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High pressure homogenization allows encapsulating microorganisms. Microencapsulation of probiotic microorganisms may enhance their viability during food processing, storage and gastrointestinal passage. The aim of this work was to evaluate the probiotic survival and in vitro digestion of non-encapsulated and encapsulated Lactobacillus salivarius spp. salivarius by homogenization at 70 MPa, included into an apple matrix by vacuum impregnation, dried by hot air drying and stored during 30 days. Lactobacillus salivarius spp. salivarius was encapsulated with alginate as a coating by homogenization pressures at 70 MPa and it was added to mandarin juice. Juices with L. salivarius spp. salivarius encapsulated and non-encapsulated were used as impregnation liquid to incorporate the probiotic microorganisms in apple discs. Impregnated apple discs were dried at 40 °C during 24 h and water activity, moisture, counts of viable cells and survival during gastrointestinal simulation for the storage period of 30 days were evaluated. Dried apple discs with encapsulated L. salivarius spp. salivarius resulted with higher amount of viable cells than in those non-encapsulated. Gastrointestinal simulation results evidenced a protection of the microorganism due to the capsule effect. • Encapsulated L. salivarius by HPH was successfully incorporated into an apple matrix. • L. salivarius content in dried apple was enough to have a probiotic effect. • Encapsulation exerted a protective effect after 14 days of storage. • Encapsulation exerted a protective effect against simulated gastrointestinal conditions. Capsules were able to significantly protect L. salivarius spp. salivarius during the simulated gastrointestinal digestion and storage. However, further fundamental studies on morphology and degradation of capsules during processing and storage would be necessary in order to enhance the microorganism protection and thus the industrial utility. [ABSTRACT FROM AUTHOR]