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<p>The development of non-fermented probiotic products in powders requires strategies to ensure their viability and metabolic activity under adverse conditions. In this study, a cross-linked alginate matrix was used to encapsulate <i>Lacticaseibacillus rhamnosus</i> GG (ATCC 53103) using the spray-drying technique. The matrix was supplemented with the following encapsulating agents: chia seed mucilage (CM), flaxseed mucilage (FM) and inulin. Response surface methodology was used to evaluate the effects of the type and concentration of encapsulating agent and CaHPO<sub>4</sub> concentration on probiotic survival after spray drying. Furthermore, encapsulated <i>L. rhamnosus</i> GG viability was evaluated during storage of two supplemented powdered food products (flan dessert and soup). After encapsulation, <i>L. rhamnosus</i> GG showed reductions of 0.2 and 0.7 logarithmic cycles when the matrix was supplemented with CM (0.4%, <i>w/v</i>) and FM (0.4%, <i>w/v</i>), respectively, in combination with CaHPO<sub>4</sub> (0.5%, <i>w/v</i>). Under these conditions, <i>L. rhamnosus</i> GG survival rates reached 98% and 93%, respectively. Furthermore, microcapsules of <i>L. plantarum</i>, <i>B. infantis</i> and <i>B. longum</i> showed high survival (&gt; 90%) rates. <i>L. rhamnosus</i> GG microcapsules supplemented with FM resisted heat stress, reaching a survival rate of 78%. Regarding stability in powdered food matrices, <i>L. rhamnosus</i> GG encapsulated viability was affected by storage temperature. After 90 days at 4&#xa0;°C, both products reached high counts (&gt; 9 Log CFU/g of dry product). In contrast, at 25&#xa0;°C, they did not exceed 4.5 Log CFU/g of dry product. Both CM and FM can be effective alternatives as encapsulating agents in spray-drying and cold storage processes.</p>

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Spray-Dried Microencapsulation of Lacticaseibacillus Rhamnosus GG (ATCC 53103) in Cross-Linked Alginate Enriched with Soluble Fiber for Application in Functional Flan and Soup: Viability Assessment during Processing and Storage

  • 期刊论文

  • 发表日期：

    2025年11月17日

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  • Mariela Bustamante,
  • B. Dave Oomah,
  • César Burgos-Díaz,
  • Daniela Vergara,
  • Carolina Shene

摘要

The development of non-fermented probiotic products in powders requires strategies to ensure their viability and metabolic activity under adverse conditions. In this study, a cross-linked alginate matrix was used to encapsulate Lacticaseibacillus rhamnosus GG (ATCC 53103) using the spray-drying technique. The matrix was supplemented with the following encapsulating agents: chia seed mucilage (CM), flaxseed mucilage (FM) and inulin. Response surface methodology was used to evaluate the effects of the type and concentration of encapsulating agent and CaHPO4 concentration on probiotic survival after spray drying. Furthermore, encapsulated L. rhamnosus GG viability was evaluated during storage of two supplemented powdered food products (flan dessert and soup). After encapsulation, L. rhamnosus GG showed reductions of 0.2 and 0.7 logarithmic cycles when the matrix was supplemented with CM (0.4%, w/v) and FM (0.4%, w/v), respectively, in combination with CaHPO4 (0.5%, w/v). Under these conditions, L. rhamnosus GG survival rates reached 98% and 93%, respectively. Furthermore, microcapsules of L. plantarum, B. infantis and B. longum showed high survival (> 90%) rates. L. rhamnosus GG microcapsules supplemented with FM resisted heat stress, reaching a survival rate of 78%. Regarding stability in powdered food matrices, L. rhamnosus GG encapsulated viability was affected by storage temperature. After 90 days at 4 °C, both products reached high counts (> 9 Log CFU/g of dry product). In contrast, at 25 °C, they did not exceed 4.5 Log CFU/g of dry product. Both CM and FM can be effective alternatives as encapsulating agents in spray-drying and cold storage processes.