S/O/W emulsions prepared with sugar beet pectin to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514
作者： Yun Zhang , Jun Lin , Qixin Zhong
DOI: 10.1016/J.FOODHYD.2015.08.020
关键词: Calcium 、 Pasteurization 、 Food science 、 Lactobacillus salivarius 、 Biopolymer 、 Pectin 、 Probiotic 、 Sugar beet 、 Chemistry 、 Soybean oil
摘要: Abstract Encapsulation is a common approach to improve the viability of probiotic bacteria against environmental stresses. However, conventional biopolymer beads have millimeter dimension and can cause texture defects. The objective this work was study solid/oil/water (S/O/W) emulsions as delivery system by suspending spray-dried Lactobacillus salivarius NRRL B-30514 in soybean oil followed emulsification sugar beet pectin solution. encapsulation efficiency up 87%, droplets were smaller than 17 μm. L. salivarius S/O/W improved under different conditions, including 2-week storage at 4 °C, pasteurization 63 °C for 30 min, in vitro gastric intestinal digestions containing proteases bile salt. Cross-linking on emulsion divalent calcium ions further various stresses, enabling survival significant portion viable following treatment with simulated gastrointestinal digestions. Findings from present suggest possibility studied deliver foods their during processing, storage, digestion.
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