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Probiotic-fortified Solanum lycopersicum (tomato) juice: free or encapsulated Lactobacillus plantarum and Lactobacillus delbrueckii

Summary

This study developed a probiotic-enriched tomato juice using beneficial bacteria wrapped in protective capsules. The encapsulated version maintained better bacterial survival, taste, and health benefits compared to unprotected bacteria during the 28-day storage period. This creates a promising non-dairy functional beverage option for health-conscious consumers seeking improved gut health and antioxidant benefits.

Background

Tomato juice is a nutrient-dense beverage rich in bioactive compounds like lycopene with antioxidant properties. Probiotics are live microorganisms that provide health benefits including improved gut health and cholesterol reduction. Encapsulation technology protects probiotics from acidic environments and enhances their survival during storage and gastrointestinal transit.

Objective

To investigate enriching tomato juice with free and encapsulated probiotic bacteria (Lactobacillus plantarum and Lactobacillus delbrueckii) to enhance probiotic viability, stability, and nutritional quality. The study aimed to compare the effectiveness of free versus encapsulated forms over a 28-day shelf life period.

Results

Encapsulation efficiency ranged from 89.97% to 90.93%. Encapsulated bacteria demonstrated higher viability, stability, turbidity, and antioxidant activity compared to free forms. Probiotic populations peaked on day 14 before declining. The encapsulated dual-bacteria treatment (T6) showed the highest viability, stability, and sensory scores throughout shelf life.

Conclusion

Encapsulated probiotics significantly improved functional attributes of tomato juice, making them a preferred option for functional beverage production. Encapsulation protects probiotics during storage while enhancing nutritional and sensory properties, offering a promising non-dairy functional food option for health-conscious consumers.
  • Published in:Italian Journal of Food Safety,
  • Study Type:Experimental Study,
  • Source: PMID: 41117044
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