Encapsulation of probiotic Lactobacillus acidophilus ATCC 4356 in alginate-galbanum (Ferula Gummosa Boiss) gum microspheres and evaluation of the survival in simulated gastrointestinal conditions in probiotic Tahini halva.

One of the famous traditional confectionery products is Tahini halva. The aim of this study was the production of probiotic halva using free Lactobacillus acidophilus (FLA) and microencapsulated Lactobacillus acidophilus (MLA) with sodium alginate and galbanum gum as the second layer. The survival rate of MLA and FLA during heat stress, storage time, and simulation gastrointestinal condition in Tahini halva was assessed.