Advancing Probiotic Delivery in Functional Yogurt: Encapsulation in Prebiotic-Based Matrices

The aim of this study was to develop a functional yogurt enriched with encapsulated probiotics with viable cell counts exceeding 107 CFU/g while preserving sensory quality, thereby enhancing health benefits and potentially preventing intestinal barrier dysfunction. Lacticaseibacillus rhamnosus LGG® was encapsulated in prebiotic-based matrices for enhanced stability, bioavailability, and controlled release under gastrointestinal conditions. Two encapsulation methods were investigated—the innovative electrohydrodynamic processing (electrospraying) method and conventional freeze drying. The encapsulation matrices were composed of inulin and whey protein isolate. Encapsulation efficiency was determined via microbiological analysis, and the encapsulated structures were characterized using scanning electron microscopy. The efficacy of the encapsulated probiotics was further assessed through exposure to gastrointestinal conditions. Electrosprayed LGG® provided the highest survival rates, up to 76%. Storage stability was evaluated at 4 °C for 105 days and after incorporation in commercial yogurt for 60 days. The sensory characteristics of the different yogurt products were also evaluated. The final products presented acceptable sensory features and final viable counts of 1.6–1.8 × 107 CFU/g. The denser structure of electrosprayed LGG® led to even higher protection. The findings highlight the potential of encapsulation—particularly electrospraying—in developing functional foods with improved probiotic delivery systems, paving the way for health-oriented dairy products.