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This study investigates the co-encapsulation of probiotic bacteria, Lacticaseibacillus rhamnosus and Lactobacillus gasseri, with fructooligosaccharides in basil seed gum-stabilized double emulsion gels to enhance probiotic viability and stability. The results indicate that the encapsulated probiotics exhibited high encapsulation efficiency and improved viability during heat processing and simulated gastrointestinal conditions compared to free cells. The findings suggest that basil seed gum-stabilized double

Author

Chandana Vb

Language

EN