survival of alginate-prebiotic microencapsulated lactobacillus acidophilus in mayonnaise sauce

background: nowadays, microencapsulation of probiotic bacteria is the newest method for increasing the survival ability of probiotics in food products. the lactobacillus acidophilus as a probiotic bacterium has more beneficial effects and the low survival of this bacterium under food processing conditions and adverse environment have been studied by many researchers. objectives: in this study, lactobacillus acidophilus was added to mayonnaise sauce as either free cells or encapsulated and the survival of probiotic was evaluated during storage for 30 days at 4oc. methods: the emulsion method was performed for the microencapsulation process of lactobacillus acidophilus. a morphological characteristic of capsules was indicated by optical microscope and scanning electron microscope. results: the microencapsulation with calcium alginate-resistant starch significantly affected (p