International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

A Widely Indexed Open Access Peer Reviewed Multidisciplinary Bi-monthly Scholarly International Journal

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Volume 8 Issue 2
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Enhancing Shelf Life and Probiotic Viability in Vegetable Juices through Lactic Acid Fermentation and Micro-encapsulation

Author(s) Dr. Saisubhashini S, Ms. Namitha Chandran R
Country India
Abstract This study uses lactic acid bacteria, such as Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus casei, to produce fermentative functional drinks based on vegetable juice. The probiotic cultures were micro-encapsulated using chitosan beads coated with alginate to improve their stability. This study investigated the microbial population, pH, lactic acid, and glucose changes over a 24-hour fermentation period at 37°C. Additionally, the viability of lactic acid bacteria, pH variations, and lactic acid were assessed during a 28-day storage period at 4°C. The process of lactic acid fermentation not only extends the shelf life of plants but also improves their nutritional value, flavors, and toxicities. Collectively, probiotic-rich fermented fruit and vegetable juices offer health benefits in addition to acting as dietary supplements. Vegetable juice such as beetroot carrot and tomato samples of juice were pasteurized for 20 minutes at 63°C. After inoculation, Lb. fermentum, Lb. plantarum, and Lb. casei were cultured for 72 hours at 37 °C. Vegetable juices kept at 4 °C for 5–6 weeks showed higher viability of encapsulated cells than free cells, suggesting that the former had superior cell protection. However, the probiotic beads' addition affected the product's sensory quality by making it harder to swallow and making vegetable juices more turbid due to the remaining encapsulated particles.
Keywords Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, Chitosan beads, Alginate, Micro-encapsulated.
Published In Volume 8, Issue 2, March-April 2026
Published On 2026-03-27
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E-ISSN 2582-2160
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