Full
Outline
Probiotic microencapsulation technology is essential for enhancing the gastrointestinal delivery efficiency and the targeted colonization capacity of live bacterial strains, as different materials and fabrication methods enable the construction of microcapsules with distinct characteristics. This review systematically examines the delivery mechanisms, material systems, and advancements in food applications of probiotic microencapsulation. In terms of the delivery mechanism, it begins with an elaboration of multiscale encapsulation techniques such as extrusion, internal emulsification, and microfluidic technology, highlighting its advantages and applicable context in delivery mechanisms. In the field of materials science, the structural-functional properties and protective efficacy of polysaccharides, proteins, and intelligent responsive wall materials are analyzed. At the application level, it summarizes the key influencing factors and current application status of microcapsules in dairy products, fruit and vegetable beverages, and functional dietary supplements. The review clarifies the compatibility patterns between encapsulation technologies, such as extrusion, and various wall materials, demonstrating their potential to enhance probiotic stress resistance and improve food functionality. It also reveals the gap between theoretical development and industrial application in this field, providing valuable insights for industry-academia-research collaboration and precise regulation of microbial communities. Finally, the review envisions future research needs, including the development of low-cost, eco-friendly wall materials, personalized strain-material compatibility strategies, and innovations in large-scale continuous manufacturing processes, to facilitate the transition of probiotic microencapsulation from laboratory-scale research to industrial implementation.
142
68
| 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 species (%) |
|---|---|---|---|---|---|---|
| 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 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
