Effect of Encapsulation of Lactobacillus casei in Alginate–Tapioca Flour Microspheres Coated with Different Biopolymers on the Viability of Probiotic Bacteria
To realize the health benefits of probiotic bacteria, they must withstand processing and storage conditions and remain viable after use. The encapsulation of these probiotics in the form of microspheres containing tapioca flour as a prebiotic and vehicle component in their structure or shell affords symbiotic effects that improve the survival of…