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

Table 1

Different ratio of biopolymers, their viscosity, and effects on hydrogel bead size and encapsulation efficiency.

Formulations	SA: SPI; (% w/w)	Viscosity; (cp)	Bead size (μm)	Encapsulation Efficiency; (%)
A	1:0	164.67 ± 4.0	3030 ± 3	90.60 ± 0.9
B	1:2	250.17 ± 7.5	3090 ± 4	92.00 ± 1.0
C	1:4	423.53 ± 10.0	3160 ± 4	92.70 ±1.0
D	1:8	1040.53 ± 49.7	3320 ± 4	91.60 ± 1.0
E	1:12	2580.67 ± 53.7	3440 ± 6	91.50 ± 1.3

SA: sodium alginate; SPI: soy protein isolate. Means followed by the same letter in each column do not differ by least significant difference (LSD) at p < 0.05. Data are means ± standard deviation of three replications.