The efficacy of encapsulation matrix on viability of Lactobacillus acidophilus and Bacillus coagulants in simulated gastrointestinal environment

Encapsulation of probiotics in food samples has been proven as a novel technique for enhancing the viability and stability of encapsulated probiotics in simulated gastrointestinal environment. However, investigations on the optimized compositions of encapsulation to enhance the viability of the probiotic bacteria in food and simulated gastrointestinal environment are intending to increase. In the present study, by creating a matrix composed of whey protein concentrate, Carboxymethylcellulose, Pectin, Inulin and Persian gum, in order to increase the viability of Lactobacillus acidophilus and Bacillus coagulants in stomach environmental condition (pepsin, pH= 1.5) and intestine (pancreatin and bile salts, pH =8), the encapsulation efficiency of 76.58 and 84.55%, was obtained, respectively. The encapsulated probiotics were subjected to the simulated environment at 0, 10, 30, 60 and 90 min intervals at 37 °C. The results of Analysis of variance and mean comparison showed that there was a significant difference in gastric simulation conditions (P