Journal of Food Quality / 2018 / Article / Tab 2

Research Article

Immobilization of Bifidobacterium infantis Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages

Table 2

Changes in the diameter of the microbeads and microcapsules made with 1.5% calcium alginate using the vibrating technique during refrigerated storage (4°C) of fermented beverage.

Alginate microgelsDiameter (m)
Initially28 days
D (3,2)D (4,3)

Microbeads499 ± 17511 ± 23500 ± 42
Microcapsules with liquid core528 ± 14568 ± 13520 ± 44

The size of the alginate microgels was determined by the laser diffraction method. The values are the mean of three replicates ± standard deviation. The size of the alginate microgels was measured using the scale from the images. The values are the mean of 20 replicates ± standard deviation.

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