"The book Microencapsulation of Probiotics: Challenges and Future Prospects addresses a current and extensively researched topic by discussing the potential of incorporating encapsulated probiotics into food to achieve numerous health benefits. When consumed, probiotics adhere to and colonize the intestinal tract, stimulating the immune system and maintaining mucosal integrity. They also produce various compounds that act to reduce or prevent pathogens and diseases. However, to ensure their delivery to the intestinal tract, encapsulation systems have been developed using various processes and materials to protect probiotics from adverse environmental conditions such as acidity, temperature, and oxygen, among others, which can lead to the loss of viability of these microorganisms. This book covers the most commonly employed encapsulation techniques and materials, presenting the potential of encapsulation systems based on recent studies. These include spray drying, coacervation, ionic gelation, and emulsion, as well as combinations of encapsulation techniques and the use of coating layers to enhance probiotic protection and promote controlled delivery"--
