A review on microencapsulation of probiotics and prebiotics using alginate derivatives

Microencapsulation has emerged as a promising technique for protecting and delivering probiotics and prebiotics, thereby facilitating their survival and targeted release in the gastrointestinal tract. Alginate, a natural polysaccharide derived from brown seaweed, has garnered significant attention as a material for microencapsulation due to its biocompatibility, biodegradability, and gel-forming properties. This review focuses on the microencapsulation of probiotics and prebiotics using alginate derivatives, highlighting recent advances, challenges, and potential applications in functional foods and nutraceuticals. Various methods for alginate-based microencapsulation, including extrusion, emulsion, and ionotropic gelation, are discussed, along with their effects on encapsulation efficiency, viability, and release kinetics. Moreover, the influence of alginate derivatives, such as calcium alginate and sodium alginate, on the physicochemical properties and functionality of encapsulated probiotics and prebiotics is examined. Additionally, the impact of encapsulation on probiotic and prebiotic functionality, including enhanced stability, controlled release, and improved survival in simulated gastrointestinal conditions, is explored. Furthermore, future directions and opportunities for optimizing alginate-based microencapsulation techniques to enhance the therapeutic efficacy and health benefits of probiotics and prebiotics are suggested. Overall, the integration of alginate derivatives in microencapsulation offers promising strategies for the development of functional foods and nutraceuticals with improved stability, bioavailability, and health-promoting effects