Optimization of the formulation for preparing Lactobacillus casei loaded whey protein-Ca-alginate microparticles using full-factorial design.

Context: This article presents specific approach for microencapsulation of Lactobacillus casei using emulsion method followed by additional coating with whey protein.

Methods: Experimental design was employed using polynomial regression model at 2nd level with three independent variables, concentrations of alginate, whey protein and CaCl2. Physicochemical, biopharmaceutical and biological properties were investigated.