Enrichment of bread with encapsulated probiotics as a functional product containing bioactive compounds: Principles, outcomes, and challenges
Bread is a well-known and popular product among people around the world. The processing stages involved, from flour milling to baking, can result in the degradation or loss of certain nutritional and bioactive compounds. Enrichment of bread with probiotics, despite their health-promoting properties...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001911 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849397230160576512 |
|---|---|
| author | Samira Beikzadeh Alireza Sadeghi Arezou Khezerlou Elham Assadpour Seid Mahdi Jafari |
| author_facet | Samira Beikzadeh Alireza Sadeghi Arezou Khezerlou Elham Assadpour Seid Mahdi Jafari |
| author_sort | Samira Beikzadeh |
| collection | DOAJ |
| description | Bread is a well-known and popular product among people around the world. The processing stages involved, from flour milling to baking, can result in the degradation or loss of certain nutritional and bioactive compounds. Enrichment of bread with probiotics, despite their health-promoting properties and the production of a new product with high competitiveness at the commercial level, has challenges in terms of technology and production. For this study, articles were selected by order of preference in Web of Science, Scopus, Scimago, PubMed, Science Direct, Functional Food Science Publisher, Google Scholar and Google from 2000 to 2025 using a combination of the following keywords: “Enrichment”, “Fortification”, “Probiotics”, “Prebiotics”, “Synbiotics”, “Encapsulation”, “Bakery products”, “Bread”, “Cereals”, “Baking”, “Survival”, “Viability”, and “Bioactive compounds”. Accordingly, the challenges for incorporating probiotics into synbiotic breads, types of probiotics and functional synbiotics in bakery products, new and common methods for encapsulation of probiotics for enrichment of different synbiotic breads, application of encapsulated probiotics in enrichment based on the types of breads, and thermal stability of probiotics during baking are discussed. Breads containing encapsulated probiotics produced on a commercial level and the therapeutic properties of these breads are also investigated. |
| format | Article |
| id | doaj-art-b5a2914d6e1b49c18724de3c334e2ef3 |
| institution | Kabale University |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-b5a2914d6e1b49c18724de3c334e2ef32025-08-20T03:39:05ZengElsevierFuture Foods2666-83352025-12-011210073210.1016/j.fufo.2025.100732Enrichment of bread with encapsulated probiotics as a functional product containing bioactive compounds: Principles, outcomes, and challengesSamira Beikzadeh0Alireza Sadeghi1Arezou Khezerlou2Elham Assadpour3Seid Mahdi Jafari4Department of Nutrition and Food Sciences, Maragheh University of Medical Sciences, Maragheh, IranDepartment of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranNutrition Research Center, Tabriz University of Medical Sciences, Tabriz, IranFood Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranDepartment of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran; Corresponding author.Bread is a well-known and popular product among people around the world. The processing stages involved, from flour milling to baking, can result in the degradation or loss of certain nutritional and bioactive compounds. Enrichment of bread with probiotics, despite their health-promoting properties and the production of a new product with high competitiveness at the commercial level, has challenges in terms of technology and production. For this study, articles were selected by order of preference in Web of Science, Scopus, Scimago, PubMed, Science Direct, Functional Food Science Publisher, Google Scholar and Google from 2000 to 2025 using a combination of the following keywords: “Enrichment”, “Fortification”, “Probiotics”, “Prebiotics”, “Synbiotics”, “Encapsulation”, “Bakery products”, “Bread”, “Cereals”, “Baking”, “Survival”, “Viability”, and “Bioactive compounds”. Accordingly, the challenges for incorporating probiotics into synbiotic breads, types of probiotics and functional synbiotics in bakery products, new and common methods for encapsulation of probiotics for enrichment of different synbiotic breads, application of encapsulated probiotics in enrichment based on the types of breads, and thermal stability of probiotics during baking are discussed. Breads containing encapsulated probiotics produced on a commercial level and the therapeutic properties of these breads are also investigated.http://www.sciencedirect.com/science/article/pii/S2666833525001911EncapsulationSynbioticBreadSurvivalBakingThermal stability |
| spellingShingle | Samira Beikzadeh Alireza Sadeghi Arezou Khezerlou Elham Assadpour Seid Mahdi Jafari Enrichment of bread with encapsulated probiotics as a functional product containing bioactive compounds: Principles, outcomes, and challenges Future Foods Encapsulation Synbiotic Bread Survival Baking Thermal stability |
| title | Enrichment of bread with encapsulated probiotics as a functional product containing bioactive compounds: Principles, outcomes, and challenges |
| title_full | Enrichment of bread with encapsulated probiotics as a functional product containing bioactive compounds: Principles, outcomes, and challenges |
| title_fullStr | Enrichment of bread with encapsulated probiotics as a functional product containing bioactive compounds: Principles, outcomes, and challenges |
| title_full_unstemmed | Enrichment of bread with encapsulated probiotics as a functional product containing bioactive compounds: Principles, outcomes, and challenges |
| title_short | Enrichment of bread with encapsulated probiotics as a functional product containing bioactive compounds: Principles, outcomes, and challenges |
| title_sort | enrichment of bread with encapsulated probiotics as a functional product containing bioactive compounds principles outcomes and challenges |
| topic | Encapsulation Synbiotic Bread Survival Baking Thermal stability |
| url | http://www.sciencedirect.com/science/article/pii/S2666833525001911 |
| work_keys_str_mv | AT samirabeikzadeh enrichmentofbreadwithencapsulatedprobioticsasafunctionalproductcontainingbioactivecompoundsprinciplesoutcomesandchallenges AT alirezasadeghi enrichmentofbreadwithencapsulatedprobioticsasafunctionalproductcontainingbioactivecompoundsprinciplesoutcomesandchallenges AT arezoukhezerlou enrichmentofbreadwithencapsulatedprobioticsasafunctionalproductcontainingbioactivecompoundsprinciplesoutcomesandchallenges AT elhamassadpour enrichmentofbreadwithencapsulatedprobioticsasafunctionalproductcontainingbioactivecompoundsprinciplesoutcomesandchallenges AT seidmahdijafari enrichmentofbreadwithencapsulatedprobioticsasafunctionalproductcontainingbioactivecompoundsprinciplesoutcomesandchallenges |