Improvement of lactic acid bacteria viability in acid conditions employing agroindustrial co-products as prebiotic on alginate ionotropic gel matrix co-encapsulation

Waste from foods processing are being widely studied due their content of many value added ingredients, like dietary fiber and bioactive compounds. The opportunities for recovery of components with a great economic potential from by-products are diverse. Apple marc derived from cider production and cactus pear peel flour, a popular consumed fresh fruit, besides inulin as control, were employed for co-encapsulation of probiotic thermotolerant lactic acid bacteria in alginate ionotropic gel matrix. Lactic acid bacteria viability, enhanced acid conditions resistant, where a higher microcapsule size was related to better viability and longer times resisting acid conditions. Inulin and apple marc resulted in higher microcapsules size (close to 100 µm) that could be employed to ensure the delivery of probiotic strains in colon throughout the gastro intestinal tract.