Table 1 Physicochemical properties of the L. plantarum microcapsules.

From: The assessment of microencapsulated Lactobacillus plantarum survivability in rose petal jam and the changes in physicochemical, textural and sensorial characteristics of the product during storage

Parameter

Al1Ar2

Al1Ar3.5

Al1Ar5

Al1.5Ar2

Al1.5Ar3.5

Al1.5Ar5

Al2Ar2

Al2Ar3.5

Al2Ar5

Encapsulation efficiency (%)

90.97 ± 4.68c

91.75 ± 3.73c

92.19 ± 5.6c

92.3 ± 2.66bc

93.42 ± 6.85b

94.64 ± 4.97b

95.23 ± 5.93ab

97.97 ± 3.78a

98.86 ± 2.97a

Diameter (µm)

14.80 ± 1.23c

19.30 ± 2.90bc

21.71 ± 3.84b

16.12 ± 1.42c

21.26 ± 1.43b

31.12 ± 3.56a

16.92 ± 2.14c

24.50 ± 3.21b

35.02 ± 2.18a

Zp (-mV)

15.81 ± 0.30a

16.42 ± 0.36a

16.30 ± 1.32a

14.71 ± 0.76a

16.83 ± 1.7a

16.40 ± 0.95a

15.82 ± 0.53a

16.20 ± 2.27a

15.77 ± 0.87a

Moisture (%)

8.56 ± 2.22a

7.70 ± 1.13a

5.9 ± 2.06b

7.8 ± 1.75a

6.60 ± 1.18ab

5.50 ± 3.08b

7.87 ± 0.23a

5.67 ± 1.53b

4.38 ± 3.5b

AW

0.18 ± 0.01a

0.18 ± 0.01a

0.16 ± 0.02a

0.15 ± 0.00ab

0.13 ± 0.02b

0.12 ± 0.03b

0.15 ± 0.04ab

0.14 ± 0.39ab

0.11 ± 0.05b

  1. Values are expressed as mean ± standard deviation (n = 3). Means followed by different lowercase letters differ statistically in the same column (P ≤ 0.05). AlAr shows L. plantarum microencapsulated with levels of 1, 1.5 and 2% sodium alginate (Al) and 2, 3.5 and 5% Arabic gum (Ar).