High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion

- HPH at 70 MPa is a suitable technology to microencapsulate L. salivarius spp. salivarius.
- Capsules of L. salivarius spp. salivarius interact with suspended pulp when added to mandarin juice.
- Encapsulation effect on probiotic survival during in vitro digestion depends on the storage time.
- After 10 days, the encapsulated probiotic content was higher than that for non-encapsulated one.
- The encapsulation method efficiency and the stability of the coating could explain the results.