The aim of this study was to determinate the effect of the encapsulation by calciumalginate containing (MA sample) or non-containing Anoectochilus formosanus Hayata
extracted fluid (M sample) on the survival of Lactobacillus plantarum ATCC 8014 in
fermented apple juice for 60 hours. The antioxidant activity, total polyphenol,
polysaccharide, pH values, and the density of L. plantarum were determined every 12
hours of fermentation. The fermented apple juice was stored at 4°C in 5 weeks. The pH
value and the viable L. plantarum were evaluated during storage and in the simulation
gastric medium after 4 weeks of storage. The results showed that bioactive compounds
increased in the first 24 hours but decreased slowly in subsequent hours of fermentation in
which the sample containing encapsulated bead had better results than free cells (F
samples). The scavenging activity DPPH, total polyphenol, and polysaccharide of the MA
sample were 6.58 mg Vit C/100mL; 304.65 mg GAE/100mL; and 2.98 mg Glu/100 mL,
respectively. The viability of L. plantarum was maintained over 6 log CFU/mL for the
encapsulated samples compared to 4 log CFU/mL for the F samples. The viability of
encapsulated L. plantarum in A and MA samples was no significant difference during
storage, but the survival rate of L. plantarum in MA sample was significantly higher than
M samples in the SGF (Simulated gastric fluid) medium. The results indicated that adding
the A. formosanus Hayata extract fluid into the calcium-alginate matrix protected L.
plantarum cells during fermentation, storage and in the SGF medium.