Insights into next-generation encapsulation of probiotics from a benchmark strain perspective

Although numerous reviews have examined probiotic encapsulation, they often treat probiotics as a homogeneous group, overlooking the strain-specific variability that critically influences encapsulation outcomes. Herein, we adopt a strain-centric framework using Lacticaseibacillus rhamnosus GG (LGG) as a benchmark to systematically summarize encapsulation strategies, including emulsions, gels, microcapsules, advanced platforms, and co-encapsulation systems. Comparative synthesis reveals that emulsion-based systems primarily protect LGG through interfacial structuring, whereas gel matrices rely on three-dimensional polymer networks to enhance gastrointestinal tolerance, and microcapsules provide scalable particulate protection; furthermore, multi-component and hierarchically structured carriers consistently outperform single-material systems during processing, storage, and digestion. Advanced strategies such as single-cell coatings, smart material-based matrices, and electrospun fibers further enhance intestinal colonization and in vivo functionality. In co-encapsulation systems, bidirectional synergy between LGG and bioactive compounds or prebiotics improves microstructural stability, stress resistance, and biological efficacy. Across-system comparison reveals that no single carrier can address all delivery challenges, underscoring the need for integrated and hybrid designs that balance processing robustness with biological performance. Future development should focus on process standardization, rational strain–matrix–bioactive compatibility, long-term stability in real food systems, predictive control of release behavior, and the design of smart, stimulus-responsive materials to enable translational probiotic delivery. • The review adopts a strain-centric approach to explore probiotic encapsulation. • Multi-component carriers outperform single-material matrices in protecting LGG. • Co-encapsulation improves LGG survival, colonization, and functionality. • Process standardization and long-term stability in real foods are major challenges. • Smart encapsulation and microbial-bioactive interaction analysis are key to success.