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Research progress in single-cell encapsulation technology, functional characteristics and its applications in the food industry of probiotics
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Yue LIU1, 2, Da-Yong REN1, Meng LIU3, Da-Qun LIU2, Cheng-Cheng ZHANG2, Jian-Ming ZHANG1, 2, 4, *
Journal of Food Safety & Quality | 2026, 17(2) : 228 - 236
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Journal of Food Safety & Quality | 2026, 17(2): 228-236
• Food Analysis and Detection •
Research progress in single-cell encapsulation technology, functional characteristics and its applications in the food industry of probiotics
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Yue LIU1, 2, Da-Yong REN1, Meng LIU3, Da-Qun LIU2, Cheng-Cheng ZHANG2, Jian-Ming ZHANG1, 2, 4, *
Affiliations
  • 1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130000, China
  • 2.Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310000, China
  • 3.Department of Biological and Food Engineering, Lyuliang University, Lyuliang 033000, China
  • 4.State Key Laboratory for Quality and Safety of Agro-products, Hangzhou 310000, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250826003
Outline
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Probiotics are recognized for their health benefits, such as regulating intestinal microbiota, enhancing immune function and improving nutrient absorption. However, their viability is often reduced by exposure to harsh conditions during production, storage, transportation (temperature fluctuations, pH, light, etc), and gastrointestinal transit (gastric acid, enzymes, bile salts, etc). To reduce the damage to probiotics caused by external environmental factors and thereby enhance the protective effect on probiotics, single-cell encapsulation technology has emerged. This technology involves coating individual bacterial cells with a protective layer through physical or chemical means, thereby enhancing their stability and functionality. This review systematically outlined current single-cell encapsulation techniques, functional properties of encapsulated probiotics, and their applications in the food industry, including uses in fermented fruit and vegetable juices and probiotic powders. Furthermore, it discussed future challenges and research trends in this field. The aim is to provide a theoretical foundation and practical insights for the development and functional food applications of encapsulated probiotics.

probiotics  /  single-cell encapsulation  /  functional properties  /  food industry
刘悦, 任大勇, 刘猛, 刘大群, 张程程, 章检明. 益生菌单菌封装技术、功能特性及其在食品工业中的应用研究进展. 食品安全质量检测学报, 2026 , 17 (2) : 228 -236 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250826003
Yue LIU, Da-Yong REN, Meng LIU, Da-Qun LIU, Cheng-Cheng ZHANG, Jian-Ming ZHANG. Research progress in single-cell encapsulation technology, functional characteristics and its applications in the food industry of probiotics[J]. Journal of Food Safety & Quality, 2026 , 17 (2) : 228 -236 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250826003
Appendix
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Year 2026 volume 17 Issue 2
9
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250826003
  • Receive Date：2025-08-26
  • Online Date：2026-11-05
Article Data
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History
  • Received：2025-08-26
Funding
Affiliations
    1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130000, China
    2.Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310000, China
    3.Department of Biological and Food Engineering, Lyuliang University, Lyuliang 033000, China
    4.State Key Laboratory for Quality and Safety of Agro-products, Hangzhou 310000, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
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鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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