Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 19, Issue -, Pages 882-892Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2015.01.037
Keywords
Omega-3 fatty acids; Probiotic bacteria; Microencapsulation; Whey protein isolate-gum Arabic complex coacervates; Spray drying; Freeze drying
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Funding
- Australian Government's Collaborative Research Network (CRN) initiative [CRN2011:07]
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Omega-3 fatty acids and probiotic bacteria were co-encapsulated in a single whey protein isolate (WPI)-gum Arabic (GA) complex coacervate microcapsule. Tuna oil (0) and Lactobacillus casei 431 (P) were used as models of omega-3 and probiotic bacteria, respectively. The co-microcapsules (WPI-P-O-GA) and L. casei containing microcapsules (WPI-P-GA) were converted into powder by using spray and freeze drying. The viability of L. casei was significantly higher in WPI-P-O-GA co-microcapsules than in WPI-P-GA. The oxidative stability of tuna oil was significantly higher in spray dried co-capsules than in freeze dried ones. Crown Copyright (C) 2015 Published by Elsevier Ltd. All rights reserved.
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