Effect of Complexation Conditions on Microcapsulation of Lactobacillus Casei L61 in Gellan Gum–Chitosan Gels
نویسندگان
چکیده
منابع مشابه
Effect of complexation conditions on microcapsulation of Lactobacillus acidophilus in xanthan-chitosan polyelectrolyte complex gels.
BACKGROUND Lactobacillus acidophilus has become increasingly popular because of their beneficial effects on health of their host, and are called proboscis. In order to exert beneficial effects for probiotics, they must be able to tolerate the acidic conditions of the stomach environment and the bile in the small intestine. Microencapsulated form has received reasonable attention, since it can p...
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Effect of complexation conditions on xanthan–chitosan polyelectrolyte complex gels
Polyelectrolyte hydrogels formed by xanthan gum and chitosan can be used for encapsulation and controlled release of food ingredients, cells, enzymes, and therapeutic agents. In this study, xanthan–chitosan microcapsules were formed by complex coacervation. The effects of initial polymer concentration and chitosan solution pH on the crosslinking density of xanthan–chitosan network were investig...
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ژورنال
عنوان ژورنال: Acta Universitatis Cibiniensis. Series E: Food Technology
سال: 2021
ISSN: 2344-150X
DOI: 10.2478/aucft-2021-0010