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Enhancing Viability of Lactobacillus rhamnosus GG and Total Polyphenol Content in Fermented Black Goji Berry Beverage Through Calcium–Alginate Encapsulation with Hydrocolloids

Summary

Researchers developed a special technique to protect beneficial bacteria (Lactobacillus rhamnosus GG) in black goji berry juice so they survive the harsh conditions of the stomach and intestines. They used a coating made from alginate combined with ingredients like carrageenan or gelatin, which created a protective shield around the bacteria and helpful plant compounds. When this coated juice was taken with milk, the bacteria survived even better, making it a promising new way to deliver probiotics through plant-based beverages instead of traditional dairy products.

Background

Probiotic beverages traditionally derived from dairy products have limited appeal to consumers with lactose intolerance, milk allergies, or dietary restrictions. Non-dairy fermented fruit and vegetable beverages offer nutritional alternatives but probiotics struggle to survive harsh gastrointestinal conditions. Encapsulation techniques have emerged as effective solutions for enhancing probiotic stability and protecting bioactive compounds during digestion.

Objective

This study investigates the efficacy of calcium–alginate encapsulation combined with hydrocolloids (carrageenan, agar, and gelatin) in improving the survival of Lactobacillus rhamnosus GG and stabilizing total phenolic content in fermented black goji berry beverages during simulated gastrointestinal digestion.

Results

1.5% alginate combined with 1% carrageenan, agar, or gelatin significantly enhanced LGG viability and increased total phenolic content compared to alginate alone. Calcium–alginate–gelatin beads exhibited the highest survival after simulated digestion, while carrageenan-containing beads preserved LGG viability across all milk types. Co-ingestion with milk further improved total phenolic content retention through macronutrient stabilization.

Conclusion

Calcium–alginate encapsulation integrated with hydrocolloids such as carrageenan, agar, or gelatin improves probiotic viability and polyphenol stability in non-dairy fermented beverages, offering promising applications for enhancing functional properties and gut health benefits.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: PMID: 39942111, DOI: 10.3390/foods14030518
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