Survival and Behavior of Encapsulated Probiotics (<i>Lactobacillus plantarum</i>) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice

<div>Survival of free cell and encapsulated probiotics in SA beads (bead A formulation) and SA/SPI beads (bead B to E formulations) under acidic conditions at 37°C for 3 h.</div>

BioMed Research International

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Figure 4

Figure 4: Survival and Behavior of Encapsulated Probiotics (<i>Lactobacillus plantarum</i>) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice 

Figure 4 | Survival and Behavior of Encapsulated Probiotics (Lactobacillus plantarum) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice 