Microencapsulation of Lactobacillus casei and Lactobacillus rhamnosus in pectin and pectin-inulin microgel particles: Effect on bacterial survival under storage conditions

The main objective of the research was to evaluate performance synbiotic delivery systems using pectin microgels on protection two probiotic strains (Lactobacillus casei ATCC 393 and Lactobacillus rhamnosus strain GG [ATCC 53103]) simulated gastrointestinal digestion (GD) storage conditions (4 ± 1 °C) in a 42 days trial. Microgel particles were prepared by ionotropic gelation method three variables evaluated: incubation time (24 48 h), free vs encapsulated cells, presence or absence prebiotic (commercial Jerusalem artichoke inulin). Results demonstrated an encapsulation efficiency 96 4% into with mean diameter between 56 118 ?m. viability cells after stayed above 7 log units, being pectin-inulin more resistant GD compared non-encapsulated without prebiotics. In all cases influenced strains' survival.