International Journal of Food Science & Technology,
Год журнала:
2023,
Номер
58(12), С. 6881 - 6889
Опубликована: Сен. 26, 2023
Summary
Tamarillo
is
an
exotic
fruit
consumed
regionally
in
Mexico,
that
contains
a
considerable
amount
of
bioactive
compounds,
like
antioxidants
and
fibre.
Since
its
prebiotic
potential
was
recently
established,
the
aim
this
work
to
encapsulate
two
probiotic
LAB
strains
with
tamarillo
extract
maltodextrin
(15%
20%)
as
encapsulant
agents.
Two
at
different
concentrations
(
L.
casei
20%
plantarum
15%
maltodextrin)
demonstrated
higher
encapsulation
efficiency
(90.64%
92.03%,
respectively)
viability
after
vitro
gastrointestinal
digestion.
Both
microcapsules
presented
satisfactory
flow
properties
low
moisture
(4.19%
3.91%)
water
activity
(0.32
0.33).
During
digestion,
total
polyphenols
content
antioxidant
decreased,
but
encapsulating
material
both
treatments
maintained
acceptable
concentration
these
compounds.
The
were
reconstituted
prepare
synbiotic
non‐dairy
beverage,
good
acceptability
(7.66
7.86
overall
acceptance
scores,
respectively).
These
results
indicate
that,
first,
recovered
from
heat
shock
during
spray
drying,
enhancing
their
ability
survive
acidic
stress
digestion;
second,
source
prebiotics
can
be
formulate,
case,
beverage
improve
nutritional
concern
consumers.
Cereal Chemistry,
Год журнала:
2024,
Номер
unknown
Опубликована: Ноя. 7, 2024
Abstract
Background
and
Objectives
The
aim
of
this
study
was
to
investigate
the
effect
incorporation
different
plant‐based
polysaccharides
(pectin,
maltodextrin
(MD)
gum
arabic
(GA))
with
pea
protein
isolate
(PPI)
obtain
maximum
encapsulation
efficiency
(EE),
gastrointestinal
(GI)
stability
yield
probiotic
Lactobacillus
casei
through
spray
drying.
Several
characteristics
encapsulated
vegan
powders
were
evaluated
including
functional,
structural,
thermal
characteristics.
Findings
results
showed
that
highest
EE
(93.9%)
in
vitro
GI
(8.58
log
CFU/mL)
obtained
powder
PPI
+
GA.
Variation
particle
size
observed
for
all
samples.
Confocal
laser
micrographs
vital
staining
revealed
viability
L.
cells
those
Thermal
properties
GA
increased
glass
transition
temperature
up
189.2°C,
which
represented
a
higher
powder.
Conclusions
coated
found
acceptable
survivability.
Significance
Novelty
In
study,
drying
used
encapsulate
bacteria
is
convenient
effective
process
industrial
applications.
Characterization
spray‐dried
has
been
done,
helps
understand
behavior
terms
solubility,
flowability,
stability,
viability.
as
carrier
material,
bridges
gap
between
already
available
products
containing
MD
could
spike
blood
sugar
levels
if
consumed
over
an
extended
period
time.
As
per
results,
target
product
applications
include
sports
bars,
cereals,
baking
where
dispersibility
not
imperative.
Sustainable Food Technology,
Год журнала:
2023,
Номер
2(1), С. 162 - 174
Опубликована: Окт. 27, 2023
The
aim
of
the
work
was
to
investigate
effect
different
packaging
materials
and
storage
temperatures
on
stability
in
vitro
properties
microencapsulated
spray-dried
synbiotic
kidney-mung
bean
beverage
(KMB)
powder.
International Journal of Food Science & Technology,
Год журнала:
2023,
Номер
58(12), С. 6881 - 6889
Опубликована: Сен. 26, 2023
Summary
Tamarillo
is
an
exotic
fruit
consumed
regionally
in
Mexico,
that
contains
a
considerable
amount
of
bioactive
compounds,
like
antioxidants
and
fibre.
Since
its
prebiotic
potential
was
recently
established,
the
aim
this
work
to
encapsulate
two
probiotic
LAB
strains
with
tamarillo
extract
maltodextrin
(15%
20%)
as
encapsulant
agents.
Two
at
different
concentrations
(
L.
casei
20%
plantarum
15%
maltodextrin)
demonstrated
higher
encapsulation
efficiency
(90.64%
92.03%,
respectively)
viability
after
vitro
gastrointestinal
digestion.
Both
microcapsules
presented
satisfactory
flow
properties
low
moisture
(4.19%
3.91%)
water
activity
(0.32
0.33).
During
digestion,
total
polyphenols
content
antioxidant
decreased,
but
encapsulating
material
both
treatments
maintained
acceptable
concentration
these
compounds.
The
were
reconstituted
prepare
synbiotic
non‐dairy
beverage,
good
acceptability
(7.66
7.86
overall
acceptance
scores,
respectively).
These
results
indicate
that,
first,
recovered
from
heat
shock
during
spray
drying,
enhancing
their
ability
survive
acidic
stress
digestion;
second,
source
prebiotics
can
be
formulate,
case,
beverage
improve
nutritional
concern
consumers.
