This study aimed to simulate the gastrointestinal survival of Lactobacillus plantarum after microencapsulation using the emulsification–spray drying technique with sodium alginate as the wall material. The primary objective was to improve bacterial viability and preserve metabolic activity in simulated gastric and intestinal conditions. The structural and functional characterizations of the produced microcapsules were done through evaluating integrity and performance. FESEM revealed spherical, smooth, and homogeneous particles, while transmission electron microscopy disclosed the homogeneous internal distribution of L. plantarum cells within an alginate matrix; energy-dispersive X-ray spectroscopy indicated a key elemental component of sodium alginate, and light microscopy provided additional confirmation of particle homogeneity and surface integrity. It was shown that encapsulated cells retain acid production and fermentation capabilities, which means metabolic activity is maintained. Under simulated gastrointestinal conditions, encapsulated L. plantarum exhibited notably higher survival compared to free cells, hence confirming the protective role played by sodium alginate microcapsules. The findings suggest that this emulsification-spray drying with sodium alginate is a highly effective and scalable method of probiotic encapsulation with high potential for use in functional food formulations and controlled probiotic delivery systems.
Alani et al. (Tue,) studied this question.
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