EFFECT OF ENCAPSULATION TECHNIQUE AND Stevia rebaudiana ON Lactobacillus plantarum VIABILITY UNDER SIMULATED DIGESTIVE FLUID

Abstract

In this study, the effect of different encapsulation methods extrusion (EM) and internal emulsion (IM) methods (with and without the addition of stevia) on Lactobacillus plantarum LV 11 viability during the encapsulation process, as well as under simulated gastric (SGF) and intestinal juices (SIF) were evaluated. The results showed that the encapsulation efficiency of EM samples was significantly higher than IM samples, in which alginate concentration at 2% (w/v) showed the best results in both methods. In the SGF test, the free cell samples showed sensitivity to low pH conditions and no viable cells were recorded after 2 h of incubation. The sensitivity of L. plantarum to SGF medium was significantly higher than that of SIF medium, in which the encapsulation technique showed a significantly improved protective effect of L. plantarum compared to free cells. The addition of stevia to the encapsulation process was necessary to improve the viability of L. plantarum bacteria under simulated digestive fluid. The extrusion technique improved the survival of L. plantarum under SGF conditions compared to the emulsion technique. The emulsification technique, with the ability to produce small-sized preparation, but still ensures effective protection of probiotic bacteria that shows the potential for application in food products.