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<p>In this study, the effect of adding plant proteins and chitosan on the co-encapsulation of <i>Lactobacillus acidophilus</i>, <i>Bifidobacterium</i> spp., and phenolic compounds in alginate beads was investigated. The encapsulation efficiency of <i>Lactobacillus acidophilus</i> and <i>Bifidobacterium</i> spp. exceeded 94% across all treatments. The combination of soy and pea proteins, along with chitosan, significantly enhanced the protection of probiotics under simulated gastrointestinal conditions. Additionally, the encapsulation efficiency of phenolic compounds increased significantly, with percentages ranging from 44 to 48%. Compared to the control, formulations containing soy or pea proteins and chitosan better preserved probiotic viability and minimized the loss of phenolic compounds during 30 days of storage at 4&#xa0;°C. These findings highlight promising potential for the development of functional products containing co-encapsulated probiotics and antioxidants.</p>

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Study of release and storage of phenolic compounds and probiotics encapsulated in alginate beads added with chitosan, soy and pea protein

  • 期刊论文

  • 发表日期：

    2025年6月26日

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  • Miguel Abud-Archila,
  • Claudia Mendoza-Avendaño

摘要

In this study, the effect of adding plant proteins and chitosan on the co-encapsulation of Lactobacillus acidophilus, Bifidobacterium spp., and phenolic compounds in alginate beads was investigated. The encapsulation efficiency of Lactobacillus acidophilus and Bifidobacterium spp. exceeded 94% across all treatments. The combination of soy and pea proteins, along with chitosan, significantly enhanced the protection of probiotics under simulated gastrointestinal conditions. Additionally, the encapsulation efficiency of phenolic compounds increased significantly, with percentages ranging from 44 to 48%. Compared to the control, formulations containing soy or pea proteins and chitosan better preserved probiotic viability and minimized the loss of phenolic compounds during 30 days of storage at 4 °C. These findings highlight promising potential for the development of functional products containing co-encapsulated probiotics and antioxidants.