# Encapsulated Probiotics: Potential Techniques and Coating Materials for Non-Dairy Food Applications
## 5 Application of Probiotics Encapsulation in Non-Dairy-Based Food and Beverage Products
### Fruit and Vegetable-Based
Using the emulsion technique, [PERSON] et al. [15] and [PERSON] et al. [7] showed that the survivability of probiotics in grape juice can be improved. Both researchers encapsulated their probiotics in alginate beads, while [PERSON] et al. [7] also encapsulated _B. bifidum_ with \(\kappa\)-carrageenan. Similar findings were observed in both studies, whereby the viability of encapsulated probiotics in grape juice is higher than those of non-encapsulated. The survivability of _L. acidophilus_ and _B. bifidum_ with encapsulation (8.67 and 8.27 log CFU/mL, respectively) was higher than free probiotics (7.57 and 7.53 log CFU/mL, respectively) after being kept refrigerated (4 \({}^{\circ}\)C) for up to 2 months [15]. The survivability of _B. Bifidum_ was enhancedfrom 6.58 to 8.51 log CFU/mL (encapsulated with sodium alginate) and 7.09 log CFU/mL (encapsulated with \(\kappa\)-carrageenan) after 35 days of storage [7]. The encapsulated probiotics were also observed to have stronger resistance against simulated GI conditions when compared to free probiotics [7]. Similarly, [PERSON] et al. [16] also utilized the emulsion technique to encapsulate probiotics (_L. plantarum_, _L. fermentum_, _L. casei_, _L. sphaericus_, and _S. boulardii_) in juices (tomato and carrot juices), but with an additional of chitosan coating at the outer layer of alginate capsule. Although encapsulated probiotics had higher viability than free probiotics during refrigerated storage (4 \({}^{\circ}\)C for 5-6 weeks), the beads negatively influenced the sensory quality of the juice. The vegetable juices with encapsulated probiotics were reported as hard to swallow and highly turbid. Sugarcane juice is a relatively new matrix used to deliver probiotictics. In the study carried out by [PERSON] et al. [14], _B. animalis_ was co-encapsulated with concentrated whey protein, gum Arabic, and proanthocyanidin-rich cinnamon extract through a complex co-ervation technique. The encapsulation showed an increment in the probiotics' survivability and retention of the phenolic and proanthocyanidin compounds in the sugarcane juice. However, encapsulated probiotics and proanthocyanidin-rich cinnamon extract altered the viscosity of sugarcane juice. This is adverse to the sensory properties of the juice. The complex coacervation technique has also been used by [PERSON] et al. [22] in probiotic orange and apple juices. The encapsulated _L. acidophilus_ LA-02 incorporated in fruit juices survived throughout the refrigerated storage (4 \({}^{\circ}\)C for 63 days). By using the spray-drying technique, [PERSON] et al. [20], [PERSON] et al. [24], and [PERSON] et al. [19] successfully obtained fruit powder rich in probiotics. Encapsulation with magnesium carbonate and maltodextrin, the viability of _L. plantarum_ (6.12 log CFU/g) in Sohiong juice powder was maintained for 36 days without refrigeration [19]. In the study of [PERSON] et al. [24], _L. casei_ [PERSON], _L. casei_ Immunitas, and _L. acidophilus_ Johnsonii were encapsulated by using pectin and maltodextrin before spray-drying together with orange juice. The combination of pectin and maltodextrin was reported to enhance the stability of probiotics during the spray-drying process. On the other hand, [PERSON] et al. [19] claimed that a blend of gelatin and maltodextrin retained the viability of _L. reuteri_ and phenolic compounds in passion fruit pulp against harsh conditions of the spray-drying process. In another study [23], freeze-drying and spray-drying were used to encapsulate _E. faecalis_ incorporated in carrot juice using gum Arabic and maltodextrin as coating materials. The results showed that freeze-drying exerted fewer heat injuries on the probiotics than those spray-dried. [PERSON] et al. [25] also used freeze-drying to encapsulate probiotics (_L. acidophilus_ and _L. casei_), using whey protein isolate and fructoligosaccharides as wall material, in the production of banana powder.