The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality

Elena Nikitina; Dmitrii Khrundin; Elena Nikitina; Dmitrii Khrundin

doi:10.3934/microbiol.2026001

AIMS Microbiology

2026, Volume 12, Issue 1: 1-26. doi: 10.3934/microbiol.2026001

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Review

The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality

Elena Nikitina ^,,
Dmitrii Khrundin

Department of Meat and Milk Technology, Institute of Food Technology and Biotechnology, Kazan National Research Technological University, 420015, Kazan, Russian Federation

Received: 29 December 2025 Revised: 30 January 2026 Accepted: 03 February 2026 Published: 10 February 2026

In this review, we summarised the information on probiotic bacteria and their encapsulated forms as functional food components, emphasising survival, technological effects, and product quality. Probiotics from genera such as Bifidobacterium and Lactobacillus are widely used to prevent and manage gastrointestinal and systemic disorders. However, their efficacy is often limited by the loss of viability that occurs during processing, storage, and passage through the gastrointestinal tract. In this article, we analyse the major encapsulation techniques (spray drying, freeze drying, emulsification, extrusion, coacervation, and electrospraying/electrospinning) and emphasise the important function of encapsulating materials, such as proteins, polysaccharides (e.g., alginate, pectin, and chitosan), lipids, and their combinations. Particular focus is given to mixed polymer systems and co-encapsulation with cryo- and protective agents, which can enhance resistance to acid and bile, increase survival by 1–2 log units, and help maintain bioactive compounds. We also consider fermented dairy products, cheese, meat products, and plant-based matrices as carriers for free and encapsulated probiotics. Thus, we show that, when properly selected, these systems can improve microbial stability, modulate proteolysis and lipolysis, and enhance antioxidant and antimicrobial properties without compromising sensory quality. Particular emphasis is placed on emerging plant-based beverages and alternative substrates that could enable probiotics to be consumed by lactose-intolerant and vegetarian populations. Overall, we present encapsulation as a promising strategy for designing next-generation functional foods with predictable probiotic survival and tailored technological and sensory characteristics.
- probiotic,
- encapsulation,
- functional meat,
- milk,
- plant foods,
- viability,
- stability
Citation: Elena Nikitina, Dmitrii Khrundin. The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality[J]. AIMS Microbiology, 2026, 12(1): 1-26. doi: 10.3934/microbiol.2026001

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Abstract

In this review, we summarised the information on probiotic bacteria and their encapsulated forms as functional food components, emphasising survival, technological effects, and product quality. Probiotics from genera such as Bifidobacterium and Lactobacillus are widely used to prevent and manage gastrointestinal and systemic disorders. However, their efficacy is often limited by the loss of viability that occurs during processing, storage, and passage through the gastrointestinal tract. In this article, we analyse the major encapsulation techniques (spray drying, freeze drying, emulsification, extrusion, coacervation, and electrospraying/electrospinning) and emphasise the important function of encapsulating materials, such as proteins, polysaccharides (e.g., alginate, pectin, and chitosan), lipids, and their combinations. Particular focus is given to mixed polymer systems and co-encapsulation with cryo- and protective agents, which can enhance resistance to acid and bile, increase survival by 1–2 log units, and help maintain bioactive compounds. We also consider fermented dairy products, cheese, meat products, and plant-based matrices as carriers for free and encapsulated probiotics. Thus, we show that, when properly selected, these systems can improve microbial stability, modulate proteolysis and lipolysis, and enhance antioxidant and antimicrobial properties without compromising sensory quality. Particular emphasis is placed on emerging plant-based beverages and alternative substrates that could enable probiotics to be consumed by lactose-intolerant and vegetarian populations. Overall, we present encapsulation as a promising strategy for designing next-generation functional foods with predictable probiotic survival and tailored technological and sensory characteristics.

Conflict of interest

The authors declare no conflict of interest.

Author contributions

Conceptualization, E.N. and D.K.; data analyses, E.V.N. and D.K.; writing—original draft preparation, E.N.; writing—review editing E.N. and D.K., E.N.; visualization, E.N. and D.K.; supervision, E.N.; project administration, E.V.N. All authors have read and agreed to the published version of the manuscript.

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