Hydrogel Encapsulation of <i>Lactobacillus casei</i> by Block Charge Modified Pectin and Improved Gastric and Storage Stability

Hydrogel Encapsulation of <i>Lactobacillus casei</i> by Block Charge Modified Pectin and Improved Gastric and Storage Stability

<i>Lactobacillus casei (L. casei W8)</i> was encapsulated in pectin methylesterase (PME) charge modified pectin hydrogels; stability and in vitro release were evaluated under simulated gastrointestinal (GI) conditions. PME, 355 U/mL, de-esterified citrus pectin to 35% from 72% degree of...

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Bibliographic Details
Main Authors: Qingshen Sun, Louise Wicker
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
charge modified pectin
encapsulation
probiotic
<i>Lactobacillus</i>
in vitro release
Online Access:https://www.mdpi.com/2304-8158/10/6/1337

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