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

Journal of Functional Foods

Colin J. Barrow¹  Benu P. Adhikari²  Thomas R. Gengenbach³  Kim Dowling⁴  Divya Eratte⁴  Stafford McKnight⁴ 

[1] Corresponding author. School of Health Sciences, Federation University Australia, Mount Helen, VIC 3353, Australia. Tel.: [phone];fax: [phone].;CSIRO Manufacturing Flagship, Bayview Avenue, Clayton, VIC 3168, Australia;School of Health Sciences, Federation University Australia, Mount Helen, VIC 3353, Australia;

关键词: Omega-3 fatty acids;    Probiotic bacteria;    Microencapsulation;    Whey protein isolate–gum Arabic complex coacervates;    Spray drying;    Freeze drying;   

DOI  :  

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown