Table 1. Effects of probiotic encapsulation in milk protein-based delivery systems on the viability of probiotics during incubation in simulated gastric juice and simulated intestinal juice1).
| Time (min) | Free probiotic | Encapsulated probiotic2) |
|---|---|---|
| SGJ | ||
| 0 | 8.97 | 8.91 |
| 30 | 7.92 | 8.01 |
| 60 | 6.70 | 7.63 |
| 120 | 5.82 | 6.98 |
| Overall (0–120)3) | 7.35 | 7.88 |
| Pooled SD | 0.11 | |
| p-value | ||
| Treat4) | 0.0005 | |
| Time5) | < 0.0001 | |
| Treat × Time6) | < 0.0001 | |
| SIJ | ||
| 0 | 8.97 | 8.91 |
| 30 | 8.87 | 8.94 |
| 60 | 8.84 | 8.92 |
| 120 | 9.02 | 8.91 |
| Overall (0–120) | 8.93 | 8.92 |
| Pooled SD | 0.15 | |
| p-value | ||
| Treat | 0.9034 | |
| Time | 0.8153 | |
| Treat × Time | 0.7306 |
1)
Data are mean values of triplicates and are expressed as Log10 CFU/mL.
2)
Probiotics (Lactobacillus rhamnosus GG) were encapsulated in milk protein-based delivery system prepared with 5% (w/w) skim milk powder at pH 6.2.
3)
Mean values of overall incubation period.
4)
Probiotic encapsulation in milk protein-based delivery systems.
5)
Incubation time in minutes.
6)
Interaction between treat and time.
SGJ, simulated gastric juice; SIJ, simulated intestinal juice.