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Survival, oxidative stability, and surface characteristics of spray dried co-microcapsules containing omega-3 fatty acids and probiotic bacteria

Eratte, Divya, Gengenbach, Thomas R., Dowling, Kim, Barrow, Colin J. and Adhikari, Benu 2016, Survival, oxidative stability, and surface characteristics of spray dried co-microcapsules containing omega-3 fatty acids and probiotic bacteria, Drying technology: an international journal, vol. 34, no. 16, pp. 1926-1935, doi: 10.1080/07373937.2016.1141782.

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Title Survival, oxidative stability, and surface characteristics of spray dried co-microcapsules containing omega-3 fatty acids and probiotic bacteria
Author(s) Eratte, Divya
Gengenbach, Thomas R.
Dowling, Kim
Barrow, Colin J.ORCID iD for Barrow, Colin J. orcid.org/0000-0002-2153-7267
Adhikari, Benu
Journal name Drying technology: an international journal
Volume number 34
Issue number 16
Start page 1926
End page 1935
Total pages 11
Publisher Taylor & Francis
Place of publication London, Eng.
Publication date 2016
ISSN 0737-3937
1532-2300
Keyword(s) Co-encapsulation
omega-3 fatty acids
probiotic bacteria
spray drying
surface composition
morphology
Science & Technology
Technology
Engineering, Chemical
Engineering, Mechanical
Engineering
omega-3
fatty acids
surface composition and morphology
WHEY-PROTEIN ISOLATE
FUNCTIONAL FOODS
COMPLEX COACERVATION
LACTOCOCCUS-LACTIS
LACTOBACILLUS-ACIDOPHILUS
PROTECTANT SOLIDS
TUNA OIL
MICROENCAPSULATION
OPTIMIZATION
STORAGE
Summary The objective of the study was to determine optimum inlet and outlet air temperatures of spray process for producing co-microcapsules containing omega-3 rich tuna oil and probiotic bacteria L. casei. These co-microcapsules were produced using whey protein isolate and gum Arabic complex coacervates as shell materials. Improved bacterial viability and oxidative stability of omega-3 oil were used as two main criteria of this study. Three sets of inlet (130°C, 150°C, and 170°C) and outlet (55°C, 65°C, and 75°C) air temperatures were used in nine combinations to produce powdered co-microcapsule. The viability of L. casei, oxidative stability of omega-3 oil, surface oil, oil microencapsulation efficiency, moisture content, surface elemental composition and morphology of the powdered samples were measured. There is no statistical difference in oxidative stability at two lower inlet air temperatures (130°C and 150°C). However, there was a significant decrease in oxidative stability when higher inlet temperature (170°C) was used. The viability of L. casei decreased with the increase in the inlet and outlet air temperatures. There was no difference in the surface elemental compositions and surface morphology of powdered co-microcapsules produced under these nine inlet/outlet temperature combinations. Of the range of conditions tested the co-microcapsules produced at inlet-outlet temperature 130–65°C showed the highest bacterial viability and oxidative stability of omega-3 and having the moisture content of 4.93 ± 0.05% (w/w). This research shows that powdered co-microcapsules of probiotic bacteria and omega-3 fatty acids with high survival of the former and high stability against oxidation can be produced through spray drying.
Language eng
DOI 10.1080/07373937.2016.1141782
Field of Research 100302 Bioprocessing, Bioproduction and Bioproducts
090801 Food Chemistry and Molecular Gastronomy (excl Wine)
0904 Chemical Engineering
Socio Economic Objective 860105 Nutraceuticals and Functional Foods
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2016, Taylor & Francis
Persistent URL http://hdl.handle.net/10536/DRO/DU:30090407

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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