Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates. (December 2015)

• Record Type: Journal Article
• Authors: Eratte, Divya; McKnight, Stafford; Gengenbach, Thomas R.; Dowling, Kim; Barrow, Colin J.; Adhikari, Benu P.
• Is Part Of: Journal of functional foods. Volume 19:Part B(2016)
• Page Start: 882
• Page End: 892
• Publication Date: 2015-12
• Subjects: Omega-3 fatty acids -- Probiotic bacteria -- Microencapsulation -- Whey protein isolate–gum Arabic complex coacervates -- Spray drying -- Freeze drying; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2015.01.037
• Languages: English
• ISSNs: 1756-4646

Abstract

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 (O) 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.