# Probiotics in Functional Foods: Survival Assessment and Approaches for Improved Viability
## 3 Progress to Enhance Viability  
The viability of probiotics has been increased by the use of a number of different ways. A significant challenge for the food business is the utilization of these functional ingredients to generate stable items with active properties that remain active during manufacturing and storage till consumption [8]. Encapsulation is a process in which an active chemical is imprisoned by a wall material that is either on the nanoscale, micrometer scale, or millimeter scale in size. Micro- and nano-encapsulation are rapidly becoming available to solve potential bioavailability issues, giving unique solutions to the food industry's difficulties in the process [11]. Generally speaking, microparticles are colloidal particles with dimensions ranging from 3 to 800 nm, and nanoparticles are colloidal particles with diameters ranging from 10 to 1000 nm [75].  
Encapsulating probiotic cells in small sealed capsules to isolate them from their environment is known as microencapsulation of probiotic cells (also known as probiotic cell encapsulation). The capsules release their contents at a controlled rate over a long period of time under the influence of various processing and environmental variables in the gut media [8,76]. It looks to be the most effective method of protecting oneself against microbes on the market. Probiotic microencapsulation, however, is a time-consuming process. For microencapsulating probiotics or other beneficial compounds, a number of different techniques have been developed. The bulk of these procedures entail encasing probiotics in polymers such as starch, alginate, and carrageenan, coatings of them in emulsions, or prebiotics with dry impacting and enteric coatings on the surface of food products [10,11]. The encapsulation techniques that include drying of probiotics are well studied and applied. It includes spray-drying, freeze-drying, and vacuum-drying [77]. Gel microspheres are also used. Electrospinning is a promising approach that allows  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Name of Probiotic** & **Effect of Prebiotic** & **Probiotics Survival** & **References** \\ \hline _Bifidobacterium_ species & Fructo and galacto oligosaccharides & Enhanced viability was observed upon the dosage level of prebiotics & [70] \\ _Bifidobacterium infants, B._ & & & \\ _pseudolongum, B. animals_ & Lactulose, raffilose, maize, and insulin & Retentive viability was observed up to 28 days with prebiotics addition & [3] \\ _B. animals_ and _B. longum_ & Fructo oligosaccharides & The recommended level of viability was not achieved & [2] \\ _Lactobacillus casei, L. zone_ & Lactulose, raffilose, Maize and insulin & Strain specific survival was observed & [71] \\ _L. paracasi, L. rhamnosus_ & Oligoftorucose and polydextrose & Resulted in a high rate of probiotic & [72] \\ _L. rhamnosus_ & mediated prebiotic substances & survival when substituted with prebiotics & [73] \\ _L. acidophilus_ & Short and long chain inulin & Viable count was increased with \(L\). & [73] \\ _L. casei,L. acidophilus_ & Inulin and maize & The viability of probiotics has been improved with supplementation of yogurt & [35] \\ _B. animals_ & Beta glucan from two different cereals sources & Viability and stability were improved with & [74] \\ _L. acidophilus, B.animals_ & Inulin and oligo fructose & & \\ _L. rhamnosus_ & Combination of inulin mixed with yeast extract & Improved viability of \(10^{6}\) of _B. animalis_ colony & [62] \\ \hline \hline \end{tabular}
\end{table}
Table 1: Effect of prebiotics on viability of probiotics.  
encapsulation at the nano level under mild conditions [78]. Table 2 summarizes the recent progress in encapsulating probiotics to increase their viability.