The preparation of the encapsulating matrix and the encapsulation process was carried out following the methodology of Ding and Shah [17] (
link) with modifications in the amount of vegetable oil added to the mixture, the rpm used in the homogenization, and the dosage of the alginate in the calcium chloride solution. The encapsulating alginate matrix (Sigma-Aldrich ® , St Louis, MO, USA) (ALG) consisted of 25 mL of bacterial suspension with a concentration greater than 1 × 10 10 CFU/mL of Lacticaseibacillus rhamnosus GG in combination with 100 mL of 3% sodium alginate (w/v). Subsequently, 1 mL of
Tween ® 80 (Sigma-Aldrich ® , St Louis, MO, USA) and 100 mL of vegetable oil (Selecto BRAND ® , Xalapa, Mexico) were added. The pretreatments to which the mixture was subjected were ultra-turrax homogenizer (UT) (model T-25 digital Ultraturrax ® , IKA, Staufen, Germany) set at 4000 rpm for 7.5 min and magnetic stirring (Corning
PC-420D, NY) (AM) at 1150 rpm for 10 min. The emulsified mixture was dispersed in a 0.1 M calcium chloride solution by dripping at 15 cm of the solution with a flow of 2.5 mL/min with the help of a peristaltic pump (Ecoshell ® RD100-01, Pharr, TX, USA) with YZ1515 head and silicone hose #19 (Qilipump, Hebei, China). Once the capsules were formed, they were stored at 4 • C for 12 h before being used for further analysis [17] (
link)[18] (
link)[19] (
link).
Romero-Chapol O.O., Varela-Pérez A., Castillo-Olmos A.G., Garcı́a H.S., Singh J., García-Ramírez P.J., Viveros-Contreras R., Figueroa-Hernández C.Y., & Cano-Sarmiento C. (2022). Encapsulation of Lacticaseibacillus rhamnosus GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt. Applied Sciences, 12(4), 2141-2141.
