Sustainable delivery of encapsulated probiotics and their survival in Fruit-based beverages and in Simulated gastrointestinal conditions

Abstract

In the present study, the encapsulated probiotics were added to apple beverage and applecarrot blend beverage and the effect of encapsulated probiotics on the physicochemical and sensory attributes of two beverages was investigated. Also, the viability of probiotic strains in the beverages and in simulated gastrointestinal tract conditions was evaluated. The results revealed that viability of encapsulated probiotics was retained to the level of 8.38 to 9.52 log CFU/mL in the beverages and 7.33 to 8.51 log CFU/mL in simulated GIT. Further, the addition of encapsulated probiotics did not significantly affect the physicochemical and sensory attributes of the beverages except colour. All the microencapsulated probiotics containing mixture of gum arabic and soy protein as wall material provided better protection against low pH environment to probiotics in apple and apple-carrot blend beverages compared to the those containing gum arabic and soy protein alone.