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Sucrose and sorbitol supplementation on maltodextrin encapsulation enhance the potential probiotic yeast survival by spray drying.

Suryabhan, Patel and Lohith, K. and Anu Appaiah, K. A. (2019) Sucrose and sorbitol supplementation on maltodextrin encapsulation enhance the potential probiotic yeast survival by spray drying. LWT - Food Science and Technology, 107. pp. 243-248. ISSN 0023-6438

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Abstract

Two potential probiotic yeasts Saccharomyces cerevisiae (strain KTP) and Issatchenkia occidentalis (ApC) were microencapsulated using maltodextrin and sucrose or sorbitol with an aim to improve its effectiveness by spray drying. Commercialized probiotic yeast Saccharomyces cerevisiae var. boulardii (NCDC 363) was used as a reference yeast in the study. The efficiency of the encapsulation was evaluated by yeast viability, and physical parameters such as yield, water activity, particle size and shape of the microcapsule. Furthermore, simulated gastrointestinal juice was used to estimate the protective effect of the matrix in the digestive system. Results indicated that sucrose or sorbitol incorporated maltodextrin microcapsules achieved 35–45% of increment in the viability of yeasts NCDC 363, KTP and ApC than maltodextrin alone encapsulated group. The encapsulated yeast was remarkably improved its growth in simulated gastrointestinal condition (32–64% in gastric and 46–80% in bile juice) as compared to the non-encapsulated yeast. However, we did not find any observable difference in growth among encapsulated groups in the gastrointestinal survival assay. The study provided an evidence for incorporation of sucrose and sorbitol enhance the maltodextrin encapsulation efficiency by spray drying.

Item Type: Article
Uncontrolled Keywords: Saccharomyces cerevisiae var. boulardii Simulated gastrointestinal juices Yeast microencapsulation
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 19 Yeast
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jun 2019 08:51
Last Modified: 03 Jun 2019 08:51
URI: http://ir.cftri.com/id/eprint/14119

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