The effect of different wall materials (Sodium alginate, whey protein isolate, Kappa-carrageenan and Citrus pectin) on the viability and stability of free and encapsulated Lactobacillus acidophilus under hostile condition

The effect of different wall materials (Sodium alginate, whey protein isolate, Kappa-carrageenan and Citrus pectin) on the viability and stability of free and encapsulated Lactobacillus acidophilus under hostile condition

The aim of this study was to investigate the effects of different encapsulation materials, namely Sodium alginate, Whey protein isolate, Kappa-carrageenan, and Citrus pectin, on the viability and stability of probiotics. The probiotics were encapsulated using the internal gelation method and the res...

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Bibliographic Details
Main Authors: Aleena Naaz, Muhammad Afzaal, Farhan Saeed, Aasma Asghar, Aftab Ahmed, Atif Liaqat, Rabia Iqbal, Suliman Yousef Alomar, Asad Nwaz, Degnet Teferi Asres
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:Cogent Food & Agriculture
Subjects:
Encapsulation
probiotic
wall materials
yogurt
simulated gastrointestinal
Agriculture & Environmental Sciences
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2024.2404726
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https://www.tandfonline.com/doi/10.1080/23311932.2024.2404726

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