Table 1. Optimization of mixture design to select the carrier material.

Run	Factor			Response variable: bacterial change cycle
	w(material)/%			N/(log CFU/mL)
	Maltodextrin	Gum arabic	Whey	After mixing	Gastric pH	Bile salt
1	0.5	0.5	0	2.25±0.01	–0.25±0.02	0.16±0.05
2	0	0	1	1.21±0.02	–1.31±0.02	0.92±0.01
3	0	0.5	0.5	2.29±0.02	–0.98±0.08	1.09±0.12
4	0.42	0.42	0.17	0.39±0.09	–0.59±0.10	0.35±0.03
5	0.17	0.67	0.17	0.18±0.10	–0.67±0.01	0.61±0.02
6	0.67	0.17	0.17	1.58±0.11	–0.56±0.04	0.14±0.04
7	0.17	0.17	0.67	1.66±0.15	–0.87±0.11	0.79±0.02
8	0	0.5	0.5	2.15±0.01	–0.93±0.07	1.08±0.08
9	0.5	0	0.5	0.43±0.06	–0.16±0.02	0.02±0.00
10	1	0	0	2.68±0.05	–1.05±0.02	–0.05±0.09
11	0.42	0.17	0.42	0.47±0.06	–0.64±0.12	0.31±0.01
12	0.33	0.33	0.33	0.59±0.03	–0.68±0.06	0.22±0.06
13	1	0	0	2.71±0.14	–1.05±0.04	–0.02±0.00
14	0.5	0	0.5	0.48±0.01	–0.16±0.02	0.08±0.00
15	0	1	0	2.28±0.17	–0.67±0.04	0.58±0.02
16	0	0	1	1.18±0.07	–1.25±0.03	0.91±0.01
17	0	1	0	2.29±0.05	–0.72±0.01	0.42±0.04
p-value				0.1772	<0.0001	<0.0001

Results are expressed as mean value±standard deviation