Application status of probiotic microcapsules in non-dairy products

1. Probiotics are living microorganisms that confer benefits to the host by improving and maintaining the balance of intestinal microbiota. In recent years, due to the rise of functional foods, more and more research on probiotics. Traditionally, probiotics are often combined with dairy products. Because some consumers have adverse reactions to dairy products, non-dairy food bases have been used as potential carriers for these beneficial microorganisms. https://eu.echemi.com/ https://eu.echemi.com/ Based on this, this article focuses on discussing the common technologies of probiotic microencapsulation, the selection of microcapsule wall materials and their application in non-dairy matrices, and at the same time, the development prospects of probiotic microcapsules in non-dairy products in the future Outlook. 1. Fruit juice As a daily consumable, the research on probiotic juice has aroused the interest of many scholars. There have been many fermented juice products, such as fermented juice products based on pineapple, cranberry, strawberry. The presence of probiotics and their culture in food will produce bad taste, so the effect of adding probiotics to fruit juice by fermentation is not very satisfactory. At the same time, due to the acidic environment in the juice, high dissolved oxygen concentration and insufficient amounts of free amino acids and peptides can cause loss of vitality of probiotics. The advancement of microencapsulated probiotic technology has brought significant progress to the research of non-dairy probiotic beverages. By microencapsulating probiotics, probiotics can be stably present in liquid beverages for a short time. By establishing a mathematical model to simulate the burst release mechanism of different microencapsulated Lactobacillus casei, it was proved that Lactobacillus casei microcapsules can be added to green coconut water, and that the probiotics in green coconut water can be controlled by microencapsulation technology. freed. Select the ingredients contained in the beverage itself or the unflavored wall materials to microencapsulate the added probiotics, which can reduce the impact of probiotics on the flavor of the beverage. Taking rice bran malt extract beverage as a nutrient medium, adding probiotic microcapsules, within 2 weeks, the probiotic content meets the needs of the human body, and will not have too much impact on the sensory quality of the beverage. The development of this probiotic beverage has feasibility. For some solid drink powders that need to be prepared with hot water, resistance to high temperatures is also a major challenge for adding probiotics. It is difficult to add probiotics to foods that need to be heated. Related studies have successfully added spores of Bacillus coagulans to brewable beverages such as tea and coffee. The strains added to brewable beverages must be highly resistant to stress and can tolerate higher temperatures, and generally require probiotics to produce spores. And some probiotic products on the market that need to be adjusted also define the water temperature limit, generally cannot exceed 37 ℃, so it is a good

2. research idea to use microencapsulated probiotics to improve the heat resistance of probiotics in the product. 2. Snacks Snacks appear to be suitable carriers for incorporating functional compounds. Related research has proved that milk chocolate can be used as a good carrier of probiotics, using coconut water-moringa gum-maltodextrin as the wall material, and Lactobacillus plantarum as the core material for microencapsulation, which is incorporated into milk chocolate. It can be stored for 180 days at ℃, the probiotic content is kept above 8 logarithms, and after conducting a mouse test, it proves that this product does not cause any damage to the important organs of mice, and the sensory test also shows that this product does not have any Obvious changes in sensory characteristics. Because chocolate is rich in polyphenols and is loved by consumers of all ages, it is a good product development idea to strengthen the function of chocolate products by adding probiotics. The research on green apple snacks is also very innovative. The methyl cellulose film of Lactobacillus plantarum and fructooligosaccharides is coated with apple snacks made of isomalt, calcium and ascorbic acid, at 20 ℃ After 90 days storage at 60%RH, the survival of probiotics is around 8 logarithms, which indicates that the amount of probiotics ingested can achieve a probiotic effect, which also provides a reference for adding microencapsulated probiotics to snacks. Adding it to desserts and snacks will also improve the functionality of the product and bring innovations in taste and other aspects. 3. Service preparation Probiotics have many probiotic effects, such as lowering blood fat, lowering blood sugar, immune regulation, and preventing periodontal diseases. In recent years, people have conducted extensive research on the impact of intestinal microbiota on human health. It has been found that there is a correlation between the composition of the microbiome and the disease. Certain

3. bacterial species are identified as potential probiotics or even therapeutic microorganisms, which can be used to treat or prevent specific diseases. Therefore, the application of probiotics in oral preparations has great potential for human health. Using alginate as the wall material, after adding inulin, microencapsulated Enterococcus faecium by a composite coagulation method, a probiotic lozenge was developed in the form of a simple candy, which can be stored at 28 ℃ for 280 days and still has Probiotic effect, with anti-caries potential, and Enterococcus faecium can multiply in the presence of saliva, and has an inhibitory effect on Streptococcus mutans, can enhance oral health, but still need to be improved in the process and packaging. A double-emulsion microencapsulated myxosin developed a probiotic oral preparation, which has a preventive effect on food-induced obesity and type 2 diabetes in mice. Nano-scale MgO can be used as a filler, and alginate-gelatin is used as a wall material for microencapsulation of probiotics, thereby improving the survival rate of probiotics during storage and in the gastrointestinal tract, and improving the efficiency of oral probiotics. New oral probiotic preparations provide a theoretical basis. The use of microencapsulated probiotics with corresponding efficacy to prepare oral preparations to achieve the effect of enhancing human health can not only prevent related diseases to a certain extent, but also avoid drug side effects, and has great research value and application development prospects. 4. Other non-dairy products The development of probiotic functional products is becoming more and more extensive. In addition to the application in some drinks, snacks and oral preparations, there are also many applications in some other non-dairy products, such as infant food, meat products, and baked foods. Incorporating a microcapsule of Lactobacillus rhamnosus into infant food can effectively inhibit the growth and reproduction of toxic Bacillus cereus in infants. Relevant scholars have studied the effect of microencapsulation of bifidobacteria and prebiotics on children's intestinal health, and proved their potential in the development of children's synbiotics products [6]. There are also many studies on adding probiotics to fermented sausages. In related research, Lactobacillus rhamnosus was microencapsulated and added to Turkish dry fermented sausages, proving the protective effect of microencapsulation on probiotics in meat products. In meat products, the addition of probiotics can inhibit the growth of spoilage and pathogenic microorganisms and extend the shelf life of meat products [7]. Through three starch edible film formulations, the multi-matrix microcapsules of L. acidophilus probiotic cells are added to the baked bread dough, which has a high survival rate after baking. Adding Lactobacillus acidophilus microcapsules to the bread filling paste, and filling the filling after baking, the probiotic activity decreased by about 3 logs, indicating that microencapsulation

4. has a high protective effect on the probiotics in the baked products. 5 Conclusion In summary, the application of probiotic microcapsules in non-dairy products needs to pay attention to some problems, the control of the particle size of the probiotic microcapsules, the selection of the wall material of the microcapsule technology, the adaptability of the wall material to the food matrix, and the probiotic The effect of microencapsulation technology on the survival rate of probiotics, the effect of adding probiotic microcapsules into the food matrix on the flavor of the food itself, and the effect of food processing on the probiotics. Probiotics are widely used in food, not only limited to dairy products, but also have great potential in non-dairy products. New product forms and product contents will bring new impetus to the probiotic market. Probiotic non-dairy The development of products has great prospects.