Co-encapsulation of probiotics and iron by spray drying: a comprehensive review
ABSTRACT: The growing concern of consumers regarding healthy eating has led to the development of functional products that, in addition to their essential nutritional functions, provide health and well-being. Probiotic bacteria are live microorganisms that, when consumed in adequate amounts, exert b...
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Universidade Federal de Santa Maria
2025-08-01
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| Series: | Ciência Rural |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782025001000751&lng=en&tlng=en |
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| author | Quellen Machado Ribeiro Thaiane Marques da Silva Iasmin Caroline de Almeida Veeck Stéphanie Pareira Torres Vandré Sonza Pinto Alexandre José Cichoski Clóvis Paniz Érico Marlon de Moraes Flores Fábio Andrei Duarte Cristiano Ragagnin de Menezes |
| author_facet | Quellen Machado Ribeiro Thaiane Marques da Silva Iasmin Caroline de Almeida Veeck Stéphanie Pareira Torres Vandré Sonza Pinto Alexandre José Cichoski Clóvis Paniz Érico Marlon de Moraes Flores Fábio Andrei Duarte Cristiano Ragagnin de Menezes |
| author_sort | Quellen Machado Ribeiro |
| collection | DOAJ |
| description | ABSTRACT: The growing concern of consumers regarding healthy eating has led to the development of functional products that, in addition to their essential nutritional functions, provide health and well-being. Probiotic bacteria are live microorganisms that, when consumed in adequate amounts, exert beneficial effects on the host, conferring properties to the endogenous microbiota. Numerous studies have elucidated the benefits of probiotic cultures, highlighting their extensive health advantages. Food fortification or enrichment is a method utilized to enhance the nutritional value of food, promoting the maintenance or recovery of health and preventing nutritional deficiencies. Among the significant nutritional deficiencies affecting a large portion of humanity is iron deficiency, which exhibits a high incidence in Brazil and contributes markedly to the reduction of work capacity, as well as to the increase in morbidity and mortality, particularly affecting children and pregnant women. The iron requirements during the first years of life and pregnancy are exceedingly high, necessitating treatment with iron salts for these patient groups. Nonetheless, these nutrients, whether in the form of pills or fortified foods, can impart an unpleasant taste, react with other ingredients, or alter the color of the product. To address this issue, iron microencapsulation technology can be applied to mask the taste of iron and decrease its reactivity with other diet components, besides facilitating its incorporation into foods without compromising its functional properties. |
| format | Article |
| id | doaj-art-89d4982c522346dd8e00ec02e8eef1c0 |
| institution | Kabale University |
| issn | 1678-4596 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Universidade Federal de Santa Maria |
| record_format | Article |
| series | Ciência Rural |
| spelling | doaj-art-89d4982c522346dd8e00ec02e8eef1c02025-08-20T03:44:10ZengUniversidade Federal de Santa MariaCiência Rural1678-45962025-08-01551010.1590/0103-8478cr20240371Co-encapsulation of probiotics and iron by spray drying: a comprehensive reviewQuellen Machado Ribeirohttps://orcid.org/0009-0008-4613-9215Thaiane Marques da Silvahttps://orcid.org/0000-0001-6668-5725Iasmin Caroline de Almeida Veeckhttps://orcid.org/0009-0007-6164-5346Stéphanie Pareira Torreshttps://orcid.org/0009-0001-0408-6644Vandré Sonza Pintohttps://orcid.org/0000-0002-0688-7795Alexandre José CichoskiClóvis Panizhttps://orcid.org/0000-0001-6676-2970Érico Marlon de Moraes Floreshttps://orcid.org/0000-0001-9785-2477Fábio Andrei Duartehttps://orcid.org/0000-0003-1342-2432Cristiano Ragagnin de Menezeshttps://orcid.org/0000-0003-4523-8875ABSTRACT: The growing concern of consumers regarding healthy eating has led to the development of functional products that, in addition to their essential nutritional functions, provide health and well-being. Probiotic bacteria are live microorganisms that, when consumed in adequate amounts, exert beneficial effects on the host, conferring properties to the endogenous microbiota. Numerous studies have elucidated the benefits of probiotic cultures, highlighting their extensive health advantages. Food fortification or enrichment is a method utilized to enhance the nutritional value of food, promoting the maintenance or recovery of health and preventing nutritional deficiencies. Among the significant nutritional deficiencies affecting a large portion of humanity is iron deficiency, which exhibits a high incidence in Brazil and contributes markedly to the reduction of work capacity, as well as to the increase in morbidity and mortality, particularly affecting children and pregnant women. The iron requirements during the first years of life and pregnancy are exceedingly high, necessitating treatment with iron salts for these patient groups. Nonetheless, these nutrients, whether in the form of pills or fortified foods, can impart an unpleasant taste, react with other ingredients, or alter the color of the product. To address this issue, iron microencapsulation technology can be applied to mask the taste of iron and decrease its reactivity with other diet components, besides facilitating its incorporation into foods without compromising its functional properties.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782025001000751&lng=en&tlng=enprobioticsmicrocapsulesferrous sulfatespray drying |
| spellingShingle | Quellen Machado Ribeiro Thaiane Marques da Silva Iasmin Caroline de Almeida Veeck Stéphanie Pareira Torres Vandré Sonza Pinto Alexandre José Cichoski Clóvis Paniz Érico Marlon de Moraes Flores Fábio Andrei Duarte Cristiano Ragagnin de Menezes Co-encapsulation of probiotics and iron by spray drying: a comprehensive review Ciência Rural probiotics microcapsules ferrous sulfate spray drying |
| title | Co-encapsulation of probiotics and iron by spray drying: a comprehensive review |
| title_full | Co-encapsulation of probiotics and iron by spray drying: a comprehensive review |
| title_fullStr | Co-encapsulation of probiotics and iron by spray drying: a comprehensive review |
| title_full_unstemmed | Co-encapsulation of probiotics and iron by spray drying: a comprehensive review |
| title_short | Co-encapsulation of probiotics and iron by spray drying: a comprehensive review |
| title_sort | co encapsulation of probiotics and iron by spray drying a comprehensive review |
| topic | probiotics microcapsules ferrous sulfate spray drying |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782025001000751&lng=en&tlng=en |
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