en Food Safety and Hygiene Food Safety and Hygiene پژوهشي Original Article <span style="font-size:14px;"><span style="font-family:Times New Roman;"><span style="line-height:normal"><b><span gulliver-bold="">Background:</span></b><span style="color:black"> Encapsulation of probiotics in a carrier material is a useful tool to improve the viability, release, delivery of probiotic cells and extend food shelf by holding extra multiplying of probiotic cells to prevent changing the sensory characteristic of supplemented food. This study aimed to determine the </span>effects of microencapsulation on the viability <span style="color:black">of Lactobacillus acidophilus </span>and Saccharomycess boulardii<span style="color:black"> probiotics in Doogh samples stored at different temperatures and their combined effect </span>on pH, stability, and sensory attributes of Doogh samples. &nbsp;</span><br> <span style="line-height:normal"><b><span gulliver-bold="">Methods</span></b><span gulliver-bold=""><span style="color:black">:</span></span> <span style="color:black">Micro-encapsulation of probiotics was done using the emulsion method under sterile conditions. Enumeration of probiotics and physical analysis (pH, stability, and organoleptic characteristics) of 120 heated Doogh samples containing free and encapsulated L. acidophilus and S. boulardii probiotics were conducted for 28 days at 7-day intervals (0, 7, 14, 21, 28 days) at three temperatures (4, 20, 35 &deg;C).</span></span><br> <span style="line-height:normal"><b><span gulliver-bold=""><span style="color:black">Results:</span></span></b><span style="color:black"> The survival of probiotics decreased continuously at all temperatures during storage time except for the encapsulated forms of L.acidophilus at 4 and 20 &deg;C and the free forms of S. boulardii at 4 &deg;C remained constant significantly (P <0.05).</span> <span style="color:black">The treatments containing free S. boulardii had the least significant decrease in pH on the last day of storage at 20 and 35 &ordm;C temperatures. </span>The sensory evaluation shows acceptable scores in all treatments stored at </span></span></span><span style="font-size:9pt"><span style="line-height:normal"><span style="font-family:Gulliver"><st1:metricconverter productid="4 °C" w:st="on"><span style="font-size:14px;"><span style="font-family:Times New Roman;">4 &deg;C</span></span></st1:metricconverter></span></span></span><span style="font-size:14px;"><span style="font-family:Times New Roman;"><span style="line-height:normal">.&nbsp; <span style="color:black"></span></span><br> <span style="line-height:normal"><b><span gulliver-bold="">Conclusion:</span></b> Our results show synergistic effects of encapsulated probiotics on extending the shelf life of Doogh.</span></span></span><span style="font-size:9pt"><span style="line-height:normal"><span style="font-family:Gulliver"><span style="color:black"></span></span></span></span><br> <br> &nbsp; Acidified milk drink, Encapsulation, Probiotic, Shelf-life, viability, 95 103 http://jhehp.zums.ac.ir/browse.php?a_code=A-10-47-9&slc_lang=en&sid=1 Hamidreza Halimi Halimi@zums.ac.ir 100319475328460012113 0000000212151952 No Department of Food Microbiology, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran. Habib Zeighami zeighami@zums.ac.ir 100319475328460012114 0000000174671147 No Department of Food Microbiology, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran. Majid Aminzare m.aminzare@zums.ac.ir 100319475328460012115 0000000323167420 No Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran. Hassan Hassanzadazar Hassanzadazar_h@zums.ac.ir 100319475328460012116 0000000278737593 Yes Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.