Effects of Environmental Stress on the Viability of Lactobacillus plantarum Encapsulated in Double Emulsions

نویسندگان
Abbasi , S. ID 1
Hosseini , S.M.H. ID 2
Rafati , A. ID 3
Roohinejad , S. ID 4
Hahshemi , S.-S. ID 5
Hashemi , H. ID 6

1 Department of Food Science and Technology, Sarv. C., Islamic Azad University, Sarvestan, Iran

2 Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

3 Department of Food Science and Technology, Sarv. C., Islamic Azad University, Sarvestan, Iran

4 Burn and Wound Healing Research Center, Shiraz University of Medical Science, Shiraz, Iran

5 Burn and Wound Healing Research Center, Shiraz University of Medical Science, Shiraz, Iran

6 Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

doi
10.18502/jfqhc.12.1.18365
چکیده

Background: The primary objective of encapsulating probiotics is to enhance their survival rate during food processing and the challenging conditions of the gastrointestinal tract. Methods: In this specific investigation, Lactobacillus plantarum was introduced into the Inner aqueous phase (W1) of Double Emulsions (DEs) referred to as Water-in-Oil-in-Water (W1/O/W2). This entrapment ...

کلیدواژه‌ها
Environment, Lactobacillus plantarum, Emulsions, Probiotics