Development of tea-based (Camellia sinensis L.) beads containing probiotics to enhance survival during the gastrointestinal simulation process

Abstract Tea ( Camellia sinensis L.) has phenolic compounds that have been defined as prebiotics capable of improving probiotic survival in the human gut. This study aimed to use probiotic-containing tea to produce sodium alginate beads to enhance probiotic survival during gastrointestinal simulation (GS). Teas with different oxidation levels (black, green, and white) were evaluated for total flavonoids, total phenolic compounds, antioxidant capacity, and probiotic survival ( Lactiplantibacillus plantarum and Lacticaseibacillus casei ) for 4 days of storage. White tea and L. plantarum were selected for bead production and GS because white tea showed the highest bioactive compound content and antioxidant capacity, while L. plantarum showed better survival during storage than L. casei . Although the tea-based beads improved probiotic survival during GS, most viable cells remained retained within the beads (5.66 ± 0.01 log10 CFU/g), while fewer cells were released into the simulated gastrointestinal fluids (4.28 ± 0.20 log10 CFU/g; p < 0.05).