Table 3 Summary of studies on encapsulated probiotic microorganisms for improving juice stability and quality
Source | Probiotic microorganism(s) | Encapsulation Method(s) | Main Outcome(s) | Reference |
|---|---|---|---|---|
Acerola | B. longum 51A | Spray-drying/Cellulose acetate phthalate and maltodextrin | Higher protection for B. longum 51A viability | (Costa et al. 2022) |
Acerola and ciriguela | L. rhamnosus, L. casei, and L. plantarum | Spray drying/maltodextrin | Spray drying resulted in a reduction of 2 decimal logarithm units in the number of viable cells | (Souza et al. 2022) |
Apple | L. rhamnosus GG | Ionic gelation/Chitosan-alginate with/without inulin | 4.5-fold higher survival after 90Â days with inulin having a positive effect | (Gandomi et al. 2016) |
Apple | L. gasseri | Emulsification and ionic gelation | The encapsulation method protected L. gasseri under simulated gastric and intestinal conditions | (Varela-Pérez et al. 2022) |
Grape, Orange, Pineapple | B. adolescentis (ATCC 15703) | Water-in-oil emulsion/Pea protein-alginate mixture | Survived in pineapple and grape juice, not in orange juice | (Wang et al. 2015) |
Longan | L. acidophilus LA5 | Ionic gelation/Alginate | ↑ lactic acid, acetate, propionate, and butyrate | (Chaikham & Apichartsrangkoon 2014) |
Longan, Maoberry, Melon, Mulberry | L. casei 01, L. acidophilus LA5, B. lactis Bb-12 | Ionic gelation/Alginate-Thai herbal extracts | ↑stability after refrigerated storage | (Chaikham 2015) |
Orange | L. casei 431, L. acidophilus La-5 | Ionic gelation/Alginate | Bacteria at 8 log CFU/mL after 4Â weeks | (Tootoonchi et al. 2015) |
Orange-carrot | Arctium lappa L | Spray-drying and freeze-drying/maltodextrin, and gum arabic | ↑probiotic viability | (Esmaeili et al. 2022) |
Orange, Pomegranate | B. longum (NCIMB 8809), B. breve (NCIMB 8807) | Freeze drying/Bacterial poly-γ-glutamic acid | 6.5 to 6.5 log CFU/mL after 39 days, lower the death rate of encapsulated probiotics | (Bhat et al. 2015) |
Peach | L. acidophilus (NRRL-B-4495), L. reuteri (NRRL-B-14171) | Ionic gelation/Alginate or alginate-chitosan | Alginate-chitosan provided better protection | (GarcÃa-Ceja et al. 2015) |
Pineapple | B. longum | Ionic gelation/oligosaccharides mixture | Better survival and more acceptable to consumers | (Phoem et al. 2015) |
Pineapple | L. acidophilus, L. plantarum | Emulsion/chitosan and tragacanth gum | Encapsulated with chitosan and tragacanth showed the highest overall palatability | (Sabbaghpour et al. 2021) |
Sugarcane | B. animalis subsp. lactis BLC1 | Coacervation | Microcapsules protected BLC1 and maintained high contents of phenolic and proanthocyanidin compounds | (Holkem et al. 2020) |