Probiotic Plant-Based Yogurt with Microencapsulated <i>Lactobacillus acidophilus</i>

Summary This study investigated microencapsulation of probiotic Lactobacillus acidophilus PTCC 1643 (L.acidophilus) using alginate beads by extrusion and assessed survival under simulated gastrointestinal conditions. Probiotic non-dairy yogurt was prepared from soy and almond milk (70:30) with three treatments: control (starter only), free L.acidophilus, and microencapsulated L.acidophilus. Scanning electron microscopy showed spherical microcapsules with smooth surfaces, confirming effective encapsulation. After 30 days, yogurt with microencapsulated probiotics demonstrated significantly higher viability (up to 6.41 log CFU/g) compared to free cells. Microencapsulation reduced syneresis (6% to 4.5%) and increased viscosity (2373 to 2870 mPa·s). Volatile analysis indicated higher aldehydes and ketones in encapsulated samples, while free cells produced more acids and alcohols. Sensory evaluation revealed the highest consumer acceptance for yogurt with microencapsulated bacteria, highlighting its potential for producing stable, probiotic non-dairy yogurt products.