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

<div>The survival of<i> L. plantarum</i> TISTR 050 and pH change in mango juice after pasteurization during storage at 4°C for 35 days; survival of free cell (○), survival of encapsulated bead (∆), pH of free cell (<i>◇</i>), and pH of encapsulated bead (×).</div>

BioMed Research International

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Figure 7

Figure 7: Survival and Behavior of Encapsulated Probiotics (<i>Lactobacillus plantarum</i>) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice 

Figure 7 | 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 