کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5137360 1494529 2017 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Disaccharide incorporation to improve survival during storage of spray dried Lactobacillus rhamnosus in whey protein-maltodextrin carriers
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Disaccharide incorporation to improve survival during storage of spray dried Lactobacillus rhamnosus in whey protein-maltodextrin carriers
چکیده انگلیسی
The viability of encapsulated L. rhamnosus by spray drying, using carriers based on whey protein isolate-WPI and maltodextrins-MD, with and without sucrose or trehalose as protective agents, was studied as a function of the storage time and the equilibrium water activity (aw) at 20 °C. The water sorption and water plasticization behaviour of the dried products were also analysed. Although all the formulations were physically stable at aw below 0.43, the formulations stored at aw of 0.11 exhibited the best cell counts. No cell survival was observed after 84 days in WPI:MD formulations, but the partial replacement of maltodextrin by trehalose or sucrose allows for viable cells after 196 days. Cold storage of formulations enhanced cell preservation, although after 7 storage months only formulations containing disaccharide had viable cells. So, the incorporation of sucrose or trehalose to WPI:MD carriers is a good strategy to extend the shelf-life of L. rhamnosus probiotic products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 37, October 2017, Pages 416-423
نویسندگان
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