Research Article EncapsulationofDifferentTypesofProbioticBacteriawithin Conventional/MultilayerEmulsionandItsEffectonthe PropertiesofProbioticYogurt HamedMahmoodiPour, 1 MohammadHosseinMarhamatizadeh , 1 andHosseinFattahi 2 1 Department of Food Hygiene, Faculty of Veterinary Medicine, Kazeroon Branch, Islamic Azad University, Kazeroon, Iran 2 Department of Microbiology, Faculty of Veterinary Medicine, Kazeroon Branch, Islamic Azad University, Kazeroon, Iran Correspondence should be addressed to Mohammad Hossein Marhamatizadeh; drmarhamati@gmail.com Received 15 April 2021; Revised 26 February 2022; Accepted 15 March 2022; Published 31 March 2022 Academic Editor: Antimo Di Maro Copyright © 2022 Hamed Mahmoodi Pour et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Microencapsulation of probiotic cells within emulsion is an efficient method to enhance the viability of probiotic bacteria. In the present study, free and encapsulated probiotic cells (Lactobacillus rhamnosus and Lactobacillus plantarum) in simple and multilayer emulsions were used to produce a set of probiotic yogurts. In all samples, an increasing trend in syneresis and acidity values and a decreasing trend in pH and viability of probiotic cells were observed during the storage time. However, the changes in these parameters were more significant for free-loaded probiotic samples. Moreover, the free cells showed poor survival in the yogurt samples by decreasing the viable cell count of probiotics from 7.71–7.59 logs CFU/mL to 6.93–6.82 log CFU/mL during storage, while encapsulation in the multilayer emulsion showed an insignificant reduction from 7.65–7.59 logs CFU/mL to 7.55–7.45 log CFU/mL at the end of storage. e obtained results showed that the type of probiotic bacteria had no significant effects on the physicochemical and structural properties of samples. However, encapsulating probiotics in multilayer emulsion led to a more homogenous structure in yogurt. e sensorial properties were also not affected by the probiotic type and the en- capsulation method. Consequently, the multilayer emulsion can provide an ideal delivery carrier for encapsulating probiotic bacteria in dairy products. 1.Introduction Functional food refers to food with positive effects on the human body by lowering the risk of diseases. Recently, the demands for foods containing functional elements (e.g., probiotics) with positive impacts on preventing, controlling, or healing different health problems have increased. e new lifestyle and using ready-to-eat industrial foods and fast foods have increased the risk of disease. In this regard, probiotic-loaded foods can be considered functional foods that affect consumer health by lowering blood cholesterol and fat, developing body immunity and mineral absorption, preventing and controlling cancer, and treating gastric ulcer [1–3]. erefore, people are looking for healthy and func- tional foods such as probiotics and/or synbiotic foods [4, 5]. e presence of live probiotic microorganisms (MOs) at high enough concentrations (more than 10 7 CFU/mL) in food products causes beneficial health effects on consumers [6, 7]. ese types of food products, which are known as probiotic foods, affect the consumer’s health by lowering blood cholesterol and fat, developing body immunity and mineral absorption, preventing and controlling cancer, and treating gastric ulcer. e predominant bacteria in probiotic foods is Lactobacillus [8, 9]. e viability and concentration of the probiotic MOs in the food products before con- sumption and at the expiry date is an important parameter. e type of starter culture, the strain of probiotic MO, the condition of storage, and the concentration of lactic acid and oxygen are the main parameters that can influence the vi- ability of MOs in probiotic yogurts [10]. erefore, keeping Hindawi Journal of Food Quality Volume 2022, Article ID 7923899, 12 pages https://doi.org/10.1155/2022/7923899