Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions
作者： Meng Xu , François Gagné-Bourque , Marie-Josée Dumont , Suha Jabaji
DOI: 10.1016/J.JFOODENG.2015.07.021
关键词: Probiotic 、 Food science 、 Bacteria 、 Lactobacillus casei 、 Pea protein 、 Freeze-drying 、 Hydrogel matrix 、 Gastrointestinal fluids 、 Intestinal fluid 、 Chemistry
摘要: The aim of this work was to investigate the encapsulation of Lactobacillus casei ATCC 393 cells with a pea protein isolate-alginate hydrogel matrix and to study the protective effects of such matrix on the bacteria during freeze-drying, storage and under harsh gastrointestinal conditions. The encapsulation of L. casei achieved a high yield of 85.69%±4.82 which indicated that the matrix and the encapsulation technique are compatible with the probiotic strain. During the freeze-drying process, the matrix did not show any protective effect as …
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