Journal
FOOD CHEMISTRY
Volume 216, Issue -, Pages 97-105Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.08.019
Keywords
Microencapsulation; Spray drying; Probiotics; Flaxseed; Chia seeds
Funding
- CONICYT through FONDECYT, Chile [3130561]
- Direccion de Investigacion at Universidad de La Frontera through Convenio de Desempeno GAP, Chile
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Mucilage (M) and soluble protein (SP) extracted from chia seed and flaxseed were used as encapsulating material for two probiotic bacteria: Bifidobacterium infantis and Lactobacillus plantarum by spray drying. Probiotic survival and viability after spray drying and during storage were evaluated. B. infantis and L. plantarum displayed high survival (>= 98%) after encapsulation with mixtures of maltodextrin (MD) combined with M and SP from flaxseed (MD:FM:FSP - 7.5:0.2:7.5%, w/w/w) and chia seed (MD:CM: CSP - 7.5:0.6:7.5%, w/w/w), respectively. These ternary blends protected the probiotics and enhanced their resistance to simulated gastric juice and bile solution. Probiotics encapsulated with the ternary blends incorporated in instant juice powder exhibited high viability (>9 Log(10) CFU/g) after 45 days refrigerated storage. Encapsulation with the ternary blends reduced particle size of the probiotic powders thereby offering additional functional benefits. Our results reveal that chia seed and flaxseed are excellent sources of probiotic encapsulating agents. (C) 2016 Elsevier Ltd. All rights reserved.
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