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Prot."],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    The incorporation of plant-derived fibers as co-encapsulating agents has emerged as a strategy to improve probiotic stability and functionality. This study evaluated grape pomace flour (GF) as a co-encapsulant in sodium alginate (SA) based microcapsules containing\n                    <jats:italic>Lacticaseibacillus rhamnosus<\/jats:italic>\n                    GG, focusing on structural properties, thermal resistance, antioxidant activity, gastrointestinal survival, and viability in orange juice. High encapsulation efficiencies were obtained for alginate (94.80%) and alginate\u2013GF systems (91.13%), with viable counts above 8.3 log CFU\/mL. FTIR, DSC, and TGA analyses demonstrated molecular interactions between alginate and GF, resulting in modified thermal transitions and enhanced matrix cohesion. SA\/GF microcapsules showed improved refrigerated stability, maintaining\u2009\u2265\u20098.0 log CFU\/mL after 28 days at 4\u00a0\u00b0C, whereas free cells declined to 3.3\u20134.0 log CFU\/mL. During rapid pasteurization (72\u00a0\u00b0C\/15 s), SA\/GF capsules preserved 11 log CFU\/g, compared to 7.15 log CFU\/g in alginate-only capsules, while free cells were completely inactivated. Under simulated gastric conditions, SA\/GF capsules maintained 8.60\u20139.19 log CFU\/g, whereas alginate-only capsules decreased to 5.94 log CFU\/g after 90\u00a0min, and free cells became undetectable after 120\u00a0min. In simulated intestinal juice, SA\/GF capsules recovered to 9.45 log CFU\/g at 120\u00a0min. In orange juice, free cells showed\u2009&gt;\u20092.5 log reduction within 3 days, while encapsulated formulations exhibited reductions\u2009&lt;\u20091 log over 9 days (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009\u2264\u20090.05). Overall, GF reinforced the alginate matrix, reduced microbial inactivation, and improved probiotic resistance and survival, supporting its application as a sustainable co-encapsulant in functional foods.\n                  <\/jats:p>","DOI":"10.1007\/s12602-026-11228-y","type":"journal-article","created":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T08:06:19Z","timestamp":1790669179000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Alginate\u2013Grape Pomace Flour Microcapsules for Enhanced Protection and Delivery of Lacticaseibacillus rhamnosus GG"],"prefix":"10.1007","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7164-3391","authenticated-orcid":false,"given":"Luciana Furlaneto","family":"Maia","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Milena Matesco","family":"Carreteiro","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Matheus Henrique","family":"Nogueira","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luana","family":"de Carvalho","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mariana Lima","family":"Braga","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andr\u00e9 Ricardo","family":"Peron dos Santos","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bruna Camila Souza","family":"Lima","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M\u00e1rcia Cristina","family":"Furlaneto","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2026,9,29]]},"reference":[{"key":"11228_CR1","doi-asserted-by":"publisher","unstructured":"Lima BCS, de Carvalho L, Nogueira MH, Braga ML, Dos Santos ARP, de Almeida EA, Maia LF (2025) Alginate\u2013Pereskia aculeata flour conjugates for the microencapsulation of Lacticaseibacillus rhamnosus GG. 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