Effect of different sodium alginate combinations on viability and release of encapsulated Lactobacillus plantarum

MSc student: Mirela Music

Mentor: Assist. Prof. Dr. Altijana Hromic-Jahjefendic

Year: 2020

Probiotics, as a live microorganisms, have been widely used as food supplements to provide a beneficial effect to the host when present in a sufficient amount. However, the loss of viability of probiotic bacteria during the processing and storage has been observed. To overcome this problem, rapidly expanding technology, encapsulation, has been used to protect probiotic bacteria and extend their shelf life. The aim of the study was to encapsulate probiotic bacteria with different coating materials and evaluate their effect on bacterial survival and release during the storage at 25°C. Moreover, the effect of a potential new combination for encapsulation of bacteria on cell viability in fruit juices was investigated as well.