Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice

► We examined the survival of LGG in apple juice during storage up to 5 weeks. ► WPI encapsulants with or without resistant starch enhanced LGG survival in juice. ► Resistant starch alone does not offer protection to LGG in juice. ► The protective effect of WPI is attributed to the buffering capacity of protein.