*10.1.1.5 Carboxymethylcellulase*

Carboxymethyl cellulose are also called semi-synthetic anionic polysaccharides. The properties of carboxymethylcellulose include; Concentration, adhesion, strength building, water retaining agent, colloidal state, stabilizer, emulsion and layer formation. Due to their diverse properties, they are widely used in the food industry, among them is their use as a coating material in encapsulation of probiotics. In one study, CMC and chitosan were used as coatings for *L. acidophilus* microencapsulation. They found that the ability of the probiotic to survive during transmission from the simulated gastrointestinal tract was improved [40].

## *10.1.2 Cationic polysaccharides*

Cationic polysaccharides are those that tend to be positive below their pKa value, while remaining much higher than the neutral pKa value. Chitosan is the only naturally Extracted cationic polysaccharide [27]. Other synthetic cationic polysaccharides have been previously described, for example, cation hydroxyethylcellulose and cation hydroxypropyl, that have cosmetic applications [26]. However, despite their potential and benefits as cationic materials, none of them have yet been reported as a coating material for probiotic microencapsulation.

#### *10.1.2.1 Chitosan*

Chitosan is a semi-synthetic polymer. Due to its low cost, non-toxicity and adhesion to the outer surface of the particle, it increases the stability of the particles. Which is often used for probiotic microencapsulation [25]. In addition, it provides resistance to the gastrointestinal tract simulator. It has an electrostatic interaction with sodium alginate [10]. The use of chitosan as a capsule for probiotic bacteria can have disadvantages. Because this polysaccharide has an inhibitory effect against microorganisms [25], including lactic acid bacteria [25], Despite the antimicrobial properties of chitosan, it has been used in combination with other encapsulating agents to microencapsulated probiotics [41]. Chitosan coating improves the survival of encapsulated *Bifidobacterium longum* in the gastrointestinal tract and high temperature [42]. Also, *L. rhamnosus ASCC 290* and *L. casei ATCC 334* were microencapsulated by alginate-chitosan using extrusion method was observed, 76% microencapsulation efficiency [25].

#### *10.1.3 Non-ionic polysaccharides*

Non-ionic polysaccharides are macromolecules that have no formal charge. However, other neighboring species and / or environmental conditions may affect their loading characteristics Natural, non-ionic polysaccharides such as starch, maltodextrins, cyclodextrins and guar gum have been used as coatings for probiotic microencapsulation [43].

### *10.1.3.1 Starch*

Starch is produced by plants and is mostly composed of two different polysaccharides of D-glucose: linear and spiral amylose and highly branched amylopectin. Starch due to its high amylose leads to the formation of flexible and strong coatings. Corn starch is also known as resistant starch (RS) due to its high amylose content, which is the most common type of starch [44]. Starch films are: odorless, tasteless, colorless, non-toxic and semi-permeable to carbon dioxide, moisture, oxygen as well as fat and flavoring components [44]. Modified starch such as (actinyl-succinate starch) is a food additive. It was successfully optimized as a coating material for microencapsulation of *Bifidobacterium* by spray drying method. Actinylsuccinate starch is preferred because it is suitable for spray drying.

#### *10.1.3.2 Maltodextrin*

Maltodextrins H2o {(c6H10o5) n} starch is hydrolyzed. It is a natural, non-ionic polysaccharide that binds glucose units together mainly by glycoside bonds (4 → 1). Its macromolecules do not have a specific charge [26]. Unlike starch, they have high solubility and low viscosity in the formation of encapsulation, moisture control, reduced wall permeability to oxygen, reduced adhesion problems, easy digestibility and easy drying are the properties of gel formation in maltodextrin [26]. Equivalent dextrose (DE) indicates the reduced number of aldehyde groups relative to pure glucose (constant concentration), so that high DE indicates lower weight, higher solubility. Due to having a hydrophilic group, it increases the moisture in the final product. Due to their low cost, neutral flavor and aroma, as well as their role in protecting bacterial cells, resistant to thermal degradation during drying, maltodextrins are used as Coating material in encapsulation [26, 45]. In general, in maltodextrins, the solubility and stability dependence of the high molecular mass and the viscosity, adhesion, and crystallization depend on the low molecular weight [35].

#### *10.1.3.3 Guar gum*

Guar gum is structurally a type of polysaccharide whose main chain is mannose and the sidelong groups attached to it are galactose. This substance is extracted from *Food Health with Increased Probiotic Survival During Storage DOI: http://dx.doi.org/10.5772/intechopen.99382*

Guar plant and in combination with water, creates a concentrated solution, and due to this property has many applications in the food industry. According to the US Food and Drug Administration, the use of appropriate amounts of guar gum in various food products is safe. It has recently been *described as a coating agent for probiotic encapsulation. Amita et al.* [46] *found that a* mixture of fructooligosaccharide and guar gum improved the viability of microencapsulation probiotics in a simulated gastrointestinal tract during heat treatment. In another study by Muzzafar et al. On the bacteria *L. acidophilus*, *L. rhamnosus* and *B. longum* with guar gum *and xanthan gum, they observed an improvement in probiotic survival in the preparation of* cream biscuits [47]. Recent studies have found that microencapsulation of *Lactobacillus* by alginate and guar gum coatings increased the viability of chocolate milk, and that microencapsulation had no effect on the flavor of the final product.

