Stability and Survivability of Alginate Gum-Coated Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and Probiotic Juice Development

Abstract

Survivability of probiotics is severely affected by harsh gastrointestinal conditions. In the present study, microbeads of Lactobacillus rhamnosus GG were formulated using alginate (1.5% w/v) and combination of alginate (1.5% w/v) with xanthan gum (0.5% w/v) through an emulsion technique to improve bacterial viability in low pH orange juice and in gastrointestinal conditions. The microbeads were tested for encapsulation efficiency, survivability in bile salt, SGF (simulated gastric juice), SIF (simulated intestinal fluid), and storage stability. Probiotic orange juice was formulated and tested for physicochemical parameters (pH, titratable acidity, and total sugars) and sensorial properties during storage. Gum-coated alginate microbeads (T3) showed higher encapsulation efficiency, i.e., 95.2% compared to alginate microbeads (T2), i.e., 86.85%. Similarly, T3 showed the highest resistance against bile salt (8.50 log CFU/g), SGF (7.95 log CFU/g), and SIF (8.0 log CFU/g) during 80 min exposure compared to T2 and free cells. The viability of gum-coated alginate beads (T3) remained above 107 CFU/g in gastrointestinal conditions and at the end of 21 days storage (8.3 log CFU/mL). All physicochemical parameters of probiotic juice were significantly ( p ≤ 0.05 ) decreased with respect to storage except acidity. In addition, minimal changes in physicochemical parameters were observed in T3 compared to other treatments. Treatment had no significant impact on the sensory characteristics of juice, but storage had a significant effect ( p ≤ 0.05 ) on the sensory characteristics of juice. The alginate gum microbeads improve the survivability of probiotics for targeted delivery. Hence, encapsulated probiotics can be used for functional beverage development to take advantage of their therapeutic benefits.

Effect of high‐speed homogenisation on the morphological characteristics and survivability of Lactobacillus rhamnosusGG‐coated microbeads

“…The encapsulation of probiotics was carried out by adopting the method of Azam et al (2020) with slight modifications. Sodium alginate (SA, 1.5% w/v) and xanthan gum (XG, 0.5% w/v) were used for coating of the L. rhamnosus GG through homogenisation emulsification methods as documented in our preliminary trials conducted in our earlier study Ali et al (2023). Sodium alginate and xanthan gum powders were mixed with distilled water (100.0 mL) and stirred up to 80 °C to form a clear mixture.…”

Viability of Free and Alginate–Carrageenan Gum Coated Lactobacillus acidophilus and Lacticaseibacillus casei in Functional Cottage Cheese

“…Citrus slices were utilized for palate cleansing during the sensory evaluation. The sensory acceptability scale was 1: disliked extremely to 9: liked extremely …”

“…Previous studies have demonstrated the combined effect of alginate with other food polymers as viable encapsulation materials vs alginate alone due to its ability to withstand highly acidic conditions in human stomach . Previous studies have identified the combined use of sodium alginate and carrageenan gums for probiotic encapsulation, leveraging their broad bioadaptability, versatility, heat resistance, and effectiveness in low pH conditions . These coating materials, known for their nontoxicity, affordability, and ease of handling, are particularly suitable for encapsulation.…”

Inhibition of blood pressure elevation in GABA‐enriched Hidakakombu fermented with Lactiplantibacillus plantarum 002 protected addition of trehalose

“…Probiotics are live microorganisms that provide health benefits to the host when ingested in sufficient quantities (Shi et al ., 2016). They are resistant to digestive juices and can adhere to and settle on mucous membranes and epithelial linings (Ali et al ., 2023). Probiotics are more unstable in non‐dairy products than in dairy products (Nazzaro et al ., 2009), and their viability may decrease as they pass through the digestive tract during ingestion.…”