Abstract:
Plant-based probiotic drinks have recently been developed for vegetarians and people
with lactose intolerance, and dairy allergy. They provide health benefits due to the
presence of both probiotics and phytochemicals. The availability of anti-microbial and
antioxidant properties in herbal drinks reduces the viability of probiotics and
microencapsulation can be used to improve the probiotic survival in herbal drinks. The
study intended to investigate 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 investigated. Then Bael flower drink was developed by incorporating
encapsulated LGG (SA+2% BG406) with the highest encapsulation efficiency. The
probiotic potential of the selected encapsulated LGG (SA+ 2% BG406) was determined
after freeze-drying and when exposed to simulated gastrointestinal conditions. Color,
total phenolic content, total antioxidant capacity, tannin content, total plate count, and
viability of encapsulated LGG of herbal drinks were performed weekly over 21 days at
4°C. Sensory attributes were evaluated by using the same/different test. SA+ 2%
BG406 beads had shown a reduction in 1.79 log cycles after freeze-drying. When
exposed to simulated gastrointestinal conditions, 2.43 log cycles were reduced. The
encapsulation efficiency and diameter of the beads were increased, while the sphericity
and bulk density were reduced when concentrations of rice brans were increased.
Results of the properties of Beal flower drinks suggested that there was significantly
higher preservation in color (∆E*=2.5), total phenolic content (116.47 ppm), total
antioxidant capacity (0.00151 molL-1), and tannin content (1017.52 ppm) in drinks with
encapsulated LGG compared to the drinks with non-encapsulated LGG during storage
(p < 0.05). The viability of encapsulated LGG in the Bael drink had remained at a
beneficial level (7.18 log CFU/mL) while the drink with non-encapsulated LGG had
viability in 4.88 log CFU/mL. Encapsulated LGG did not exert any negative impact on
the sensory attributes including colour, taste, and appearance of the Bael flower drink.
This study shows that the application of encapsulated LGG with Sodium Alginate and
rice bran could be a promising strategy for developing an herbal probiotic drink.
