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S/O/W emulsions prepared with sugar beet pectin to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514

Zhang, Yun ; Lin, Jun ; Zhong, Qixin

Food Hydrocolloids, January 2016, Vol.52, pp.804-810 [Periódico revisado por pares]

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  • Título:
    S/O/W emulsions prepared with sugar beet pectin to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514
  • Autor: Zhang, Yun ; Lin, Jun ; Zhong, Qixin
  • Assuntos: Sugar Beet Pectin ; S/O/W Emulsion ; Probiotic Bacteria ; Viability ; Storage ; Digestion ; Sugar Beet Pectin ; S/O/W Emulsion ; Probiotic Bacteria ; Viability ; Storage ; Digestion ; Engineering
  • É parte de: Food Hydrocolloids, January 2016, Vol.52, pp.804-810
  • Descrição: Encapsulation is a common approach to improve the viability of probiotic bacteria against environmental stresses. However, conventional biopolymer beads have a millimeter dimension and can cause texture defects. The objective of this work was to study solid/oil/water (S/O/W) emulsions as a delivery system by suspending spray-dried probiotic Lactobacillus salivarius NRRL B-30514 in soybean oil followed by emulsification in sugar beet pectin solution. The encapsulation efficiency was up to 87%, and the droplets were smaller than 17 μm. Encapsulation of L. salivarius in S/O/W emulsions improved the viability under different conditions, including 2-week storage at 4 °C, pasteurization at 63 °C for 30 min, and the in vitro gastric and intestinal digestions containing proteases and bile salt. Cross-linking sugar beet pectin on emulsion droplets by divalent calcium ions further improved the viability of L. salivarius against various environmental stresses, enabling the survival of a...
  • Idioma: Inglês

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