- Title
- Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage
- Creator
- Eratte, Divya; Wang, Bo; Dowling, Kim; Barrow, Colin; Adhikari, Benu
- Date
- 2016
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/100783
- Identifier
- vital:10597
- Identifier
-
https://doi.org/10.1016/j.jff.2016.03.005
- Identifier
- ISSN:1756-4646
- Abstract
- Tuna 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. © 2016 Elsevier Ltd.
- Publisher
- Elsevier Ltd
- Relation
- Journal of Functional Foods Vol. 23, no. (2016), p. 485-496
- Rights
- Copyright © 2016 Elsevier Ltd.
- Rights
- This metadata is freely available under a CCO license
- Subject
- 1111 Nutrition and Dietetics; 0908 Food Sciences; Co-microencapsulation; Omega-3 fatty acids; Oxidative stability; Probiotic bacteria; Viability; Vitality
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