Muhammad Saeed, Rehana Khanam, Hammad Hafeez, Zulfiqar Ahmad, Shahzad Saleem, Muhammad Rizwan Tariq, Waseem Safdar, Muhammad Waseem, Umair Ali, Muhammad Azam, Muhammad Adil Rehman, Faiz-Ul-Hassan Shah
The survivability of encapsulated and nonencapsulated probiotics consisting of Lactobacillus acidophilus and Lacticaseibacillus casei and the nutritional, physicochemical, and sensorial features of cottage cheese were investigated under refrigeration storage at 4 °C for 28 days. Microbeads of L. acidophilus and L. casei were developed using 2% sodium alginate, 1.5% sodium alginate and 0.5% carrageenan, and 1% sodium alginate and 1% carrageenan using an encapsulation technique to assess the probiotic viability in cottage cheese under different gastrointestinal conditions (SGF (simulated gastric juice), SIF (simulated intestinal fluid)), and bile salt) and storage conditions...
March 26, 2024: ACS Omega