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Spray freeze drying method for microencapsulation of Lactobacillus plantarum.

Rajam, R. and Anandharamakrishnan, C. (2015) Spray freeze drying method for microencapsulation of Lactobacillus plantarum. Journal of Food Engineering, 166. pp. 95-103.

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Abstract

material formulations namely (i) whey protein isolate (WPI) with sodium alginate (SA), (ii) WPI with fructooligosaccharide (FOS), (iii) denatured-WPI (DWPI) with SA, and (iv) DWPI with FOS. The effect wall materials on physical properties of microcapsules, encapsulation efficiency and cell viability during storage were evaluated. Freeze drying (FD) has been used as a control method to evaluate the efficacy of SFD. The findings revealed that SFD microcapsules were spherical in shape and exhibited, ‘good’ flowability, and lower hygroscopicity. Microencapsulation by SFD method did not affect the cell viability as indicated by good encapsulation efficiency (87.92–94.86%). Among the SFD microcapsules, DWPI + FOS had higher encapsulation efficiency and better stability during storage. SFD technique overcomes long drying time and lack of control on the microcapsules size and shape. Hence, the SFD can be a suitable technique for microencapsulation of probiotics.

Item Type: Article
Uncontrolled Keywords: L. plantarum prebiotics Whey protein Sodium alginate Encapsulation efficiency
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Jan 2016 07:39
Last Modified: 11 Jan 2016 07:39
URI: http://ir.cftri.com/id/eprint/12080

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