Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion (Part 2: Operational Conditions of Vibrational Technology).

ABSTRACT: The development of functional foods is a viable alternative for the prevention of numerous diseases. However, the food industry faces significant challenges in producing functional foods based on probiotics due to their high sensitivity to various processing and gastrointestinal tract conditions. This study aimed to evaluate the effect of the operational conditions during the extrusion encapsulation process using vibrating technology on the viability of Lactobacillus fermentum K73, a lactic acid bacterium with hypocholesterolemia probiotic potential. An optimal experimental design approach was employed to produce sweet whey-sodium alginate (SW-SA) beads with high bacterial content and good morphological characteristics. In this study, the effects of frequency, voltage, and pumping r

SUBMITTER: Rojas-Munoz YV 

PROVIDER: S-EPMC11397813 | biostudies-literature | 2024 Aug

REPOSITORIES: biostudies-literature