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December 11, 2025Applied SciencesOpen Access

Effect of Chia Seed Mucilage on the Survival and Viability of Lactobacillus rhamnosus GG (LGG) Encapsulated by Spray Drying in Cross-Linked Alginate Matrices During Storage Conditions, Heat Treatment and Gastrointestinal Digestion

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Authors

VBVictor BascurCSCarolina SheneOROlga Rubilar

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Overview

Research demonstrates enhanced survival of probiotics in heat treatments with chia seed mucilage, implying improved viability under storage conditions.

Key Points

  • This research evaluates the effect of chia seed mucilage on the survival of Lactobacillus rhamnosus GG during processing and storage.
  • Studied the impact of chia seed mucilage on microencapsulated Lactobacillus rhamnosus GG using spray-drying.
  • Assessed viability under different storage conditions including 4 °C and 25 °C.
  • Conducted heat treatments and gastrointestinal simulations to evaluate stability.
  • Lactobacillus rhamnosus GG survival improved to above 92% after spray drying in alginate matrices.
  • Microcapsules with chia seed mucilage maintained high viability exceeding 8 log CFU/g under cold storage for 60 days.
  • Chia seed mucilage preserved LGG viability above 6 log CFU/g during gastrointestinal digestion.

Cite This Study

Bascur et al. (2025) studied this question.

synapsesocial.com/papers/69401b0c2d562116f28f701bhttps://doi.org/10.3390/app152413044
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