Encapsulation of probiotic Lactobacillus acidophilus by ionic gelation with electrostatic extrusion for enhancement of survival under simulated gastric conditions and during refrigerated storage

Summary The probiotic Lactobacillus acidophilus was encapsulated in biodegradable and biocompatible capsules prepared by ionic gelation between phytic acid (PA) and chitosan (CS) with an electrostatic extrusion method. Calcium carbonate (CaCO3) and starch were used as co‐encapsulants for improvement...

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Veröffentlicht in:	International journal of food science & technology 2017-02, Vol.52 (2), p.519-530
Hauptverfasser:	Kim, Jeong Un, Kim, Bomi, Shahbaz, Hafiz Muhammad, Lee, Sung Hyun, Park, Daseul, Park, Jiyong
Format:	Artikel
Sprache:	eng
Schlagworte:	Calcium carbonate chitosan Electrostatics Encapsulation Extrusion Food science Lactobacillus acidophilus phytic acid Probiotics Refrigeration Simulation
Online-Zugang:	Volltext
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