ABSTRACT
Encapsulation is a novel alternative for enhancing survival of probiotics in harsh environmental conditions. Different polymers based food grade coating materials such as chitosan, alginate, milk proteins, carrageenan, guar gum, and fructo-oligosaccharides are popularly used for encapsulation of probiotics. To meet the challenges of successful probiotics encapsulation, different techniques such as emulsion, extrusion, freeze drying techniques etc. have been applied. A number of studies have been conducted to validate the efficacy of the encapsulation methods in improving the survival of probiotics in in vitro as well as in vivo models simulating gastric transit.
