en Food Safety and Hygiene Food Safety and Hygiene پژوهشي Original Article <div style="text-align: justify;"><span style="font-size:14px;"><span style="font-family:Times New Roman;"><strong>Background:</strong> The present study aimed to investigate the effects of various encapsulation methods on <em>Lactobacillus acidophilus</em> viability using wall materials variably.<br> <strong>Methods:</strong> <em>L. acidophilus</em> was encapsulated using the extrusion and emulsion encapsulation methods with calcium-alginate and skim milk via mixing or coating. The particle size, encapsulation yield, and viability of <em>L. acidophilus</em> in the simulated gastric and intestinal fluids were investigated.<br> <strong>Results:</strong> The mean particle size in the emulsion and extrusion methods was within the range of 161 &micro;m</span></span>&nbsp;<span style="font-size:14px;"><span style="font-family:Times New Roman;">to1.95&nbsp;mm, and the coated samples were smaller than the mixed samples. The encapsulation yield of the extrusion method was higher compared to the emulsion method. In addition, skim milk was essential to improving the <em>L. acidophilus</em> viability, which significantly improved in the calcium-alginate particles coated by skim milk compared to the mixed samples.<br> <strong>Conclusion:</strong> According to the results, the coating process by skim milk not only improved probiotic viability, but it also reduced the preparations particle size, which in turn decreased the adverse effects of the preparations on the sensory properties of food.</span></span></div> Emulsion, Encapsulation, Extrusion, Lactobacillus acidophilus, Skim milk 1 5 http://jhehp.zums.ac.ir/browse.php?a_code=A-10-295-3&slc_lang=en&sid=1 Lieu My Dong lieudong289@gmail.com 10031947532846009960 10031947532846009960 Yes Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Vietnam. Le Thi Hanh Quyen hanhquyennn2211@gmail.com 10031947532846009961 10031947532846009961 No Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Vietnam. Truong Duc Thang thangtruongdd2211@gmail.com 10031947532846009962 10031947532846009962 No Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Vietnam. Dang Thi Kim Thuy dtkthuy@gmail.com 10031947532846009963 10031947532846009963 No Department of Plant Cell Technology, Institute of Tropical Biology, Ho Chi Minh City, Vietnam.