Viability assessment of microencapsulated probiotics in carbonated soft drinks during storage and simulated gastrointestinal conditions
Issued Date
2026-11-01
Resource Type
eISSN
27725669
Scopus ID
2-s2.0-105029229475
Journal Title
Journal of Future Foods
Volume
6
Issue
6
Start Page
1141
End Page
1150
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Future Foods Vol.6 No.6 (2026) , 1141-1150
Suggested Citation
Thinkohkaew K., Jonjaroen V., Niamsiri N., Panya A., Suppavorasatit I., Potiyaraj P. Viability assessment of microencapsulated probiotics in carbonated soft drinks during storage and simulated gastrointestinal conditions. Journal of Future Foods Vol.6 No.6 (2026) , 1141-1150. 1150. doi:10.1016/j.jfutfo.2025.01.009 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/114948
Title
Viability assessment of microencapsulated probiotics in carbonated soft drinks during storage and simulated gastrointestinal conditions
Corresponding Author(s)
Other Contributor(s)
Abstract
In recent years, the addition of probiotics into non-dairy beverages has gained popularity. Probiotics offer a wider range of options for individuals who are sensitive to dairy products. Incorporating probiotics into widely consumed beverages like carbonated soft drinks poses a notable challenge due to the detrimental impact of acidic pH. Herein, results demonstrate that chitosan-coated alginate/gellan gum microcapsules can enhance the viability of probiotics within carbonated soft drinks. The probiotics, Lactobacillus casei, are encapsulated in microcapsules and exposed to Pepsi, Fanta Strawberry, Sprite, and A&W Root Beer under 4 and 25°C for 60 days and simulated gastrointestinal tract. Microcapsules greatly improve the viability of adding probiotics in different beverages under simulated gastrointestinal tract. The probiotics had a gradual release from microcapsules, reaching maximum release within initial 2 h of simulated intestinal phase. During 4°C storage compared to storage at 25°C, it was found that the number of surviving cells is more than the recommended minimum (10<sup>6</sup> CFU/g) at the end of the storage. The pH and soluble solids content of beverages containing microcapsules also signify little change. This work shows that the chitosan-coated alginate/gellan microcapsules have the potential to be used as protective microcapsules for probiotics in carbonated soft drinks.