ABSTRACT Probiotic viability during industrial processing and gastrointestinal transit remains the primary challenge for shelf‐stable functional foods. This review analyzes emerging encapsulation strategies, linking molecular engineering innovations to industrial translational feasibility. High‐precision techniques, such as electrospinning and single‐cell coating, are evaluated by comparing biological performance against scalability and operational costs. The study highlights the transformative role of Artificial Intelligence (AI) in matrix design, utilizing models like Directed Message Passing Neural Networks (D‐MPNN) and Bayesian Optimization to predict thermal stability and controlled‐release kinetics. Beyond technical efficacy, we discuss the integration of sustainable materials derived from agro‐industrial by‐products, such as chitin and waste starches, to promote a circular economy in the functional ingredients sector. Ultimately, successful lab‐to‐industry transition depends on standardizing evaluation protocols and incorporating palatability variables into predictive AI models. This work encourages the development of precision delivery systems to reduce cold‐chain dependency and expand global access to affordable products that enhance metabolic and immunological health.
Lopes et al. (Tue,) studied this question.