Apple juice |
Lactobacillus rhamnosus GG |
WPI alone and in combination with a modified resistant starch (RS) |
Spray drying |
[233] |
Carrot Juice |
Lactobacillus casei
|
Chitosan-Ca-alginate |
Extrusion |
[234] |
Carrot juice |
Lactobacillus acidophilus
|
Alginate-inulin-xanthan gum |
Extrusion |
[235] |
Cheddar cheese |
Bifidobacterium longum
|
Na-alginate and palmitoylated alginate |
(i) droplet extrusion method (ADE) and (ii) emulsion method |
[236] |
Dry fermented sausages |
Lactobacillus reuteri
|
Alginate |
Extrusion |
[237] |
Fermented milk |
Lactobacillus casei ATCC393 |
Chios mastic gum |
Freeze drying |
[162] |
Fruit juice |
Lactobacillus paracasei L26 |
Alginate |
Extrusion |
[238] |
Fruit juice |
Lactobacillus rhamnosus GG |
Whey/alginate |
Droplet extrusion with coating via electrostatic deposition |
[239] |
Fruit juices |
Bifidobacterium longum, Bifidobacterium breve
|
poly-γ-glutamic acid |
Freeze drying |
[240] |
Fruit juices |
Lactobacillus plantarum and Bifidobacterium longum
|
Alginate or pectin coated with chitosan, gelatin or glucomannan |
Extrusion |
[241] |
Ice cream |
Lactobacillus casei Lc-01 and Bifidobacterium lactis Bb-12 |
Alginate and Hi-maize resistant starch |
Emulsion |
[242] |
Iranian yogurt drink (Doogh) |
Lactobacillus acidophilus LA-5 and Bifidobacterium lactis Bb-12 |
Alginate |
Extrusion |
[243] |
Kasar cheese |
Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 |
Alginate |
Emulsion or extrusion |
[244] |
kefir |
Bifidobacterium animals
|
Sodium alginate |
Extrusion |
[245] |
Mango juice |
Lactobacillus plantarum
|
Calcium-Alginate-Soy Protein Isolate |
Gelation |
[226] |
Mozzarella cheese |
Lactobacillus paracasei ssp. paracasei LBC-1 |
Alginate |
Extrusion |
[246] |
Oaxaca cheese |
Lactobacillus plantarum
|
Aguamiel, Ag, or sweet whey, SW, as inner aqueous phase |
Double emulsion |
[171] |
Pecorino cheese |
L. acidophilus, B. longum and B. lactis
|
Na-alginate |
Extrusion |
[247] |
Pecorino cheese |
Lactobacillus acidophilus and a mix of Bifidobacterium longum and Bifidobacterium lactis
|
Alginate |
Extrusion |
[248] |
Pomegranate juice |
L
actobacillus
plantarum
|
Alginate beads coating with double layer Chitosan |
Extrusion |
[249] |
White-brined cheese |
Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 |
Alginate |
Emulsion or extrusion |
[250] |
Yogurt |
Lactobacillus acidophilus LA-5 |
Pectin – Whey protein |
Ionic gelation and complexation |
[251] |
Yogurt |
Bifidobacterium bifidum F-35 |
Whey/alginate |
Extrusion |
[252] |
Yogurt |
Lactobacillus acidophilus ATCC 4356 |
Alginates |
Extrusion |
[246] |
Yogurt |
Bifidobacterium animalis subsp. lactis Bb12 and Lactobacillus rhamnosus
|
Alginate |
Extrusion |
[253] |
Yogurt |
Lactobacillus plantarum
|
Sodium alginate or pectin, coated with sodium alginate or chitosan |
Extrusion |
[91] |
Yogurt |
Lactobacillus casei
|
Sodium alginate (A), amidated low-methoxyl pectin (P), and blends |
Extrusion |
[254] |
Yogurt |
Lactobacillus acidophilus
|
alginate and chitosan |
Extrusion |
[255] |
Yogurt—Ice cream |
Lactobacillus acidophilus La-5 |
Na-alginate |
Extrusion |
[256] |