Exploring Calcium Alginate-Based Gels for Encapsulation of <i>Lacticaseibacillus paracasei</i> to Enhance Stability in Functional Breadmaking.

ABSTRACT: This study focuses on evaluating the efficiency of acid-tolerant Lacticaseibacillus paracasei bacteria encapsulated in an alginate-based gel matrix during repeated sourdough fermentation cycles, as well as their preservation during storage and throughout baking at high temperature. A double-coating procedure was applied, involving the encapsulation of bacterial cells in calcium alginate, which was further coated with chitosan. The encapsulation efficiency (EE) did not show significant difference between alginate and alginate-chitosan (97.97 and 96.71%, respectively). The higher number of L. paracasei bacteria was preserved in double-coated microbeads, with survivability rates of 89.51% and 96.90% in wet and dried microbeads, respectively. Encapsulated bacteria demonstrated ef

SUBMITTER: Zadeike D 

PROVIDER: S-EPMC11506860 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature