Water-In-Oil-In-Water (W/O/W) Strategies for Probiotic Microencapsulation: A Comprehensive Review on Enhancing Gastrointestinal Viability and Storage Stability Publisher



Mohamadzadeh M ; Artishdar F ; Fazeli A ; Fazeli MR
Source: Applied Food Research Published:2026

Abstract

Despite advancements in probiotic encapsulation technologies, maintaining probiotic cell viability during gastrointestinal transit, processing, and long-term storage remains a significant challenge. Probiotic microencapsulation using W/O/W double emulsions is currently one of the most promising strategies for enhancing stability, viability, and functional performance in foods and pharmaceutical applications. This comprehensive review fills the literature gap by assessing the impact of W/O/W DE systems, including conventional, Pickering, gel, gel-extrusion, and incorporated nanotechnology systems, on the storage stability and survival of probiotics in the human gastrointestinal tract, which has not been systematically examined in prior reviews. The protective parameters of the polymers, droplet size, surfactants, phase ratios, and gel agents are assessed across different DEs. The findings indicate that multilayered structures, polymeric systems reinforced with proteins, polysaccharides, and nanomaterials, and hybrid systems perform superior. In addition, multifaceted systems exhibit improved resistance to gastric acids and bile salts, high temperatures, and oxidative stress, with better-controlled release in the colon. The incorporation of nanotechnology within DE systems creates the potential to improve the survivability and shelf-life of probiotics under extreme conditions. This review highlights promising pathways for novel DE-based probiotic delivery systems, including improvements in shelf life, survivability, and efficacy in harsh conditions, with an emphasis on incorporating nanotechnology and gelation. Copyright © 2026. Published by Elsevier B.V.