Encapsulation increases thein vitrobioaccessibility of probiotics in yoghurt

This study examined the encapsulation efficacy of probiotics in yoghurts, product physicochemical properties, the best timing to add encapsulated probiotics during yoghurt manufacturing (before or after fermentation) and theirin vitrobioaccessibility. Three different yoghurt types were produced including plain and with encapsulated probiotics added before and after fermentation. A significant (P < 0.05) reduction in total probiotic count was observed in yoghurts containing encapsulated probiotics after 21 days of refrigerated storage. However, the total probiotic count increased during thein vitrocolonic fermentation when yoghurts containing encapsulated probiotics were used, indicating increased bioaccessibility of probiotics in the colon.