Title: Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice
Authors : Ying, Dan Yang
Schwander, Stephanie
Weerakkody, Rangika
Sanguansri, Luz
Gantenbein-Demarchi, Corinne
Augustin, Mary Ann
Published in : Journal of Functional Foods
Volume(Issue) : 5
Pages : 98
Pages to: 105
Publisher / Ed. Institution : Elsevier
Issue Date: 2013
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Publication)
Language : English
Subjects : Fruit Juice; Lactobacillus rhamnosus GG; Probiotic; Encapsulation
Subject (DDC) : 663: Beverage technology
Abstract: This study compared the survival of spray dried microencapsulated Lactobacillus rhamnosus GG (LGG) added into apple juice or citrate buffer (pH 3.5) and stored at 4 or 25°C over a 5-week period. The LGG was encapsulated in matrices comprising (i) whey protein isolate (WPI) alone, (ii) WPI in combination with physically-modified resistant starch (RS) at various ratios (4:1, 1:1 and 1:4), or (iii) RS alone. All microencapsulated LGG formulations containing WPI alone or WPI in combination with RS provided better protection to LGG in apple juice and citrate buffer compared to the formulation containing RS alone. We suggest that the protection afforded by formulations containing WPI alone or in combination with RS is due to the ability of WPI to create a buffered microenvironment within the hydrated colloid particle surrounding the embedded LGG, thus insolating the bacteria from the stresses of the low pH external environment.
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Article in scientific Journal
DOI : 10.1016/j.jff.2012.08.009
ISSN: 1756-4646
URI: https://digitalcollection.zhaw.ch/handle/11475/6544
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.