# 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
### Other Non-Dairy Based Products  
In addition to fruit and vegetable juices, tea and sap beverages have also been used as vehicles to deliver probiotics. Green tea is rich in polyphenols and was found to have various health-promoting effects. The presence of polyphenols has been reported to be able to improve the survival of oxygen-sensitive probiotics in aqueous solutions [73; 97]. During storage, fermentation by the probiotics can occur, affecting the sensory acceptability of green tea. Furthermore, the polyphenols in green tea can also be adversely impacted, leading to the loss of its antioxidant activity. To address these adverse effects, [PERSON] et al. [28] encapsulated _L. rhamnus_ in a matrix of whey protein isolate in combination with modified huauzontle starch by spray-drying before incorporating it into green tea. After refrigerated storage (4 degC for 23 days), the green tea displayed high viability of probiotics (7 log CFU/mL). There was also no evidence of the occurrence of fermentation and insignificant variation in the antioxidant and polyphenic contents of green tea. In another work by [PERSON] et al. [29], _L. acidophilus_ NCFM (L-NCFM) was encapsulated in beads prepared using locust bean gum with and without mannitol (prebiotic) to develop a mulberry tea fortified with probiotics. Findings from the study revealed that L-NCFM encapsulated with the presence of mannitol showed the highest survivability (78.89%) and viable count (6.80 log CFU/mL) in the tea after a month of storage at 4 and 25 degC, respectively. Higher survivability was also observed in co-encapsulated L-NCFM under simulated gastrointestinal conditions compared to free and regular encapsulated (extrusion without prebiotic) probiotics. Similarly, using a co-encapsulation technique, [PERSON] et al. [27] successfully introduced _L. acidophilus_ TISTR 2365 into a sweet fermented rice sap beverage. During the encapsulation of probiotics into alginate beads, egg and fruiting bodies of bamboo mushrooms were added as prebiotics. The incorporation of an egg of bamboo mushroom at 3% was observed to increase the survival of _L. acidophilus_ in the beverage most efficiently. The total phenolic contents and DPPH radical scavenging activities were also increased with the addition of the prebiotic. Bakery products are recognized as staple foods worldwide, commonly consumed as breakfast, afternoon tea, and even evening snacks. However, bakery products are usually perceived as unhealthy as they contain high amounts of simple sugars and fats while being low in dietary fiber [98]. Hence, attempts have been made to improve the negative perception of bakery products, including incorporating probiotics into bakery products. Under typical probiotic incorporation into bakery products, whereby probiotics were added to the dough, a significant loss of viable probiotics in the bakery products is inevitable as these probiotics were killed by the high temperature used during baking. Although the loss of viability can be minimized by incorporating the probiotics directly into the cream filling or spreading them on the surface of the baked bakery product, not all bakery products are cream-filled. [PERSON] et al. [31] investigated using single- and double-layered coated capsules to protect _S. bouardii_, _L. acidophilus_, and _B. bifidum_ in cake. Double-layered encapsulation was found able to preserve the probiotics during the baking process. In a recent study, [PERSON] et al. [32] used an encapsulation method (fluidized bed drying) to protect the _L. Sporogenes_ in bread production. The encapsulated _L. sporogenes_ in alginate (1%) capsules were observed to tolerate the simulated gastric acid condition. Incorporating chitosan (0.5%) into the outer layer increased the ability of probiotics to withstand heat. The highest survivability 24 h after baking was observed in encapsulated _L. sporogenes_ with an outer layer coated with 1.5% gellan. In another study by [PERSON] et al. [33], probiotics were incorporated into bread. It was reported that the survivability of _L.