. 2019 Jul 25;5(7):e02144. doi: 10.1016/j.heliyon.2019.e02144

Table 3.

Effect of capsulation, lecithin and inulin on the encapsulation efficiency and survival of Lactobacillus reuteri in chewing gum samples during storage.

Treatment		Encapsulation efficiency (%)	Lactobacillus reuteri (Log (CFU/ml))
Treatment		Encapsulation efficiency (%)	Day 1	Day 7	Day 14	Day 21
Non-capsulated		–	4.01^b	0^b	0^b	0^b
Capsulated		93.76	7.52^a	7.09^a	6.17^a	4.19^a
SEM (±)		0.612	0.004	0.022	0.005	0.029
Lecithin (%)	0	94.15^a	7.53^a	7.10^a	6.11^c	4.16^c
	0.5	93.57^a	7.48^a	7.08^a	6.42^b	4.55^b
	1	93.55^a	7.49^a	7.17^a	6.67^a	5.17^a
SEM (±)		0.532	0.001	0.076	0.062	0.016
Inulin (%)	0	93.90^a	7.51^a	7.03^a	6.05^c	3.83^c
	0.5	93.83^a	7.48^a	7.12^a	6.35^b	4.26^b
	1	93.54^a	7.51^a	7.19^a	6.80^a	5.79^a
SEM (±)		0.623	0.001	0.002	0.001	0.001

Each observation is a mean±SD of three replicate experiments (n=3).

Values in columns with different letters are significantly different (p ≤ 0.05).

SEM, standard error of the mean.