Co-encapsulation of Lactobacillus helveticus cells and green tea extract: Influence on cell survival in simulated gastrointestinal conditions

Abstract Probiotics and green tea extracts (GTE) have numerous potential health benefits. GTE had also positive effects on the survival of some probiotic bacteria in food products or during exposure to gastrointestinal conditions. In this study, Lactobacillus helveticus cells and GTE were co-encapsulated in calcium pectinate microparticles (MP). MP's characteristics and their ability to protect cells under gastrointestinal conditions were investigated. Small spherical MP having antioxidant activities and high bacterial cells and polyphenol contents were produced. The coating of these MP with whey proteins was an efficient way to protect cells from conditions encountered in the upper part of the gastrointestinal tract. The co-encapsulation of bacteria with 1000 µg/mL GTE provided an additional protection to the cells in gastric conditions. This study indicates that whey protein-coated pectinate MP could be a new carrier for the combined delivery of viable probiotic cells and GTE to the lower part of the gastrointestinal tract.