Survivability of probiotics under hostile conditions as affected by prebiotic-based encapsulating materials

Figures & data

Table 1. Size and encapsulation efficiency encapsulated cells. Size of cells shown with ± standard deviation. Values are expressed as means (n = 3) followed by the same lower-case letters on the columns differ significantly by LSD at 5% probability.

Cell type	Size	Encapsulation efficiency
T2	3.51 ± 0.08 mm ^a	92% ^b
T3	3.41 ± 0.04 mm ^b	96% ^a

Figure 1. Viability of un-encapsulated and encapsulated (sodium alginate, sodium alginate + inulin) probiotic microgels under simulated gastric fluid conditions during storage intervals (0, 30, 60, 90, and 120 minutes) compared with control. Each line represents mean value for viability of treatments. T₁ (un-encapsulated probiotics), T₂ (L. acidophilus encapsulated with sodium alginate) and T₃ (L. acidophilus encapsulated with sodium alginate+inulin).

Figure 2. Viability of un-encapsulated and encapsulated (sodium alginate, sodium alginate + inulin) probiotic microgels in simulated intestinal fluid environment during storage intervals (0, 30, 60, 90, and 120 minutes) compared with control. Each line represents mean value for viability of treatments. T₁ (un-encapsulated probiotics), T₂ (L. acidophilus encapsulated with sodium alginate) and T₃ (L. acidophilus encapsulated with sodium alginate+inulin).

Table 2. Effect of pH on different probiotic yogurt treatments. Values are expressed as means (n = 3) with ± standard deviation followed by the same lower-case letters on the columns that differ significantly by LSD at 5% probability.

Treatment	Storage days
	0 day	7th day	14th day	21st day
Y0	4.80 ± 0.03^a	4.76 ± 0.07^ab	4.41 ± 0.01^e	4.02 ± 0.05 ^f
Y1	4.69 ± 0.01^c	4.17 ± 0.03 ^g	3.51 ± 0.02^i	3.16 ± 0.03 ^j
Y2	4.74 ± 0.01^b	4.63 ± 0.05 ^cd	4.44 ± 0.03^ef	4.06 ± 0.09 ^h
3	4.80 ± 0.04^a	4.80 ± 0.02^a	4.51 ± 0.07^de	4.57 ± 0.01^d

Figure 3. Effect of free (unencapsulated) and encapsulated (sodium alginate, sodium alginate + inulin) L. acidophilus on probiotic viability in Yogurt during storage intervals (0, 5, 10, and 15 days) compared with control. Each line represents mean value for viability of treatments. Y₀ (control/ without L. acidophilus), Y₁ (yogurt with free probiotics), Y₂ (Yogurt having L. plantarum encapsulated with sodium alginate) and Y₃ (Yogurt containing L. plantarum encapsulated with sodium alginate+inulin).

Figure 4. Effect of free (unencapsulated) and encapsulated (sodium alginate, sodium alginate + inulin) L. acidophilus on the sensory profile in Yogurt during storage intervals (0, 5, 10, and 15 days) compared with control. Each line represents mean value for viability of treatments. Y₀ (control/ without L. acidophilus), Y₁ (yogurt with free probiotics), Y₂ (Yogurt having L. plantarum encapsulated with sodium alginate) and Y₃ (Yogurt containing L. plantarum encapsulated with sodium alginate+inulin).

Data availability statement

The data that support the findings of this study are available from the corresponding author, upon request.