Table 2. Impacts of skim milk powder concentration level and pH on the viability of encapsulated probiotics during incubation in simulated gastric juice and simulated intestinal juice1).
| Time (min) | Skim milk powder concentration level (% [w/w])2) | pH3) | |||
|---|---|---|---|---|---|
| 3 | 5 | 10 | 5.4 | 6.2 | |
| SGJ | |||||
| 0 | 8.94 | 8.91 | 9.00 | 8.96 | 8.91 |
| 30 | 7.81 | 8.01 | 8.01 | 8.72 | 8.01 |
| 60 | 6.57 | 7.63 | 6.84 | 7.96 | 7.63 |
| 120 | 6.04 | 6.98 | 6.92 | 7.70 | 6.98 |
| Overall (0–120)4) | 7.34 | 7.88 | 7.69 | 8.33 | 7.88 |
| Pooled SD | 0.11 | 0.09 | |||
| p-value | |||||
| Treat5) | 0.0001 | < 0.0001 | |||
| Time6) | < 0.0001 | < 0.0001 | |||
| Treat × Time7) | < 0.0001 | 0.0003 | |||
| SIJ | |||||
| 0 | 8.94 | 8.91 | 9.00 | 8.96 | 8.91 |
| 30 | 8.87 | 8.94 | 8.94 | 8.72 | 8.94 |
| 60 | 9.07 | 8.92 | 9.01 | 7.96 | 8.92 |
| 120 | 8.92 | 8.91 | 9.00 | 7.70 | 8.91 |
| Overall (0–120) | 8.95 | 8.92 | 8.99 | 8.33 | 8.92 |
| Pooled SD | 0.11 | 0.10 | |||
| p-value | |||||
| Treat | 0.2581 | 0.3575 | |||
| Time | 0.6490 | 0.8375 | |||
| Treat × Time | 0.8613 | 0.8949 | |||
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 various skim milk powder concentration levels (3, 5, and 10% [w/w]) at pH 6.2.
3)
Probiotics (L. rhamnosus GG) were encapsulated in milk protein-based delivery system prepared with skim milk powder concentration level of 5% (w/w) at various pH (5.4 and 6.2).
4)
Mean values of overall incubation period.
5)
Probiotic encapsulation in milk protein-based delivery systems.
6)
Incubation time in minutes.
7)
Interaction between treat and time.
SGJ, simulated gastric juice; SIJ, simulated intestinal juice.