Mikroenkapsulasi Lactiplantibacillus plantarum 4C161 dan Lacticaseibacillus rhamnosus BD2 dengan Alginat dan Viabilitasnya dalam Sari Buah Mangga Selama Penyimpanan
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alginate, lactic acid bacteria , mango juice, microencapsulation, probiotic
Abstract
The rising demand for non-dairy probiotic beverages has driven interest in fruit-based carriers such as mango juice. However, acidic conditions in such products can reduce probiotic viability. To maintain their health-promoting effects, probiotics are required to survive gastrointestinal tract. This study investigated the effect of microencapsulation of local lactic acid bacteria (LAB) with probiotic potential, Lactiplantibacillus plantarum 4C161 and Lacticaseibacillus rhamnosus BD2, in alginate on their tolerance to pH 2.5 and 0.5% bile salt, and their viability in mango juice during 28 days of storage at 4°C. Emulsion-based microencapsulation was performed by dispersing a 4% alginate solution containing the LAB in soybean oil with Tween 80 as emulsifier, and solidifying using CaCl2. Microencapsulated of both LABs in alginate showed higher tolerance to acidic and bile conditions than their free cells, with encapsulated cells viability reductions in low pH was 0.42 and 0.33 log CFU/g and bile salt was 0.13 and 0.17 log CFU/g respectively, while those of free cells were 0.97 log CFU/mL and 0.72 log CFU/mL for low pH, and 1.0 and 0.8 log CFU/mL for bile salt respectively. During storage, viability of both free cells and microencapsulated LAB showed only slight decreased after 28 days. Microencapsulation resulted in a smaller decrease during storage of mango juice pH (0.37–0.45) and less increase in total titratable acidity (TTA) (0.007–0.008%) compared to free cells. This study suggested that microencapsulation in alginate improves the survival of the tested probiotic candidate toward harsh condition of gastrointestinal tract. Mango juice has been shown to be a suitable carrier for both LAB with probiotic potential.
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