<i>Lactobacillus helveticus</i> Encapsulated by Ionic Gelation with Sodium Alginate: A Controlled Release Study in Peanut Butter

This study focuses on hydrocolloid-based encapsulation to develop functional foods with controlled probiotic delivery systems. Lactobacillus helveticus R0052, with limited gastrointestinal survival, was encapsulated using sodium alginate via ionic gelation and incorporated into peanut butter. The microbeads produced had an average size of 2.4 mm and contained 9 log CFU/mL. After in vitro digestion encapsulated cells had survival 5 log CFU/mL, while encapsulated cells incorporated in peanut butter maintained higher viability 6 log CFU/g. The peanut butter matrix reduced microbead porosity, enhancing bacterial protection. Limitations identified include (1) thermal sensitivity at temperatures exceeding 50 °C (30 seg), and (2) a restricted storage period beyond 14 days (7 °C) due to a lack of nutrients. These results demonstrate the potential of alginate encapsulation to improve probiotic delivery, aligning with advances in food hydrocolloids and their role in functional food development.