Microencapsulation of probiotics by oil-in-water emulsification technique improves cell viability under different storage conditions

Passos, Thaís SouzaSilva, Sebastião Ânderson Dantas daBatista, Leonam da Silva PereiraDiniz, Dara SouzaNascimento, Sara Sayonara da CruzMorais, Neyna SantosAssis, Cristiane Fernandes deSousa Júnior, Francisco Canindé de2025-06-092025-06-092023-01-05PASSOS, Thaís Souza; SILVA, Sebastião Ânderson Dantas da; BATISTA, Leonam da Silva Pereira; DINIZ, Dara Souza; NASCIMENTO, Sara Sayonara da Cruz; MORAIS, Neyna Santos; ASSIS, Cristiane Fernandes de; SOUSA JÚNIOR, Francisco Canindé de. Microencapsulation of probiotics by oil-in-water emulsification technique improves cell viability under different storage conditions. Foods, [S.l.], v. 12, n. 2, p. 1-15, 5 jan. 2023. DOI 10.3390/foods12020252. Disponível em: https://www.mdpi.com/2304-8158/12/2/252. Acesso em: 19 jul. 2024.2304-8158DOI 10.3390/foods12020252https://repositorio.ufrn.br/handle/123456789/63873en-USAttribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/Lactobacillus acidophilusLactiplantibacillus plantarumEncapsulationPorcine gelatinStorage stabilityMicroencapsulation of probiotics by oil-in-water emulsification technique improves cell viability under different storage conditionsarticle