The effect of alginate and chitosan concentrations on some properties of chitosan‐coated alginate beads and survivability of encapsulated <i>Lactobacillus rhamnosus</i> in simulated gastrointestinal conditions and during heat processing

Abstract

Encapsulation effectively protected L. rhamnosus against heat treatment and gastrointestinal conditions, and this effect is important in delivering sufficient numbers of viable probiotic bacteria to the gastrointestinal tract.