Encapsulated Probiotics: Next-Generation Functional Food Production

The integration of nutraceuticals into functional foods is an increasingly relevant field that holds promise for effective disease prevention and health promotion, capturing the interest of both the pharmaceutical and food industries. As consumer awareness regarding food quality and health benefits increases, the demand for probiotic-enriched products is on the rise. Probiotics, traditionally known for their role in supporting immune and digestive health, are now being explored for their potential benefits in weight management, cardiovascular health, and cognitive function. Despite their promising health benefits, a significant challenge remains in maintaining the stability, viability, and bioavailability of probiotic cells throughout food processing and digestion.

To address these challenges, encapsulation techniques have emerged as a promising solution, offering protection to probiotics during their integration into food products. Techniques such as extrusion, emulsion, spray drying, spray chilling, and fluidized bed encapsulation are being actively researched, with microencapsulation showing particular promise due to its ability to encase probiotics within a biopolymeric matrix, shielding them from adverse environmental conditions. However, further advancements in encapsulation technologies are essential to fully realize the therapeutic and commercial potential of probiotics in functional foods.

This Research Topic aims to compile the latest scientific discoveries regarding encapsulated probiotics in functional food production, focusing on their applications as value-added bio-agents in the food industry. We welcome Original Research, Review, Methods, Perspective and Opinion articles on the following subjects, but are not limited to:

• Novel probiotics in functional food production;
• Nanoencapsulation of probiotics;
• Impact of encapsulation on probiotic functionality;
• Bioactivity, bioavailability, and delivery of probiotics in different food matrices;
• Probiotic applications as antioxidants and antimicrobials in foods;
• Probiotic-based smart packaging systems and their characterization;
• Challenges of incorporating probiotics in functional foods.

Article types and fees

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Editorial
• FAIR² Data
• FAIR² DATA Direct Submission
• Hypothesis and Theory
• Methods
• Mini Review
• Opinion
• Original Research
• Perspective
• ... View all formats

Articles that are accepted for publication by our external editors following rigorous peer review incur a publishing fee charged to Authors, institutions, or funders.

Article types

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Editorial
• FAIR² Data
• FAIR² DATA Direct Submission
• Hypothesis and Theory
• Methods
• Mini Review
• Opinion
• Original Research
• Perspective
• Review
• Systematic Review
• Technology and Code

Keywords: Bioavailability and Controlled Delivery, Food Preservation, Functional Food Applications, Probiotic Encapsulation, Probiotics in Food Processing, Probiotics in Functional Foods, Smart Packaging, Sustainable Food Production

Important note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.