- Title
- Co-encapsulation of Omega-3 fatty acids and probiotic bacteria through complex coacervation
- Creator
- Eratte, Divya
- Date
- 2016
- Type
- Text; Thesis; PhD
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/156001
- Identifier
- vital:11386
- Abstract
- The research described in this thesis investigated the microencapsulation of omega-3 oil and probiotic bacteria together in a protein-polysaccharide complex coacervate matrix. The synergistic or competitive interactions between the probiotic bacteria and omega-3 fatty acids when packaged in a single microcapsule was determined including how best to utilise such interaction to achieve improved oxidative stability of omega-3 fatty acid and better survival of the probiotic bacteria. Encapsulation and co-encapsulation of tuna oil (O) and Lactobacillus casei 431 (P) as models of omega-3 and probiotic bacteria, respectively, were carried out and the works is described in this thesis in five distinct sections. (1) The optimisation of the complex coacervation process between whey protein isolate (WPI) and gum Arabic (GA). (2) Microencapsulation of tuna oil (O) in WPI-GA complex coacervates followed by spray and freeze drying to produce microcapsules (WPI-O-GA). (3) Microencapsulation of probiotic bacteria L. casei 431 (P) in WPI-GA complex coacervates followed by spray and freeze drying to produce microcapsules (WPI-P-GA). (4) Co-encapsulation of omega-3 oil and L. casei 431 together in WPI-GA coacervate matrix followed by spray and freeze drying to produce co-microcapsules (WPI-P-O-GA). (5) In-vitro digestion evaluation of co-microcapsules and microcapsules to indicate bioavailability. The viability of L. casei was significantly higher in WPI-P-O-GA co-microcapsules than in WPI-P-GA microcapsules in both spray and freeze dried microcapsules. The oxidative stability of tuna oil was significantly higher in spray dried co-capsules. Also, co-microencapsulation increased the survivability of L. casei during simulated digestion. There was no significant influence observed on the release properties of omega-3 oil due to co-microencapsulation. However, the total omega-3 fatty acids in the released oil during in-vitro digestion were found to be higher, when co-microencapsulated. Hence, co-microencapsulation was shown to protect the L. casei and deliver both viable cells and omega-3 oil to human intestine without any significant adverse effect on their functionality and properties.; Doctor of Philosophy
- Publisher
- Federation University Australia
- Rights
- Copyright Divya Eratte
- Rights
- Open Access
- Rights
- This metadata is freely available under a CCO license
- Subject
- Omega-3 fatty acids; Probiotic bacteria; Complex coacervation
- Full Text
- Thesis Supervisor
- Dowling, Kim
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