Title : Synergistic interaction between probiotic strains and fruit/vegetable extracts for the development of encapsulated synbiotic supplements
Abstract:
In the era of personalized nutrition and microbiome-focused therapies, symbiotic formulations represent a promising direction for functional food innovation. This study explores the synergistic interaction between either selected fruit (pear, orange, blackcurrant, dragon fruit, sea buckthorn and apricot) or vegetable extracts (spinach, celery, beetroot, zucchini and carrot),and probiotic strains (Lactobacillus and Bifidobacterium) with the goal of enhancing probiotic growth, metabolic activity and stability. Freeze-dried extracts from selected plant matrices were tested for their prebiotic potential through fermentation assays, including biomass formation (CFU enumeration), lactic acid production (HPLC) and antimicrobial activity of fermentation products (Broth dilution method). Combinations showing the most pronounced effects were further incorporated into alginate-based encapsulated particles to ensure controlled release and viability during storage. The results revealed that among the tested plant extracts, blackcurrant and sea buckthorn demonstrated the highest lactic acid production and antimicrobial activity, while pear most effectively supported biomass growth of Bifidobacterium bifidum. From the selected vegetables, carrot and spinach extracts promoted the most significant growth of probiotic strains and lactic acid production. Encapsulation of probiotics with selected fruit and vegetable extracts in alginate particles ensured microbial viability and gradual release over 10 days, confirming the stability and functional applicability of the developed symbiotic formulation. In conclusion, combining probiotics with fruit and vegetable extracts shows strong potential for functional supplement development.
Key words: synbiotics, probiotics, prebiotics, encapsulation, functional food, fruit and vegetable extracts, lactic acid bacteria
