| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6664382 | Journal of Food Engineering | 2019 | 24 Pages |
Abstract
- HPH at 70â¯MPa is a suitable technology to microencapsulate L. salivarius spp. salivarius.
- Capsules of L. salivarius spp. salivarius interact with suspended pulp when added to mandarin juice.
- Encapsulation effect on probiotic survival during in vitro digestion depends on the storage time.
- After 10 days, the encapsulated probiotic content was higher than that for non-encapsulated one.
- The encapsulation method efficiency and the stability of the coating could explain the results.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Laura Calabuig-Jiménez, Ester Betoret, Noelia Betoret, Francesca Patrignani, Cristina Barrera, LucÃa SeguÃ, Rosalba Lanciotti, Marco Dalla Rosa,