Mixed κ/ι-carrageenan - LM pectin gels: Relating the rheological and mechanical properties with the capacity for probiotic encapsulation

The rheological and mechanical properties of mixed κ/ι-carrageenan - LM pectin gels were determined, and the potential of these gels for the formation of beads using the extrusion method and for the encapsulation of Lacticaseibacillus rhamnosus ATCC 53103 (LGG) was evaluated. Self-standing gels were obtained with all formulations evaluated. Carrageenan-rich gels, with carrageenan fraction (X