HIGH PRESSURES HOMOGENIZATION TO MICROENCAPSULATE L. SALIVARIUS spp. SALIVARIUS IN MANDARIN JUICE. PROBIOTIC SURVIVAL AND IN VITRO DIGESTION

Homogenization pressures can be used as a technology to microcapsulate probiotic bacteria (3). Encapsualtion of probiotics can maintain survival rates and viability higher over the shelf life compared to non encapsulated cells (1). The aim of this work was to evaluate the effect of microencapsulation of L. Salivarius spp. Salivarius by using homogenization pressures in mandarin juice on the physicochemical properties of the juice, particle size and rheology as well as on the survival of the probiotic and its effect under simulated gastrointestinal conditions.