Viability of Lactiplantibacillus plantarum in mixed carrot and acerola juice: Comparing unencapsulated cells × encapsulated cells

Abstract

This research sought to evaluate the viability of the microencapsulated probiotic cells, compared with unencapsulated cells in mixed carrot and acerola juice during storage at 5°C for 28 days. The incorporation of the microencapsulated probiotic cells did not change (p > .05) the functional and physico-chemical characteristics in carrot and acerola juice when compared with unencapsulated cells. Lactiplantibacillus plantarum maintained counts greater than 8 log CFU.ml−1 over 28 days in both treatments. After in vitro simulation of gastrointestinal conditions, at time 0, the viability of microencapsulated cells was 7.20 log CFU.ml−1 while that of unencapsulated cells was 4.07 log CFU. ml−1. However, after 28 days, there was no significant difference (p > 0. 05) which may be attributed to cell adaptation to the adverse conditions. Thus, microencapsulation of probiotic cells of Lactiplantibacillus plantarum via a dual process consisting of emulsification followed by complex coacervation represents a novel alternative for the application of probiotic cells. Practical applications Currently, there is a growing interest in the development of nondairy probiotic products. Vegetables, for example, represent good vehicles to carry these bacteria. Carrots naturally contain bioactive compounds, such as vitamins, minerals, fibers, and carotenoids, especially β-carotene; and acerola is an excellent dietary source of vitamin C in addition to carotenoids and polyphenols. Thus, the production of mixed carrot and acerola juices may represent a novel and nondairy alternative probiotic beverage. However, for probiotics to have beneficial effects for consumers, they must be administered in adequate amounts. Thus, microencapsulation of Lactiplantibacillus plantarum probiotic cells by double emulsification followed by complex coacervation is a promising approach for encapsulation of this microorganism, representing a novel alternative for application in the development of biofunctional foods.