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February 14, 2026Food Science & NutritionOpen Access

Preparation and Characterization of Multilayered Microcapsules of Lacticaseibacillus rhamnosus Encapsulated With Sodium Alginate, Jujube Mucilage, and Whey Protein Isolate in Goat Milk Dessert

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Authors

SBSara BaleshzarSSSeyed Saeed Sekhavatizadeh

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Overview

This research demonstrates enhanced probiotic survival in goat milk dessert using dual-layer microencapsulation methods.

Key Points

  • The aim is to evaluate the effectiveness of a two-layer microencapsulation technique for protecting Lacticaseibacillus rhamnosus during gastrointestinal conditions and heat stress.
  • Utilized a two-layer extrusion encapsulation technique with sodium alginate, jujube mucilage, and whey protein isolate.
  • Assessed encapsulation efficiency, survival rate, microstructure, acidity, and texture of microencapsulated Lacticaseibacillus rhamnosus in goat milk dessert.
  • Conducted scanning electron microscopy to evaluate microstructure alterations.
  • Achieved the highest encapsulation efficiency (94.16%) with a specific ratio of jujube mucilage to whey protein isolate.
  • The dual-layer encapsulated microcapsules demonstrated superior survival rates post-heat stress (69.14%) and during storage (75.48%).
  • The goat milk dessert with microencapsulated probiotics had enhanced acidity, hardness, and chewiness compared to those with free probiotics.

Cite This Study

Baleshzar et al. (2026) studied this question.

synapsesocial.com/papers/699010f22ccff479cfe57504https://doi.org/10.1002/fsn3.71450
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