کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1220041 967759 2015 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates
چکیده انگلیسی

Omega-3 fatty acids and probiotic bacteria were co-encapsulated in a single whey protein isolate (WPI)–gum Arabic (GA) complex coacervate microcapsule. Tuna oil (O) and Lactobacillus casei 431 (P) were used as models of omega-3 and probiotic bacteria, respectively. The co-microcapsules (WPI-P-O-GA) and L. casei containing microcapsules (WPI-P-GA) were converted into powder by using spray and freeze drying. The viability of L. casei was significantly higher in WPI-P-O-GA co-microcapsules than in WPI-P-GA. The oxidative stability of tuna oil was significantly higher in spray dried co-capsules than in freeze dried ones.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 19, Part B, December 2015, Pages 882–892
نویسندگان
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