Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products

This study investigated the effect of microencapsulation on the survival of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM and their acidification in orange juice at 25 °C for nine days and at 4 °C over thirty five days of storage. Alginate micro beads (10–40 μm) containing the probiotics were produced by a novel dual aerosol method of alginate and CaCl2 cross linking solution. Unencapsulated L. rhamnosus GG was found to have excellent survivability in orange juice at both temperatures. However unencapsulated L. acidophilus NCFM showed significant reduction in viability. Encapsulation of these two bacteria did not significantly enhance survivability but did reduce acidification at 25 °C and 4 °C. In agreement with this, encapsulation of L. rhamnosus GG also reduced acidification in pear and peach fruit-based foods at 25 °C, however at 4 °C difference in pH was insignificant between free and encapsulated cells. In conclusion, L. rhamnosus GG showed excellent survival in orange juice and microencapsulation has potential in reducing acidification and possible negative sensory effects of probiotics in orange juice and other fruit-based products.

► Novel technique includes dual aerosol of alginate and CaCl2 solution to form probiotics L. rhamnosus GG and L. acidophilus NCFM encapsulated micro beads.
► Unencapsulated L. rhamnosus GG was found to have survivability in orange juice at 25 °C and 4 °C. However unencapsulated L. acidophilus NCFM showed significant reduction in viability.
► Encapsulation of these probiotics did not significantly enhance survivability but did reduce acidification in orange juice as well as in pear and peach fruit-based foods.