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

TABLE 1.

Encapsulation efficiency and physico‐chemical properties of encapsulation and coated L. acidophilus

Treatment	Microencapsulation efficiency (%)	Diameter (µm)	Zeta potential (mV)	Moisture (%)	aw
Alg	77. 9 ± 1.25^d	37.39 ± 1.23^d	−15.8±0.87^b	14.08 ± 1.21^a	0.24 ± 0.02^a
AlgW	91.99 ± 2.21^c	41.88 ± 1.41^c	−10.8±0.65^a	11.81 ± 1.24^b	0.19 ± 0.01^b
AlgX	95.94 ± 2.85^b	48.35 ± 0.89^b	−16.3 ± 1.05^b	9.09 ± 0.21^c	0.16 ± 0.03^c
AlgWX	99.81 ± 1.03^a	52.01 ± 1.25^a	−9.21 ± 0.65^a	7.74 ± 0.98^d	0.12 ± 0.02^d

Values are expressed as the mean ± SD of three determinations. Means followed by different lowercase letters differ statistically within each column (p < .05).

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.