Encapsulation of Lactiplantibacillus plantarum and Beetroot Extract with Alginate and Effect of Capsules on Rheological Properties and Stability of an Oil-in-Water Emulsion Model Food

Encapsulation of Lactiplantibacillus plantarum and Beetroot Extract with Alginate and Effect of Capsules on Rheological Properties and Stability of an Oil-in-Water Emulsion Model Food

Alginate encapsulation is a viable alternative for the preservation of probiotics along the gastric route or within a food product during its shelf life. Furthermore, co-encapsulation with a vegetal material could act as a prebiotic and enhance the viability of the encapsulated probiotic. The rheolo...

Full description

Saved in:
Bibliographic Details
Main Authors: Minerva Bautista Villarreal, Sandra Loruhama Loruhama Castillo Hernández, Salvador López Uriarte, María Porfiria Barrón González
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2023-08-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
alginate bead
probiotic
co-encapsulation
dressing
storage
bacteria viability
Online Access:http://journal.pan.olsztyn.pl/Encapsulation-of-Lactiplantibacillus-plantarum-and-Beetroot-Extract-with-Alginate,169729,0,2.html
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items