Biopolymer immobilization enhanced the survival of lactobacillus casei ATCC334 in mangosteen probiotic beverage

Abstract

This study aimed to enhance the viability of Lactobacillus casei ATCC334 in highly acidic fruit juice via an immobilization process using coconut meat insoluble fibres. Immobilized probiotics were introduced to mangosteen juice, and the probiotics' viability was evaluated for 4 weeks at 4°C. The immobilized probiotics were studied for their effects on the beverage's physicochemical and rheological properties and metabolites. Mangosteen with immobilized probiotics showed increased probiotic viability, lower glucose, fructose, and sucrose reduction, lower production of lactic acid, and higher pH than the control. The cell count of the immobilized probiotics was log10 9.25 CFU mL-1 and the free cell probiotics was log10 7.89 CFU mL-1 after 4 weeks at 4°C. The results illustrated that coconut meat insoluble fibres can be used to immobilise probiotics with enhanced viability and improved metabolites that enhance consumer acceptability and product quality.