| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice |
| Autor/-in: | Ying, Dan Yang Schwander, Stephanie Weerakkody, Rangika Sanguansri, Luz Gantenbein-Demarchi, Corinne Augustin, Mary Ann |
| DOI: | 10.1016/j.jff.2012.08.009 |
| Erschienen in: | Journal of Functional Foods |
| Band(Heft): | 5 |
| Seite(n): | 98 |
| Seiten bis: | 105 |
| Erscheinungsdatum: | 2013 |
| Verlag / Hrsg. Institution: | Elsevier |
| ISSN: | 1756-4646 |
| Sprache: | Englisch |
| Schlagwörter: | Fruit Juice; Lactobacillus rhamnosus GG; Probiotic; Encapsulation |
| Fachgebiet (DDC): | 663: Getränketechnologie |
| Zusammenfassung: | 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 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Ying, D. Y., Schwander, S., Weerakkody, R., Sanguansri, L., Gantenbein-Demarchi, C., & Augustin, M. A. (2013). Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice. Journal of Functional Foods, 5, 98–105. https://doi.org/10.1016/j.jff.2012.08.009
Ying, D.Y. et al. (2013) ‘Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice’, Journal of Functional Foods, 5, pp. 98–105. Available at: https://doi.org/10.1016/j.jff.2012.08.009.
D. Y. Ying, S. Schwander, R. Weerakkody, L. Sanguansri, C. Gantenbein-Demarchi, and M. A. Augustin, “Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice,” Journal of Functional Foods, vol. 5, pp. 98–105, 2013, doi: 10.1016/j.jff.2012.08.009.
YING, Dan Yang, Stephanie SCHWANDER, Rangika WEERAKKODY, Luz SANGUANSRI, Corinne GANTENBEIN-DEMARCHI und Mary Ann AUGUSTIN, 2013. Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice. Journal of Functional Foods. 2013. Bd. 5, S. 98–105. DOI 10.1016/j.jff.2012.08.009
Ying, Dan Yang, Stephanie Schwander, Rangika Weerakkody, Luz Sanguansri, Corinne Gantenbein-Demarchi, and Mary Ann Augustin. 2013. “Microencapsulated Lactobacillus Rhamnosus GG in Whey Protein and Resistant Starch Matrices : Probiotic Survival in Fruit Juice.” Journal of Functional Foods 5: 98–105. https://doi.org/10.1016/j.jff.2012.08.009.
Ying, Dan Yang, et al. “Microencapsulated Lactobacillus Rhamnosus GG in Whey Protein and Resistant Starch Matrices : Probiotic Survival in Fruit Juice.” Journal of Functional Foods, vol. 5, 2013, pp. 98–105, https://doi.org/10.1016/j.jff.2012.08.009.
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