Study: Optimization encapsulation of bioactive components during food processing

Scientific data on synergetic effects of two active components, bacterial culture (LAB) and chemical agents in a microparticle is rare. In light of the important role of lactic acid bacteria and calcium ions in the fermentation process, their simultaneous encapsulation could give wider opportunities in sausage production. In the context of the CloudiFacturing Experiment 16, University of Zagreb and Ruđer Bošković Institute  conducted a survey on the Encapsulation of two fermentation agents.

Researchers say: "Results obtained give us a new insight into complex interactions between bacterial cultures and microsphere constituents. Prepared formulations of calcium alginate microspheres loaded with LS0296 could be used as a new promising tool and a model for different starter cultures encapsulation and use in the production of fermented foods."