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The current study aimed to evaluate the viability of microencapsulated Lactobacillus casei to simulated gastrointestinal digestion and storage after optimisation of the psyllium (PG) and gelatin (GE) gum mixtures (2:1, 1:2, 1:1, 0:1 and 1:0) enriched with selenium (Se). Our results exhibited that the size of spherical particles ranged from 643.9 AE 1.77 to 1151.5 AE 3.38 μm. The ratio of 2PG:1GE showed the highest encapsulation efficiency (89.8% AE 0.77) and selenium entrapment (6.92 AE 0.16 ppm). Fourier-transform infrared spectroscopy (FTIR) data exposed new spectra in the 2PG:1GE samples. Microencapsulated L. casei with 2PG:1GE were resistant to simulated gastric conditions (pH 1.8, 1 h) and bile solution (pH 7.4, 120 min), and during the storage period at room temperature, leading to significant (p < 0.05) higher survival in comparison with free cells. In short, this study optimised the concentrations of PG and GE to entrap Se and carry L. casei efficiently, providing significant protection during exposure to various aggressive conditions.

Due to the disadvantages of consuming fat and synthetic preservatives, the demand to reduce them in lipid‐based products like mayonnaise is increasing. In the current research, there were two goals, the first one was studying the effect of using oleaster flour in different concentrations (4%, 6%, and 8%) as a natural preservative, whereas the second one was studying the effect of oleaster as different fat replacement (FR) levels (10%, 20%, 30%, and 40%) on the physicochemical, antioxidant, and the rheological properties and stability of reduced‐fat mayonnaise samples. Given results showed that with increasing the oleaster concentration, the antioxidant property increased significantly. The peroxide value after 60 days of storage for the 30% FR 8 was 2.01%, compared to the control sample without antioxidant and with TBHQ, which were 10% and 2.68%, respectively. The highest stability index (100%) was observed in the 30% FR and 40% FR samples. In terms of rheological characteristics, the 30% FR 8 oleaster showed the highest viscosity and the lowest frequency dependency. It can be concluded that oleaster has a high potential to be used in the formulation of low‐fat mayonnaise as a fat replacer.