Controlled release of microencapsulated probiotics in food matrix

The present study focusses on direct entrapment, internal and external microencapsulation of Lactobacillus casei (L. casei) in bio-polymer (alginate) matrix and their performance in lactose-rich media. Probiotic beads and microcapsules were suspended in modified de Mann-Rogosa-Sharpe (MRS) medium co...

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Bibliographic Details
Published in:	Journal of food engineering Vol. 238; pp. 61 - 69
Main Authors:	Basu, Soham, Banerjee, Debolina, Chowdhury, Ranjana, Bhattacharya, Pinaki
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01.12.2018
Subjects:	alginates beverages biomass biopolymers Burst release coconut water Concentration profiles Exponential growth Food matrix Lactobacillus casei lactose mathematical models Microencapsulation probiotics Burst release Microencapsulation Concentration profiles Lactobacillus casei Food matrix Exponential growth
ISSN:	0260-8774, 1873-5770
Online Access:	Get full text
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