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Evaluation of Modified Amaranth Starch as Shell Material for Encapsulation of Probiotics
- Source :
- Cereal Chemistry Journal. 91:300-308
- Publication Year :
- 2014
- Publisher :
- Wiley, 2014.
-
Abstract
- The objective of this study was to develop with thermoplastic extrusion amaranth starch derivatives and to characterize and evaluate their functionality as encapsulating agents of Bifidobacterium breve ATCC 15700 and Lactobacillus casei ATCC 334 during spray drying. The survival of both probiotics during storage at different water activities and at two storage temperatures, their viability in a food model system, and their tolerance to a simulated gastrointestinal tract were determined. Native amaranth starch was chemically modified to obtain phosphorylated, acetylated, and succinylated starch. Starch derivatives were reduced in viscosity, and the solubility in water was increased. In general, the modified amaranth starches and control corn starch did not provide good protection to both probiotics during storage at 25°C. However, there was excellent viability during storage at 4°C for both probiotics. Microcapsules showed a uniform coverage of the cells. Storage for 35 days at 25°C of blends of o...
- Subjects :
- chemistry.chemical_classification
Lactobacillus casei
Thermoplastic
Bifidobacterium breve
biology
ved/biology
Starch
Organic Chemistry
ved/biology.organism_classification_rank.species
food and beverages
Amaranth
biology.organism_classification
chemistry.chemical_compound
chemistry
Spray drying
Extrusion
Food science
Solubility
Food Science
Subjects
Details
- ISSN :
- 00090352
- Volume :
- 91
- Database :
- OpenAIRE
- Journal :
- Cereal Chemistry Journal
- Accession number :
- edsair.doi...........41803ace1c6a7f0f6fbb6c59558485fa