Title
Bacterial cellulose as a sustainable matrix for probiotic immobilization in functional foods
Authors
MUSKAN GARG and GARIMA MATHUR

Received August 28, 2025
Published Volume 60 Issue 1-2 January-February
Keywords probiotics, bacterial cellulose, functional foods, immobilization

Abstract
The probiotics market was valued at USD 99.98 billion in 2024 and is projected to reach USD 374.57 billion by 2034, growing at a CAGR of 14.12%. Live, non-pathogenic microorganisms known as probiotics are beneficial for health, particularly in digestive, neurological, and immune functions. The main drivers of market growth include increased consumer awareness, technological advancements, and the demand for non-dairy probiotic products. However, the viability of probiotics depends on their manufacturing and storage conditions. Various encapsulation technologies are being explored to enhance stability and functionality, focusing on bacterial cellulose, a GRAS-approved, indigestible dietary fiber that provides excellent protection. Bacterial cellulose helps maintain probiotic viability as they pass through gastrointestinal conditions in a controlled manner. This study highlights encapsulation methods such as electrospinning, cross-linking, in-situ composite development, solvent casting, and spray drying. These technologies offer effective solutions for improving the functions of foods and probiotic delivery systems in the food industry.