Probiotics, prebiotics, and microencapsulation: A review

Crit Rev Food Sci Nutr. 2017 Jan 22;57(2):344-371. doi: 10.1080/10408398.2014.887055.


The development of a suitable technology for the production of probiotics is a key research for industrial production, which should take into account the viability and the stability of the organisms involved. Microbial criteria, stress tolerance during processing, and storage of the product constitute the basis for the production of probiotics. Generally, the bacteria belonging to the genera Lactobacillus and Bifidobacterium have been used as probiotics. Based on their positive qualities, probiotic bacteria are widely used in the production of food. Interest in the incorporation of the probiotic bacteria into other products apart from dairy products has been increasing and represents a great challenge. The recognition of dose delivery systems for probiotic bacteria has also resulted in research efforts aimed at developing probiotic food outside the dairy sector. Producing probiotic juices has been considered more in the recent years, due to an increased concern in personal health of consumers. This review focuses on probiotics, prebiotics, and the microencapsulation of living cells.

Keywords: LAB; Probiotic; functional food; microencapsulation; prebiotic.

Publication types

  • Review

MeSH terms

  • Beverages / adverse effects
  • Beverages / analysis
  • Beverages / microbiology
  • Bifidobacterium / growth & development
  • Food Additives / adverse effects
  • Food Additives / chemistry
  • Food Handling*
  • Food Storage
  • Food Technology* / trends
  • Humans
  • Lactobacillus / growth & development
  • Microbial Viability
  • Prebiotics / adverse effects
  • Prebiotics / analysis*
  • Probiotics / adverse effects
  • Probiotics / chemistry*
  • Synbiotics / adverse effects
  • Synbiotics / analysis*
  • Terminology as Topic


  • Food Additives
  • Prebiotics