Microencapsulations of Lactobacillus acidophilus in xanthan-chitosan (XC) and\nxanthan-chitosan-xanthan (XCX) polyelectrolyte complex (PEC) gels were prepared in this study.\nThe process of encapsulation was optimized with the aid of response surface methodology (RSM).\nThe optimum condition was chitosan of 0.68%, xanthan of 0.76%, xanthan-L. acidophilus mixture\n(XLM)/chitosan of 1:2.56 corresponding to a high viable count (1.31 Ã?± 0.14) Ã?â?? 1010 CFUÃ?·gâË?â??1, and\nencapsulation yield 86 Ã?± 0.99%, respectively. Additionally, the application of a new encapsulation\nsystem (XC and XCX) in yoghurt achieved great success in bacterial survival during the storage of\n21 d at 4 ââ??¦C and 25 ââ??¦C, respectively. Specially, pH and acidity in yogurt were significantly influenced\nby the new encapsulation system in comparison to free suspension during 21 d storage. Our study\nprovided a potential encapsulation system for probiotic application in dairy product which paving a\nnew way for functional food development
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