Hybrid alginate-soy protein isolate-based hydrogel beads were prepared and evaluated to enhance the survival of the encapsulated probiotics (Lactobacillus plantarum) during heat processing to incorporate in mango juice. The solutions of sodium alginate-soy protein isolate (SA-SPI) with probiotic cells were dropped into the gelation bath containing calcium chloride (3% w/v) solution to develop various types of hydrogel beads. The level of survival of probiotics in encapsulated beads under acidic conditions (pH 2, 3, and 6.5) and bile salt (0.5 and 1.0% w/v) was evaluated. The survival of the encapsulated probiotics to thermal processing was evaluated by treating the beads in saline solution (0.9% w/v) at 30, 50, 63, and 72°C. The encapsulate...
Thanks to the beneficial properties of probiotic bacteria, there exists an immense demand for their ...
L. casei has already proven its health effects. However, its viability decreases after exposure to g...
The aim of the present study was to evaluate the upshot of microencapsulation on the stability and v...
Microencapsulation a technique that can be used to improve the viability of probiotic during food pr...
The present study was designed with the objective to compare the viability and stability of free and...
Ten isolates of Lactobacillus plantarum were selected for its survival after heating. Two isolates w...
In order to commercialize functional foods, probiotic cells must exhibit high resistance to enzymati...
Two probiotic strains Lactobacillus acidophilus 2B4 and L. rhamnosus R23 were microencapsulated by a...
Consumption of probiotics is an area of research that has rapidly expanded in the last years. Lactob...
Thanks to the beneficial properties of probiotic bacteria, there exists an immense demand for their ...
Two probiotic strains Lactobacillus acidophilus 2B4 and L. rhamnosus R23 were microencapsulated by a...
Emulsification/internal gelation is an encapsulation technique with great potential for protection o...
AbstractProbiotic foods are mainly restricted to dairy and soy products. This study aimed to develop...
ABSTRACT: The aim of this study was to investigate the influence of the addition of prebiotics rice...
[Purpose]: This study aims to protect Lactobacillus plantarum and Enterococcus faecium encapsulated ...
Thanks to the beneficial properties of probiotic bacteria, there exists an immense demand for their ...
L. casei has already proven its health effects. However, its viability decreases after exposure to g...
The aim of the present study was to evaluate the upshot of microencapsulation on the stability and v...
Microencapsulation a technique that can be used to improve the viability of probiotic during food pr...
The present study was designed with the objective to compare the viability and stability of free and...
Ten isolates of Lactobacillus plantarum were selected for its survival after heating. Two isolates w...
In order to commercialize functional foods, probiotic cells must exhibit high resistance to enzymati...
Two probiotic strains Lactobacillus acidophilus 2B4 and L. rhamnosus R23 were microencapsulated by a...
Consumption of probiotics is an area of research that has rapidly expanded in the last years. Lactob...
Thanks to the beneficial properties of probiotic bacteria, there exists an immense demand for their ...
Two probiotic strains Lactobacillus acidophilus 2B4 and L. rhamnosus R23 were microencapsulated by a...
Emulsification/internal gelation is an encapsulation technique with great potential for protection o...
AbstractProbiotic foods are mainly restricted to dairy and soy products. This study aimed to develop...
ABSTRACT: The aim of this study was to investigate the influence of the addition of prebiotics rice...
[Purpose]: This study aims to protect Lactobacillus plantarum and Enterococcus faecium encapsulated ...
Thanks to the beneficial properties of probiotic bacteria, there exists an immense demand for their ...
L. casei has already proven its health effects. However, its viability decreases after exposure to g...
The aim of the present study was to evaluate the upshot of microencapsulation on the stability and v...