- Title
- Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate-gum Arabic complex coacervates
- Creator
- Eratte, Divya; McKnight, Stafford; Gengenbach, Thomas; Dowling, Kim; Barrow, Colin; Adhikari, Benu
- Date
- 2015
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/100326
- Identifier
- vital:10519
- Identifier
-
https://doi.org/10.1016/j.jff.2015.01.037
- Identifier
- ISSN:1756-4646
- Abstract
- Omega-3 fatty acids and probiotic bacteria were co-encapsulated in a single whey protein isolate (WPI)-gum Arabic (GA) complex coacervate microcapsule. Tuna oil (0) and Lactobacillus casei 431 (P) were used as models of omega-3 and probiotic bacteria, respectively. The co-microcapsules (WPI-P-O-GA) and L. casei containing microcapsules (WPI-P-GA) were converted into powder by using spray and freeze drying. The viability of L. casei was significantly higher in WPI-P-O-GA co-microcapsules than in WPI-P-GA. The oxidative stability of tuna oil was significantly higher in spray dried co-capsules than in freeze dried ones. Crown Copyright (C) 2015 Published by Elsevier Ltd. All rights reserved.
- Publisher
- Elsevier
- Relation
- Journal of Functional Foods Vol. 19, no. (2015), p. 882-892
- Rights
- Crown Copyright (C) 2015 Published by Elsevier Ltd. All rights reserved.
- Rights
- This metadata is freely available under a CCO license
- Subject
- 1111 Nutrition and Dietetics; 0908 Food Sciences; Omega-3 fatty acids; Probiotic bacteria; Microencapsulation; Whey protein isolate-gum Arabic
- Reviewed
- Hits: 4384
- Visitors: 4232
- Downloads: 0
| Thumbnail | File | Description | Size | Format |
|---|