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An innovative method of L. casei ATCC 393 encapsulation has been reported in the present study using pectin combined with alginate. The aim of this study was to investigate the effect of encapsulation on the survival of L. casei ATCC 393 in yoghurt during long time storage, free or encapsulated in alginate and alginate pectin microspheres, and influence over yoghurt properties, particularly acidification. Over 35 days of storage in yoghurt, the encapsulated probiotic cells proved a higher viability compared with free probiotic cells. An even higher viability and stability was observed for the samples where pectin was used. Pectin acts as prebiotic during encapsulation of L. casei ATCC 393.

Stability Comparison of Free and Encapsulated Lactobacilus casei ATCC 393 in Yoghurt for Long Time Storage