Probiotic viability during processing and storage remains a significant challenge in developing functional foods, as microbial cells are susceptible to temperature, oxygen, and pH fluctuations. This study aimed to review the technological principles, materials science innovations, and food chemistry aspects of probiotic encapsulation by freeze-drying to provide an updated understanding of its mechanisms and applications in food systems. A structured literature review was conducted based on scientific articles published in the past decade, focusing on encapsulating materials, cryoprotectants, and process parameters that influence microbial survival. The reviewed studies showed that freeze-drying effectively preserves cell integrity by sublimating water under low temperature and pressure, maintaining high postrehydration viability when suitable biopolymers, such as whey protein, alginate, trehalose, and resistant starch, are incorporated. Food-derived matrices rich in proteins and carbohydrates enhanced cellular protection through hydrogen bonding, water replacement, and glass-matrix formation, whereas hybrid systems combining freeze-drying with microencapsulation or coating agents enhanced targeted gastrointestinal delivery. Analytical tools, including FTIR, DSC, and plate counting, were reported to be valuable for monitoring structural transitions, viability, and storage stability. In conclusion, the reviewed evidence indicates that optimizing cryoprotective formulations and process parameters enhances probiotic functionality and product stability, positioning freeze-drying as a reliable, sustainable, and scalable technique for the design of next-generation functional foods.
Bautista-Sánchez et al. (Fri,) studied this question.
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