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The structure of the encapsulating matrices for bioactive incorporation as well as the environment in which these capsules are added are critical in the protection and release of the encapsulated compounds. This study investigated the stability and release of probiotics incorporated in a gelatin-alginate microbeads with and without prebiotic during shelf life and simulated in vitro digestion when incorporated into dairy foods with different rheological characteristics.

Adding symbiotic microgels in dairy products: assessment of the stability and viability