کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
604163 | 1454425 | 2015 | 9 صفحه PDF | دانلود رایگان |
• Fat particles and Lactobacillus cells were co-encapsulated in NaCas microcapsules.
• Co-encapsulated fat increased survival of Lactobacillus cells during spray-drying.
• Co-encapsulated fat reduced cellular damage to Lactobacillus during spray-drying.
• Melting enthalpy of fat positively correlated with survival of Lactobacillus cells.
The objective of this research was to investigate the possibility of co-encapsulating low melting point fat (LMF) with probiotic bacteria to minimize their heat damage during spray-drying. Three Lactobacillus isolates (LB1, S64 and K67) as potential probiotic bacteria were spray-dried in 10% w/v sodium caseinate (NaCas) in the presence of either LMF or vegetable oil as a control. Addition of LMF, but not vegetable oil, significantly increased the survival of isolate LB1 (from 15 % to 63 %) in the spray-dried powders. Differential scanning calorimetry (DSC) results showed that the melting enthalpy increased with the concentration of LMF, which is in accordance with the survival rate of LB1 after spray-drying. In addition, isolates LB1 and K67 co-encapsulated with LMF showed improved survival on NaCl-MRS agar compared to the control, indicating a reduction in their cellular damage. The current study demonstrated that LMF was an effective thermal protectant during spray-drying of probiotic bacteria.
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Journal: Food Hydrocolloids - Volume 51, October 2015, Pages 459–467