Abstract
Alginate encapsulation is a well-known technique used to protect microorganisms from adverse conditions. However, it is also known that the viscosity of the alginate is dependent on its composition and degree of polymerization and that thermal treatments, such as pasteurization and sterilization, can affect the structure of the polymer and decrease its protection efficiency. The goal of this study was to evaluate the protective effect of encapsulation, using alginates of different viscosities treated at different temperatures, on Lactiplantibacillus plantarum 299v under in vitro gastrointestinal conditions and cold storage at 4 °C and -15 °C, respectively. Steady- and dynamic-shear rheological tests were used to characterize the polymers. Thermal treatments profoundly affected the rheological characteristics of alginates with high and low viscosity. However, the solutions and gels of the low-viscosity alginate were more affected at a temperature of 117 °C. The capsules elaborated with high-viscosity alginate solution and pasteurized at 63 °C for 30 min provided better protection to the cells of L. plantarum 299v under simulated gastrointestinal and cold storage conditions.