Effect of resistant starch (Hi-maize) on the survival of Lactobacillus acidophilus microencapsulated with sodium alginate

Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

“…Therefore, alginate is mixed with other materials to improve the stability of alginate capsules in food systems (Etchepare et al . ). Probiotics encapsulated in an alginate–cow milk matrix were shown to have improved performances in simulated gastrointestinal conditions and in different food systems (Gbassi et al .…”

Whey Protein Concentrate, Pullulan, and Trehalose as Thermal Protective Agents for Increasing Viability of Lactobacillus plantarum Starter by Spray Drying

“…The storage period of probiotics starter is mainly determined by the storage temperature (Holkem et al, 2017). At low temperatures, probiotics are prone to keep active (Etchepare et al, 2016). In this study, during storage of L. plantarum starter, the viable counts of L. plantarum starter decreased at -20℃, 4℃, and 25℃ (Fig.…”

Protection of Lactobacillus acidophilus under in vitro gastrointestinal conditions employing binary microcapsules containing inulin

“…Maciel et al (2014) reported an increase in the viability of L. acidophilus microencapsulated with sweet whey or skimmed milk by spray-drying during exposure to simulated gastrointestinal conditions at pH 2 to 7. Etchepare et al (2016) microencapsulated L. acidophilus in alginate beads with resistant starch (Himaize) and investigated the probiotic survival under simulated gastrointestinal conditions. These authors reported that probiotic populations reduced to approximately 5.4 to 5.8 log CFU/g after exposure to simulated gastrointestinal fluids, which is similar to the values reported in the present study.…”