Microencapsulation of Lactobacillus casei Shirota by spray drying using different combinations of wall materials and application for probiotic dairy dessert
Yazarlar (1)
Prof. Dr. Osman GÜL Kastamonu Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Processing and Preservation | ||
| Dergi ISSN | 0145-8892 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 10-2017 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 07-02-2017 |
| Cilt / Sayı / Sayfa | 41 / 5 / 13198–0 | DOI | 10.1111/jfpp.13198 |
| Makale Linki | http://doi.wiley.com/10.1111/jfpp.13198 | ||
| Özet |
| The effect of different combinations of maltodextrin (MD), reconstitute skim milk (RSM), and gum arabic (GA) on physical of microcapsules, cell viability under in vitro gastrointestinal conditions and storage stability of Lactobacillus casei Shirota microencapsulated by spray drying were evaluated and cells incorporated into Pudding was also studied. Microcapsules containing typical concavities of atomized powders showed to be spherical with no surface fissures or visible cracks. The addition of GA to RSM or MD was decreased the bulk density and L* values of powders, but more protected the viability after exposure to in vitro gastrointestinal juice. During storage at 4 and 24°C, RSM was found to be the best media for the protection of probiotic bacteria. Microencapsulated cell counts in pudding samples decreased at the 14th day and then increased at the end of the storage. pH value of sample containing RSM:GA … |
| Anahtar Kelimeler |
| gastrointestinal conditions | Lactobacillus casei Shirota | microencapsulation | storage stability | wall material |
| Atıf Sayıları | |
| Scopus | 56 |
| Google Scholar | 58 |