Ca-alginate/chitosan microcapsules were made by electro-hydrodynamic processing. Two different microstructures were formed through the application of single- or double-stage procedures. Inulin or resistant starch, as prebiotic components, and Lactobacillus plantarum, as a probiotic strain, were incorporated into the microcapsules and viability of bacteria was monitored during the storage for 90 days. Microcapsules containing probiotic-prebiotic blends were employed as an ingredient in the formulation of ice-cream. The bacterial survival was also studied after the production and storage of the ice-cream. FTIR spectra confirmed the formation of polyelectrolyte complexes between alginate and chitosan. SEM images revealed that a chitosan layer thoroughly coated the Ca-alginate microcapsules formed through the double-stage procedure. After incorporation of either inulin or resistant starch into the microcapsules, the signal of the inulin was detected at 935 cm⁻¹, and signals of the starch were traced at 1157 and 930 cm⁻¹ in their FTIR spectra. Both polysaccharide matrices significantly improved probiotic survival during the storage of microcapsules. However, inulin-containing microcapsules showed a better performance than starch-containing ones as 7.23 ± 0.21 and 9.15 ± 0.33 log CFU g⁻¹ of probiotics remained viable in them after storage at 25 and 4 °C, respectively. The microcapsules also improved the viability of probiotics after incorporating into the ice-cream as 7.37 ± 0.12 and 7.82 ± 0.39 log CFU g⁻¹ of bacteria were viable after 90 days in inulin- and starch-containing microcapsules, respectively. These findings suggest that such microcapsules could be used as an ingredient for formulated functional foods.

海藻酸钙/壳聚糖微胶囊是通过电流体动力学方法制备的。通过应用单阶段或双阶段程序，形成了两种不同的微观结构。菊粉或抗性淀粉（作为益生元）和植物乳杆菌作为益生菌菌株，被掺入微胶囊，并在储存90天期间监测细菌的生存力。含有益生菌-益生元混合物的微胶囊被用作冰淇淋配方的成分。在生产和储存冰淇淋后，还研究了细菌的存活率。FTIR光谱证实了藻酸盐和壳聚糖之间形成了聚电解质复合物。SEM图像显示，壳聚糖层完全覆盖了通过双阶段程序形成的Ca-藻酸盐微胶囊。将菊粉或抗性淀粉掺入微胶囊后，在935 cm ^-1处检测到菊粉信号，并在1157和930 cm ^-1处检测到淀粉信号。在他们的FTIR光谱中。两种多糖基质均显着改善了微囊在储存过程中的益生菌存活率。然而，含菊粉的微胶囊表现出比含淀粉的微胶囊更好的性能，因为分别在25和4°C下保存后，7.23±0.21和9.15±0.33 log CFU g ^-1的益生菌仍能存活。在掺入冰淇淋中后，微胶囊还改善了益生菌的活力，因为在含菊粉和淀粉的微胶囊中90天后，细菌的活力分别为7.37±0.12和7.82±0.39 log CFU g ^-1。这些发现表明，这种微胶囊可以用作配制功能食品的成分。