This research explores pea protein–alginate encapsulation to enhance the viability and stability of probiotics in beverages. The encapsulation aims to improve probiotic release in the digestive tract, promising better bioavailability and consumer health benefits.
This solution focuses on improving the viability and bioavailability of probiotics in beverages through pea protein–alginate encapsulation. The encapsulation process is designed to protect probiotics from harsh environmental conditions, such as low pH levels found in beverages, thereby enhancing their stability and effectiveness. This innovation aims to trigger the release of probiotics specifically in the digestive tract, improving their health benefits and consumer appeal.
Key features:
The solution is currently at Technology Readiness Level 3, indicating that active research and development are ongoing, with the primary focus on validation in a laboratory setting. Further studies will focus on freeze-drying methods, encapsulation efficiency, and sensory evaluations to progress towards higher readiness levels.
The University of Nigeria is a federal, multi‑campus public university with its main campus in Nsukka and additional sites in Enugu and Ituku‑Ozalla, anchored by an affiliated teaching hospital. Clinical infrastructure through the University of Nigeria Teaching Hospital enables clinical research and translation, while an on‑campus innovation hub offers incubation and industry‑facing programming. Locations in Nsukka, Enugu, and Ituku‑Ozalla give companies access across southeastern Nigeria, with ICT facilities on the Enugu campus supporting joint testing and training. Research is backed by Nigerian federal mechanisms such as the Tertiary Education Trust Fund, alongside competitive international programs. An Intellectual Property and Technology Transfer Office guides IP protection, licensing, and commercialization.