Presently,there is no information on the impact of alginate
combined with plant extracts for enhancing survival of probiotics
in foods and beverages. Maisuthisakul, Suttajit,and Pongsawatmanit,(2007) and Siriwatanametanon,Fiebich Efferth Prieto,
and Heinrich(2010) reported that someThai indigenousplants
exhibit edapotential for use as natural antioxidants,since their
extracts contained high contents of total phenolic compounds and
flavonoids.Thus,the purpose of this research was to find out the
impact of alginate encapsulation with someThai plant extractson
stability of probiotic bacteria including L. casei 01, L. acidophilus