ReviewFoods (Basel, Switzerland)2026
Recent Progress in Probiotic Encapsulation: Techniques, Characterization and Food Industry Prospects.
Review in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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.
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.
Who cites it
22 citing papers in PubMed.
- Recent Advances in Polysaccharide-Based Encapsulation of Probiotics: Encapsulation Technologies, Material Properties, and Applications in Dairy Products.Foods (Basel, Switzerland) · 2026Review
- Review
- Synthesis and In Vivo Antifungal Evaluation of 3-Acyl-bromoindole Regioisomers: A Multi-Targeting Study on Postharvest Pathogen Control and Molecular Dynamics.Antibiotics (Basel, Switzerland) · 2026Article
- Alginate-Based Encapsulation ofFood science & nutrition · 2026Article
- Enhancing Probiotic Performance in Food Matrices: From Strain Selection to Bioengineering.Journal of food science · 2026Review
- Mechanistic insights into probiotic modulation of the gut-immune axis and their role as sustainable antibiotic alternatives in poultry production: An integrative review.Veterinary world · 2026Article
- Metal-Organic Frameworks in Food Biotechnology: Opportunities, Challenges, and Future Perspectives for Probiotic Delivery, Precision Fermentation, and Circular Food Systems.Nanomaterials (Basel, Switzerland) · 2026Review
- Stress physiology and matrix-mediated delivery of probiotic microorganisms: translational challenges and strategies for industrial biomanufacturing.Archives of microbiology · 2026Review
- Recent Advances in Encapsulation Strategies for Synbiotic Formulation ContainingMicroorganisms · 2026Review
- A Rushan Acid Whey-DerivedFoods (Basel, Switzerland) · 2026Article
- Technological Innovation and Consumer Trust: Understanding Safety Perceptions in Next Generation Probiotic Development.Microorganisms · 2026Article
- Probiotic-Plant Bioactive Synergy in Gut Health: Mechanisms, Antimicrobial Activity, and Translational Challenges.Nutrients · 2026Review
- Phytochemicals from Agro-Industrial By-Products for Breast Cancer Prevention and Therapy: Molecular Mechanisms and Circular Bioeconomy Perspective.Pharmaceuticals (Basel, Switzerland) · 2026Review
- Encapsulation in Calcium Alginate Beads Regulates Growth, Release and Viability of Probiotic Bacteria Through Protective Microenvironments.Gels (Basel, Switzerland) · 2026Article
- Probiotic Modulation of Gut Microbiota: Antioxidant Mechanisms and Clinical Benefits in Obesity and Type 2 Diabetes Management.Antioxidants (Basel, Switzerland) · 2026Review
- Probiotic Bacteria in Stimulating Human Physiological Responses: Metabolic Function and Overall Health.Foods (Basel, Switzerland) · 2026Review
- Pectic Polysaccharides from Dragon Fruit Peel: Structure-Function Relationships and Emerging Potential in Synbiotic Food Systems.Foods (Basel, Switzerland) · 2026Review
- Superfine Grinding for Edible Powders: Mechanisms, Quality Regulation, Limitations, and Synergistic Strategies.Foods (Basel, Switzerland) · 2026Review
- Polymer-Based and Biomaterial Encapsulation of Probiotics for Improved Viability.Probiotics and antimicrobial proteins · 2026Review
- Postbiotics and paraprobiotics in food biochemistry mechanisms stability and nutritional applications.NPJ science of food · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Although probiotics are widely used in the food industry due to their health-promoting effects, their application is often limited by low stability and poor viability under processing, storage, and gastrointestinal conditions. Encapsulation has emerged as a promising strategy to address these issues, offering enhanced protection and controlled release of probiotic strains. This review summarizes recent advances in encapsulation techniques relevant to food applications, including spray drying, freeze drying, coacervation, and liposome formation, as well as novel approaches such as multilayer nanocoatings and dual-core systems. The use of natural biopolymers such as alginate, chitosan, and pectin, along with food-grade synthetic materials, has greatly improved the stability of probiotics in complex food matrices. Furthermore, emerging technologies such as cell-mediated coatings offer improved resistance to gastric acid and oxygen, enhancing probiotic survival through the gastrointestinal tract. These advances contribute to the development of functional foods with better health benefits. However, challenges remain regarding scalability, strain-specific encapsulation efficiency, and regulatory approval. Future research should focus on optimizing food-grade materials, exploring synergistic effects with bioactive compounds, and ensuring consistent performance across food systems.
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Registered trials
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.