Co-encapsulation of Lactobacillus plantarum and bioactive compounds extracted from red beet stem (Beta vulgaris L.) by spray dryer.

Probiotic bacteria and bioactive compounds obtained from plant origin stand out as ingredients with the potential to increase the healthiness of functional foods, as there is currently a recurrent search for them. Probiotics and bioactive compounds are sensitive to intrinsic and extrinsic factors in the processing and packaging of the finished product. In this sense, the present study aims to evaluate the co-encapsulation by spray dryer (inlet air temperature 120 °C, air flow 40 L / min, pressure of 0.6 MPa and 1.5 mm nozzle diameter) of probiotic bacteria (L.plantarum) and compounds extracted from red beet stems (betalains) in order to verify the interaction between both and achieve better viability and resistance of the encapsulated material. When studying the co-encapsulation of L.plantarum and betalains extracted from beet stems, an unexpected influence was observed with a decrease in probiotic viability in the highest concentration of extract (100 %), on the other hand, the concentration of 50 % was the best enabled and maintained the survival of L.plantarum in conditions of 25 °C (63.06 %), 8 °C (88.80 %) and -18 °C (89.28 %). The viability of the betalains and the probiotic was better preserved in storage at 8 and -18 °C, where the encapsulated stability for 120 days was successfully achieved. Thus, the polyfunctional formulation developed in this study proved to be promising, as it expands the possibilities of application and development of new foods.

Viability of microencapsulated Lactobacillus acidophilus by complex coacervation associated with enzymatic crosslinking under application in different fruit juices.

The objective of this study was to produce microcapsules containing Lactobacillus acidophilus LA-02 by complex coacervation followed by crosslinking with transglutaminase and to evaluate the effect of their addition on different fruit juices, as well as the probiotic viability of L. acidophilus and its effect on fruit juices during storage. To this end, L. acidophilus was microencapsulated by complex coacervation, followed by crosslinking with transglutaminase at different concentrations. Probiotics, in their free and microencapsulated forms, were added to orange juice and apple juice at concentrations of 10% and 30%. The obtained microcapsules were characterized in terms of morphology. The viability of probiotics and the effects of their addition on fruit juices were assessed and the juices characterized (with respect to pH and total soluble solids) during 63 days of storage at 4 °C. Orange juice proved to be more suitable for the addition of probiotics, and the survival of probiotics was directly related to pH. The microcapsules had a protective effect on L. acidophilus, prolonging their survival, and the crosslinking process proved to be adequate and promising, ensuring probiotic viability. Thus, the complex coacervation process associated with induced enzymatic crosslinking provided protection for L. acidophilus in different fruit juices, showing an adequate methodology for adding probiotics to this adverse food matrix, guaranteeing the survival of L. acidophilus for up to 63 days, and generating products with innovative and promising probiotic appeal.