|Title:||Tocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG|
|Authors :||Ying, Dan Yang|
Singh, Tanoj K.
Freimüller Leischtfeld, Susette
Augustin, Mary Ann
|Published in :||Journal of Agricultural and Food Chemistry|
|Publisher / Ed. Institution :||American Chemical Society|
|License (according to publishing contract) :||Licence according to publishing contract|
|Type of review:||Not specified|
|Subjects :||Antioxidants; Probiotic; Microencapsulation; Lactobacillus rhamnosus GG|
|Subject (DDC) :||664: Food technology|
|Abstract:||The antioxidants, sodium ascorbate and tocopherol, have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG (LGG) spray-dried prowders during storage (4 and 25°C; 32, 57 and 70% rel. humidity). The addition of tocopherol improved probiotic viability during storage, while the incorporation of Na-ascorbate alone or in combination with tocopherol had detrimental effects on probiotic survival. The beneficial effect of tocopherol is a consequence of its chemical antioxidative action. The reduced viability in Na-ascorbate containing microencapsule formulations is hypothesized to be due primarily to the production of acetic acids arising from chemical degradation reactions and the catabolism of ascorbate by LGG. This study highlights the importance or considering the detrimental consequences of degradative chemical reactions and the metabolic fate of additives on the viability of probiotics when designing probiotic encapsulant formulations.|
|Departement:||Life Sciences und Facility Management|
|Organisational Unit:||Institute of Food and Beverage Innovation (ILGI)|
|Publication type:||Article in scientific Journal|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.