**11.4 Extrusion**

It is a physical method of trapping probiotic living cells and uses hydrocolloids (alginates and carrageenan) as encapsulates. Tiny droplets from inside a nozzle device under air pressure or a syringe, dropped out inside a hardening solution such as calcium. Extrusion is a simple and inexpensive method that uses a gentle operation. It does not damage probiotic cells and increases the survival of probiotic bacteria. This technology does not contain harmful solvents and can be done under aerobic and anaerobic conditions. The most important disadvantage of this method is that due to the slow formation of bead, it is very difficult to use in industry [63]. Gel granules can be added to a second polymer solution as a coating. The second layer is used to protect the cell or improve the organoleptic properties of the cell [63].

#### **11.5 Emulsion**

It is a chemical technique for trapping probiotic cells. Most hydrocolloids (alginate, carrageenan and pectin) are used as encapsulates. An emulsifier and a surfactant are needed to form the bead. A hardening solution such as calcium chloride is then added to the emulsion [63]. Its main disadvantage is the large diameter of the bead.

#### **11.6 Electro spraying**

The electrospray technology used for microencapsulation is based on the principle of electro-hydrodynamics. This process includes a high voltage electric field. Which enters capillary liquid containing the main substance and is sprayed where the spherical droplets precipitates. Freezing occurs through various methods, for example by chemical hardening or by solvent evaporation. This method is combined with other microencapsulation techniques to increase the microencapsulation efficiency. So far, the electrospray extrusion technique has been used successfully for probiotic microencapsulation [64].

*Food Health with Increased Probiotic Survival During Storage DOI: http://dx.doi.org/10.5772/intechopen.99382*

#### **11.7 Coacervation**

Drops are rich in organic matter that are formed through the separation of the liquid phase. It is mainly due to the association of oppositely charged molecules (polyelectrolytes, polysaccharides) or hydrophobic proteins (elastin polypeptides) [65]. A phenomenon produced by the accumulation of colloidal droplets that causes the simultaneous separation of two liquid phases. A dense phase is rich in polymer and a very dilute phase. Particle diameters range from 1 to 100 micrometers [65].
