Étude comparative de techniques d’encapsulation de souches à potentiel probiotique pour l’élaboration de compléments alimentaires fonctionnels

Abstract

Probiotics offer multiple health benefits, but their survival remains limited under harsh conditions such as gastric acidity, heat, and oxidation. This study aims to compare two encapsulation techniques—extrusion and emulsion—for the development of a functional dietary supplement using sodium alginate as a protective agent. Six probiotic strains were tested, and their viability, morphology, and functional properties were evaluated. The extrusion method produced spherical, stable capsules with high bacterial viability (2.54 × 10⁹ CFU/ml at day 0 and 1.38 × 10⁸ CFU/ml after 7 days). Functional tests revealed strong auto-aggregation in DC04, TF03, and KL14, significant autolysis in KL14 (~66%), and high hydrophobicity in TF03, DC04, and LGG. These findings suggest that extrusion is a more efficient method for maintaining probiotic viability and functional integrity in supplement formulations.