Encapsulation of : Characterization, Probiotic Survival, In Vitro Evaluation and Viability in Apple Juice.

The development of functional foods containing probiotic bacteria has become increasingly relevant to improve and maintain health. However, this is often limited to dairy food matrices given the complexity involved in maintaining a stable system together with high microbial viability in matrices such as juices. The objective of this study was to develop and characterize sodium alginate capsules loaded with ATCC 19992 ™ (LG).