Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects

By M. J. Martín, F. Lara‐Villoslada, M. Ruiz, M. E. Morales. 2015

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Chitosan Coating Applications in Probiotic Microencapsulation (2019, background): “k-carrageenan Milk, alginate Extrusion, emulsion low susceptibility to the organic acids, good efficiency in lactic fermented products (such as yogurt); natural products dissolves only at high temperatures (60–80 ◦C) for 2%–5% concentration; irregular shapes and poor mechanical characteristics; the ”
Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products (2020, background): “There are many techniques that can be used to microencapsulated probiotic bacteria such as extrusion, emulsion, spray drying and freeze drying [23].”