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<p>Tea (<i>Camellia sinensis</i> L.) has phenolic compounds that have been defined as prebiotics capable of improving probiotic survival in the human gut. This study aimed to use probiotic-containing tea to produce sodium alginate beads to enhance probiotic survival during gastrointestinal simulation (GS). Teas with different oxidation levels (black, green, and white) were evaluated for total flavonoids, total phenolic compounds, antioxidant capacity, and probiotic survival (<i>Lactiplantibacillus plantarum</i> and <i>Lacticaseibacillus casei</i>) for 4&#xa0;days of storage. White tea and <i>L. plantarum</i> were selected for bead production and GS because white tea showed the highest bioactive compound content and antioxidant capacity, while <i>L. plantarum</i> showed better survival during storage than <i>L. casei</i>. Although the tea-based beads improved probiotic survival during GS, most viable cells remained retained within the beads (5.66 ± 0.01 log10 CFU/g), while fewer cells were released into the simulated gastrointestinal fluids (4.28 ± 0.20 log10 CFU/g; p &lt; 0.05).</p>

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Development of tea-based (Camellia sinensis L.) beads containing probiotics to enhance survival during the gastrointestinal simulation process

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月12日

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  • Alejandra Lazcano-Armenta,
  • Carolina Ramírez-López,
  • Diana Milena Torres-Cifuentes,
  • Irving Israel Ruiz-López,
  • Carlos Enrique Ochoa-Velasco,
  • Paola Hernández-Carranza

摘要

Tea (Camellia sinensis L.) has phenolic compounds that have been defined as prebiotics capable of improving probiotic survival in the human gut. This study aimed to use probiotic-containing tea to produce sodium alginate beads to enhance probiotic survival during gastrointestinal simulation (GS). Teas with different oxidation levels (black, green, and white) were evaluated for total flavonoids, total phenolic compounds, antioxidant capacity, and probiotic survival (Lactiplantibacillus plantarum and Lacticaseibacillus casei) for 4 days of storage. White tea and L. plantarum were selected for bead production and GS because white tea showed the highest bioactive compound content and antioxidant capacity, while L. plantarum showed better survival during storage than L. casei. Although the tea-based beads improved probiotic survival during GS, most viable cells remained retained within the beads (5.66 ± 0.01 log10 CFU/g), while fewer cells were released into the simulated gastrointestinal fluids (4.28 ± 0.20 log10 CFU/g; p < 0.05).