#### *10.1.3.4 Cyclodextrin*

Cyclodextrins are annular oligosaccharides containing glucose units with alpha 1 and 4 glucopyranose bonds. Cyclodextrins are produced through starch by enzymatic conversion. The spatial structure of cyclodextrin forms a hydrophilic surface and a hydrophobic cavity. Its benefits include the ability to remove cholesterol from many foods (eg eggs and dairy); inhibits the increase of plasma cholesterol and triacylglycerol [26]. Cyclodextrin coatings are also used more for controlled release in drugs [48]. Therefore, not many studies have been performed on encapsulation of probiotics. In recent studies, microencapsulation of *Saccharomyces boulardii*, *L. acidophilus*, and *Bifidobacterium bifidum* by cyclodextrin and gum arabic increased survival in gastric and intestinal cloning conditions and thermal resistance compared to free cells [26].

#### **10.2 Lipids**

Lipids are made up of fats, fatty acids, waxes and phospholipids. Lipids are used as coatings in microencapsulation. Due to their relatively low polarity, they prevent moisture transfer. The hydrophobicity of lipids makes the microencapsulation coatings brittle [49]. Therefore, lipids are combined with other coatings such as proteins and polysaccharides to improve the microencapsulation properties. In previous reports, polysaccharide coatings and proteins have been found to cause structural cohesion and selective permeability to gases (so2, o2) [50]. The addition of fat also made the coatings resistant to water vapor. Most lipid coatings are fats: their source-dependent fats include vegetable and animal fats. The chemical structure of fats is composed of fatty acids and glycerol. Hence, their properties largely depend on the composition of fatty acids. Vegetable fats are widely used as concurrent encapsulation materials in microencapsulation of probiotics by method emulsification or by spry drying [26]. Silva et al., On the other hand, microencapsulated probiotics using vegetable oil as a coating alone or covered with gum Arabic and gelatin. Microencapsulated bacteria showed greater protection than free bacteria in simulated gastrointestinal conditions (eg, pH, temperature, sodium chloride, and sucrose) [51].

Waxes are GRAS materials and have been widely used in the food industry, for example as food additives or as a protective coating for fruits, vegetables and cheese. Nevertheless, waxes are less commonly used as coatings for microencapsulation probiotics. For example, Mandal et al. [52] reported the use of wax, stearic acid, or poly-L-lysine as the outer coating of probiotic microcapsules prepared with resistant starch and alginate, that wax and stearic acid showed improved survival of *L. casei* encapsulated probiotic cells under simulated gastrointestinal conditions.

In particular, stearic acid coatings provide better protection. Contrary to the results of the previous study, Rao et al. [53], evaluated the use of wax or stearic acid as the outer coating of probiotic microcapsules prepared with cellulose acetate phthalate (CAP). They found that wax-coated microcapsules the highest survival rate of *Bifidobacterium pseudolongum* in simulated gastric juice.

Phospholipids are a large group of lipids commonly used in the food industry and have the ability to form emulsions, micelles and liposomes. These lipids contain phosphorus and play an important role in the construction and metabolism of living cells. Phospholipids are more complex than simple lipids (fats and waxes). Examples of phospholipids are phosphatidic acid (phosphatidate) (PA), phosphatidyl ethanolamine (cephalin) (PE), phosphatidylcholine (PC) and phosphatidylserine (PS). In this regard, phospholipids are the main components of liposomes. When phospholipids are dispersed in water, the molecules come together to form a distinct bilayer. Such interactions cause the formation of vesicles, also called liposomes [53]. Liposomes have been used extensively as systems to transport active compounds such as drugs, vitamins, enzymes, and so on.

Although liposomes have shown great potential for controlled encapsulation and release of nutrients, their use in food has not yet been fully utilized [26]. Despite the high potential of liposomes for encapsulation and controlled release of nutrients, their use in food has not yet been fully utilized [26]. For example, up to now, microencapsulation of probiotics by liposomes has not been reported, which may be due to the cost of the process and materials as well as the large size of the probiotic microorganisms [54]. However, the resistance of liposomes to the gastrointestinal tract as well as the survival of probiotics in the intestinal there are issues that need to be review.

#### **10.3 Protein**

Proteins are excellent materials for microencapsulation of probiotics; however, they are often used in combination with other coating agents. To date, few proteins have been used as coatings [26]. Due to their properties, many proteins are used as a good barrier against O2 permeability and CO2 as a coating agent. Each protein has a unique set of physicochemical properties [55]. Proteins used as coating agents for probiotic microcapsules, on their nature, can be classified as plant or animal proteins based. Examples of animal origin proteins include gelatin, casein, whey protein concentrate (WPC), whey protein isolate (WPI), egg whites, and caseinates. Examples of plant origin proteins, on the other hand, include corn (saddle), pea, wheat, and soy. Gelatin is one of the oldest and most widely used proteins in the food industry, as an ideal coating material in the preparation of microencapsulation in probiotics [56]. Recent studies have shown that gelatin provides a suitable coating by interacting with a wide range of polysaccharides in a variety of ways [26].

