Co-encapsulation technology for probiotics and bioactives in functional beverages

Overview

This innovative co-encapsulation technology is designed to enhance the survival of probiotics in low pH beverages. By combining probiotics with hydrophilic and lipophilic bioactives, this solution uses protein capsules and emulsions to improve the stability and delivery of these components. This approach not only boosts the probiotics' viability under harsh conditions but also leverages the health-promoting properties of natural bioactives, making it ideal for developing functional foods and supplements.

Technical specifications

• Protein Coacervation: Utilizes electrostatic attraction between oppositely charged proteins to form protective capsules around probiotics and bioactives.
• Emulsion-Based Delivery: Provides a multi-component system with at least two immiscible phases to encapsulate and deliver probiotics and bioactives effectively.
• Probiotic Viability: Enhanced survival during storage, heat treatment, and simulated gastrointestinal digestion in low pH environments.
• Bioactive Release: Improved bioaccessibility of hydrophilic and lipophilic bioactives like EGCG and resveratrol during digestion.

Technology readiness level

The technology is currently at TRL 4, having been validated in laboratory settings with further studies planned to optimize encapsulation efficiency and long-term stability in beverage applications.