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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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| Publicado no: | Polymers (Basel) |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6403948/ https://ncbi.nlm.nih.gov/pubmed/30966622 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/polym10060588 |
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