| Autor: |
Priti Mudgil, Fatima Alkaabi, Hina Khan, Miral Javed, Abdul Razack Hajamohideen, Fatallah Hamed, Sajid Maqsood |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Frontiers in Sustainable Food Systems, Vol 8 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2571-581X |
| DOI: |
10.3389/fsufs.2024.1284069 |
| Popis: |
Probiotics, which offer various health benefits can face challenges in terms of stability during food processing, storage, and gastrointestinal digestion. Therefore, this study aimed to improve the stability and survival of probiotics during various processing conditions and storage. To address this issue, the study was designed to microencapsulate Lactobacillus reuteri DSM 17938 within plant proteins (specifically rice protein (RP) and pea protein (PeP)) and their Maillard reaction conjugated with inulin by spray-drying. The encapsulation efficiency (EE%), stability during storage and temperature, and the viability after simulated gastrointestinal digestion of the microcapsules were examined. The results demonstrate that individual proteins exhibited lower EE%; however, the Maillard conjugates showed increased EE%, with RC (rice protein conjugates) displaying a higher EE% (96.99%) than PC (pea protein conjugates) (92.87%) (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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