Survival and Behavior of Encapsulated Probiotics (Lactobacillus plantarum) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice

Figure 3

Scanning Electron Microscopy (SEM) images (magnification 50×) showing the surface morphology of sodium alginate (SA)—soy protein isolate (SPI) hydrogel beads containing Lactobacillus plantarum. (A) Only sodium alginate hydrogel bead (magnification 50X); (B) only sodium hydrogel bead (magnification 500X), (C) only sodium hydrogel bead (magnification 5000X), and (D) sodium alginate-soy protein isolate hydrogel beads (ratio 1:8; magnification 50X); (E) sodium alginate-soy protein isolate hydrogel beads (ratio 1:8; magnification 500X); sodium alginate-soy protein isolate hydrogel beads (ratio 1:8; magnification 5000X).