Viability and alternative uses of a dried powder, microencapsulated Lactobacillus plantarum without the use of cold chain or dairy products

• Dried powder of microencapsulated Lactobacillus plantarum was produced.
• Cells were microencapsulated using the technique of electrospray.
• The microcapsule dispensed cold storage.
• The viability of microencapsulated cells were high after six months of storage.
• Cell Viability when added to orange juice in simulated gastric and intestinal juices were tested.

Dried powder of microencapsulated Lactobacillus plantarum, a probiotic bacterium, was developed for direct addition into food or food preparations without the need of cold storage, allowing its use at 25 °C. Cells were microencapsulated in calcium alginate using the electrospray technique. The viability of cells throughout six months of storage, cell survival in orange juice and in simulated gastric and intestinal juices, product contaminations, and the sensory acceptance test of the formulated juice were investigated. Results show that viability of microencapsulated cells was high after six months of storage, keeping 7 log CFU g−1 product of its initial value. The viabilities of cells, when formulated in the natural orange juice, and after incubation for 120 min in simulated gastric and intestinal juices, presented significant resistance in these environments, decreasing by 2.4 and 1.3 log CFU mL−1, respectively. The microbiological analysis performed before and after the storage time did not show any contaminations by pathogens. The formulated orange juice containing L. plantarum obtained high sensory acceptance (88%) in the sensory analysis. This technology seems to be an interesting alternative for the production and formulation of viable probiotic bacteria to be used in non-dairy products, without requiring refrigerated storage.