Biotechnological Approach of Technological Advancements for Sustainable Probiotic Bread Production

The pursuit of probiotic-enriched bread, driven by the dual objectives of enhancing nutritional value and promoting health while ensuring sustainability, has spurred significant research and technological advancements. However, a persistent challenge lies in preserving the viability of microorganisms throughout the rigorous processes of production, storage, and exposure to the stomach’s acidic environment. This study investigates biotechnological innovations for sustainable probiotic bread production, conducting a thorough review of probiotic encapsulation methods and analyzing prior research on the viability of encapsulated probiotics in bread across different baking conditions and storage periods. Encapsulation emerges as a promising strategy, involving the protection of microorganisms with specialized layers, notably multilayered alginate-chitosan coatings, to shield them from degradation. Studies suggest that encapsulated probiotics, particularly the L. casei 431 strain within smaller-sized products subjected to shorter baking times, exhibit minimal viability reduction. Moreover, incorporating microcapsules into the dough, rather than post-baking surface application, further mitigates bacterial losses during storage. Despite these advancements, further investigations are necessary to identify strains resilient to processing, storage, and consumption while prioritizing sensory attributes to meet consumer preferences. Ultimately, research in probiotic bread production aims for a sustainable approach, placing significant emphasis on health considerations and disease prevention. Implementing encapsulation technology aligns with consumer demands for healthy, environmentally friendly products, highlighting the urgent need for innovation in this field with a focus on sustainability.