Microencapsulation of Probiotic Lactobacillus rhamnosus Using Alginate-Pea Protein Composite Matrices

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 007–012

DOI: 10.46882/2026/AFST/000241

Article Type: Original Research Paper

Title: Microencapsulation of Probiotic Lactobacillus rhamnosus Using Alginate-Pea Protein Composite Matrices

Names of Authors: Chinedu Aliyu¹, Amina Al-Mansoor²

Authors’ Affiliations: ¹Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria; ²Department of Food Science, King Fahd University, Riyadh, Saudi Arabia

Abstract: Abstract: Incorporating live probiotic strains into functional foods remains a technical challenge due to low cell survival rates when exposed to acidic gastric environments and high industrial processing temperatures. This study optimized a microencapsulation framework for Lactobacillus rhamnosus utilizing a novel composite matrix of sodium alginate blended with pea protein isolate. Microbeads were fabricated using an extrusion technique with calcium chloride as a cross-linking agent, varying biopolymer concentrations from 1.0% to 3.0%. The microencapsulated structures were evaluated under simulated gastrointestinal conditions (pH 2.0 for 2 h, followed by pH 6.8 for 4 h). The experimental results demonstrate that composite beads achieved a probiotic survival rate of 8.45 ± 0.12 log CFU/g, whereas non-encapsulated free cells dropped significantly to 3.20 log CFU/g (p < 0.01). Mechanical testing indicated that the integration of pea protein enhanced bead structural integrity, limiting moisture migration during thermal pasteurization at 72 °C. This encapsulation methodology presents a highly viable, allergen-free strategy for enhancing probiotic stability within functional beverage formulations.

Keywords: Probiotics, Microencapsulation, Sodium Alginate, Pea Protein, Gastrointestinal Survival, Functional Beverages

Manuscript Timeline: Received: February 10, 2026; Revised: April 12, 2026; Accepted: May 20, 2026; Published: August 18, 2026

Citation: Aliyu, C., & Al-Mansoor, A. (2026). Microencapsulation of Probiotic Lactobacillus rhamnosus Using Alginate-Pea Protein Composite Matrices. Advances in Food Science and Technology, 14(8), 007–012. DOI: 10.46882/2026/AFST/000241

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