Innovative encapsulation technology using green materials and supercritical CO2 improves probiotic stability and viability in low pH environments. Ideal for beverages, this method enhances probiotic efficacy and shelf life, leveraging natural, cost-effective materials.
Probiotic encapsulation using green materials and supercritical CO2 technology offers a groundbreaking solution to improve the stability and viability of probiotics in acidic environments, such as beverages. Traditional methods like spray drying and freeze drying expose probiotics to high temperatures or vacuums, reducing their effectiveness. This new approach utilizes natural, vegetable-based materials for encapsulation, which are not only cost-effective but also enhance probiotic survival rates and control release in low pH conditions.
Key features:
Currently at Technology Readiness Level 2, this technology is in the early evaluation stage. Extensive testing is planned to assess the efficacy of various vegetable-based materials and encapsulation methods, including spray drying, freeze drying, and supercritical CO2. Future steps include commercial testing in beverages to evaluate probiotic stability and effectiveness during shelf life.
The University of Alberta is a large, comprehensive public research university in Edmonton with multiple campuses and a strong applied research culture. Industry engages through co-located labs and pilot-scale facilities, as well as established co-op and internship programs that place talent with partners year-round. Integration with Alberta’s province-wide hospital system supports clinical research and accelerates translation. Companies also benefit from proximity to regional industry clusters and collaboration hubs on and near campus for joint R&D and prototyping. Supported by NSERC, CIHR, SSHRC, and Canada Foundation for Innovation funding—plus provincial and industry support—the tech transfer office manages IP, licensing, and startup formation with streamlined sponsored-research agreements.