Encapsulated probiotic spores as a fortification strategy for development of novel functional beverages

Abstract

The potential of polysaccharide matrix for encapsulation and delivery of probiotic spores of B. coagulans was evaluated for the first time in this study. Different concentrations of gellan and κ-carrageenan were explored for fabrication of hydrogel beads, which were then used to encapsulate probiotic spores. The study indicated that these beads exhibited minimal leaching under acidic conditions However, a sustainable release pattern was observed at neutral and alkaline pH. It was also found that leaching of spores followed a similar pattern when added to commercially available fruit juice and coconut water. In vitro digestion studies revealed that these beads prevented leaching and maintained the viability of spores under gastric condition, while promoted its release in intestinal phase. It was noteworthy that under ambient conditions leaching of 30% is observed until 24 h, however, ~100% of the encapsulated spores were released in simulated intestinal phase. Moreover, it was inferred from the accelerated spoilage studies that fruit juice and coconut water fortified with spore-loaded hydrogel beads could remain stable for at least three weeks. This comprehensive microbiological study could pave the way for developing novel functional beverages.