Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks

The objective of the current study was to explore the probiotics carrier potential of apple dried snacks and improve the survival of probiotics under simulated gastrointestinal conditions. Purposely, the probiotics were encapsulated using two hydrogel materials (sodium alginate and carrageenan) by using encapsulator. Briefly, slices of apple were immersed in solution containing free and encapsulated probiotics and then dried by conventional drying method. The dried apple snack was analyzed for different characteristics (physiochemical and microbiological) during storage. The viability of the free and encapsulated probiotics was accessed in apple snack and under simulated gastrointestinal conditions. Apple snack rich with encapsulated probiotics showed a significant result (p < .05) regarding the survival and stability. The encapsulated probiotics decreased from 9.5 log CFU/g to 8.83 log CFU/g as compared to free probiotics that decreased to 5.28 log CFU/g. Furthermore, encapsulated probiotics exhibited a better stability under simulated gastrointestinal conditions as compared to free. During storage, an increase in phenolic content and hardness was observed while decrease in pH was noted. Results of sensory parameters indicated apple snack as potential and acceptable probiotics carrier.