The effect of different wall materials (Sodium alginate, whey protein isolate, Kappa-carrageenan and Citrus pectin) on the viability and stability of free and encapsulated Lactobacillus acidophilus under hostile condition

The aim of this study was to investigate the effects of different encapsulation materials, namely Sodium alginate, Whey protein isolate, Kappa-carrageenan, and Citrus pectin, on the viability and stability of probiotics. The probiotics were encapsulated using the internal gelation method and the resulting microbeads were measured for their size and encapsulation efficiency. The viability of Lactobacillus acidophilus, both free and encapsulated, was evaluated under gastric and intestinal conditions. The results revealed that all wall materials had a significant impact (p