You are not logged in.

Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage

Eratte, Divya, Wang, Bo, Dowling, Kim, Barrow, Colin J. and Adhikari, Benu 2016, Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage, Journal of functional foods, vol. 23, pp. 485-496, doi: 10.1016/j.jff.2016.03.005.

Attached Files
Name Description MIMEType Size Downloads

Title Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage
Author(s) Eratte, Divya
Wang, Bo
Dowling, Kim
Barrow, Colin J.ORCID iD for Barrow, Colin J. orcid.org/0000-0002-2153-7267
Adhikari, Benu
Journal name Journal of functional foods
Volume number 23
Start page 485
End page 496
Total pages 12
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2016-05
ISSN 1756-4646
2214-9414
Keyword(s) probiotic bacteria
omega-3 fatty acids
co-microencapsulation
viability
vitality
oxidative stability
Science & Technology
Life Sciences & Biomedicine
Food Science & Technology
LACTIC-ACID BACTERIA
WHEY-PROTEIN ISOLATE
FISH-OIL
PHYSICOCHEMICAL PROPERTIES
LACTOCOCCUS-LACTIS
FUNCTIONAL FOODS
LIPID OXIDATION
OMEGA-3-FATTY-ACIDS
MILK
HEALTH
Summary Tuna oil (O) and probiotic bacteria Lactobacillus casei (P) were co-microencapsulated in whey protein isolate (WPI)-gum Arabic (GA) complex coacervate. The co-microcapsules (WPI-P-O-GA), L. casei microcapsules (WPI-P-GA) and tuna oil microcapsules (WPI-O-GA) were converted into powder using spray and freeze drying. The interaction between probiotic bacteria and omega-3 oil in co-microcapsules, particularly in terms of oxidative stability of omega-3 oil and vitality/viability of probiotic bacteria and any synergistic outcome, was studied. The effect of storage temperature (5 and 25 °C) and time (90 days) on the survival and fermentation activity of L. casei and oxidative stability of tuna oil in the microcapsules/co-microcapsules was determined. A synergism between oxidative stability of omega-3 oil and vitality of probiotic bacteria was observed, when they were co-microencapsulated and spray dried. These co-microcapsules will likely have utility in functional food formulations due to simple and cost effective stabilisation and delivery of two important functional ingredients.
Language eng
DOI 10.1016/j.jff.2016.03.005
Field of Research 090801 Food Chemistry and Molecular Gastronomy (excl Wine)
1111 Nutrition And Dietetics
0908 Food Sciences
Socio Economic Objective 970103 Expanding Knowledge in the Chemical Sciences
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2016, Elsevier
Persistent URL http://hdl.handle.net/10536/DRO/DU:30083320

Connect to link resolver
 
Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved.

Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 3 times in TR Web of Science
Scopus Citation Count Cited 4 times in Scopus
Google Scholar Search Google Scholar
Access Statistics: 164 Abstract Views, 0 File Downloads  -  Detailed Statistics
Created: Thu, 20 Oct 2016, 10:41:13 EST

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.