Evidence map›Paper›PMID 40538989›Full record

ReviewFood science & nutrition2025

Co-Encapsulation of Probiotics and Prebiotics: Techniques and Applications in Food Fortification.

D S Shanuke, Nilmini Buddhika D P Ranasinghage, Ashinshana U Illippangama, Jayani Kulathunga, Mithila D Bandara

Abstract readReview
In one paragraph

Review in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.

0numbers the graph read from it
0cells of the map it votes in
14citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

14 citing papers in PubMed.

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  14. HarnessingCurrent research in microbial sciences · 2025
    Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

D S ShanukeDepartment of Food Technology, Faculty of Technology Rajarata University of Sri Lanka Mihintale Sri Lanka.
Nilmini Buddhika D P RanasinghageDepartment of Food Technology, Faculty of Technology Rajarata University of Sri Lanka Mihintale Sri Lanka.
Ashinshana U IllippangamaDepartment of Food Technology, Faculty of Technology Rajarata University of Sri Lanka Mihintale Sri Lanka.ORCID https://orcid.org/0000-0002-8068-2974
Jayani KulathungaDepartment of Multidisciplinary Studies, Faculty of Urban and Aquatic Bioresources University of Sri Jayawardenepura Nugegoda Sri Lanka.
Mithila D BandaraDepartment of Food Technology, Faculty of Technology Rajarata University of Sri Lanka Mihintale Sri Lanka.ORCID https://orcid.org/0009-0003-5444-6462

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

There has been a growing interest in food products containing probiotics and prebiotics with synergetic effects. However, the primary challenge in fortifying food products with probiotics and prebiotics is maintaining their viability during processing and during passage through the digestive system. Co-encapsulation has been identified as an effective approach to this issue. However, co-encapsulation of probiotics and prebiotics and their applications warrant further exploration, focusing on the survival and functionality of prebiotics and probiotics. Therefore, this review aims to highlight various co-encapsulation techniques and their impact on the survival and functionality of prebiotics and probiotics. Further, different types of prebiotics and probiotics that can be co-encapsulated, types of polysaccharides and proteins that can be used as wall materials in co-encapsulation, and the applications in food fortification in different food products.

Indexed as

co‐encapsulationdietary fibersprebioticsprobioticswall material

Identifiers

PMID40538989
PMCPMC12177212

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.