Encapsulation of Lactobacillus casei into Calcium Pectinate-Chitosan Beads for Enteric Delivery.

Unlabelled: Gel beads were prepared by extrusion of various types of pectin into 0.15 M calcium chloride. Size, morphology, and textural properties of 3 types of beads were evaluated and it was established that the use of 3 w/v % amidated pectin provides the optimal characteristics suitable for encapsulation of live bacteria.