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In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum Arabic complex coacervates
journal contributionposted on 2017-07-15, 00:00 authored by D Eratte, K Dowling, Colin BarrowColin Barrow, B P Adhikari
Solid co-microcapsules of omega-3 rich tuna oil and probiotic bacteria L. casei were produced using whey protein isolate-gum Arabic complex coacervate as wall material. The in-vitro digestibility of the co-microcapsules and microcapsules was studied in terms of survival of L. casei and release of oil in sequential exposure to simulated salivary, gastric and intestinal fluids. Co-microencapsulation significantly increased the survival and surface hydrophobicity and the ability of L. casei to adhere to the intestinal wall. No significant difference in the assimilative reduction of cholesterol was observed between the microencapsulated and co-microencapsulated L. casei. The pattern of release of oil from the microcapsules and co-microcapsules was similar. However, the content of total chemically intact omega-3 fatty acids was higher in the oil released from co-microcapsules than the oil released from microcapsules. The co-microencapsulation can deliver bacterial cells and omega-3 oil to human intestinal system with less impact on functional properties.
Pagination129 - 136
LocationAmsterdam, The Netherlands
Publication classificationC Journal article; C1 Refereed article in a scholarly journal
Copyright notice2017, Elsevier Ltd.
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Co-microencapsulationIn-vitro digestionOmega-3 oilProbiotic bacteriaSimulated digestive fluidsSurvivalBacterial AdhesionDigestionDrug CompoundingDrug Delivery SystemsFatty Acids, Omega-3Gastrointestinal TractGum ArabicHumansLactobacillus caseiMicrobial ViabilityModels, BiologicalProbioticsWhey ProteinsScience & TechnologyPhysical SciencesLife Sciences & BiomedicineChemistry, AppliedFood Science & TechnologyNutrition & DieteticsChemistryOXIDATIVE STABILITYFISH-OILOMEGA-3-FATTY-ACIDSACIDCHILDRENPUFA