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Plant-based probiotic beverages have emerged as functional alternatives for vegetarians and individuals with lactose intolerance or dairy allergies. These formulations combine the health benefits of probiotics and phytochemicals. However, lower nutrient availability in herbal drinks reduces the viability of probiotics. Microencapsulation can enhance the probiotic survival in herbal drinks. The study investigated the impact of sodium alginate encapsulation with rice bran extracts, including Kalu Heenati, Rathu Nadu (BG406), and Sudu Nadu (BG94/1), on the viability of Lactobacillus rhamnosus GG (LGG) in a cold Bael flower beverage. The encapsulation efficiency, size, shape, and bulk density of the encapsulated LGG were evaluated. Subsequently, the Bael flower drink was formulated using encapsulated LGG (SA + 2% BG406), which showed the highest encapsulation efficiency. The probiotic potential of the selected encapsulated LGG was determined after freeze-drying and exposure to simulated gastrointestinal conditions. Color, total phenolic content, total antioxidant capacity, tannin content, total plate count, and viability of encapsulated LGG were evaluated in the Bael drinks weekly over 21 days at 4 ℃. SA + 2% BG406 beads showed higher survival during freeze-drying and exposure to simulated gastrointestinal conditions. Encapsulation efficiency improved with rice bran incorporation. Red rice bran exhibited greater effectiveness than white rice bran during the encapsulation process by stabilizing the sodium alginate network. Bael flower drink with encapsulated LGG showed significantly better preservation of color, total phenolic content, antioxidant capacity, and tannin content during storage compared to the drink containing non-encapsulated LGG (p < 0.05). The viability of encapsulated LGG in the Bael drink was maintained at levels considered beneficial for probiotic efficacy. Encapsulated LGG had no adverse effects on the sensory attributes of the Bael flower drink. This study highlights the potential of sodium alginate and rice bran encapsulation as an effective strategy for enhancing probiotic stability in herbal beverages.

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Effect of Sodium Alginate- Rice Bran Encapsulation on Viability and Storage Stability of Lactobacillus Rhamnosus GG in Cold Bael (Aegle Marmelos L. Correa) Flower Drink

  • 会议论文

  • 发表日期：

    2025年

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  • A. P. Chandrasiri,
  • A. M. M. U. Adikari

摘要

Plant-based probiotic beverages have emerged as functional alternatives for vegetarians and individuals with lactose intolerance or dairy allergies. These formulations combine the health benefits of probiotics and phytochemicals. However, lower nutrient availability in herbal drinks reduces the viability of probiotics. Microencapsulation can enhance the probiotic survival in herbal drinks. The study investigated the impact of sodium alginate encapsulation with rice bran extracts, including Kalu Heenati, Rathu Nadu (BG406), and Sudu Nadu (BG94/1), on the viability of Lactobacillus rhamnosus GG (LGG) in a cold Bael flower beverage. The encapsulation efficiency, size, shape, and bulk density of the encapsulated LGG were evaluated. Subsequently, the Bael flower drink was formulated using encapsulated LGG (SA + 2% BG406), which showed the highest encapsulation efficiency. The probiotic potential of the selected encapsulated LGG was determined after freeze-drying and exposure to simulated gastrointestinal conditions. Color, total phenolic content, total antioxidant capacity, tannin content, total plate count, and viability of encapsulated LGG were evaluated in the Bael drinks weekly over 21 days at 4 ℃. SA + 2% BG406 beads showed higher survival during freeze-drying and exposure to simulated gastrointestinal conditions. Encapsulation efficiency improved with rice bran incorporation. Red rice bran exhibited greater effectiveness than white rice bran during the encapsulation process by stabilizing the sodium alginate network. Bael flower drink with encapsulated LGG showed significantly better preservation of color, total phenolic content, antioxidant capacity, and tannin content during storage compared to the drink containing non-encapsulated LGG (p < 0.05). The viability of encapsulated LGG in the Bael drink was maintained at levels considered beneficial for probiotic efficacy. Encapsulated LGG had no adverse effects on the sensory attributes of the Bael flower drink. This study highlights the potential of sodium alginate and rice bran encapsulation as an effective strategy for enhancing probiotic stability in herbal beverages.