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Lecithin and Starch in Probiotic Encapsulation by INDARAYANI POMBILLYE is a document available to read on EtoBox.
This document summarizes a study that investigated the effect of adding lecithin and starch to alginate beads encapsulating probiotic bacteria. The researchers found that incorporating lecithin improved the entrapment of bacteria in the beads and their viability. Probiotic bacteria encapsulated in alginate beads containing lecithin maintained survival of over 6 log CFU/ml at 23°C for 12 weeks and 37°C for 2 weeks. Scanning electron microscopy showed beads without lecithin had an irregular surface. Overall,
- Author
- INDARAYANI POMBILLYE
- Language
- EN