Preparation of W/O/W Lactiplantibacillus plantarumL₃ microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentation systems

Abstract

This work aimed to characterise water‐in‐oil‐in‐water (W/O/W) microcapsules loading Lactiplantibacillus plantarum L3 in a simulated fermentation and storage process for yoghurt, providing support for their potential application in complex fermented milk systems. The encapsulating efficiency of microencapsulated L. plantarum L3 with modified pectin was 96.79%, the aerobic plate count was 7.83 log cfu/g after simulated gastrointestinal treatment. The microencapsulated L. plantarum L3 delayed the post‐acidification of MRS medium. The cell‐free supernatant produced during the MRS storage period had a bacteriostatic effect. W/O/W microcapsules showed great prospects for application as a probiotics carrier in dairy products.

Current Research on Probiotics and Fermented Products

“…Traditional food fermentation benefited from people's appreciation of its unique flavor and texture, while modern fermentation technology places more emphasis on the production of bioactive metabolites during fermentation [3][4][5]. These metabolites can enhance the bioavailability of functional components in food and offer numerous health advantages [6][7][8]. Modern technology relies on the selection of specific starter cultures to achieve the optimally expected target, such as improving the flavor, texture, bioavailability, or preventing specific diseases [9][10][11][12][13].…”