Microencapsulation of Lactobacillus casei BNCC 134415 under lyophilization enhances cell viability during cold storage and pasteurization, and in simulated gastrointestinal fluids
作者： Kailing Li , Baowei Wang , Wenjie Wang , Guodong Liu , Wenhua Ge
DOI: 10.1016/J.LWT.2019.108521
关键词:
摘要: Abstract Lactobacillus casei BNCC 134415 cells were micro-encapsulated in whey protein isolate (WPI), WPI + Gellan gum (GG), WPI+ cellulose acetate phthalate (CAP) or WPI+GG+CAP as capsule matrixes under lyophilization. Physical and chemical properties of the microcapsules viability probiotic cells simulated gastrointestinal fluids (SGJ) heating refrigeration stresses determined. The results showed that no free cell survived SGJ for 120 min, at 68 °C 25 min, whereas microencapsulated counts decreased by 0.27–0.885 log CFU mL−1 0.725–1.245 after heat treatment. And encapsulated from 7.725 to 8.255 CFU/g first week 6.775–7.590 last storage. Combinations WPI with GG CAP resulted interactions between them formation hydrogen bonding mixed materials shown Fourier transform infra-red spectroscopy analysis. Results support feasibility using a mixture WPI, microencapsulation probiotics lyophilization food process.
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