Posted inAgriculture Emerging Science Food Technology
Co-encapsulation of Probiotics and Black Carrot Bioactives Offers New Route to Functional Foods
Scientists have developed a novel co-encapsulation method combining Lactobacillus acidophilus LA-5 with bioactive compounds from black carrot pomace. The approach significantly improves probiotic survival and antioxidant stability, paving the way for next-generation functional foods.
