Effects of microencapsulated
Lactiplantibacillus plantarum
L
3
on physicochemical properties an
Xinyuan Jin, Fuling Qi, Jiaxu Gao, Jing Kong, Qingshen Sun Background
Microencapsulation is a promising strategy to enhance probiotic survival during yoghurt storage and gastrointestinal transit. A comprehensive elucidation of the functionalities of microencapsulated probiotics is important for the design of new delivery systems for probiotics used in yoghurt.
Aim(s)
This study aimed to evaluate the effects of pectin‐based Water‐in‐Oil‐in‐Water (W/O/W) microencapsulated Lactiplantibacillus plantarum L 3 on set yoghurt quality, probiotic viability and antibacterial activity, with special emphasis on its potential as a delivery system for probiotics and bioactive metabolites.
Methods
W/O/W microcapsules encapsulating L. plantarum were prepared using pectin as the wall material and incorporated into set yoghurt fermenting with commercial starters, followed by 21‐day storage at 4°C. Yoghurt samples were characterised physico‐chemically and evaluated for their antibacterial activities against Staphylococcus aureus and Listeria monocytogenes . Microcapsule integrity was examined by scanning electron microscopy (SEM), and antibacterial efficacy was tested via agar diffusion assays.
Major Findings
Microencapsulated L. plantarum L 3 alleviated post‐acidification, maintaining yoghurt pH at 4.00 after 21 days, significantly higher than yoghurts with unencapsulated probiotics (pH 3.93) ( P = 0.008). The water‐holding capacity was significantly increased from 84.12% in the control group to 88.46% in the MLP group at day 0 ( P < 0.0001). Hardness in the MLP group (368.50 g) was significantly lower than that in the UMLP group (435.24 g) at day 21 ( P = 0.001). The whey fraction exhibited enhanced antibacterial activity against both Staphylococcus aureus and Listeria monocytogenes . Scanning electron microscopy (SEM) confirmed microcapsule integrity throughout storage, with a swelling degree of approximately 15%, which is consistent with their protective effects and suggests controlled release functionality.
Scientific or Industrial Implications
The W/O/W microencapsulation offers industrial potential for developing probiotic yoghurts with extended shelf life and enhanced safety.