کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4909264 | 1427109 | 2017 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Encapsulation of Lactobacillus acidophilus in moist-heat-resistant multilayered microcapsules
ترجمه فارسی عنوان
کپسول سازی لاکتوباسیلوس اسیدوفیلوس در میکروکپسول های چند لایه مقاوم در برابر حرارت مقاوم
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کلمات کلیدی
نشاسته کاساوا، آلبوم تخم مرغ کپسوله سازی، پروبیوتیک ها، لیپید جامد، حرارتی تحمل
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
The development of state-of-the-art moist-heat-resistant microcapsules for a probiotic is described in this report. The survival of the heat-sensitive probiotic Lactobacillus acidophilus upon exposure to moist-heat treatment was improved by encapsulating the bacterial cells in multilayered microcapsules, which were formed via a technique that combined electrospraying and fluidized bed coating. A composite composed of egg albumen (EA) and stearic acid (SA) was coated onto the L. acidophilus-encapsulating alginate microcapsules to produce the first shell layer. These microcapsules were subsequently coated with cassava starch granules while they were dried in a fluidized bed dryer using cassava pearls as the drying aid. The effect of the EA:SA ratio on the morphology, encapsulation efficiency (EE) and degree of moist-heat resistance (at 70 °C and 100% relative humidity for 30 min) of the microcapsules was investigated. The results showed that the EE of the microcapsules was greater than 90%. When the relative proportion of SA was increased, the survival rate of the cells encapsulated in the moist-heat-treated microcapsules significantly improved. Compared with earlier reports, the current multilayered microcapsules conferred an extremely high degree of protection of the encapsulated cells upon moist-heat exposure, with the cells suffering a loss of vitality of only 0.6 log CFU/g. These newly developed microcapsules can serve as a prototype encapsulation structure for the protection of other thermosensitive microorganisms and compounds used to fortify foods and feeds.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 192, January 2017, Pages 11-18
Journal: Journal of Food Engineering - Volume 192, January 2017, Pages 11-18
نویسندگان
Panithan Pitigraisorn, Kantaphong Srichaisupakit, Nutnicha Wongpadungkiat, Saowakon Wongsasulak,