Lyophilised Vegetal BM 297 ATO-Inulin lipid-based synbiotic microparticles containingBifidobacterium longumLMG 13197: design and characterisation
| Autor: | L. Kalombo, Mapitsi Silvester Thantsha, A. C. Amakiri |
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| Rok vydání: | 2015 |
| Předmět: |
Materials science
Bifidobacterium longum Inulin Pharmaceutical Science Bioengineering Diglycerides chemistry.chemical_compound Freeze-drying Colloid and Surface Chemistry Functional food Centrifugation Food science Physical and Theoretical Chemistry Symbiosis Bifidobacterium biology Organic Chemistry biology.organism_classification Freeze Drying chemistry Biochemistry Food products Porosity Bacteria |
| Zdroj: | Journal of Microencapsulation. 32:820-827 |
| ISSN: | 1464-5246 0265-2048 |
| DOI: | 10.3109/02652048.2015.1094534 |
| Popis: | This study aimed at the manufacturing and characterisation of Vegetal BM 297 ATO-inulin-Bifidobacterium longum LMG 13197 microparticles prepared by freeze drying. Emulsions containing 1%, 1.5%, 2%, 3.5% or 5% w/v inulin were prepared, with or without centrifugation before freeze drying. Morphological properties, particle size distribution, encapsulation efficiency of the microparticles and their ability to preserve viability of the enclosed B. longum LMG 13197 cells were evaluated. The microparticles produced from both formulations without a centrifugation step were irregular, porous with concavities and contained high number of bacterial cells. Formulations with or without inulin had average particle sizes of 33.4-81.0 μm with encapsulation efficiencies of 82% and 88%, respectively. Vegetal-inulin microparticles have the morphology and size that will enable their even distribution in final food products, and hence, they have the potential for use as a functional food additive because they are likely to deliver sufficient numbers of viable bacteria. |
| Databáze: | OpenAIRE |
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