The utilization of biopolymer hydrogels to encapsulate and protect probiotics in foods

Abstract

Biopolymer hydrogels have emerged as a transformative technology for enhancing the stability, delivery, and efficacy of probiotics in food systems. These hydrogels provide robust protection against environmental stressors such as pH fluctuations, temperature extremes, and moisture, ensuring probiotic survival during processing, storage, and digestion. Their versatility allows for seamless integration into a wide range of food matrices, including beverages, baked goods, and plant-based products, resolving the growing consumer demand for functional foods that promote gut health. This review explores the potential of biopolymer hydrogels in probiotic encapsulation, emphasizing their role in controlled release and targeted delivery within the gastrointestinal tract.

Highlights

Despite their advantages, hurdles remain in optimizing formulations, refining encapsulation techniques, and expanding their application to non-traditional food systems. Future research should focus on strain-specific hydrogel designs, innovative probiotic carriers, and advanced delivery mechanisms to maximize probiotic functionality. From an industrial and commercial perspective, continued advancements in hydrogel technology could revolutionize the functional food and nutraceutical industries. By improving probiotic stability and bioavailability, biopolymer hydrogels present a promising avenue for developing next-generation health-promoting foods. This review highlights the latest advancements in hydrogel technology and its applications, underscoring its potential to shape the future of functional foods and contribute to a more sustainable and health-conscious food industry.

Introduction

Probiotic encapsulation is an emerging strategy to enhance the stability and efficacy of these beneficial microorganisms in functional foods [1]. Probiotics play a vital role in gut health; however, their incorporation into food products presents significant barriers due to their sensitivity to environmental conditions such as temperature, pH, and oxygen [2]. Moreover, food processing techniques and the harsh conditions of the gastrointestinal tract can reduce probiotic viability before they reach the intestines [3]. To address these complications, biopolymer hydrogels have gained attention as an effective encapsulation medium [4].
Biopolymer hydrogels are three-dimensional, hydrophilic polymer networks capable of retaining substantial amounts of water, forming a gel-like structure [5]. Composed primarily of natural polysaccharides and proteins derived from plants, algae, and microbial sources, these hydrogels offer excellent biocompatibility, biodegradability, and tunable mechanical properties [6]. Common examples include alginate, chitosan, gelatin, and pectin, each providing unique functionalities suitable for probiotic protection [7]. Their ability to form stable matrices allows them to shield probiotics from adverse environmental factors, enhancing their survival during storage and digestion while enabling controlled release in the gut [8].
Despite their promising applications, several hurdles remain in optimizing biopolymer hydrogels for probiotic encapsulation, including structural stability, scalability, and the influence of different food processing conditions [9]. This review explores the role of biopolymer hydrogels in improving probiotic survival, evaluates their effectiveness in food applications, and highlights major setbacks and future research directions to enhance their functionality in probiotic delivery systems.

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Great Iruoghene Edo, Alice Njolke Mafe, Patrick Othuke Akpoghelie, Tayser Sumer Gaaz, Emad Yousif, Obadiah Saveni Yusuf, Endurance Fegor Isoje, Ufuoma Augustina Igbuku, Rapheal Ajiri Opiti, Jimoh Lawal Ayinla, Arthur Efeoghene Athan Essaghah, Dina S. Ahmed, Huzaifa Umar, The utilization of biopolymer hydrogels to encapsulate and protect probiotics in foods, Process Biochemistry, Volume 153, 2025, Pages 66-91, ISSN 1359-5113,
https://doi.org/10.1016/j.procbio.2025.03.008.