Biologically active substances (water soluble vitamins and minerals) were analyzed in 'Kombucha'-a curative liquor, produced by the so-called 'Kombucha cultivation' (Macedonian collection of microorganisms, No 734) in sweet black tea decoct. The water soluble vitamins in the Kombucha drink were separated and identified using thin layer chromatography (TLC) and quantified by the comparison of their chromatographic UV spectra with the reference compounds. Four soluble vitamins have been determinated to have the following concentrations: vitamin B 1 0.74 mg ml Ϫ1 , vitamin B 6 0.52 mg ml Ϫ1 , vitamin B 12 0.84 mg ml Ϫ1 and vitamin C 1.51 mg ml Ϫ1 . Mineral elements of nutritional and toxicological importance were determined in dissolved ash using atomic absorption chromatography (AAS). Mineral composition content involved determination of the essential elements: zinc, copper, iron, manganese, nickel and cobalt. Investigations of some toxic elements showed that lead and chromium were present in very small amounts, whereas cadmium was not found.

Article Highlights• A spray-drying method was successfully applied to obtain synbiotic microparticles • Optimal formulation ensures high viability of encapsulated Lactobacillus casei • Microparticles effectively preserved the cells at the upper intestine and during cold storage • High viability was maintained during storage of carrot juice enriched with encapsulated cells • Synbiotic juice with encapsulated cells may be health drink suitable for all population groups AbstractLactobacillus casei loaded chitosan-Ca-alginate microparticles enriched with the prebiotic fructooligosaccharide were prepared using a spray-drying method associated with polymer complexation and cross-linking with calcium. The concentrations of the formulation factors of alginate, chitosan and CaCl 2 were optimized using 2 3 full factorial design. Experiments showed that microparticles with favorable physicochemical properties and high probiotic viability during preparation and storage could be obtained when 40 mg/g sodium alginate, 5 mg/g chitosan and 50 mg/g CaCl 2 is used. Stability of L. casei during microencapsulation was identified by FTIR spectroscopy. The viability of the probiotic in the optimal formulation of synbiotic microparticles remained above the therapeutic minimum during incubation of 24 h in simulated gastrointestinal conditions (7.67±0.4 log cfu/g) as well as after 3 months of cold storage (8.1±0.6 log cfu/g). High viability of L. casei was maintained during 6 weeks of cold storage when carrot juice was enriched with encapsulated cells. The effective preservation of L. casei into synbiotic microparticles provided production of new non-dairy functional food as an alternative of the population who is at risk of lactose intolerance.

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The advantageous properties of the L. casei-loaded microparticles make them suitable for incorporation in functional food and/or pharmaceutical products.

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