Table 2.

Inactivation rates of L. rhamnosus GG immobilised in plasticised gelatine matrices containing prebiotics and stored either under chilled or room temperature conditions.

Edible film	k 4 °C (% day−1)	Estimated shelf-life⁎ at 4 °C	R2	k 25 °C (%/day−1)	Estimated shelf-life at 25 °C	R2
Control	1.34 ± 0.03c	67	0.996	5.32 ± 0.04c	17	0.989
Wheat dextrin	1.11 ± 0.02b	81	0.988	3.33 ± 0.07a	27	0.959
Inulin	0.90 ± 0.04a	100	0.987	3.00 ± 0.12a	30	0.971
Gluco-oligosaccharides	1.44 ± 0.03c	63	0.951	3.98 ± 0.09b	23	0.988
Polydextrose	1.08 ± 0.03b	83	0.950	5.09 ± 0.11c	18	0.999

^⁎Shelf-life refers to the time required to induce the fate of the 90% of total viable cells of L. rhamnosus GG.

^a–cDifferent letter between rows indicate significantly different values (p < 0.05) according to Duncan’s post hoc means comparison test. Data are presented as mean ± SD (n = 3).