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Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage
journal contribution
posted on 2016-05-01, 00:00 authored by D Eratte, Bo Wang, K Dowling, Colin BarrowColin Barrow, B AdhikariTuna 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.
History
Journal
Journal of functional foodsVolume
23Pagination
485 - 496Publisher
ElsevierLocation
Amsterdam, The NetherlandsPublisher DOI
ISSN
1756-4646eISSN
2214-9414Language
engPublication classification
C Journal article; C1 Refereed article in a scholarly journalCopyright notice
2016, ElsevierUsage metrics
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No categories selectedKeywords
probiotic bacteriaomega-3 fatty acidsco-microencapsulationviabilityvitalityoxidative stabilityScience & TechnologyLife Sciences & BiomedicineFood Science & TechnologyNutrition & DieteticsLACTIC-ACID BACTERIAWHEY-PROTEIN ISOLATEPHYSICOCHEMICAL PROPERTIESLACTOCOCCUS-LACTISFISH-OILOMEGA-3-FATTY-ACIDSGROWTHMILKPREBIOTICSFLAXSEED
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