1. Survival, oxidative stability, and surface characteristics of spray dried co-microcapsules containing omega-3 fatty acids and probiotic bacteria
- Author
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Kim Dowling, Thomas R. Gengenbach, Colin J. Barrow, Benu Adhikari, and Divya Eratte
- Subjects
congenital, hereditary, and neonatal diseases and abnormalities ,Spray dried ,Coacervate ,food.ingredient ,biology ,Chemistry ,General Chemical Engineering ,04 agricultural and veterinary sciences ,Oxidative phosphorylation ,040401 food science ,Whey protein isolate ,0404 agricultural biotechnology ,food ,cardiovascular system ,biology.protein ,medicine ,Gum arabic ,Probiotic bacteria ,Tempe ,Food science ,Physical and Theoretical Chemistry ,Water content ,medicine.drug - Abstract
The objective of the study was to determine optimum inlet and outlet air temperatures of spray process for producing co-microcapsules containing omega-3 rich tuna oil and probiotic bacteria L. casei. These co-microcapsules were produced using whey protein isolate and gum Arabic complex coacervates as shell materials. Improved bacterial viability and oxidative stability of omega-3 oil were used as two main criteria of this study. Three sets of inlet (130°C, 150°C, and 170°C) and outlet (55°C, 65°C, and 75°C) air temperatures were used in nine combinations to produce powdered co-microcapsule. The viability of L. casei, oxidative stability of omega-3 oil, surface oil, oil microencapsulation efficiency, moisture content, surface elemental composition and morphology of the powdered samples were measured. There is no statistical difference in oxidative stability at two lower inlet air temperatures (130°C and 150°C). However, there was a significant decrease in oxidative stability when higher inlet tempe...
- Published
- 2016