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. 2021 Jun 10;9(7):3942–3953. doi: 10.1002/fsn3.2398

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© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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The reduction value of viable cells of L. acidophilus (log CFU/g) in probiotic yoghurt after 28 days of storage in refrigerator (n = 3). F: yogurt containing free (without microencapsulated) L. acidophilus, Alg: yogurt containing L. acidophilus microencapsulated with sodium alginate; AlgW: yogurt containing L. acidophilus microencapsulated with sodium alginate and coated with whey protein; AlgX: yogurt containing L. acidophilus microencapsulated with sodium alginate and coated with xanthan; AlgWX: yogurt containing L. acidophilus microencapsulated with sodium alginate and coated with whey protein and xanthan. The various letters above columns indicate significant difference (p <.05) among different treatments