Survival of fluidized bed encapsulated Lactobacillus acidophilus under simulated gastro-intestinal conditions and heat treatment during bread baking
| Autor: | S. S. Mirzamani, Hamid Tavakolipour, Mohammad Azizi, A. R. Bassiri, Mina Kargozari |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
education.field_of_study
General Chemical Engineering Population food and beverages Acid resistance Heat stability Industrial and Manufacturing Engineering law.invention Chitosan Probiotic chemistry.chemical_compound Lactobacillus acidophilus chemistry Fluidized bed law Food science Safety Risk Reliability and Quality education Food Science Gastro intestinal |
| Zdroj: | Journal of Food Measurement and Characterization. 15:5477-5484 |
| ISSN: | 2193-4134 2193-4126 |
| Popis: | In this research, a Wurster fluidized bed coater, was used to double-coat Lactobacillus acidophilus to enhance resistance to simulated gastric conditions and increase heat stability during bread baking. The first layer of coating was Xanthan (0.5, 1 and 1.5% w/v) and alginate (0.5, 1 and 1.5% w/v). The microcapsules coated by 1% alginate showed the highest relative survival in simulated gastric conditions and was, therefore, selected as the first layer of the microcapsules. Chitosan (0.5, 1 and 1.5% w/v), and gellan (0.5, 1 and 1.5% w/v) were used for the second layer. Encapsulation efficiency decreased with increasing the level of both alginate and xanthan and microcapsule containing 1% xanthan had significantly higher (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink