Effect of unmodified starch on viability of alginate-encapsulated Lactobacillus fermentum CECT5716

Probiotics are one of the most promising ingredients for the production of functional foods or nutraceutics. However, when incorporating probiotics into a food matrix, the main problem is their low resistance to different environmental and technological conditions. Microencapsulation is a good method in order to protect probiotics. The aim of this study was to apply the Ionic Internal Gelation Technology to protect Lactobacillus fermentum...