PROTECTIVE EFFECT OF PREBIOTIC-ENRICHED EDIBLE FILMS ON LACTICASEIBACILLUS RHAMNOSUS GG DURING SIMULATED DIGESTION AND STORAGE

The incorporation of probiotics into edible films represents a promising strategy for the development of delivery systems capable of protecting microorganisms during storage and passage through the gastrointestinal tract. However, the effectiveness of this system strongly depends on the composition of the polymer matrix and its stability in the face of adverse conditions. Thus, this study investigated the feasibility of Lacticaseibacillus rhamnosus GG (LGG) incorporated into different edible film formulations, evaluating survival during simulated gastrointestinal digestion and throughout storage under different temperatures. Seven formulations were prepared: F1 (gelatin, glycerol and LGG); F2 (gelatin, glycerol, inulin and LGG); F3 (gelatin, glycerol, inulin, LGG and pectin); F4 (gelatin, glycerol, inulin, LGG and alginate); F5 (gelatin, glycerol, FOS and LGG); F6 (gelatin, glycerol, FOS, LGG and pectin) and F7 (gelatin, glycerol, FOS, LGG and alginate). Probiotic viability was determined in three stages of gastrointestinal simulation in vitro (0, 2 and 6 h) and during 25 days of storage under refrigerated (4 °C) and ambient (25 °C) conditions. The results showed that the composition of the matrix was decisive in the protection of probiotic cells. During digestion, there was a progressive and significant reduction (p < 0.05) in viability, with greater loss in the control formulation (F1), which was reduced from 7.65 to 4.90 log CFU.g⁻¹ (~36%). In contrast, films containing prebiotics and structuring polysaccharides showed higher resistance