Format

Send to

Choose Destination
See comment in PubMed Commons below
J Microencapsul. 2012;29(8):713-28. doi: 10.3109/02652048.2011.638994. Epub 2012 Sep 12.

Application of whey protein micro-bead coatings for enhanced strength and probiotic protection during fruit juice storage and gastric incubation.

Author information

1
Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.

Abstract

CONTEXT:

Coated whey protein micro-beads may improve probiotic protection and provide delayed cell-release mechanisms.

OBJECTIVE:

Lactobacillus rhamnosus GG was encapsulated in whey protein micro-beads by droplet extrusion with coating via electrostatic deposition: primary-polysaccharide and secondary-whey protein.

MATERIALS AND METHODS:

Storage studies were performed in cranberry and pomegranate juice (pH 2.4; 28 days; 4 and 25°C) followed by simulated ex vivo porcine gastric (pH 1.6) and intestinal (pH 6.6) digestion.

RESULTS AND DISCUSSION:

After storage and simulated gastro-intestinal digestion, free cells, cells suspended in protein and cells encapsulated in alginate micro-beads, illustrated complete probiotic mortality, while coated micro-beads enhanced probiotic viability after juice storage (8.6 ± 0.1 log(10)CFUmL(-1)). Beads also showed significant binding of hydrophobic molecules. Coated micro-beads illustrated high gastric survival (9.5 ± 0.1 log(10)CFUmL(-1)) with 30 min delayed intestinal release relative to non-coated micro-beads.

CONCLUSIONS:

Micro-bead coatings could be applied in delayed cell-release for targeted intestinal probiotic delivery.

PMID:
22970750
DOI:
10.3109/02652048.2011.638994
[Indexed for MEDLINE]
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for Taylor & Francis
    Loading ...
    Support Center