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
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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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
Journal: Journal of Functional Foods - Volume 19, Part B, December 2015, Pages 882–892
نویسندگان
Divya Eratte, Stafford McKnight, Thomas R. Gengenbach, Kim Dowling, Colin J. Barrow, Benu P. Adhikari,