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Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate-gum Arabic complex coacervates

journal contribution
posted on 2015-12-01, 00:00 authored by D Eratte, S McKnight, T R Gengenbach, K Dowling, Colin BarrowColin Barrow, B P Adhikari
Omega-3 fatty acids and probiotic bacteria were co-encapsulated in a single whey protein isolate (WPI)-gum Arabic (GA) complex coacervate microcapsule. Tuna oil (O) and Lactobacillus casei 431 (P) were used as models of omega-3 and probiotic bacteria, respectively. The co-microcapsules (WPI-P-O-GA) and L.casei containing microcapsules (WPI-P-GA) were converted into powder by using spray and freeze drying. The viability of L.casei was significantly higher in WPI-P-O-GA co-microcapsules than in WPI-P-GA. The oxidative stability of tuna oil was significantly higher in spray dried co-capsules than in freeze dried ones.

History

Journal

Journal of functional foods

Volume

19

Issue

Part B

Pagination

882 - 892

Publisher

Elsevier

Location

Amsterdam, The Netherlands

ISSN

1756-4646

Language

eng

Notes

Edited from 2014 to show on line 16 Feb 2015. as a corrected proof

Publication classification

C Journal article; C1 Refereed article in a scholarly journal

Copyright notice

2015, Elsevier