Effect of Xanthan–Chitosan Microencapsulation on the Survival of Lactobacillus acidophilus in Simulated Gastrointestinal Fluid and Dairy Beverage

Lactobacillus acidophilus was encapsulated in xanthan–chitosan (XC) and xanthan–chitosan–xanthan (XCX) polyelectrolyte complex (PEC) gels by extrusion method. The obtained capsules were characterized by X-ray diffraction and FTIR spectroscopy. The effects of microencapsulation on the changes in surv...

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Detalles Bibliográficos
Autores principales: Shu, Guowei, He, Yunxia, Chen, Li, Song, Yajuan, Cao, Jili, Chen, He
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6403948/
https://www.ncbi.nlm.nih.gov/pubmed/30966622
http://dx.doi.org/10.3390/polym10060588

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6403948/
https://www.ncbi.nlm.nih.gov/pubmed/30966622
http://dx.doi.org/10.3390/polym10060588

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