Publication type: Article in scientific journal
Type of review: Peer review (publication)
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
DOI: 10.1016/j.jff.2012.08.009
Published in: Journal of Functional Foods
Volume(Issue): 5
Pages: 98
Pages to: 105
Issue Date: 2013
Publisher / Ed. Institution: Elsevier
ISSN: 1756-4646
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.
URI: https://digitalcollection.zhaw.ch/handle/11475/6544
Fulltext version: Published version
License (according to publishing contract): Licence according to publishing contract
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Appears in Collections:Publikationen Life Sciences und Facility Management

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