Potential use of whey concentrate and prebiotics as carrier agents to protect Bifidobacterium-BB-12 microencapsulated by spray drying

被引：63
|
作者：
Pinto, Stephanie S. [1 ]
Fritzen-Freire, Carlise B. [2 ]
Benedetti, Silvia [3 ]
Murakami, Fabio S. [4 ]
Petrus, Jose Carlos C. [3 ]
Prudencio, Elane S. [1 ]
Amboni, Renata D. M. C. [1 ]
机构：
[1] Univ Fed Santa Catarina, Dept Ciencia & Tecnol Alimentos, BR-88034001 Florianopolis, SC, Brazil
[2] Inst Fed Santa Catarina, BR-89820000 Xanxere, SC, Brazil
[3] Univ Fed Santa Catarina, Ctr Tecnol, Dept Engn Quim & Alimentos, BR-88034001 Florianopolis, SC, Brazil
[4] Univ Fed Parana, Dept Farm, BR-80210170 Curitiba, PR, Brazil
来源：
FOOD RESEARCH INTERNATIONAL | 2015年 / 67卷
关键词：
Microencapsulation; Spray drying; Bifidobacterium BB-12; Whey; Inulin; Polydextrose; LACTOBACILLUS-ACIDOPHILUS; CHEESE WHEY; SWEET WHEY; SURVIVAL; MILK; RHAMNOSUS; STORAGE; INULIN; MICROCAPSULES; ENCAPSULATION;
D O I：
10.1016/j.foodres.2014.11.038
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Bifidobacterium BB-12 was microencapsulated by spray drying using liquid whey or whey retentate obtained from nanofiltration and inulin or polydextrose. The microcapsules were then characterized and the viability of the bifidobacteria was determined for 90 days at 4 degrees C and at 20 degrees C. All the microcapsules showed high count of. bifidobacteria, low moisture content, and low water activity. The microcapsules showed similar morphologies and particle sizes. The density of the microcapsules decreased with the increase of the total solids of the feed solutions. The highest hygroscopicity was noted in the microcapsules produced with polydextrose. The time of dissolution in water was longer than it was in oil for all the samples. The presence of prebiotics in the microcapsules increased the L* values and decreased the b* values; meanwhile, the samples produced with whey retentate showed lower a* values. The results of the thermal analysis suggested that prebiotics improved the stability of the microcapsules. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：400 / 408
页数：9
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