerusalem artichoke. The LGG viability spray dried powders and pelleted feed were analyzed for their cell counts after drying and after exposure to simulated gastrointestinal conditions. The result showed that the number of viable cells in AMJ was significantly higher than AM and AL after drying. The number of viable cells under both simulated gastric and bile salt fluids was improved with the increasing of Jerusalem artichoke concentrations. The number of viable cells after pelleting process could be maintained. LGG in the pelleted feed could also survive under the simulated gastric and bile salt conditions. The study indicates that JA enhanced LGG viability after drying and exposure to simulated gastrointestinal conditions. The pelleted feed containing LGG and Jerusalem artichoke could be applied in tilapia farming, providing convenience to the farmers, and valuable effects to the fish.