Premium
Coated alginate–chitosan particles to improve the stability of probiotic yeast
Author(s) -
Santos Matheus A. S.,
Machado Mariana T. C.
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14829
Subject(s) - chitosan , food science , yeast , sodium alginate , probiotic , saccharomyces boulardii , ingredient , chemistry , water activity , sodium , bacteria , water content , biology , biochemistry , organic chemistry , engineering , genetics , geotechnical engineering
The alginate or alginate‐chitosan particles were produced by the external ionic gelation technique to improve the survival of the S. boulardii strain during in vitro gastrointestinal simulation and storage.