Improving Viability in the in vitro Gastrointestinal System by Encapsulation of Lacticaseibacillus paracasei Probiotic Bacteria on Chestnut (Castanea sativa Mill.) Fruit

In this study, Lacticaseibacillus paracasei probiotic bacteria were encapsulated by freeze-drying (lyophilization) method using three different parts of chestnut fruit: kernel, inner, and outer shell. The encapsulation efficiencies of Lacticaseibacillus paracasei probiotic bacteria were determined as 85.76±0.12%, 81.21±0.02%, and 79.38±0.05%, respectively. FTIR and SEM characterized the structure and surface of the capsules. In addition, the viability of free and encapsulated bacteria was analyzed during in vitro gastrointestinal digestion conditions. During in vitro gastrointestinal digestion, free bacteria lost their viability at 90 min of gastric digestion, while encapsulated probiotic bacteria were able to reach the intestinal environment. Thus, it is envisaged that new products can be developed by using Lacticaseibacillus paracasei loaded capsules as a natural additive in food products.