Encapsulation of Lactiplantibacillus plantarum and Beetroot Extract with Alginate and Effect of Capsules on Rheological Properties and Stability of an Oil-in-Water Emulsion Model Food

Alginate encapsulation is a viable alternative for the preservation of probiotics along the gastric route or within a food product during its shelf life. Furthermore, co-encapsulation with a vegetal material could act as a prebiotic and enhance the viability of the encapsulated probiotic. The rheolo...

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