microencapsulation as one of the most modern methods has remarkable effects on probiotic survival. in this study lactobacillus casei (atcc 39392) and bifidobacterium bifidum (atcc 29521) were encapsulated using calcium alginate-gelatinized starch, chitosan coating and inulin via emulsion technique, and were incubated in simulated gastric juice (along with pepsin, ph=1.5) and simulated intestina...

in this study, symbiotic yog-ice (rozen yogurt) was produced that was inoculated with different levels of inulin(0,2.5 amd 5%)as prebiotic compound and lactobacillus casei as probiotic bacteria in two types; free and encapsulated with sodium algint-whey protein concentration for low fat yog-ice cream.the survivability of this probiotic bacteria was evaluated under simulated gastro-intestinal co...

Microencapsulation as one of the most modern methods has considerable effects on probiotic survival. In this study Lactobacillus casei (ATCC 39392) and Bifidobacterium bifidum (ATCC 29521) were encapsulated using calcium alginate-gelatinized starch, chitosan coating and inulin via emulsion technique, and were incubated in simulated gastric juice (along with pepsin, pH=1.5) and simulated intesti...

Microencapsulation as one of the most modern methods has remarkable effects on probiotic survival. In this study Lactobacillus casei (ATCC 39392) and Bifidobacterium bifidum (ATCC 29521) were encapsulated using calcium alginate-gelatinized starch, chitosan coating and inulin via emulsion technique, and were incubated in simulated gastric juice (along with pepsin, pH=1.5) and simulated intestina...

Microencapsulation as one of the most modern methods has remarkable effects on probiotic survival. In this study Lactobacillus casei (ATCC 39392) and Bifidobacterium bifidum (ATCC 29521) were encapsulated using calcium alginate-gelatinized starch, chitosan coating and inulin via emulsion technique, and were incubated in simulated gastric juice (along with pepsin, pH=1.5) and simulated intestina...

Microencapsulation with hydrocolloids as a modern technique has been used to prolong the survival of probiotics during exposure to harsh conditions. In this study, alginate-Hylon starch microcapsules with genipin cross-linked chitosan and poly-L-lysine coatings were developed to encapsulate four strains of probiotic bacteria, including Lactobacillus casei (ATCC 39392), Bifidobacterium bifidum (...

Microencapsulation with hydrocolloids as a modern technique has been used to prolong the survival of probiotics during exposure to harsh conditions. In this study, alginate-Hylon starch microcapsules with genipin cross-linked chitosan and poly-L-lysine coatings were developed to encapsulate four strains of probiotic bacteria, including Lactobacillus casei (ATCC 39392), Bifidobacterium bifidum (...

Dietary intake of probiotic bacteria has been shown to impart health effects, however, maintaining viable cells in foods and during passage of the adverse conditions in the upper gastro-intestinal tract is often a problem. The objective of this research was to develop and characterize novel food-grade phase-separated gelatin-maltodextrin (G-MD) microspheres, where the gelatin was cross-linked w...