Some of the other proteins used in probiotic microencapsulation are egg white (albumin), soy protein and whey protein. These proteins have good emulsifying and gelling properties that are considered as ideal materials for microencapsulation [26]. In the study, soy protein isolates and alginate were used as a coating material for microencapsulation of *L. plantarum* and *L. acidophilus* by spray drying. Also in the study, Pitigraisorn et al. Used egg albumin coatings and stearic acid to protect *L. acidophilus* by electro spraying and fluidized bed drying [57]. Soy plant protein isolate is suitable in the microencapsulation of probiotics, for vegetarians and Milk sensitive people, which is a source of high quality proteins [58]. The synergistic effects of soy protein isolate with other nutrients enhance the final properties of microcapsule coatings. In addition, previous studies have found that the jelly properties of soy protein isolate are deformed in the presence of CaSO4, MgCl2 or

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

MgSO4. And can be useful for future applications in the food industry, including the microencapsulation process [26]. Sodium caseinate (SC) is the most common form of casein, which is used as a suitable coating material in microencapsulation due to its physicochemical properties, increased denaturation and heat resistance.

Whey proteins in concentrate (WPC) and isolated (WPI) contain 35%. 85% and > 95% protein, respectively. WPCs are low in fat and cholesterol and high in lactose and total fats, while WPIs are high in protein and low in lactose and fat [59]. Whey proteins, in its various forms, have recently been studied as coatings for microencapsulation of probiotics [26]. In some studies, it has been shown that the ability and elasticity and strength of the gel increase in the presence of the main components of whey protein (beta-lactoglobin and alpha-lactoalbumin).

Sweet whey (SW) is an example of a product that contains casein and whey proteins. In recent studies, sweet whey was used to microencapsulation *B. lactis* with spray dryer method [60].

#### **11. Microencapsulation of methods**

Microencapsulation methods for encapsulate bioactive compounds have been proposed in several ways. To increase their ability release and stability under conditions product process and storage [26]. The attention of the food industry to the low cost of the method used is also worth considering. However, the final quality of the product should not be affected. The method used in forming the beads affects indicators such as the diameter and moisture of the beads [26]. Successful methods used in microencapsulating such as spray drying, spray freeze drying, electro spraying, fluidized bed drying; extrusion, Emulsification and coacervation [26].

#### **11.1 Fluidized bed drying**

Fluidized bed technology was patented by Dr. Wurster et al. And developed between 1957 and 1966 [5]. Proper air circulation in the atomic nozzle ensures that all particles in the fluidized bed achieve a uniform coating. This nozzle atomizes the selected coating (an aqueous solution) at low temperature by evaporating the solid solvent [5]. Air turbulence allows the coated particles to be suspended and coated evenly. The wall materials used in this method include cellulose derivatives, dextrin, emulsifiers, lipids, protein derivatives and starch which is used dissolved in an evaporative solvent. Fluidized bed technology is suitable for microencapsulation probiotic bacteria using cell layering with various preservatives such as glucose, maltodextrin, trehalose or sucrose, preferably skim milk to improve bacterial dehydration [5]. Recent studies have shown the effectiveness of fluidized bed drying for probiotic microencapsulation [25, 26].

#### **11.2 Freeze drying**

This method of drying is called lyophilization. In this method, probiotics are frozen in the presence of a coating material. It works by reducing the ambient pressure and creating a vacuum at low temperatures to sublimate frozen water directly. The most common uses of wall materials include proteins, maltodextrins, disaccharides, and gums. One of the most important benefits of freeze drying is water phase conversion and prevention of oxidation. It has the highest survival rate after drying and the lowest loss during storage. In any case, freeze-drying is a very expensive technology. Therefore, in further studies, spray drying [61], is used to dry probiotics. The freeze drying process provides maximum stability during storage. For this

reason, this technique is used as a second method during microencapsulation. In this way, the stability of probiotic bacteria can be improved in the gastrointestinal tract and the beneficial effect of probiotic [45].

### **11.3 Spray drying**

Spray drying is a common method for producing microencapsulation in food because it has been proven to be suitable for large-scale industrial applications [62]. The first spray dryer was made in 1878 and is therefore a relatively old method compared to rival technologies [62]. This is probably the most economical and effective drying method in the industry, first used to preserve a flavor in the decade of 1930. However, the industrial production of encapsulated probiotics using hot air dryers is not very useful in food, due to the reduced viability when bacteria dry and the reduced stability during storage. The bacterial cell is transferred to an emulsion that acts as a microencapsulation. The encapsulate is usually a hydrocolloid such as gelatin, vegetable gum, modified starch, dextrin or non-gelling protein. The resulting solution dries and acts as a barrier to oxygen and aggressive substances. In the spray drying process, a liquid mixture in a container with a single-fluid nozzle, a two-liquid nozzle is atomized, and the solvent is evaporated by contact with hot air [62].
