Optimization of Electrospray-Assisted Microencapsulation of Probiotics (Leuconostoc lactis) in Soy Protein Isolate-Oil Particles Using Box-Behnken Experimental Design
| Autor: | Jayeeta Mitra, Yashaswini Premjit |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Electrospray food.ingredient Chromatography Chemistry Scanning electron microscope Process Chemistry and Technology Sunflower oil 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Box–Behnken design Industrial and Manufacturing Engineering law.invention Matrix (chemical analysis) Probiotic 0404 agricultural biotechnology food law 010608 biotechnology Fourier transform infrared spectroscopy Safety Risk Reliability and Quality Soy protein Food Science |
| Zdroj: | Food and Bioprocess Technology. 14:1712-1729 |
| ISSN: | 1935-5149 1935-5130 |
| DOI: | 10.1007/s11947-021-02670-7 |
| Popis: | This research aimed to evaluate and optimize the electrospraying process of microencapsulating the probiotic strain, Leuconostoc lactis (NCDC 200), in a soy protein isolate (SPI) and sunflower oil (SO) combination matrix. In the present study, experimentation was conducted to establish the concentrations of SPI (12–15% w/v), SO (0–5% w/v), and the voltage range (10–15 kV) for the electrospraying operations. Probiotic characteristics, namely, the loss of viability of probiotic cells and encapsulation efficiency, were studied using Box-Behnken design, and specific runs were compared with the freeze-drying process. Scanning electron microscopy (SEM) and Fourier transform infrared (FTIR) spectroscopy were used for microcapsule characterization. The optimized electrospraying process conditions were found to be 13.13% (w/v) SPI, 10.24 kV voltage, and 4.77% (w/v) of SO, for which a viability loss of 0.663 log CFU/g ( |
| Databáze: | OpenAIRE |
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