Effect of Co-encapsulation of Probiotics with Prebiotics on Increasing the Viability of Encapsulated Bacteria under In Vitro Acidic and Bile Salt Conditions and in Yogurt

Abstract

cantly (P < 0.05) with Hi-maize concentration of up to 1.0% (w/v). Further increase in Hi-maize concentration < 0.05) with Hi-maize concentration of up to 1.0% (w/v). Further increase in Hi-maize concentration < 0.05) with Hi-maize concentration of up to 1.0% (w/v). Further increase in Hi-maize concentration < 0.05) with Hi-maize concentration of up to 1.0% (w/v). Further increase in Hi-maize concentration < 0.05) with Hi-maize concentration of up to 1.0% (w/v). Further increase in Hi-maize concentration did not pr did not pr did not pr did not pr did not protect the encapsulated bacter otect the encapsulated bacter otect the encapsulated bacter otect the encapsulated bacter otect the encapsulated bacteria effectively. Effects of 3 differ ffects of 3 differ ffects of 3 differ ffects of 3 differ ffects of 3 different polymers (chitosan, poly ent polymers (chitosan, poly ent polymers (chitosan, poly ent polymers (chitosan, poly ent polymers (chitosan, poly-L-lysine -L-lysine -L-lysine -L-lysine, and alginate) were also tested for their efficacy in protecting the encapsulated bacteria at pH 2.0. Addition of Hi- alginate) were also tested for their efficacy in protecting the encapsulated bacteria at pH 2.0. Addition of Hi- alginate) were also tested for their efficacy in protecting the encapsulated bacteria at pH 2.0. Addition of Hi- alginate) were also tested for their efficacy in protecting the encapsulated bacteria at pH 2.0. Addition of Hi- alginate) were also tested for their efficacy in protecting the encapsulated bacteria at pH 2.0. Addition of Hi- maize (1.0% w/v) to capsules containing maize (1.0% w/v) to capsules containing maize (1.0% w/v) to capsules containing maize (1.0% w/v) to capsules containing maize (1.0% w/v) to capsules containing Lactobacillus Lactobacillus Lactobacillus Lactobacillus Lactobacillus spp. and further coating with chitosan significantly spp. and further coating with chitosan significantly spp. and further coating with chitosan significantly spp. and further coating with chitosan significantly spp. and further coating with chitosan significantly increased ( increased ( increased ( increased ( increased (P P P P < 0.05) the survival of encapsulated bacteria under in vitro acidic and bile salt conditions and also < 0.05) the survival of encapsulated bacteria under in vitro acidic and bile salt conditions and also < 0.05) the survival of encapsulated bacteria under in vitro acidic and bile salt conditions and also < 0.05) the survival of encapsulated bacteria under in vitro acidic and bile salt conditions and also < 0.05) the survival of encapsulated bacteria under in vitro acidic and bile salt conditions and also in stored yogurt compared with alginate encapsulated cells. in stored yogurt compared with alginate encapsulated cells. in stored yogurt compared with alginate encapsulated cells. in stored yogurt compared with alginate encapsulated cells. in stored yogurt compared with alginate encapsulated cells.