Effect of different types of pectin on the growth rate of Lactococcus lactis and Lactiplantibacillus plantarum strains and the preservation of microbial viability during encapsulation

Introduction. The article describes the effect of various types of pectin on the growth rate of probiotic microorganisms and the effectiveness of their protection during encapsulation. The use of polysaccharide matrices for microcapsulation is considered as a promising way to increase the stability of probiotics during storage and use in functional foods. The aim of the study was to evaluate the effect of various types of pectin on the growth of Lactococcus lactis and Lactiplantibacillus plantarum strains, as well as to determine the effectiveness of pectin matrices for maintaining the viability of microorganisms during microcapsulation. Materials and methods. The study is based on the analysis of the growth rate of probiotic cultures in nutrient media with the addition of various types of pectin, as well as on the assessment of the survival of microorganisms after encapsulation and during storage. Cell viability was determined by microbiological methods with the calculation of colony-forming units and the comparison of the preservation parameters of probiotic cultures in various pectin matrices. Results and discussion. In the course of the work, it was found that use of pectins as matrices for microcapsulation helps to increase the stability of probiotic cultures. Citrus pectin demonstrated the most pronounced protective properties, which ensured the greatest preservation of the cells of the studied microorganisms during storage. It has been shown that the structural features and the degree of pectin methoxylation have a significant effect on the encapsulation efficiency and stability of probiotic cells. Conclusion. Based on the results of the study, it was found that the microcapsulation of probiotic microorganisms into pectin-based matrices can significantly increase their stability and survival during storage. Microcapsules based on citrus pectin had the most effective protective properties, which ensured the preservation of Lactococcus lactis and Lactiplantibacillus plantarum at the level of 87.41% and 88.81%, respectively, after 8 weeks of storage. Results obtained confirm the promising use of pectin polysaccharides for the development of biologically active additives and functional food products with a prolonged shelf life and high biological value.