{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T09:47:31Z","timestamp":1791884851393,"version":"4.3.4"},"reference-count":80,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T00:00:00Z","timestamp":1791849600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T00:00:00Z","timestamp":1791849600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      The incorporation of probiotics into food matrices requires suitable protective systems to maintain their functionality during food processing and storage. Chia seed mucilage is a plant\u2010derived hydrocolloid with promising technological properties for functional food applications. This study aimed to evaluate the application of previously developed chia seed mucilage\u2010based nanofiber and nanoemulsion carriers containing microencapsulated\n                      <jats:italic>Bacillus coagulans<\/jats:italic>\n                      in probiotic jelly formulations.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>The incorporation of the probiotic carrier systems significantly affected the physicochemical, rheological, textural, and microbial properties of the jelly formulations. Differences were observed among treatments in pH, acidity, water activity, moisture, protein, fat, carbohydrate content, and degree of esterification. The highest viscosity value, 0.65\u2009\u00b1\u20090.02\u2009Pa\u2009s, was observed in the high\u2010level nanofiber treatment. Nanofiber\u2010 and nanoemulsion\u2010containing formulations also showed improved textural characteristics compared with the control, while microbial analysis demonstrated significant differences among the probiotic\u2010containing treatments.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      The application of previously developed chia seed mucilage\u2010based nanofiber and nanoemulsion carriers containing microencapsulated\n                      <jats:italic>B. coagulans<\/jats:italic>\n                      significantly influenced the technological and microbial characteristics of probiotic jelly. These findings demonstrate the potential of these carrier systems for the development of functional jelly products containing probiotics. \u00a9 2026 Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71103","type":"journal-article","created":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T09:10:48Z","timestamp":1791882648000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Innovative jelly formulation enriched with microencapsulated\n                    <scp>\n                      <i>Bacillus coagulans<\/i>\n                    <\/scp>\n                    via chia seed mucilage\u2010based nanoemulsions and nanofibers"],"prefix":"10.1002","author":[{"ORCID":"https:\/\/orcid.org\/0009-0009-7509-9440","authenticated-orcid":false,"given":"Shirin","family":"Rashnoei","sequence":"first","affiliation":[{"name":"Sarv.C., Islamic Azad University  Sarvestan Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9354-133X","authenticated-orcid":false,"given":"Sedigheh","family":"Yazdanpanah","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Kaz.C., Islamic Azad University  Kazerun Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2601-8394","authenticated-orcid":false,"given":"Mozhgan","family":"Shahamirian","sequence":"additional","affiliation":[{"name":"Department of Chemistry Sarv.C., Islamic Azad University  Sarvestan Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,13]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"crossref","DOI":"10.3390\/nu12041107","article-title":"The effect of probiotics on the production of short\u2010chain fatty acids by human intestinal 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