Plant‐Derived Byproducts for Probiotic Encapsulation: A Composition–Microstructure–Function Review
Probiotic delivery in foods is limited by viability losses during processing, storage, and gastrointestinal (GI) transit. Encapsulation may improve probiotic survival, but its effectiveness depends on both the carrier matrix and the surrounding food environment. This review examines plant‐derived byproducts, includin...