Protective Effect of Whey Protein and Polysaccharide Complexes on Lactobacillus paracasei F50: Comparative Analysis of Powder Characteristics and Stability DOI Creative Commons
Xinrui Zhang, Xiaowei Peng, Huijing Chen

и другие.

Foods, Год журнала: 2025, Номер 14(9), С. 1555 - 1555

Опубликована: Апрель 28, 2025

To enhance Lactobacillus paracei F50 viability during spray drying and long-term storage, this study evaluates whey protein (WP) crosslinked with four polysaccharides (κ-carrageenan (KC), xanthan gum (XG), low-methoxyl pectin (LMP), sodium alginate (SA)) for the first time as protective matrices L. paracasei drying. The kinds of wall materials were compared by various characterization methods. Among them, WP-κ-carrageenan (WP-KC) composite exhibited optimal performance, forming a uniform microcapsule high colloidal stability. After drying, WP-KC achieved highest viable cell density (9.62 lg CFU/g) survival rate (91.85%). Notably, maintained above 8.68 CFU/g after 120 days storage at 4 °C, surpassing other formulations. Structural analysis showed that was completely encapsulated without breaking or leaking confirmed molecular interaction between WP KC. Under condition temperatures (≤142.63 °C), material does not undergo any endothermic exothermic process is in state thermodynamic equilibrium, excellent stability good dispersion. Additionally, microcapsules enhanced resistance to thermal stress (55-75 °C) UV irradiation, higher than free cells. These results highlight an industrially encapsulation system improving probiotic functional foods, offering critical insights into polysaccharide-protein interactions optimized delivery systems.

Язык: Английский

Recent Biotechnological Applications of Whey: Review and Perspectives DOI Creative Commons
R. Delgado‐Macuil, Beatriz Pérez‐Armendáriz, Gabriel Abraham Cardoso‐Ugarte

и другие.

Fermentation, Год журнала: 2025, Номер 11(4), С. 217 - 217

Опубликована: Апрель 15, 2025

This paper comprehensively reviews whey, a by-product of cheese production, as raw material for various biotechnological applications. It addresses its unique composition, the environmental impact inadequate disposal, and opportunities it offers to develop high-value products in line with circular economy sustainability principles. Using PRISMA methodology, systematic search was conducted databases (Science Direct, Scopus, Google Scholar) specific inclusion exclusion criteria. Studies from last five years were considered, focusing on food applications, production bioproducts (such lactic acid, biopolymers, bioethanol, biomass, enzymes), use whey culture medium expression recombinant proteins. is concluded that applications mitigates associated disposal represents an economic sustainable alternative industrial bioproducts. The integration pretreatment technologies, experimental designs, improvements producing strains brings these processes closer competitive conditions industry, opening new perspectives innovation fermentation sector.

Язык: Английский

Процитировано

0
Protective Effect of Whey Protein and Polysaccharide Complexes on Lactobacillus paracasei F50: Comparative Analysis of Powder Characteristics and Stability DOI Creative Commons
Xinrui Zhang, Xiaowei Peng, Huijing Chen

и другие.

Foods, Год журнала: 2025, Номер 14(9), С. 1555 - 1555

Опубликована: Апрель 28, 2025

To enhance Lactobacillus paracei F50 viability during spray drying and long-term storage, this study evaluates whey protein (WP) crosslinked with four polysaccharides (κ-carrageenan (KC), xanthan gum (XG), low-methoxyl pectin (LMP), sodium alginate (SA)) for the first time as protective matrices L. paracasei drying. The kinds of wall materials were compared by various characterization methods. Among them, WP-κ-carrageenan (WP-KC) composite exhibited optimal performance, forming a uniform microcapsule high colloidal stability. After drying, WP-KC achieved highest viable cell density (9.62 lg CFU/g) survival rate (91.85%). Notably, maintained above 8.68 CFU/g after 120 days storage at 4 °C, surpassing other formulations. Structural analysis showed that was completely encapsulated without breaking or leaking confirmed molecular interaction between WP KC. Under condition temperatures (≤142.63 °C), material does not undergo any endothermic exothermic process is in state thermodynamic equilibrium, excellent stability good dispersion. Additionally, microcapsules enhanced resistance to thermal stress (55-75 °C) UV irradiation, higher than free cells. These results highlight an industrially encapsulation system improving probiotic functional foods, offering critical insights into polysaccharide-protein interactions optimized delivery systems.

Язык: Английский

Процитировано

0