Encapsulation of probiotic cells and food pigments for using in food

The present study deals with 1- Evaluate the influence of Moringa oleifera leaves extract as a growth factor on probiotc bacterial growth before encapsulation and determine of resulted encapsulated probiotc bacteria resistance against artificial gastrointestinal conditions 2- Produce functional Kariesh cheese with encapsulated L. johnsonii and B. adolescentis and to evaluate their effects on Kariesh cheese properties during storage period 3- Produce carotenoids from Rhodotorula glutinis co-cultivated with Lactobacillus casei sub sp. casei using whey ( tested medium) and malt extract broth (standard medium) at optimal fermentation conditions and study the stability of carotenoids 4- Encapsulation of natural total carotenoids produced from Rhodotorula glutinis co-cultivated with Lactobacillus casei sub sp. casei using alginate entrapment for increasing total carotenoids water-solubility 5- Production of probiotic fermented whey beverage with the resultant encapsulated total carotenoids and study the properties of whey fermented beverage during storage period. Encapsulated natural total carotenoids could potentially be used in food and dairy industries and many other applications.