Physicochemical and functional optimization of probiotic yogurt with encapsulated Lacticaseibacillus paracasei E1 enriched with green tea using Box–Behnken design

Physicochemical and functional optimization of probiotic yogurt with encapsulated Lacticaseibacillus paracasei E1 enriched with green tea using Box–Behnken design

Probiotic dietary supplements are in demand worldwide due to consumer awareness of healthy diets. However, it is still challenging to develop a functional yogurt by enriching it with a natural product. Green tea (GT) has many positive impacts on health and greater flexibility when mixed in various s...

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Bibliographic Details
Main Authors: Muhaimin Rifa'i, Mochammad Fitri Atho'illah, Siti Nur Arifah, Aditya Ragil Suharto, Aghnia Nuri Fadhilla, Nur Alfi Maghfirotus Sa'adah, Esha Ardiansyah, Rahmi Izati, Belinda Nabiila Al Faizah, Dawama Nur Fadlilah, Septhyanti Aprilia Kavitarna, Shinta Oktya Wardhani, Wisnu Barlianto, Hideo Tsuboi, Yoga Dwi Jatmiko
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Antioxidant
Alginate
Chitosan
Green tea
Yogurt
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224003007

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http://www.sciencedirect.com/science/article/pii/S2772502224003007

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