ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2023
Encapsulation of probiotic Lactobacillus acidophilus ATCC 4356 in alginate-galbanum (Ferula Gummosa Boiss) gum microspheres and evaluation of the survival in simulated gastrointestinal conditions in probiotic Tahini halva.
Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 11 citations in OpenAlex.
- Encapsulation ofFood science & nutrition · 2024Article
- Date yogurt supplemented withFood science & nutrition · 2024Article
- Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review.Molecules (Basel, Switzerland) · 2024Review
- Antioxidant and Antibacterial Activities of Nano-probiotics Versus Free Probiotics Against Gastrointestinal Pathogenic Bacteria.Indian journal of microbiology · 2024Article
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Authors and funding
3 authors at 3 institutions in 1 country.
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Abstract
One of the famous traditional confectionery products is Tahini halva. The aim of this study was the production of probiotic halva using free Lactobacillus acidophilus (FLA) and microencapsulated Lactobacillus acidophilus (MLA) with sodium alginate and galbanum gum as the second layer. The survival rate of MLA and FLA during heat stress, storage time, and simulation gastrointestinal condition in Tahini halva was assessed. The survival rates of MLA and FLA under heat stress were 50.13% and 34.6% respectively. During storage in Tahini halva, the cell viability loss was 3.25 Log CFU g
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