Encapsulation of Lactobacillus plantarum Using the Pineapple Peel Extract to Evaluate their Viability Under Gastrointestinal and Storage Conditions

This study focuses on encapsulating of Lactobacillus plantarum using pineapple peel extract prebiotic as wall material to enhance its viability under various conditions. A freshly harvested L. plantarum culture was mixed with the encapsulating agent solution to achieve a 1:1.5 (v/v) core-to- wall ratio. The mixture was freeze-dried by first freezing at −40 °C for 24 h in plastic containers, then lyophilising at −52 °C and a condenser pressure of 0.100 mBar for 28 h, after which the dried samples were stored in sterile HDPE bottles at 4 °C . The different combinations of encapsulating agents, such as pineapple peel extract, inulin, and gum Arabic, are used to formulate microcapsules. The encapsulation efficiency of L. plantarum is evaluated, and the microcapsules are subjected to simulated gastrointestinal conditions and bile salt treatments to assess their viability. Additionally, the study examines the storage stability of the encapsulated probiotic cells over a 45 -day period, as indicative of viability in standard lab settings. The results highlight the protective effects of encapsulating materials in acidic, bile salt, and storage conditions, indicating the potential for utilising pineapple peel extract and gum Arabic to enhance the viability and stability of probiotic microorganisms for potential synbiotics applications.